Vinhal Family - Brazil - Filter - Thermal Shock - 250g

- EXPERIMENTAL LOT - Expect a creamy cup with notes of papaya, passionfruit-like acidity and caramel. Feeling adventurous? This one is for you!!

This coffee farm started in 1988 where Vinhal's entire family (3rd generation farmer) got involved in the farming and processing of the coffee. They strive to produce exceptional and experimental coffees while keeping the environmental and sustainability aspects in check. The farm has obtained several certifications, namely Rainforest Alliance, 4C (Common Code of the Coffee Community) and Certifica Minas.

Coffee cherries were harvested mechanically, washed with clean water and graded by density. They are then introduced to a sequence of 36h of maceration, followed by a thermal shock, another 144h maceration, thermal shock and finally cherries are pulped and fermented for another 122h in water. The seeds are then centrifuged and dried on raised bed for 19 days.

The Catucai variety is a hybrid between catuai and Icatu.