PRODUCER: Rafael Vinhal
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. *
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