Brazil Cerrado Mineiro | Rafael Vinhal Anaerobic natural

About This Coffee

Brazil Cerrado Mineiro | Rafael Vinhal. Filter Roast. Anaerobic natural process. Region: Cerrado Mineiro. Elevation: 980m. Varietal: Yellow Catucai and Red Catuai. Cup: Guava, Ripe kiwi, Almond. Sustainability and quality are two of the core pillars in Rafael’s work. His farms, Recanto and Estrela, are both certified by the Rainforest Alliance, 4C, and Certifica Minas. This coffee is an anaerobic coffee that was initially mechanically harvested and then washed and sorted for ripeness. It was then placed in a dry anaerobic fermentation for 96-158 hours before being administered a thermal shock. Afterwards, it is dried under patios for 16-21 days. There is a tropical or guava-like character to this coffee in both the aroma and flavour, alongside notes of almond and a juicy, ripe kiwi acidity.