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Rafael Vinhal Lot 45 (Natural) - Brazil

From Monastery Coffee


Roaster information

Strawberry jam, buttered toast and hazelnuts.

Farm: Fazenda Vinhal

Country: Brazil

Region: Cerrado Mineiro

Altitude: 980 masl

Variety: Peaberry Catucai 2SL

Processing: Double Fermented Thermal Shock Natural

Farmer: Rafael Vinhal

Sourced Through: Southland Merchants

After being mechanically harvested the coffee cherries were washed and sorted to select only ripe cherries. They then underwent a dry aerobic fermentation for 33 hours, after which they were subject to a 'thermal shock' stage. The coffee then underwent a second fermentation, this time a dry anaerobic one for 108 hours and then were subject to a second thermal shock stage. Finally the coffee was centrifuged and dried on raised beds for 21 days.


Grind Setting

Niche Zero

Double Shot

10s Preinfuse

18g @ 17

Around 30g in 30s


#coffee #tasting #food #brazil