Brazil Rafael Vinhal
What We Taste: Red Grape Plum Black Cherry Honey
The Vinhal family farm in the Cerrado Mineiro region of Brazil has been producing superior coffees since 1988, with a focus on sustainable operating practises, respect for their people and their environment. The awards they have won are numerous, including with innovative processing methods. They currently have seventeen different ways of processing their coffees!
This coffee from Vinhal has undergone their double fermentation honey method of processing. After the cherry is picked it undergoes its first fermentation, a 78 hour dry aerobic ferment. Next is a 'thermal shock' process where the coffee is washed with alternating hot and cold water. Then depulped, it undergoes its second round of fermentation, this time a 208 hour dry anaerobic ferment with the mucilage still intact. Once all of this is completed the coffee can then be dried slowly on raised coffee beds for another nineteen days.
This is a unique and distinct coffee, demonstrating a super sweet and balanced mix of grapes, plums and black cherries. Honey sweetness throughout.
Available for either espresso or filter coffee brewing.
Details
Region: Cerrado Mineiro
Varietal: Topazio
Processing Method: Double Fermented Honey
Altitude: 980 MASL