Rafael Vinhal, Anaerobic Natural
Roasted by Five Senses Coffee in Rockingham, WA
Tasting notes
Juicy tropical fruits, sweet desiccated coconut & lavender
In the roaster's own words.
- Origin
- BrazilRafael Vinhal
- Roast
- Light · For filter
- Process
- Anaerobic
- Caffeine
- Regular
- Varietals
- Topázio, Red Catuaí, Icatu
- Altitude
- 980 masl
What Five Senses Coffee say
Juicy tropical fruits, sweet desiccated coconut & lavender.
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Rafael Vinhal’s award-winning coffees exemplify his passion for creating a unique taste experience in every cup. A passion for craft and desire to produce truly outstanding coffee runs through the veins of the Vinhal family. Rafael and his father Afonso invested in quality and infrastructure, through experimentation with micro-lots, to bring the best out of every harvest. Unlike other micro-lots we offer from Rafael Vinhal, this lot was fermented only once. These naturally processed cherries are anaerobically fermented for up to 158 hours and then immediately flushed with water to stop the fermentation in a process called ‘thermal shock’. The result is an explosion of juicy tropical fruits, sweet desiccated coconut and lavender.
--- === Suggested Recipe ~~~ In: 22g Out: 45g Time: 28sec Temp: 94°C === ~~~
Quoted from their product page.
