Rafael Vinhal · Double Fermentation

Brazil - Vinhal Farm – Double Fermented Honey 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.

Their properties are certified by Rainforest Alliance, 4C and Certifica Minas. With great care and relying on innovative craft production, they do their best to ensure that their coffees stand out both in the domestic and foreign markets, and they are very proud of all the awards they have already won in some of the main quality contests in Brazil.

Process Details:

The coffee is mechanically harvested. After harvesting the coffee cherries are washed, the ripest cherries are selected and undergo a 78 hour dry aerobic fermentation prior to thermal shocking. The coffee is depulped and anaerobic fermented in water for 208 hours in its mucilage prior to drying on raised beds for 19 days.

Tasting: Sweet, honey, grape black cherry

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

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