Rafael Vinhal, Double Fermented Honey, Brazil Micro Lot Single Origin Coffee

$20.00 Regular price
Unit price

Brazil Microlot Lot 039 From The Highly Acclaimed Rafael Vinhal

Tax included.
Coffee profile
  • Origin: Brazil
  • Farm: Vinhal Farms
  • Type: Arabica
  • Process: Double Fermented Honey
  • Varietal: Peaberry Topazio
  • Altitude: 980 MASL
  • Grading: Specialty Coffee. Microlot. Limited Release

Rafael Vinhal, Double Fermented Honey, Brazil

Our first offering from the highly regarded and coveted Rafael Vinhal. Passion, Quality and Sustainability; the main focus of three generations of the Vinhal farms.

Since 1988, the 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 maintain a high respect for people and the environment. They are a family business and all farms are certified by Rainforest Alliance, 4C and Certifica Minas.

To achieve and maintain these certifications, they need to comply with a series of standards regarding issues such as: environmental conservation and sustainable production, good social practices and working conditions, an efficient management and control system for the entire production chain and, of course, full compliance with all current legislation. Thus, they periodically receive audits on farms to validate
the fulfillment of more than 100 evaluation criteria.

Rafael Vinhal Family coffee farmers

Vinhal Family Farm

What Is Double Fermented & Thermal Shock Honey?

After being mechanically harvested the coffee cherries are washed and sorted to select only ripe cherries.

They then undergo a dry aerobic fermentation for 48 hours, after which they are subject to a 'Thermal Shock' stage.

The coffee then undergoes a second dry aerobic fermentation, this time for 162 hours after which they are subject to a 'Thermal Shock' stage yet again.

It was only after this that the cherries were de-pulped and dried on raised beds for 19 days.