The Rogers training lab behind Onyx's three U.S. coffee titles will sell anyone a seat in Coffee 101. Founder Andrea Allen won the first of them, the 2020 U.S. Barista Championship; in 2022, Morgan Eckroth took the U.S. title — later runner-up at the world championship — and Elika Liftee won the U.S. Brewers Cup. Those champions carry the Onyx approach into the national scene. The Onyx Coffee Academy keeps Coffee 101 and Latte Art Foundation on a standing public calendar. SprOnyx, a recurring throwdown night at the Springdale cafe, brings the region's baristas together to compete. Doyenne, an Onyx cafe in Bentonville curated around the world's women coffee producers, now runs under an identity of its own. Coffee 101 won't hand you a title. It will show you what goes into one.
Onyx's first ground-up shop, off the downtown square by the farmers market, built around a 360-degree white-tiled bar you order at and then circle. The baristas train in the program that has produced U.S. Barista Champions.
→FayettevilleOnyx's small, bustling Gregg Street counter in Fayetteville, where the pour is handed across by baristas from a program that has produced U.S. Barista Champions.
→FayettevilleOnyx's smallest room, a walk-up window on the Fayetteville square that opens onto space shared with Northwest Arkansas Florist — the same coffee and U.S. Barista Championship-caliber baristas as the flagships, stripped to grab-and-go.
→RogersOnyx’s headquarters in downtown Rogers sets its coffee bar inside the working plant: roastery, bakery, and the training lab behind its U.S. Barista Champions all share one open room. It keeps daylight hours, and you sit in the middle of the operation.
→SpringdaleThree floors of Onyx in downtown Springdale, with an artisan chocolate facility downstairs open to visit and a full all-day menu. The baristas come up through a program that has produced U.S. Barista Champions.
→BentonvilleAn all-glass Onyx bar in a former cheese factory's milk-receiving bay inside the Momentary, built so you watch the machinery work while to-go orders ride out on a conveyor belt. Oat milk is the default, dairy the upcharge.
→BentonvilleOnyx's newest room, its eighth in Northwest Arkansas, sits inside Preserve Park in Bentonville with the Greenway running past the door. The coffee comes from the program that produced U.S. Barista Champions. Morning service runs 7 a.m. to 2 p.m. and the soft open is still on; the promised dinner, cocktails, and wine pairings are still to come.
→Onyx designed this one from the ground up, its first shop built that way, and the whole plan is a 360-degree white-tiled bar: you order, then circle it, baristas shaking iced drinks and pouring latte art on every side. The people behind the counter come up through the training program that has turned out U.S. Barista Champions, so the cup holds up to the room it's served in. Off the downtown square by the farmers market, with a reservable meeting room for when you need to actually get work done and seating that runs from couches to barstools.
A Rogers roaster whose training lab sits behind three U.S. coffee titles and whose Coffee Academy sells beginner classes from the same building on a standing calendar. SprOnyx throwdown nights at the Springdale cafe draw the region's baristas to compete.
The Gregg Street shop is the small, bustling one, a counter more than a flagship, and what crosses it is handed over by some of the finest baristas working anywhere: Onyx's competition and training program has turned out U.S. Barista Champions. Order the pour-over and watch who makes it. It fills fast and stays loud, which is exactly the intent.
A Rogers roaster whose training lab sits behind three U.S. coffee titles and whose Coffee Academy sells beginner classes from the same building on a standing calendar. SprOnyx throwdown nights at the Springdale cafe draw the region's baristas to compete.
The pour here comes from baristas trained to the level that has sent Onyx to the U.S. Barista Championship, and it lands in the company's smallest room: a walk-up window on the Fayetteville square, opening onto space it shares with Northwest Arkansas Florist. Same coffee as the flagships, none of the footprint. Get a cortado and take a slow loop through the plants.
A Rogers roaster whose training lab sits behind three U.S. coffee titles and whose Coffee Academy sells beginner classes from the same building on a standing calendar. SprOnyx throwdown nights at the Springdale cafe draw the region's baristas to compete.
Onyx Coffee Lab runs its whole operation out of a historic building in downtown Rogers, and the coffee bar sits inside it. Roastery, bakery, training lab, and green-coffee storage share one vast, open room, with seating worked in among them. Onyx heads its own awards list with “the most awarded coffee roaster”; those are its words, and the room makes a better argument. This floor holds the training lab of the competition program that has developed baristas into U.S. Barista Champions, running in plain view. It is a plant before it is a café, and it keeps daylight hours. Come in the morning, take a seat in the middle of the operation, and drink what the building around you makes.
A Rogers roaster whose training lab sits behind three U.S. coffee titles and whose Coffee Academy sells beginner classes from the same building on a standing calendar. SprOnyx throwdown nights at the Springdale cafe draw the region's baristas to compete.
Onyx built three stories of coffee bar in downtown Springdale, and put an artisan chocolate production facility on the floor below that you can walk down and watch work. The espresso is pulled by people trained through Onyx's own competition program, which has turned out U.S. Barista Champions — as good as the craft gets in a cup. Full menu all day, soft-serve included; order a shot and take the stairs down to the chocolate.
A Rogers roaster whose training lab sits behind three U.S. coffee titles and whose Coffee Academy sells beginner classes from the same building on a standing calendar. SprOnyx throwdown nights at the Springdale cafe draw the region's baristas to compete.
The bar itself is the reason: glass and acrylic on every side, built so you watch the espresso machinery do its work, with to-go orders gliding out on a conveyor belt that nods to the cheese factory whose milk-receiving bay this used to be, inside the Momentary. Oat milk is the default here and dairy the upcharge, the usual cafe order quietly reversed. The coffee holds the standard that has trained U.S. Barista Champions; come for the room that shows you how it's made.
A Rogers roaster whose training lab sits behind three U.S. coffee titles and whose Coffee Academy sells beginner classes from the same building on a standing calendar. SprOnyx throwdown nights at the Springdale cafe draw the region's baristas to compete.
The house that trains U.S. Barista Champions put its newest room inside Preserve Park in Bentonville, directly on the Greenway — a coffee bar addressed to a trail. The craft arrives proven: Onyx's competition program develops baristas to the national-champion level, and The Preserve pours from it. The plan is a gathering place for morning, day, and night — dinner, cocktails, and wine pairings. What's open is the morning, 7 a.m. to 2 p.m., and the soft-open banner is still up. Go now for the coffee, with the park around you and the trail at the door; the full day is a promise, not yet a fact. It's Onyx's eighth room in Northwest Arkansas, and the house keeps building where it started.
A Rogers roaster whose training lab sits behind three U.S. coffee titles and whose Coffee Academy sells beginner classes from the same building on a standing calendar. SprOnyx throwdown nights at the Springdale cafe draw the region's baristas to compete.