Rafael Vinhal, Washed Double Fermented Honey, Brazil Single Origin Coffee

$22.00 Regular price
Unit price

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Coffee profile
  • Origin: Brazil
  • Farm: Vinhal Farms
  • Type: Arabica
  • Process: Washed Double Fermented
  • Varietal: Red Catuai
  • Altitude: 980 MASL
  • Grading: Specialty Coffee. Microlot. Limited Release

Rafael Vinhal, Washed Double Fermented Honey, Brazil

After the amazing feedback from our first Rafael Vinhal Single Origin Offering, we are back with another Vinhal banger! Its cold outside, but were bringing the summer vibes, with this sweet Brazilian!

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 an anaerobic fermentation with water, this time for 179 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 21 days.