Voyage - Brazil, Flavio Reis Anaerobiic

Coffee has been grown at Rancho Grande since 1933, when Mr Aneite Reis inherited five hectares of land and began cultivating coffee with a focus on quality and care. Today, the farm remains in the family, managed by José Carlos Reis and his son, Flávio — the second and third generations to carry forward Mr Aneite’s vision.

Over the decades, Rancho Grande has steadily refined its practices, pairing tradition with thoughtful innovation. The farm’s mission is clear: to produce exceptional coffee with a commitment to environmental stewardship and social responsibility. Each season, the team works to improve sustainability across the farm, adopting responsible agricultural methods that protect the land for future generations.

Worker welfare is central to the ethos at Rancho Grande. Fair pay, safe working conditions, and professional development are standard, not optional. By investing in their people, the Reis family has cultivated a workplace rooted in respect, integrity, and long-term opportunity.

This natural lot showcases their meticulous approach to processing. After harvesting, the cherries undergo a 36-hour, low-oxygen fermentation in the fruit, before being dried over the course of twenty days on raised beds and patios. The result is a fruit-driven cup with pronounced fermentation character — layered, expressive, and true to its origin.

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.