Project III: Release 1

Phil & SebastianOnyx Coffee LabLa Cabra

A celebration of coffee producers, roasters, and the craft that connects them

Some of the most remarkable coffee producers in the world work with equally talented roasters—people who know how to bring out the best in each coffee, revealing its story and character. Every time we visit these producers, we're struck by the care and precision behind their work, and by the incredible roasters who take that same coffee and make it shine.

Project III celebrates both. Three roasters, each selecting a coffee from the same producer and roasting it to reflect their own philosophy and style. One producer, three perspectives, showcasing the depth, range, and skill behind every step of the journey from farm to cup.

For the inaugural release, Phil & Sebastian, Onyx Coffee Lab (Arkansas, USA), and La Cabra (Aarhus, Denmark) each selected a distinct lot and roasted it to reflect their individual philosophies and styles.

This first edition of Project III centers on the extraordinary coffees of Mauricio Shattah of Finca La Negrita in Tolima, Colombia. Alongside his wife Liliana, Mauricio established the farm on a remote ridge between 1,780 and 2,100 meters above sea level, surrounded by mountains, nourished by natural springs, and rooted in volcanic soil.

His approach is both scientific and deeply personal. He cultivates rare varietals like Laurina, Mokka, and Geisha, and explores a range of experimental processes, including fermentations with brewing yeasts, organic acids, and nitrogen-flush techniques. Each lot is a precise expression of origin and intent, showcasing clarity, complexity, and Mauricio's singular vision.

Together, these three roasters offer a rare comparative experience: the same producer and varietals, interpreted through three different lenses. The result is a conversation in coffee that reveals how terroir, process, and roasting converge to create extraordinary diversity from a single origin.

La Cabra

La Cabra is a modern coffee company established in Aarhus, Denmark in 2012. We roast bright coffees that truly express their place of origin.

Each coffee is created by a set of intentional decisions; we explore the influence of each on the journey from well-nourished tree to transparent cup. At our end of the chain, we roast with the aim to showcase and unveil innate quality and complexity, showcasing carefully chosen raw material in the most delicious way possible.

Through these clean and bright cups, we aim to take you with us on our journey through the seasons of coffee, shedding light on the vibrant people and places that form their character.

Taste experience

Intense white florals are followed by sweet and ripe stone fruit in this Geisha from Mauricio’s iconic farm.

Coffee info

Variety: Red Gesha
Process: Honey
Elevation: 2000 masl
Lot size: 48 kg
Harvest: March 2025
Drying: 6 weeks in dark room

Onyx
Coffee Lab

Onyx Coffee Lab was founded with the goal of both serving and challenging the specialty coffee industry. Our mantra “Never Settle for Good Enough” has been with us from the start, and it represents a deeply ingrained ethos that drives everything we do.

This mentality demands our continual evolution as we pursue our mission to create a more sustainable and equitable coffee industry through excellence, transparency, and innovation. We’re honored to share our journey and the fruits of our partnerships as we seek quality, truth, and accountability in coffee.

Taste experience

Beautiful notes of jasmine, hibiscus, with sweet tropical pink guava, wrapped in a silky texture and an elegant finish.

Coffee info

Variety: Gesha
Process: Anaerobic Honey
Elevation: 2000 masl
Lot size: 240 kg
Harvest: February 2025

Phil &
Sebastian

The standard for coffee is too low. We're here to raise it.

For nearly two decades, that belief has driven us across continents, into deep partnerships with producers, and through every decision we make. From building our own custom production roaster to challenging industry norms, we’re committed to showing that coffee can be more.

Rooted in Calgary, Canada, our intentional approach to sourcing and roasting empowers producers, elevates expectations, and transforms the daily ritual into something remarkable.

Taste experience

A bright peach lemonade leads the way. Syrupy notes of honeycomb and lychee follow, giving way to delicate elderflower and juicy black plum. Layered and complex, this Red Gesha from Mauricio Shattah reveals remarkable depth.

Coffee info

Variety: Red Gesha
Process: Semi-Washed
Elevation: 2000 masl
Lot size: 48 kg
Harvest: April 2025
Drying: 5 weeks in dark room

Facts

Country: Colombia
Producer: Mauricio Shattah
Farm: Finca La Negrita
Region: Tolima
Released: November 2025

Project III: Release 1