Brazil Flávio Reis Anaerobic

OriginBrazil

Roast levelMedium

ProcessAnaerobic, Natural

Summary

This micro-lot from Rancho Grande farm in Brazil, produced by Flávio Reis (alongside his father José Carlos Reis), is processed using anaerobic natural method with 36 hours of limited oxygen fermentation followed by patio drying. Grown at 900 MASL, the coffee presents a fruit-forward profile with notes of raspberry, chocolate ganache, blackberry, malt, cherry, and tart citrus. Roasted to a moderate level suitable for both filter and espresso preparation. Cup score: 87.5.

AI-assisted description, based on roaster & cupping data.

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Details

FormatBean

Roast profileOmniroast

DecaffeinatedNo

Cupping score87.5

ProducerFlávio Reis

Altitude900 m.a.s.l

NotesRaspberry, Malt, Chocolate, Blackberry, Cherry

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The roaster

Onyx Coffee Lab USA

Onyx Coffee Lab USA is the original Arkansas-based specialty coffee roaster that's been shaking things up. A Certified B-Corp with cafes ranked #1 in the world and a trophy case full of barista and brewer's cup championships, they source exceptional single origins from across the globe, roasting each with meticulous precision. Every coffee is tracked at 2, 5, and 10 days post-roast to understand how it ages. Fresh rotations are the norm—no stale bins here. Their philosophy? Never settle for good enough. Onyx also runs a dedicated EU storefront (Onyx Coffee Lab EU) shipping from a Rotterdam-area roastery, making their beans more accessible across Europe — same roaster, same beans, two regional webshops.

AI-assisted description, based on roaster & cupping data.

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