Vinhal Lot 29

Barista/Roaster Notes: Creamy coconut macaroons, pandan mochi and pineapple, mirroring a pina colada.

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Growers: Raphael Vinhal

Produced by award-winning farmer Rafael Vinhal at his family estate Fazenda Vinhal in Brazil, Lot 29 is a world-class specialty coffee representing the pinnacle of modern experimental processing in the Cerrado Mineiro region. Grown at a precise altitude of 980 meters above sea level, this elite microlot is composed entirely of the 100% Red Catuai variety, a classic crop celebrated for its excellent sugar absorption and potential for clean quality under meticulous management.

The defining characteristic of Lot 29 is its highly technical double fermented thermal shock washedprocess. This rigorous, recipe-driven intervention begins with an initial 60-hour aerobic fermentation of whole coffee cherries inside controlled canvas bags [1]. Following this, the cherries are carefully de-pulped and immediately placed into anaerobic stainless steel tanks for a second, oxygen-deprived fermentation lasting 148 hours [1]. The crucial "thermal shock" stage then introduces a rapid shift from hot to cold water [1]. This sudden temperature plunge instantly halts the chemical activity, sealing volatile aromatic compounds and concentrated fruit sugars directly into the bean structure before the parchment is dried on raised beds for 20 days