FREE SHIPPING ON ALL ORDERS OVER £35
  • Freak & Unique XVI - 'Lake, Mountains & Sky' | Brazil | Rafael Vinhal Grape
  • Freak & Unique XVI - 'Lake, Mountains & Sky' | Brazil | Rafael Vinhal Grape
  • Freak & Unique XVI - 'Lake, Mountains & Sky' | Brazil | Rafael Vinhal Grape

Freak & Unique XVI - 'Lake, Mountains & Sky' | Brazil | Rafael Vinhal Grape

Regular price £16.50 GBP
Tax included.
Weight
Beans or Ground
Would you like a brew guide?
Added to Cart! View cart or continue shopping.


Awaking in the morning to discover the bed as a landscape. The stripes of the sheets act as ploughed fields receding in size and saturation as they edge away into a mountainous range, with the rising sun of the alarm clock measuring space and time. The coffee cup - a lake brimming with life, awakening the senses, bringing with it escapism and serenity. Inspired by Chinese scroll paintings in the breakdown of basic elements of mountain, a water source and sky, the composition emphasises the vastness and beauty of nature, with this perfect start to the day.


Our very limited series, Freak & Unique continues with this triple fermented thermal shock honey from Brazil. This coffee is paired with the artwork "Lake, Mountains & Sky" by Fleur Yearsley.

PRODUCER: Rafael Vinhal
REGION: Minas Gerrais, Cerrado Mineiro, Brazil 
ALTITUDE: 960 - 1040 MASL
VARIETAL: Catuai 99
PROCESS: Triple Fermented & Thermal Shock Honey

Vinhal has been producing high-quality coffees in the Cerrado Mineiro region of Brazil since 1988. The award-winning, family-run business strives to produce coffees that stand out in both the domestic and international markets, often experimenting with processes to create unique aromas and flavours. 

After being mechanically harvested the coffee cherries are washed and sorted to select only the ripe cherries. They then undergo a dry aerobic (with oxygen) fermentation for 58 hours, after which they are subject to a 'thermal shock' stage. The cherries then go through a dry anaerobic (without oxygen) fermentation for 180 hours and an additional 'thermal shock' stage. They are then depulped and fermented anaerobically with 100% mucilage for 120 hours. Finally, the coffee is left to dry on raised beds for 20 days.

* Please note due to the extremely limited availability of this coffee, we will be roasting once weekly. This may add a small delay to online orders. *

Sale

Unavailable

Sold Out