Onyx Coffee Lab

Costa Rica Las Lajas Natural

Pineapple, blueberry, milk chocolate

Origin: Costa Rica
Process: Natural
Roast: Not specified
Roaster: Onyx Coffee Lab

Roast level

LightMediumDark

Details checked 2026-10-08. Confirm current stock and price at the roaster.

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From farm to cup

Where it grew, how it was made, how it’s roasted.

Straight from the roaster’s listing — no guesswork added.

Step 01 · OriginGrown

Costa Rica

Step 02 · ProcessProcessed

Natural

Step 03 · RoastRoasted

Not specified

About this coffee

What the roaster tells us.

Costa Rica Las Lajas Natural pairs pineapple and blueberry with what Onyx describes as soft milk-chocolate sweetness. The roaster says this naturally processed lot is prepared specifically for it, reflecting a relationship developed over years of working with Las Lajas. That combination of a defined process and named fruit notes makes the offering straightforward to compare with other coffees. If you like the idea of fruit alongside a gentler chocolate reference, the company’s description gives you that direction without claiming every natural coffee will taste the same.

Product details checked 2026-10-08. Roaster descriptions can change between lots. Tasting notes describe sensory impressions, not a guarantee of how your brew will taste.

Where it’s from

Costa Rica

RoasterOnyx Coffee Lab

OriginCosta Rica

ProcessNatural

RoastNot specified

The people behind this coffee

Meet Onyx Coffee Lab

Onyx Coffee Lab began in 2012 as a small specialty coffee roaster in Northwest Arkansas. Its own story describes a business built around questioning what good coffee can be, with an emphasis on the people who produce it and the people who brew it. The company has since grown to include cafes and wholesale partnerships, while also selling coffee directly to home drinkers online. If you're getting to know Onyx, that combination is a useful starting point: a regional roastery with a wider audience, and a stated interest in helping customers understand the coffee they're buying. You can explore that background without needing a barista's vocabulary.

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