Onyx Coffee Lab
An Arkansas specialty coffee company combining coffee roasting, cafés, wholesale, education, e-commerce, and coffee-related product development.
Last updated August 24, 2026
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Overview
Onyx Coffee Lab is an American specialty coffee roaster and café company headquartered in Rogers, Arkansas. Andrea Allen and Jon Allen founded the business in 2012 in nearby Springdale, initially establishing it as a local café operation before developing it into a broader specialty-coffee company. Its activities now span green-coffee sourcing, roasting, retail cafés, online sales, wholesale supply, barista education, training, events, and related food and beverage concepts. The company’s identity is built around specialty coffee quality, detailed sourcing information, and a design-conscious customer experience. Onyx presents information about individual coffees such as origin, producer, score, pricing, and trade details, reflecting an emphasis on traceability and transparency. Its products include single-origin coffees, blends, espresso offerings, decaffeinated coffee, ready-to-drink and cold-brew products, brewing equipment, and merchandise. The company also sells coffee through its e-commerce operation and supplies wholesale customers in hospitality and food-service settings. A major turning point came in 2019, when Onyx announced a move into a large downtown Rogers facility. The site combined a roastery, coffee-training laboratory, bakery, event space, offices, and green-coffee storage. This expansion signaled a transition from a neighborhood café into a more vertically integrated specialty-coffee enterprise, with production, education, logistics, and customer-facing activities operating within one broader platform. The Rogers site also functions as the company’s principal production and training base. Onyx’s retail footprint is concentrated in Northwest Arkansas. Publicly identified locations include the Rogers headquarters and roastery, cafés in downtown Bentonville, Fayetteville, and Springdale, and a café at Bentonville’s Momentary arts venue. The company has also developed related concepts, including Doyenne Café, which is associated with a coffee program focused on coffees produced by women. In 2025, Onyx returned to Springdale with a three-story café and chocolate-oriented concept in the former First Security Bank building on Emma Avenue. The location also became associated with Terroir by Onyx, an in-house chocolate brand. The brand has gained national visibility through coffee competitions and industry recognition. Co-founder Andrea Allen won the 2020 U.S. Barista Championship. In 2022, Morgan Eckroth won the U.S. Barista Championship and later placed second at the World Barista Championship, while Elika Liftee won the U.S. Brewers Cup and placed second at the World Brewers Cup. These results strengthened Onyx’s standing among specialty-coffee professionals and helped associate the company with technical excellence as well as retail hospitality. Onyx has also received recognition for roasting and product quality, including Good Food Awards and other specialty-coffee honors. The company became a Certified B Corporation in 2025, adding a formal social and environmental accountability framework to its public identity. By 2026, Onyx had become a prominent specialty-coffee institution in Arkansas, with a regional café network and a national reputation shaped by competition success, sourcing transparency, distinctive retail design, and an integrated approach to roasting, education, wholesale, and hospitality.
History
Andrea Allen and Jon Allen established Onyx Coffee Lab in 2012 in Springdale, Arkansas. The business began as a local café but developed over the following decade into a specialty-coffee company with its own roasting operation, retail cafés, wholesale division, online store, and education and training programs. Its growth reflected the wider professionalization of American specialty coffee, in which roasting, sourcing, brewing technique, hospitality, and brand design increasingly operate as connected parts of one business. Onyx’s approach emphasizes both product quality and information transparency. The company publishes sourcing details for individual coffees, including producer information, coffee scores, pricing, and related trade data when available. This practice positions the brand not simply as a seller of roasted coffee but as an interpreter of the supply chain between producers and consumers. The company also states that it roasts and ships coffee daily from a facility that uses rooftop solar energy in part of its power supply. In 2019, Onyx announced a move into a large downtown Rogers headquarters. The facility combined a roastery, green-coffee storage, offices, a training laboratory, bakery, and event space. The project marked a significant change in scale and operating model: the company was no longer primarily a neighborhood café, but a vertically integrated regional coffee business with production, education, wholesale, and hospitality functions. Rogers became the central platform for roasting and training while the company continued to build a café presence elsewhere in Northwest Arkansas. The retail network has remained regionally concentrated. Publicly listed locations include the Rogers headquarters and roastery, a downtown Bentonville café, Fayetteville cafés on Gregg Avenue and at Fay Square, a café at the Momentary in Bentonville, and a Springdale café on Emma Avenue. Onyx has also experimented with adjacent concepts. Doyenne is a related café and coffee program associated with coffees produced by women. In 2025, Onyx returned to Springdale with a three-story café and chocolate-oriented venue in the former First Security Bank building. That site also became the headquarters for Terroir by Onyx, the company’s in-house chocolate brand. Competition results played an important role in the company’s national reputation. Co-founder Andrea Allen won the 2020 U.S. Barista Championship. In 2022, Morgan Eckroth won the U.S. Barista Championship and later finished second at the World Barista Championship. In the same year, Elika Liftee won the U.S. Brewers Cup and placed second at the World Brewers Cup. These results connected Onyx with technical brewing expertise and helped distinguish its employees and training culture within the specialty-coffee sector. The company has also received recognition for roasting and product quality, including Good Food Awards and other honors recorded in its public awards archive. A Panama Lamastus Family coffee received a 2021 Good Food Award. Onyx became a Certified B Corporation in 2025, adding a formal certification to its public emphasis on responsible business practices and transparency. In 2026, the Rogers location was identified as a finalist for the James Beard Foundation’s Outstanding Bar award, and Food & Wine reported that Onyx ranked first on the World's 100 Best Coffee Shops list after ranking second the year before. By 2026, Onyx Coffee Lab had become one of the most visible specialty-coffee companies associated with Arkansas and the American South. Its significance rests on the combination of transparent sourcing, competition success, design-oriented cafés, specialty roasting, wholesale supply, education, and related food concepts rather than on a single product line.
- 2026
Recognition in coffee-shop and hospitality awards
[1]The Rogers location becomes a James Beard Outstanding Bar finalist, while Food & Wine reports Onyx at the top of the World's 100 Best Coffee Shops ranking.
- 2025
Onyx becomes a Certified B Corporation
[1]The company obtains Certified B Corporation status.
- 2025
Springdale café and Terroir by Onyx launch
[1]Onyx opens a three-story Emma Avenue concept in Springdale, which also serves as the headquarters for its chocolate brand, Terroir by Onyx.
- 2022
Onyx-affiliated competitors achieve national and international placements
[1]Morgan Eckroth wins the U.S. Barista Championship and becomes a world runner-up; Elika Liftee wins the U.S. Brewers Cup and places second internationally.
- 2021
Panama Lamastus Family coffee receives a Good Food Award
[1]An Onyx Panama Lamastus Family coffee is recognized by the Good Food Awards.
- 2020
Andrea Allen wins the U.S. Barista Championship
[1]Co-founder Andrea Allen wins the national barista competition, reinforcing Onyx’s reputation for technical coffee expertise.
- 2019
Rogers headquarters and roastery announced
[1]Onyx announces a large downtown Rogers facility combining roasting, storage, offices, education, bakery, and event functions.
- 2012
Onyx Coffee Lab is founded in Springdale
[1]Andrea Allen and Jon Allen establish Onyx Coffee Lab in Springdale, Arkansas, initially as a local café business.
Products and positioning
Premium, design-led specialty coffee centered on traceable sourcing, technical roasting, competition-level preparation, and integrated café hospitality.
Specialty coffee
Single-origin coffees
Onyx offers coffees identified with specific producing countries, regions, farms, producers, or lots. These coffees are presented with sourcing and quality information intended to improve traceability and help customers understand differences in origin, processing, and flavor. Availability varies with harvests and green-coffee supply.
Coffee blend
Southern Weather
Southern Weather is one of Onyx Coffee Lab’s named house blends. It represents the company’s approach to producing a consistent, approachable blend for espresso and everyday brewing while retaining the quality and flavor-development standards associated with specialty coffee roasting.
Coffee blend
Geometry
Geometry is a named Onyx blend positioned as a repeatable coffee offering within the company’s broader range. Like the company’s other blends, it provides a more stable flavor profile than seasonal single-origin coffees and is suitable for customers seeking a regular brew or espresso option.
Beverage
Cold brew and ready-to-drink coffee
Onyx’s café and retail operations include cold-brew and other prepared coffee beverages. These offerings extend the brand beyond roasted beans and showcase its brewing and service identity in a chilled, ready-to-consume format.
Chocolate · 2025
Terroir by Onyx
Terroir by Onyx is the company’s related in-house chocolate brand. Its headquarters are associated with the Springdale café and chocolate-focused concept opened in 2025, extending Onyx’s sourcing and craft-oriented approach into chocolate.
Brand decisions
2025
Expand into chocolate through Terroir by OnyxStrategyBackground
Onyx had developed a network of cafés and related hospitality concepts in Northwest Arkansas.
Action taken
The company opened a chocolate-focused Springdale venue and established the site as the headquarters for Terroir by Onyx.
Aftermath
The move broadened Onyx’s craft-food portfolio beyond coffee while maintaining an emphasis on origin, production, and specialty retail.
2019
Move into an integrated Rogers headquartersStrategyBackground
Onyx had expanded beyond its original local café model into roasting, wholesale, online retail, and education.
Action taken
The company announced a large downtown Rogers site combining a roastery, training laboratory, bakery, event space, offices, and green-coffee storage.
Aftermath
The move established Rogers as the company’s principal production and education base and supported a more vertically integrated operating model.
Recent events
Third Wave Water announces limited-edition anniversary box[3]
Reported:
Third Wave Water announced a limited-edition 10th Anniversary Box featuring Onyx Coffee Lab coffee, Third Wave Water mineral profiles, and commemorative items.
Onyx Coffee Lab unveils rebrand[4]
Reported:
Onyx Coffee Lab unveiled a complete rebrand for its packaging and website, including a new color palette, typography, packaging design, and website experience.
Sources4 sources
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