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Years ago, we started saying it to each other behind the bar. It sounded like a slogan. Over time it became the way we work.
We started Onyx in Northwest Arkansas in 2012 to serve the specialty coffee industry and to challenge it. Since then we've grown into one of the most awarded roasters in the world, and the standard hasn't moved. It applies to how we pay as much as how we roast, and to how we train people as much as how we serve you.
The world's 100 best coffee shops. Only one could be first.
Number one
Coffee shop in the world
World's 100 Best Coffee Shops, 2026
We still don't think we've arrived.
One standard, five places it has to hold. Onyx is a sourcing company, a roastery, a wholesale partner, a group of cafes, and an online shop. Here they are in the order the coffee moves through them, from the farm to your cup.
22
Coffee-growing countries
Direct, long-term relationships with producers who share our values. We're involved at harvest and processing, where our feedback can still change the coffee.
100,000+
Roasts on record
Small, measured adjustments, informed by every roast that came before. Every batch is tracked, cupped, and scored before it ships.
000+
Wholesale partners
Coffee, training, and ongoing support for cafes and restaurants across the U.S. and abroad, so the standard holds outside our own walls.
8
Cafes in Northwest Arkansas
The last step in the supply chain, where years of work at origin are handed across a counter.
00K
Subscribers
Subscriptions, brew guides, and tools like Find My Roast, so the lab goes wherever you brew.
Five pillars, one standard at the center. Every pillar connects back to excellence. They're the guiding lights behind the decisions we make, and each one below comes with its proof.
Transparency01 / 05
Every coffee we sell is listed with what we paid for it and who grew it. That's still rare in specialty coffee. Producers deserve credit by name, and vague pricing is where unfair trade hides. Every roaster who publishes makes it harder for the rest of the industry to stay vague.
Innovation is how we avoid getting comfortable. We ask better questions and answer them with measurements. How do we make a ready-to-drink coffee that tastes like it came from our bar? How do we expand access without lowering the standard?
Coffee is complex, and complexity gets intimidating when knowledge is treated like a gate. So we teach at every level, starting with our own team, because a company can't claim excellence without investing in the people delivering it.
Our cafes are the final step in the supply chain, and hospitality is what makes all that craft legible. Every detail is intentional, from the interior to the menu, and each location has a menu built for its room and its neighborhood.
BCertified B Corporation
Coffee's future isn't guaranteed, ecologically or economically. We pay premiums above production costs, reward exceptional quality, and make volume commitments that give our partners certainty beyond a single harvest.
Jon and Andrea Allen started Onyx in 2012 as a small roastery in Northwest Arkansas. They're the ones who started saying it.
Co-founder // Title
2020 U.S. Barista Champion, and a U.S. Barista Championship finalist five years running. 1 to 2 sentences on what she leads today.
Co-founder // Title
2 to 3 sentences on what Jon owns at Onyx today and the part of the work he can't stop tinkering with.
"This is a random motto that we like to say and thought would go well right here."Jon & Andrea Allen