Welcome to the 2025 edition of the Build-Outs of Coffee, our annual (and much loved) compendium of new cafes recently opened or under construction all around the world. This year’s season promises to the biggest and brightest collection in Sprudge history; this is our 14th edition of the Build-Outs, and it’s looking quite likely that we’ll smash previous records for total submissions and features. None of this would be possible without the support of our remarkable sponsors, who help keep the Build-Outs submissions process free and open to all, so a huge, huge thank you on behalf of everyone at Sprudge to our feature series presenters this year.
The 2025 Build-outs of Coffee is sponsored by Pacific Barista Series, La Marzocco, Ceado, and Dona.
Let’s kick things off by going big. A Build-Out three years in the making, Onyx Coffee Lab have completely reimagined a 6,000-square-foot three-story bank on the town square in Springdale, Arkansas, a city smack-dab between the Onyx Coffee hubs of Bentonville and Fayetteville. This cafe is soaring, sumptuous, and clearly no expense or detail was spared, but it also features intimate moments and a ton of thoughtful consideration, in the classic Onyx style. This is quite the starting point for this year’s season—let’s dive in.
As told to Sprudge by Niki Weegens of Onyx Coffee Lab.
For those who aren’t familiar, will you tell us about your company?
Onyx Coffee Lab was founded in 2012 with the goal of both serving and challenging the specialty coffee industry. Our mantra to “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 own continual evolution as we pursue our mission—to create a more sustainable and equitable coffee industry through our commitment to excellence, transparency, and innovation. It’s an honor to share our journey and the fruits of our partnerships with you.
We publish the prices we pay for every coffee we source and we maintain long-term relationships with producers who are just as committed to excellence as we are. This same standard of care extends to every touchpoint of our business.
Design plays a central role in how we think about hospitality. Our cafes aren’t just places to grab a coffee—they’re extensions of the craft itself. We approach each buildout with a custom lens, using a focused palette of materials and a strict design language to create spaces that feel both elevated and accessible. We want our environments to reflect the same level of care and clarity as our coffee.
At our core, we’re trying to create meaningful experiences through coffee—ones that honor the people who produced it and invite others into that story. The work is never finished, and that’s what keeps us going.
Can you tell us a bit about the new space?
Onyx Coffee Lab’s new cafe in Springdale, Arkansas, is built on a foundation of both preservation and presence. Housed in a former 1950s bank on the town square, the 6,000-square-foot, three-story space is the result of two years of restoration and careful restraint. Instead of imposing a new identity onto the building, the design process began with what was already there—uncovering layers of flooring to reveal original butter-yellow terrazzo, reestablishing a sense of clarity and light that had long been hidden.
From the beginning, light served as a guide. The palette was kept deliberately minimal: terrazzo, walnut, and doric glass blocks form the core of the material story. This limited set of finishes creates continuity throughout the space—from the custom walnut bar to structural additions made entirely of softly lit glass block with a convex wave texture. Wherever possible, design choices were made to protect the flow of light and maintain openness, allowing the natural character of the building to re-emerge.
Local artisans contributed to the fabrication of the bar and extensive walnut paneling, bringing a tactile warmth that contrasts subtly with the building’s more industrial bones. The glass blocks—lit from underneath—add a glow that’s both architectural and atmospheric, resembling the softness of Japanese paper screens. This is Onyx’s brightest cafe to date, and perhaps our most quietly expressive.
For those looking to enjoy the space in community, there is room to settle into soft couch seating, pull up to communal tables, or even sit at the counter. Alternatively, for those looking for a less active setting, there is a beautiful red tiled area softened by greenery and layered lighting. Upstairs, the third floor provides a dedicated workspace with both a communal table that encourages connection to more private, cubicle-style seating built for focus. The result is a cafe that supports both individual retreat and shared experience.
Below the main floor, a walnut staircase leads to an open-view chocolate workshop, where Onyx’s bean-to-bar production is now housed. Visitors can see the cacao roasting process firsthand, offering a glimpse into a slower, more tactile side of craft preparation. The space is designed to unfold gradually—there’s a subtlety in the descent, with aroma often guiding guests before they ever see the chocolate below.
Food is a central part of the Springdale experience as well. The kitchen is seamlessly integrated into the space, with a focus on visibility and cohesion. A street-facing service window adds another layer of accessibility, offering a connection point for passersby and creating a rhythm between inside and out.
What’s your approach to coffee?
Our approach to coffee is rooted in precision, transparency, and long-term thinking. We believe great coffee starts long before it reaches us—so we invest in sourcing relationships with producers who share our commitment to quality and sustainability. Every coffee we buy is selected with intention, roasted with care, and served in a way that honors the work behind it.
We’re obsessed with detail, but we’re also aware that coffee is a daily ritual for most people—not a performance. So our job is to remove the noise and let the clarity of the coffee come through. It also means constantly asking better questions—about ethics, about sourcing, about hospitality—and being willing to evolve as we find new answers.
We publish the prices we pay for every coffee. We seek to improve relentlessly. We don’t take shortcuts, but we also don’t take ourselves too seriously. Our goal is to make coffee that’s as beautiful and honest as it can be—and to create an experience around it that feels generous, not exclusive. At the end of the day, we’re here to serve, and to keep pushing the craft forward.
Any machines, coffees, special equipment lined up?
The Springdale location is centered around a clean bar setup designed for flow, visibility, and hospitality. The bar features striking custom gold Modbar espresso modules, chosen for their minimal footprint and ability to keep the bar open and inviting. Ceado E37Z Barista grinders support our espresso offerings, and Weber tools are powering our pour-over station.
For batch brewing, the cafe uses FETCO systems, which are built into the service model to support high-volume filter coffee without sacrificing quality. The equipment layout was designed to prioritize workflow while maintaining the visual and material integrity of the bar—walnut surfaces, integrated tap systems, and seamless transitions between coffee and culinary service.
In the basement, the bean-to-bar chocolate production space adds another layer of craft to the experience. While not a traditional part of the coffee bar, it’s a key extension of the brand’s commitment to transparency, offering guests a chance to observe chocolate being made from cacao roasting to tempering, all just steps below the main floor.
Every piece of equipment was selected not just for performance, but for how it fits into the broader story of the space—intentional tools that support the work without getting in the way of the experience.
How is your project considering sustainability?
Sustainability for us starts well before the buildout—it’s embedded in how we source coffee, structure relationships, and build systems that are meant to last. But in terms of the Springdale project specifically, we approached sustainability through restoration, material restraint, and thoughtful integration.
Rather than building from scratch, we chose to repurpose a historic 1950s bank building in downtown Springdale. We spent nearly two years uncovering and restoring original features—like terrazzo floors that had been hidden under layers of laminate and carpet. That process of preservation wasn’t just about aesthetics; it was about reducing waste and honoring the integrity of what was already there.
We also limited our material palette to three core elements: terrazzo, walnut, and doric glass blocks. That restraint allowed us to source more intentionally, including working with a local artisan for the walnut bar and paneling. Even structural elements like walls were designed to minimize drywall and instead use glass blocks that are both durable and timeless.
Operationally, the space is set up for efficiency: energy-efficient equipment, modular systems that support long-term use, and streamlined workflows that reduce waste behind the bar. The integration of our bean-to-bar chocolate production into the space also allows us to control more of our supply chain, reduce transportation steps, and tell a more complete story about sourcing and sustainability—from farm to cup (or bar).
Ultimately, we view sustainability as a long game. It’s not just about materials or certifications—it’s about building spaces, relationships, and systems that hold up over time.
What’s your hopeful target opening date/month?
We opened in May 2025.
Thank you!
The 2025 Build-outs of Coffee is sponsored by Pacific Barista Series, La Marzocco, Ceado, and Dona.
