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Rafael Vinhal Lot 48 (Honey) - Brazil

From Monastery Coffee

https://monastery.coffee

Roaster Information

Grape bubblegum, marzipan and mango.

Farm: Fazenda Vinhal

Country: Brazil

Region: Cerrado Mineiro

Altitude: 980 masl

Variety: Catuai 99

Processing: Triple Fermented Thermal Shock Honey

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 46 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 190 hours and then were subject to a second thermal shock stage. It was only after this that the cherries were de-pulped before undergoing a third and final (anaerobic) fermentation (with 100% mucilage remaining) for 72 hours. Finally the coffee was dried on raised beds for 21 days

Grind Setting

Niche Zero

Double Shot

WDT

10s Preinfuse

19g @ 15

Around 34g in 28s

Tags

#coffee #tasting #food #brazil #fermentation

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