Brazil Rafael Vinhal

What We Taste: Coconut  Pina Colada  Cinnamon  Chocolate
 
After the popularity of our earlier lot from the same producer, the double ferment honey process, we have aquired this distinct lot so we have another opportunity to sample their hard work.
 
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 washed method of processing.  After the cherry is picked it undergoes its first fermentation, a 48 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 179 hour dry anaerobic ferment within water.  Once all of this is completed the coffee can then be dried slowly on raised coffee beds for another 21 days.
 
Rafael has a habit of naming his lot's based on their characteristics, and named this lot 'cocada', after the sweet coconut dessert that is popular in Brazil.  This is a unique and distinct coffee, a super sweet and creamy mix of toasted coconut, pina colada, cinnamon and chocolate.
 
Available for either espresso or filter coffee brewing.