Podcast appearances and mentions of onyx coffee

The coffee industry is going through unprecedented changes. C-Market has nearly doubled within a few months, political and economic uncertainty, and supply and demand changes are creating a storm the industry has yet to have experienced. We talk with Edwin Martinez, CEO of Onyx Coffee, about what he's seeing behind the scenes, the current state of global coffee trades, and what he thinks will happen to the industry in the next year. Onyx: https://onyxcoffee.com/Pick up our coffee here: https://mirrorcoffeeroasters.com/Find us on Instagram: https://www.instagram.com/mirrorcoffeeroasters/Mirror Coffee Roasters is a specialty coffee roaster located in Bellingham, WA

We're not exactly at odds, but there's definitely some healthy debate among the hosts around how to assess Expo West 2025. And it turns out, we're not alone. The biggest question on everyone's mind: how do we truly evaluate innovation, and what does it mean for the future of the food and beverage industry in the near term? Show notes: 0:25: Burner Apartment. ET x TR. Nom, Nom. Incremental Optimism. Snax & Bevs. Horny Goat Hummus. – Ray is in secret agent mode and shares a big announcement about Elevator Talk. Jacqui and Mike spill the goods on Nombase. John talks about why some folks misread innovation exhibited at Expo West, but Ray, of course, still has questions.  Jacqui highlights the possibility of a market correction, while Mike hails business fundamentals before getting excited about fruit bites and protein powders. John gets giddy about hummus and Jacqui shares a tingly product that makes some of the hosts blush.  Brands in this episode: Blue Hour, Cob, PWR-UP, Palmas, PKN, Jubilees, swinger, ISH, Pistakio, Joon, HYQ, Pulpito, Crushed Tonic, Honey Mama's, Onyx Coffee, Drywater, Ithaca Hummus, Graza, Cedar's, Cookie Chachi, Charmlee, Sturdy Sauce

Time Stamps: 00:00 - 07:20: Intro & Coffee Segment07:25 - 19:55: Banter Segment20:00 - End: Q&AShoutout to Onyx Coffee for consistently making great blends for us to taste for the show!

We hope you enjoy our Christmas episode for this year! We will resume in 2025!Time Stamps:00:00 - 27:16 - Coffee & Banter 26:18 - End - Advent DiscussionOur coffee of choice for this episode was the day five of Onyx Coffee's Advent calendar coffee for 2024! Check it out on their website!

How do you convince investors to bet over $100 million on your innovative beverage company? If you're Matt Roberts, you start by making them a great cup of coffee. Matt is the founder of Cometeer Coffee, which markets innovative frozen coffee capsules crafted using premium coffee beans sourced from leading specialty roasters. The single-serve capsules can be used to make hot or cold coffee, and are produced using a proprietary process in which fresh beans are ground, brewed and flash-frozen to preserve flavors and aromas.  Launched in 2015, Cometeer was developed in partnership with coffee industry legend George Howell, who believes that the brand "will do for coffee what the bottle did for wine." He's not alone in his lofty expectations for the Massachusetts-based company, which has raised venture capital funding from coffee and tech heavyweights, including the founder of Keurig Green Mountain, the former president of Nespresso and lead investors in Blue Bottle Coffee, among others. Cometeer has built a thriving direct-to-consumer business and is gradually expanding distribution to brick-and-mortar retailers. The brand is currently available in over 500 stores nationwide including Sprouts, Central Market, New Season, and Gelson's. In the following interview, I spoke with Matt about how he identified the opportunity to disrupt the instant coffee category by delivering a high quality drinking experience, how Cometeer has crafted an effective consumer education strategy and how his constant desire to learn more has helped him become a better leader. Show notes: 0:35: Matt Roberts, Founder & CEO, Cometeer Coffee – Matt chats about growing up and launching Cometeer in Massachusetts, why the company is based in Gloucester and the city's history as “Freezetown USA.” He also talks about the science and process behind Cometeer and why “brew tech” is the company's stock in trade, what he considers to be the company's “moat” and who its' primary competitors are, and gives a brief, but informative, explanation as to how the company captures and preserves coffee at its peak form. He also discusses how scientific validation of the company's processing methods attracted tech and consumer brand investors, why education and trial remains Cometeer's biggest challenge, and its plans to create a mainstream offering. Matt also talks about Cometeer's relationship with roasting partners and coffee farmers, why he's bullish on climate-resistant coffee crops, how “the extended coffee TED talk” and the success of Nespresso have been effective in attracting new investors and how he talks to them about potential M&A deals, and how podcasts (like this one) have been instrumental in his personal education about business and leadership. Brands in this episode: Cometeer Coffee, Blue Bottle, George Howell, Starbucks, Dunkin Donuts, James Hoffman, Onyx Coffee, Nespresso

Chris and Doran are joined by Morgan Eckroth to discuss, "The Effects of Instagram Marketing Activities on Customer-Based Brand Equity in the Coffee Industry", appearing in Sustainability, 2022, 14, 1657. The paper makes the case that instagram marketing activities are good for achieving brand equity. Morgan is one of the very best at harnessing the various facets of developing a favorable brand. We hope you enjoy it! The article can be found here: https://doi.org/10.3390/su14031657 About Morgan: Morgan (MorganDrinksCoffee on TikTok, Instagram, Youtube) is an Oregon-based social media creator, a second place finalist in the World Barista Championship, and digital content specialist at Onyx Coffee. Introduction preamble: Lance Hedrick

Join us as Edwin tells us about his path to founding Onyx Coffee and how he has seen the landscape for the production and consumption of Guatemalan coffee change over the years.

Summary On this episode of Startup Junkies, hosts Caleb Talley, Jeff Amerine, and Daniel Koonce dive into the world of specialty coffee with Jon Allen, co-founder and creative director of Onyx Coffee Lab. Founded in 2012 with the mantra “Never Settle for Good Enough,” Onyx has built an award-winning team of roasters that ship freshly roasted coffee worldwide and serve unique brews in four locations across Northwest Arkansas.  Jon's, and his wife and fellow co-founder, Andrea's, commitment to exceptional coffee led them to a method they call relationship coffee, meaning that for seventy percent of the coffee they import, they visit the farms where it is grown and pay the producers directly. This approach allows them to establish their standards for coffee quality and ensures transparency with Onyx Coffee Lab consumers because they share detailed purchase information on Onyx's website. Visitors can see the price paid to the producer, the market commodity price at the time of purchase, the fair trade price, the import costs, and the individuals involved in bringing the coffee to the United States. Throughout the episode, Jon discusses Onyx's unique approach to sourcing, roasting, and distributing high-quality coffee, which includes transparency in pricing, traceability to the farmers, and a deep respect for the coffee's origin. He also shares insights into the industry's evolution, the growing demand for specialty coffee worldwide, and the importance of supporting sustainable practices at the source. This conversation offers a glimpse into the passion, dedication, and innovation driving the craft coffee movement that has taken off in Northwest Arkansas.    Show Notes (0:00) Introduction to Jon Allen (1:03) About Onyx Coffee Lab (3:57) Onyx's Origin Story (6:01) Pricing Transparency (9:04) Focusing on Green Coffee (15:10) From Coffee Roasting to Consulting (22:33) The Rise of Coffee Ventures (29:50) Onyx's Interior Design Vision and Narrative (34:58) Advice to Younger Self (38:15) Closing Question   Links Caleb Talley Jeff Amerine Daniel Koonce Startup Junkie Startup Junkie YouTube Jon Allen Onyx Coffee Lab

Our wrap up of the Riot Fest weekend is here with the last of our interviews! In this episode, we talk with Silverstein, Oso Oso, Bayside and Enter Shikari. So grab your headphones, let the angst flow, and get ready to get hyped for the upcoming fest weekend dive with Brian and Lizzie on the Emo Social Club Podcast!---------#3 Best Music Podcast - Chicago ReaderICYMI: we're the #1 music podcast to come in third in the Chicago Reader's "Best of 2022" round-up! Check out the run-down here + pick up a FREE copy of it if you're in Chicago.EMO SOCIAL MERCH SALEIt's prime layering season, club! So make sure you get some discounted Sun's Out, Stay Inside & Emo Social Nu-Metal tanks in our store!Thanks to our designer Joey Resko for our designs.

This episode is jam-packed. Andrea is the owner of Onyx Coffee Labs which is one of the best specialty coffee roasters in the United States. Andrea talks about Onyx's high-quality standards and sourcing methods to maintain excellent quality in the coffee they roast. Andrea shares about her staff training, hospitality, and vision for specialty coffee moving forward. Andrea also shares some behind the scenes stories from competing in the world barista championship. This episode is insightful for business owners, coffee drinkers, and industry members. 

LIVE!  From the Orlando Convention Center, it's Morgan Eckroth.  While at the NAFEM Show, not only did she prepare over 3000 drinks in three (3!) days on a Synesso MVP Hydra, but she had time to share some insights about my favorite topic.... coffee!Learn that you don't have to BEGIN as a coffee expert to enjoy espressoWhat a BLT and Espresso have in commonCrack the code to social media successfollow her at @morgandrinkscoffee on Instagram, TikTok, YouTube and Twitter ... you will LEARN so much about the coffee experience.  ***the North American Food Equipment Manufacturers convention.  Wow!** Thanks to our sponsor - Synesso Espresso Machines and our friends at Onyx Coffee Lab,  Middleby, NAFEM, Concordia, Marco Beverage Systems and Ciel Coffee

ONYX Coffee Sells a $300 bag of coffee?! | The Morning Cup by Cafe Rica ONYX coffee has been widely recognized in the coffee world as an industry leader. They are also recognized as a high-priced product that has been memed all over the world. Their Packaging is high end but is their coffee the same quality? Jackson and Tristan Bredehoft of Cafe Rica tried Tropical Weather by ONYX and put it to the test! Check Us Out On Social! Facebook, Twitter, Instagram: @CafeRicaUSA --- Send in a voice message: https://anchor.fm/breakingbrednetwork/message

In the first of two episodes, covering all common coffee shop drinks and lingo, Kenneth sits down with Morgan Eckroth of Onyx Coffee Lab. She is the 2022 World Barista Runner-Up and the reigning US Barista Champion. Morgan is the most popular coffee expert across all of the big social media platforms. She is the go-to source for all things coffee, so is the ideal person to provide an overview of modern coffee lingo and drinks! In this episode, they cover drip coffee, pour-overs, and batch brews. Before moving on to espresso, red and black eyes, americano, long black, macchiato, cortado, cappuccino, and a few others. During the episode, they also debunk a few myths and answer some interesting questions, for example, whether espresso is as strong as drip coffee. KEY TAKEAWAYS In the US, drip coffee is still the most common way to drink coffee. The fact that it can be made in large batches makes it an efficient option. Batch brewing can still produce a phenomenal cup of coffee. It is a good way to get a consistent cup. Espresso is more concentrated than drip coffee.  Americanos are a great introduction to coffee because the taste is milder and smoother. Macchiato means stain or mark which makes it the perfect name for a coffee with a smidge of steamed milk on top. How the milk is prepared has a big impact on the mouthfeel. BEST MOMENTS ‘Outside of the US, you´ll hear drip coffee referred to as filtered coffee. ´ ‘Very roughly speaking, on average, a double shot of espresso ... will have an approximate amount of caffeine to an 8oz cup.' ‘A macchiato is just a way to soften and kind of take off the edge of espresso,' GUEST RESOURCES Instagram, YouTube, and Tik Tok: @onyxcoffeelab   @morgandrinkscoffee Website: www.onyxcoffeelab.com VALUABLE RESOURCES Award-winning single-origin specialty coffee: https://umblecoffee.com/ You're disciplined and high achieving. You never settle. Shouldn't the fuel that helps you reach your goals be held to those same standards? Instead of a crash-inducing cup of jo, you need coffee with optimal antioxidants and anti-inflammatories. A coffee so good that you can drink it black. At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don't sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That's Umble Coffee.  Instagram: https://www.instagram.com/umblecoffee/ Facebook: https://www.facebook.com/umblecoffee/ Twitter:  https://mobile.twitter.com/umblecoffee ABOUT THE HOST As a coffee lover, physician, chemical engineer, serial entrepreneur, competitive runner, writer, and family man, Kenneth knows what it's like to push yourself to achieve goals very few accomplish. He's one of the best specialty coffee roasters in the United States as he's a multi-year US Coffee Roasters' Competition Finalist. He created Umble Coffee Co with the belief that, if sourced and roasted right, coffee can taste phenomenal and be good for you. “Life's too short to drink bad coffee.” CONTACT METHOD Want to reach Kenneth? Have questions, show ideas, or want to just let us know you're enjoying the show? The best way is to leave us a great review and put your thoughts in the comment section - Kenneth reads all of them! The second-best way is through DM on social media. Podcast Description Coffee 101 is an educational show on all things coffee. The host, Kenneth Thomas, starts with the most basic questions about coffee and builds your knowledge from there. If you love coffee, are curious about coffee, or you're a business just looking for a resource to train your team, Coffee 101 is without question the show for you!   Season 2 is all about coffee's journey from ‘shelf to sip'.BUY COFFEE!: https://umblecoffee.comSee omnystudio.com/listener for privacy information.

We took last week off to head out of town for Sergei's birthday. It was a much needed vacation. We drove to Portland, OR with plans to enjoy the city's coffee scene and enjoy all the delicious food it. What caught us by surprise was a Cup of Excellence coffee tasting that our friends Onyx Coffee were hosting with a couple world class coffee producers. In this coffee podcast episode of the Coffee Roaster Warm Up Sessions, we talk about Portland's coffee scene, both the good and the bad, and connecting with Guatemala's best coffee producers.

I'm back, Macca 80, Onyx Coffee, The Ouai, Hands almost there, body washes for summer

Andrea Allen co-founded (w/ her husband Jon) ONYX Coffee - the best coffee ever made according to our very own Chris Bennett. Andrea placed first place in the United States Barista Championships last year and second place in the world. You are going to absolutely love this inspirational story about choosing to live a big, beautiful story, and what coffee does for her community. Plus, if you're a coffee fan like we are... you will love every moment and will go out and buy your first bag of Onyx Coffee. Learn more at: https://onyxcoffeelab.com/ Follow at @onyxcoffeelab ________ Join the Finding Family Patreon & support the show at www.patreon.com/findingfamily Thanks to our sponsor: https://www.withlome.com/findingfamily Follow along and learn more about Finding Family at www.findingfamilypodcast.com Follow Julie on Instagram HERE and Chris HERE --- Send in a voice message: https://anchor.fm/finding-family/message

In which Jude has strong opinions about seated meditation, the implications of stuffing 5 years of plot into 4 years and ending up with less-than-enlightened centrism and n*zis, vigilante justice by way of diplomatic immunity, real-live free-range criminals as training dummies, and the problems implicit in hiring your ex to captain the space station you currently use as your seat of power for an interstellar alliance.  Bester returns to his favorite corpsicle mall for fresh telepaths, Garibaldi exudes more sleaze-oil than the annual production of OPEC, and we ask an important question: does JMS actually want us to like Lochley?Also, so much coffee talk.Sponsor us, Onyx Coffee.Connect with the show at @babylonpodjectHelp us keep the lights on via our Patreon!Justen can be found at @justenwritesAna can be found at @The_Mianaai, and also made our show art.Both Ana and Justen can also be found on The Compleat Discography, a Discworld re-read podcast.Jude Vais can be found at @eremiticjude. His other work can be found at Athrabeth - a Tolkien Podcast and at Garbage of the Five Rings."The Voice" of the Babylon Podject is provided by Alyson Grauer, who can be found at @dreamstobecomeClips from the original show remain copyrighted by Warner Bros, Inc. and are used under the Fair Use doctrine.Music attribution:The Descent by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4490-the-descentLicense: http://creativecommons.org/licenses/by/4.0/This show is edited and produced by Aaron Olson, who can be found at @urizenxvii

This week, Gracie and Savannah sit down for a "coffee chat" alongside Onyx Coffee Lab co-founder and co-owner, Jon Allen to discuss the ripple effect of their sustainability initiatives here locally in NWA as well as across the globe. Tune in to hear how the world renowned wholesale company has become an industry pioneer through sourcing integrity, price transparency, their Relationship Coffee model, and more!

We sit down to talk about Onyx Coffee with enthusiast Aaron Rolston. Aaron is the creative force behind Studio Mesa (studiomesa.co) who talks passionately about the meaningful difference and emotional alignment in design. See acast.com/privacy for privacy and opt-out information.

Our first in-person podcast guest is Edwin Martinez, the CEO of Onyx Coffee and third generation Guatemalan coffee producer at Finca Vista Hermosa. They import spectacular Guatemalan coffees for roasters to add to their menu. Edwin has an inspiring story that starts in Guatemala at origin and navigates through starting a coffee shop, owning a coffee roasting business, and now importing coffee. On this episode of the Coffee Roaster Warm Up Sessions, we dive into his story and touch up on running a business, importing coffee, sustainability, and more.

Peter Roberts, Professor of Organization & M anagement at Emory University's Goizueta Business School, was founding academic director of Social Enterprise @ Goizueta. He joined The Goizueta Effect Podcast to explore the vast inequities between growers and retailers/roasters, how historical movements like colonialism and slavery have shaped the origins of this industry, and what role climate change and the pandemic are playing today. He also delves into how consumers, roasters, and retailers can work together to balance the scales. Peter also serves as the academic director of specialty coffee programs for The Roberto C. Goizueta Business & Society Institute.His research focuses on how the behavior and performance of organizations evolve over time. His current projects focus on social entrepreneurs and accelerators, microbusiness development, and the global specialty coffee industry. He has been featured in the Harvard Business Review, Forbes, Bloomberg, Food and Wine, and Salon. The Magnitude of the Coffee Industry By the Numbers  In 2019, roughly two-thirds of American adults drank coffee every day.  Over the past 30 years, the specialty coffee market has expanded exponentially and now accounts for up to 40% of all coffee consumed.   In 2020, the coffee market was valued at more than $102 billion.   With 25 million families around the world responsible for growing coffee, the economic and social impacts of this industry are broad and deep.   Evolution of the Coffee Industry The global coffee industry has always been characterized by stark contrasts. Retailers, roasters, and importers often do very well financially, while those who grow coffee struggle to break even.  This is not a new phenomenon. The coffee industry only exists because of colonialism and slavery. Originally, coffee was not grown in Central and South America, but when Europe and the United States started consuming inordinate amounts of coffee, coffee plants and people were brought from Africa.  In the late 1800s, formal slave owning and colonialism went out of fashion. At this point, global markets kicked in, and coffee became a lucrative way for middlemen, such as roasters and sellers, to maintain low coffee grain prices.  Major brands like Folgers and Maxwell House dominated the first wave of coffee consumption, then Peet's and Starbucks and Caribous set up a second wave of coffee. Recently, the third wave of coffee has become popular, which is the movement focusing on small, micro lot-oriented, and direct-trade roasters.  While coffee has often been lucrative for retailers and roasters, most coffee producers in the world are not able to cover the cost of production. From Bean to Cup Consumers often assume that all the magic happens in a coffee shop. However, the people that work on coffee farms, or in beneficios, pour a lot of skill, talent, work, and time into the production of coffee. Before coffee is roasted, it's a bean. Before that, it's a cherry. And prior to this, it's on shrubs. Before the beans are ready to be harvested, the grower cares for the plant for at least three to four years. Often, at least 25 sets of hands play a role in shaping a single pound of coffee.  Coffee growers handle much of the heavy lifting and shoulder much of the risk. However, the payoff is not even. On the retail end, $15-$20 is a reasonable per-pound price for specialty coffee, but the median price that coffee growers receive is just $2.60.   Specialty Coffee Production Exchange grade coffee or commercial/commodity coffee has fairly low standards for quality, which allows for many defects. However, specialty coffee must secure a grade of at least 81, which involves cupping and scrutinizing all of its elements. This product cannot feature green beans that would change its flavor profile. The coffee has to be picked, processed, and sorted multiple times. The world of specialty coffee involves high quality expectations. All of that extra work needs to be paid for. The Effect of Climate Change on Coffee Growing Coffee production is impacted by many external forces, including climate change. In the next 20 years, 60-70 percent of the land that currently grows coffee may become ill-suited for cultivation.  For instance, in Nicaragua just a decade ago, coffee farmers set their watches by when the weather changed from wet to dry to determine when it was time to pick coffee. Now, the weather is variable, which makes it difficult for farmers to grow. Economic and social mobility proves difficult for coffee farmers who don't have hefty savings. If we don't start valuing the work that goes into coffee, paying the people that do the work, accounting for some of the investment and risk, we may not have enough coffee to satisfy demand in 10 or 20 years. Rural communities are oriented around growing and selling coffee, so their economy is built around their core industry. Farmers who are looking ahead to an unsure future can invest in climate change adaptation, using concepts such as shade-grown coffee, which shifts conventional agriculture back to growing coffee in forests. Organizations such as The Nature Conservancy are exploring coffee growing as a form of reforestation. If we can figure out how to pay farmers for growing excellent coffee the right way, there is a built-in incentive for people to reforest, contributing to both adaptation and mitigation of climate change. The Impact of the COVID-19 Pandemic on Buying Patterns, Growers, and the Coffee Industry The initial shock of the COVID-19 pandemic hit the coffee industry as hard as the general public. The industry had several concerns: If people go back to drinking coffee at home, then would they stop drinking better-produced or specialty coffee? What happens to local retailers and coffee shops? What price would consumers be able to pay? Like many products, the industry also faces multiple supply chain issues. For instance, without shipping containers for coffee coming from certain suppliers, coffee can't reach consumers quickly and its quality decreases. Industry leaders also worry about workers' and farmers' health and safety as they grow the coffee.  However, “the new normal” did introduce a few silver linings such as subscription services. As people missed specialty coffee, producers realized that people would be willing to spend more to have better coffee to brew at home. Therefore, subscription services and online sales of the specialty shops did fairly well during the pandemic. Nonetheless, the industry is still uncertain about how the specialty coffee industry will settle down over the next few years.  Coffee Movements Create a More Equitable System Many movements over the years including fair trade and direct trade have helped drive progress in the coffee industry, but they have introduced challenges as well. Today, organizations like Fair Trade, Rainforest Alliance, and Smithsonian's Bird Friendly certifications are working in the right direction. The unbalanced marketplace always puts downward pressure on prices including what the farmer gets, so the next step in the world of specialty coffee is getting consumers to pay for it. What we need is a larger share of what we spend on coffee to continue to flow back to coffee-producing countries and growers. How You Can Engage in Conscious Consumerism When addressing the issue of disparity in the coffee industry head on, the majority of the onus is not on the consumer.  Consumers have actually been paying dramatically more for coffee over the last 30 years, but the benchmarking New York C-price is lower now than it was 30 years ago. So even though consumers have been paying more for the things that producers do, we haven't figured out how to enable and empower producers to recognize their value and effectively negotiate better prices. That being said, it's important for more people to get more excited about paying more money for coffee. When looking at the wine industry, consumers are willing to spend a lot of money for a glass of wine in a restaurant or a bottle of wine in a bottle shop, and the same needs to happen for coffee. Consumers need to appreciate quality coffee and good farm stories.  While the consumer problem is being addressed, the producer problem is not. We, as consumers, expect that if you pay more, the money goes back to producers in the appropriate ratios, and the farmer gets paid. However, in the 1940s, producing countries took home about 40 percent of what consumers paid for coffee; now, it's less than 10 percent further evidence that the problem lies with empowering the producers. Educating Growers and Buyers – The Specialty Coffee Transaction Guide  The challenge in the coffee industry is that the only green price that people track is the New York C-price. The pricing for specialty coffee is still following a very low and volatile commodity C-price, but it needs better reference prices. That's where the Specialty Coffee Transaction Guide comes in. Through a partnership between Goizueta Business School and more than 80 roasters, importers, exporters, and cooperatives, the group has developed a low, medium, and average price for different kinds of coffee. The guide allows specialty coffee producers and buyers to have a critical reference point for transactions.  It also allows policymakers and advocates to determine whether coffee prices are even covering the cost of production, then use that information to drive necessary change.  In addition, many retail and roasting organizations are pledging to be more transparent and make market information widely available. For example, Onyx Coffee tells consumers everything about the producer, including what they paid for their coffee.  Goizueta's Grounds for Empowerment Program The mission of Goizueta's Grounds for Empowerment program is to provide women specialty coffee growers the business know-how, market connections, and investment funds that will allow their farms to reach full economic potential. With the help of a diverse group of advisors, including Goizueta leaders and students, farmers participate in a series of workshops and gain unique perspectives on topics like storytelling, social media, cost of production, and relationship management. Producers are also empowered with information to recognize the value of their coffees and make plans to secure prices consistent with these valuations. Participants leave with a stronger vision for the future of their farms, and with plans and connections to achieve more prosperous and sustainable businesses. To learn more about Goizueta Business School and how principled leaders are driving positive change in business and society, visit www.goizueta.emory.edu.  

On this episode I'm joined by Taylor Carpenter, drummer of the Nashville hardcore band CHAMBER. We have a talk about Nashville coffee, drum gear, releasing an album during a pandemic, and crafting an unexpected sound. During the episode Taylor was drinking a cup of Tropical Weather from Onyx Coffee while I was enjoying a cup of La Granjita from Cantook. La Granjita is a natural Columbian single-origin with notes of raspberry and red wine. Episode Links: https://onyxcoffeelab.com https://cantookcafe.com https://www.retrogradecoffee.com https://www.honest.coffee https://crema-coffee.com https://baristaparlor.com https://www.8thandroast.com https://www.udrum.ca https://www.lacolombe.com https://ceremonycoffee.com https://chambertn.bandcamp.com https://www.beansandbreakdowns.com --- Send in a voice message: https://anchor.fm/beansandbreakdowns/message

This week's All Things BMX Show will be coming to you live from RITM studios, in the busy metropolis of Hartland, Michigan. We hope you are ready for Episode 69: “Onyx Coffee?” with the one and only Melissa Bray. Melissa will be joining us on the “Mighty Moe's BMX Cruise” video line. Justin and Chris will be behind the T-Bone News desk. Melissa will be at her Gatenine producer's perch and sound Tech Paul will be in the new Hack Shack BMX Burrow.YellowCat Gate Systems brings you the ATB chat. So have your questions and shout-outs for Producer Melissa to read on air to our hosts and guests.Answer BMX will be presenting this weeks "BMX Showcase"Rays MTB Park brings you “Melissa's Trivia”Faith BMX will be presenting this weeks "BMX Newsmakers"On 2 Wheels BMX brings you our “Birthday Shout Outs.”Join us on the following pages.Facebook Pagehttps://www.facebook.com/AllthingsbmxshowPeriscope/Twitter@AllthingsbmxshwTwitchhttps://www.twitch.tv/allthingsbmxshowYouTube Pagehttps://www.youtube.com/c/AllThingsBMXPlease Visit Our Sponsorswww.answerbmx.comwww.amegrips.comwww.gateninedesign.com

Welcome to Recap, a brief overview of recent coffee developments every two weeks from the Specialty Coffee Association.It may have only taken Hurricane Eta 36 hours to grow from a tropical depression to a strong category four storm, but it will take those who fell in the storm's path months, if not years, to recover. Traveling through Nicaragua, Guatemala, Honduras, Costa Rica, Mexico, and Panama, Hurricane Eta caused an initial US$5 billion in damage. Compared to 1998's Hurricane Mitch, the most destructive storm to hit Central America, Hurricane Eta is expected to cause more damage due to the speed at which the water rose. Sustained winds, flash floods, and mudslides affected millions of people and destroyed thousands of hectares of crops. Estimates of damage to coffee-growing regions have been slow to arrive, because the damage to roads and other infrastructure has kept coffee institutions and producer organizations from reaching those areas hardest hit. However, coffee smallholders are likely particularly affected, as the storm's arrival coincided with the beginning of what was expected to be a very fruitful harvest. This comes at a time when most of the communities affected were already struggling with labor shortages and a drop in production due to COVID-19. “We fear that families will struggle with immediate food insecurity, severe harvest loss, loss of income, and might need to rebuild houses,” said Pablo Ruiz of Hanns R. Neumann Stiftung, an NGO working in the region. A number of donation drives have been launched to try and address the immediate needs of the coffee smallholders by actors in the sector. These include, but are not limited to: Operation Eta, Ally Coffee, Funcafé, Anacafé, Habitat for Humanity Guatemala, Acción Joven Foundation, New Destiny Foundation, Lafise Bank, and Onyx Coffee. Devastatingly, at the time of recording, a second hurricane, a category two storm named Iota, is projected to make landfall in the same location on Monday, November 16, two weeks after Eta. The frequency, strength, rapid intensification, and total rainfall of this year's storms are further evidence of the ongoing climate crisis. The effects of the climate crisis on subsistence farmers, compounded with low coffee prices, has historically led to an increase in emigration from the region. According to the Guardian, Central American governments were already struggling with the economic downturn of the pandemic. Where international governments have stepped in to fill gaps during natural disasters affecting the region before, they are unlikely to be as forthcoming with aid due to their own pandemic-related problems now.The Inter-African Coffee Organization is currently holding its 60th general meeting in Ghana. Dr. Emmanuel Dwomoh, the Deputy Chief Executive of Ghana's Cocoa Board, has called for cocoa farmers, producers, roasters, and distributors to grow and process coffee. Noting that coffee can grow in some areas where cocoa can't, Dr. Dwomoh cited the growing culture of coffee consumption in Ghana and across Africa as an opportunity for the young generation to expand and develop the coffee sector. The President of the Coffee Federation of Ghana also suggested that coffee could help regain land previously lost to illegal mining activity. He noted that, although the coffee industry had struggled for a long time, coffee plants mature more quickly than cocoa and are easier to process, and are therefore more profitable. A previously competitive coffee producer, Ghana largely abandoned the crop in the 1980s due to the global collapse in the price of coffee. If you want to dive deeper into anything you heard today or make a donation to Eta relief efforts, check out the links in the description of this episode. Recap will return in January 2021. Thanks for listening. Further Reading:  Hurricane Eta's Impact and Relief Efforts  Destruction and Uncertainty Hit Smallholder Communities in Honduras and Guatemala after Hurricane Eta (Hanns R. Neumann Stiftung)  Hurricane Eta Devastates Central American Coffee Lands (Sprudge) Hurricane Eta: How Can the Coffee Community Help Central America? (Perfect Daily Grind)  Operación Eta (GoFund Me) Hurricane Eta Relief in Guatemala (GoFundMe) Scientists Link Record-Breaking Hurricane Season to Climate Crisis (The Guardian) Iota Grows to Category 2 Hurricane as it Nears Central America (Reuters)  COCBOD Pushes for Increase in Coffee Production (GhanaWeb)

Season 2 is here! Back to work for me last week, and if I didn't need coffee every day before, throw in some sleepless nights and full days of working, coffee is life. This week we review Onyx Coffee Lab and talk about how they are helping promote sustainability & help the environment. https://cdn.shopify.com/s/files/1/1707/3261/files/Sustainablility-Infograph-Final.pdf?v=1596482455 Onyx Coffee Lab https://onyxcoffeelab.com/ What's Brewing? Instagram https://www.instagram.com/whatsbrewingpod/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

To this day, Justin Ross Harris maintains his innocence, but what do you think? This episode's coffee brought to you by the fabulous Onyx Coffee out of Northwest Arkansas.  Check them out at https://onyxcoffeelab.com/pages/our-story Huge shout out to local videographer Ernesto Valentine for the vegan espresso muffins!  Check out his video work at https://www.evvalentine.com/

As we're in a weird season in the world where shops are closed temporarily or offering augmented service, we want to provide you with resources so you can brew your own coffee at home and have the same in-shop experience like normal, all in ten minutes or less. Today, we're reviewing Onyx Coffee Lab's "Geometry" blend. Check it out at https://onyxcoffeelab.com/collections/coffee/products/geometry-blend and get a bag yourself! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/coffeeforeverydayuse/support

Using the concept of Advent to help people taste more coffee, our good friends at Onyx Coffee Lab in Northwest Arkansas have released a Coffee Advent Calendar! We tasted some of the coffees this week and wanted to share the love with you guys. Check out our thoughts! There's still time before Christmas to get the Coffee For Everyday Use book ordered, wrapped, and ready to open. Head over to Amazon and purchase your copy today! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/coffeeforeverydayuse/support

About the Show: It took a while to finally get connected with the folks at Onyx Coffee Labs.  But, as they say, persistence does pay off. I finally connected with Andrea and Jon Allen the founders of Onyx Coffee. Jon was kind enough to sit down with me and share his story of going from a local musician and barista at Arsagas to the Founder of one of the top Coffee Roasters in this country.   My personal coffee journey started back in the day when I lived in the Bay Area and was exposed to all of the great Coffee Houses out there - Cafe Strada, The French Hotel, and Peet’s Coffee (before they were purchased).  I learned to appreciate a good barista and the importance of a proper cup of coffee.  It all starts with the coffee beans and how they are grown and harvested. Jon shared his Coffee origin story with me and took me to school when it came to understanding everything that goes into getting Fair Trade coffee from a grower to being poured in your cup in the morning.   To say I have a new appreciation for coffee is an understatement. I will never buy large batches of coffee beans again and I’m going to continue to support what Jon, Andrea, and their team at Onyx Coffee Labs are doing. You can see their beautiful 30,000 square foot facility in Downtown Rogers and think that’s it.  But, it’s so much more than that. Jon travels the world getting to know growers personally and bringing some of the finest coffee right here to Northwest Arkansas and beyond.  All of this and more brewing on this episode of I am Northwest Arkansas.   Important Links and Mentions on the Show: Onyx Coffee Lab Onyx Coffee Lab on Facebook Onyx Coffee Lab on Instagram Onyx Coffee Lab on Twitter This episode is sponsored by: Email info@iamnorthwestarkansas.com to learn more about sponsorship opportunities. Connect more with I am Northwest Arkansas: Join our Email List! Email Us hello@iamnorthwestarkansas.com Connect With Our Facebook Page https://www.Facebook.com/iamnorthwestarkansas/ Connect With Our Twitter @iamnorthwestar1 Connect With Our Instagram @iamnorthwestarkansas Join The Facebook Group https://www.Facebook.com/groups/iamnorthwestarkansas Connect with our Fearless Host Randy Wilburn on LinkedIn  Thank you for listening to this episode of the I am Northwest Arkansas podcast. We showcase businesses, culture, entrepreneurship, and the lives of everyday people making Northwest Arkansas what it is today.  Please consider making a one-time donation to our production team through PayPal to help with the expenses of keeping this podcast running smoothly https://www.paypal.me/encouragebuildgrow

On this episode we sit down with Oscar Meglar from Guatemala, who works for Onyx Coffee, and is very passionate about coffee. We cover things like the history of coffee in Guatemala, the climate change and what it means for coffee in the future, and also things like how most coffee farmers don't even get to test their coffee! We share some stories from our social media post and their favorite coffee memory! All this and much more inside. Thank you for listening, #dripdrip #sipsip --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Jon Allen is the Founder of Onyx Coffee Lab in Rogers, Arkansas. Onyx Coffee Lab is cafes, a roastery, and consulting lab dedicated to the art and science of coffee. I made the trip up to Rogers and got to hang out at Onyx Coffee Lab HQ and have a conversation with Jon about how he and his wife, Andrea, started Onyx Coffee, what Onyx Coffee Lab is about, and advice for people wanting to start a coffee shop. This episode is sponsored by Trade Coffee. Trade is a coffee subscription company that partners with the best roasters in the country to send you the best and freshest coffee out there. They partner with roasters like Onyx, Passenger, Airship, and many more. Go to http://trdcfe.me/ketchsmith and browse through all the coffee Trade offers and use code ‘ketchsmith’ at checkout for 50% off your first bag of your subscription. https://www.thegivingkeys.com COFFEE15 for 15% off your order. TRADE COFFEE http://trdcfe.me/ketchsmith CODE: ketchsmith 50% OFF RATE, REVIEW, SUBSCRIBE: https://itunes.apple.com/us/podcast/coffee-people-podcast/id1335201813?mt=2 COFFEE + PEOPLE MERCH: https://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=ketch+smith https://www.ketchsmith.com Music: Drifter by Hippie Sabotage

In this episode, we talk to Blake "Traftino" Trafton, a Guatemalan green coffee importer with Onyx Coffee [not lab], discussing everything from ice water to David Letterman.

I love having a cup of coffee and having a conversation with Kyle. He is one of my best friends and one of the smartest people I know. Kyle is the Technology Director at The Branch Church. He loves Jesus and has a heart for people and I think you will see that in him in this episode. We talk about our favorite books, the Church, and Easter. Kyle is a great man and I am so proud to call him my friend AND coworker. We drank Onyx Coffee during this episode. Check out Onyx Coffee Lab at www.onyxcoffeelab.com and get you some really good coffee. They are one of the best. They will never fail you. RECKLESS LOVE by CORY ASBURY https://open.spotify.com/album/63fUIyRGFTFdVlDMTT5tLB?si=CZrrN7D9TAmHY9JN9FE_OQ SOCIAL MEDIA: @kyletpoff @ketchsmith @onyxcoffeelab @coryasbury