Of the three non-volcanic regions, Huehuetenango is the highest and driest under cultivation. Thanks to the dry, hot winds that blow into the mountains from Mexico’s Tehuantepec plain, the region is protected from frost, allowing Highland Huehue to be cultivated up to 6,500 feet (2,000 meters).  The extreme remoteness of Huehuetenango virtually requires all producers to process their own coffee.  Fortunately, the region has an almost infinite number of rivers and streams, so a mill can be placed almost anywhere.

Guatemala Beans (12oz) - Huehuetenango - 

Bean Type

Cafe 211

Rich volcanic soil, low humidity, lots of sun, and cool nights characterize the Antigua Coffee region. This valley is surrounded by three volcanoes: Agua, Fuego, and Acatenango. Every once in a while, Fuego—one of Guatemala’s three active volcanoes—adds a fresh dusting of mineral-rich ash to Antigua’s soil.  Volcanic pumice in the soil retains moisture, which helps offset Antigua’s low rainfall. In Antigua, shade is especially dense to protect the coffee plants from the region’s occasional frost.

 Guatemala Beans (12oz) - Antigua-

Stronger than other pour over techniques. Packs a bigger punch.

Frenchpress

Milk Alternatives

Regular or Decaf?

Steamed milk & a double shot of espresso.

Latte

Options

Temperature

Regular or Decaf

Extra Shots

Made with special Guatemalan cocoa powder. Also comes in a more normal flavor for the kiddos.

Hot Chocolate

Hot water with a double shot of espresso.

Americano

Just like a latte, but with half & half. It's creamier and richer without adding any sugar or flavor.

Breve

Cappuccino

Coffee concentrate, ground coarsely and brewed for twenty-four hours. A coffee elixir.

Cold Brew

That classic way to put a pep in your step, really quick. Better drink some water too.

Espresso

Mocha powder, a double shot of espresso, steamed milk.

Mocha

Very smooth and a tad sweet. The purest form of the coffee next to the bean itself.

Most similar to a drip and make more than other pour overs.

Chemex

A complex cup of beans. Flavors come in stages. Tastes of lime and blueberry. Taste good as it cools too.

Aeropress

Red Eye

The Best Guatemalan Coffee Around

This majestic heirloom variety is grown by our dear friend, Aman Adinew at Metad coffee. This is our seventh year to offer this award winning coffee from the select northern micro-lot known as Buku. This year’s harvest combines multiple citrus and stone fruits with delicate florals.

10 oz. package 

ETHIOPIA HAMBELA BUKU

NWA Favorites

When we first smelled our Cardamom syrup, we knew we had something special. Cardamom, by nature, is spicy and sweet with a beautiful floral scent. We developed this syrup with its perfect partner (coffee) in mind. When Cardamom and coffee come together in one cup, magic is made.

Ingredients: cane sugar, water, cardamom seed, vanilla bean, cassia chip, lactic acid

Cardamom Syrup

Not only is Hazelnut Syrup an obvious coffee partner, but also a favorite of our pastry chef friends. Our Hazelnut Syrup is rich and earthy with nothing artificial about the product or the taste. 

Ingredients:  cane sugar, water, hazelnut extract, lactic acid

Hazelnut Syrup

Our lavender syrup bursts with spice, and citrus and mint aromas. Walking into the Pink House production during lavender season, you are knocked over with the sweet smells. On those days we are calm and happy and the essence of the peaceful herb circulating in the air does its job.

Ingredients:  cane sugar, water, lavender flowers, lactic acid

Lavender Syrup

Our vanilla bean syrup is a labor of love. We bring in barrels of raw vanilla beans sourced from Madagascar and use every piece of every bean. We split them, scrape the insides, chop the outsides, and use a double filter process to create an added richness. All the fuss is worth it: we’ve found that there is some kind of magic in the agitation of the skin, bean by bean. Try it—we think you’ll agree!

Ingredients:  cane sugar, water, vanilla beans, vanilla extract, lactic acid

Vanilla Bean Syrup

Toasted Caramel Syrup is more than sugar and water. Just ask Ross, the man behind the syrup. When toasted caramel is in production everyone is on their guard. The sugar must be brought to the perfect temperature and color, if you step away for even one minute disaster can strike! Our method brings forth the warm nutty notes of the sugar cane and the color of its pure syrup.

Ingredients:  cane sugar, water

Toasted Caramel Syrup

This syrup is a warm and nutty nod to fall! It has all the familiar autumn spices in all the right places. Perfectly blended creamy pumpkin and savory butternut squash are complimented by maple, brown sugar and cardamom. This cozy concoction will surely make you exclaim, “I need a pumpkin spice latte!” No shame, it really is perfect. You can be as excited as we are.

Ingredients:  cane sugar, water, pumpkin puree,  butternut puree, cassia chips, cardamom seeds, brown sugar, maple extract, kosher salt, lactic acid

Pumpkin Butternut Spice Syrup

pH Delight, formally known as “Onyx Delight”, is a flavor experience. Rich vanilla, spicy cinnamon, and earthy honey make this syrup a class of its own. This trifecta flavored syrup has been gracing the coffee mug since the early '90s. This syrup creates one of the most widely requested drinks and is without a doubt a classic.

Ingredients: cane sugar, water, honey, cassia chips, vanilla bean, vanilla extract, kosher salt, lactic acid

pH Delight

Remove all preconceived notions of how coffee can taste. This natural processed Beriti from Ethiopia clearly reminds oneself that coffee is indeed a fruit. It’s processed and exported by our friends Metad, whom we’ve worked with for seven years in East Africa.

10 oz. package

ETHIOPIA BERITI NATURAL

The Gachatha washing cooperative has been a key partner for us in Kenya for the last five years. This year’s coffee truly shows the harmony of the notable high elevation terroir of the Nyeri mountainside and the longstanding talent of Kenya’s farming community. Processing mostly SL cultivars, you’ll notice an effervescent-like mouthfeel in the cup, which is a result of increased phosphoric acid content from this specific cultivar. This improves overall tactile and pushes fruit notes to the forefront.

10 oz. package

KENYA GACHATHA AA

We are buzzing with excitement for our third harvest working with Las Lajas. The Chacons routinely produce wonderfully perfumed and sweet coffees, and this natural is no different. Expertly processed at their immaculately clean mill, this natural strikes a near-perfect balance of tactile and flavor complexity with notes of tart raspberry and a lingering sweetness of honey.

10 oz. package

COSTA RICA LAS LAJAS NATURAL

Geometry has been defined as "describing spaces that lie beyond the normal range of human experience." Soon it will also be defined as "that coffee from Onyx that I am in love with and completely redefined my relationship with coffee."

It's our answer for everything and has two of our favorite coffees—a washed processed Ethiopian & Colombian. This blend has become one of our favorite coffees. We love it as a filter coffee, and we love it as espresso. And not only does is it taste great as either but it's easy to dial in as espresso or filter.

10 oz. package

GEOMETRY 

Southern Weather embodies everything we love about specialty coffee and has evolved into a foundational blend. We brew this in our own cafes as a “House” filter option and love how it balances the relationship between modern citric acidity flavors with full bodied chocolates. This comfortable, yet surprisingly complex and sophisticated coffee is approachable to all. It performs well on its own for the purist or with fats such as dairy or plant based beverages, making it a true answer for all coffee needs.

10 oz. package