Brazil - Vinhal Farm – Natural Anaerobic Fermentation Process

– Available in 250g and 500g bags

Thanks to our friends at Southland Merchants we can offer a limited quantity of this beautiful example of a fine Brazilian coffee. Perfectly suited for brewing espresso-based beverages.

Grown by Rafael Vinhal on his family coffee plantation. Since 1988 Vinhal Farm has been producing very high quality coffees in the heart of Minas Gerais state, in Cerrado Mineiro Region - Brazil. Throughout this trajectory they have improved their work and adopted the best sustainability practices and respect for people and the environment. They are a family running a business and everyone who works in the farm is absolutely passionate about their coffee.

The coffee is mechanically harvested. After harvesting the coffee cherries are washed, the ripest cherries are selected and undergo a 96 -158 hour dry aerobic fermentation prior to thermal shocking. The coffee is centrifuged and slowly dried on patios for 18 - 21 days.

Tasting: Creamy sweet mango and banana. Creamy mouthfeel and floral notes.

Producer: Rafael Vinhal

Region: Cerrado Mineiro

Altitude: 980 MASL

Variety: Topazio, Red Catuai, Icatu

Process: Natural anaerobic fermentation

Espresso Recipe:

Peak Brewing: 7 – 35 days post roast date

Brewing Ratio: 44% (1:2.25) i.e. 20g dose = 45g extraction yield

Extraction Time: 28– 32 seconds

Temperature: 93 degrees Celsius

What is Specialty Coffee?