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HomeCoffeesBrazil Rancho Grande Anaerobic
Brazil

Brazil Rancho Grande Anaerobic

Anaerobic Natural Yellow Bourbon, grown at 900 masl

Roasted by Onyx Coffee Lab

Stock not confirmed
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
FarmRancho Grande, Brazil✓
ProducerJosé Carlos Reis and his son Flávio Reis
ProcessAnaerobic Natural✓
HarvestMay '24✓
Altitude900 masl✓
ClimateHumid subtropical
VarietiesYellow Bourbon✓
Roast—
Tasting notescherry, tart citrus, 70% Dark Chocolate, Juicy✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • cherry
    Fruity › Cherry
  • tart citrus
    Fruity › Citrus
  • 70% Dark Chocolate
    Nutty/Cocoa › Dark Chocolate

Supply Chain

  1. Farm

    Rancho Grande, Brazil

    Grown by José Carlos Reis and his son Flávio Reis

  2. Harvest

    Yellow Bourbon · Anaerobic Natural · 2024

  3. Roastery

    Onyx Coffee Lab

  4. Coffee· viewing

    Brazil Rancho Grande Anaerobic

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarBrazil (Anaerobic Natural) - 10oz / Whole BeanBrazil Bafafa AnaerobicRancho Tio Emilio, AnaerobicColombia La Palma Gesha AnaerobicColombia Los Guaduales Anaerobic NaturalBRAZIL ANAEROBIC FERMENTATION YELLOW BOURBONMore from this farmRancho Grande1 moreSame variety, exploredYellow Bourbon335Similar flavour profilecherry, tart citrus, 70% Dark Chocolate914Same processAnaerobic Natural776From the same originBrazil2605More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobic NaturalAltitude900 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability

Harvest sourceObserved