Brayan is a young producer from San Adolfo, a remote, coffee-rich area in the municipality of Acevedo, Huila. He learned the craft from his father, who began taking him to the farm after school from the age of thirteen - teaching not just the mechanics of coffee production, but a deep respect for the land and the work it requires.

Now in his twenties, Brayan leads a collective of over 60 local growers, including members of his own family, who harvest and sell their coffee together, ensuring better prices at the cherry stage. Their work spans the wider municipality, where cherries are selectively picked and processed in partnership with Forest and the Ancla processing station.

Co-Fermentation with Watermelon

This lot, a blend of Caturra and Colombia varieties, begins with a 48-hour anaerobic pre-fermentation in sealed plastic bags. After depulping, the beans (still in mucilage) are fermented for five days with both dried, ground watermelon and fresh fruit added to the tank - a co-fermentation approach that introduces a clean, juicy sweetness.

Once fermentation is complete, the seeds are pre-dried on patios before undergoing mechanical drying in static silos. A 30-day resting period follows, allowing the profile to stabilise and fully express. The result is a vibrant, fruit-forward cup with clarity, balance, and a touch of tropical lift.

What is the roast recency?

Onyx recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.