Brazil | Rafael Vinhal / 158H Dry Anaerobic Thermal Shock Natural - Lot 001

BEST SERVED AS

// SPECIAL RELEASE MICROLOT

REGION: 
Cerrado Mineiro, Minas Gerais

PRODUCER:
Rafael Vinhal

ELEVATION:
980masl

VARIETALS:
Yellow Catucai, Red Catuai

PROCESS: 
158H Thermal Shock Dry Anaerobic Natural 

TASTING NOTES:
Big & Juicy, Guava, Kiwi, Almonds, Cherry Ripe, Herbal Curry Leaf 

COFFEE PROCESSING METHOD:

1. MECHANICAL HARVEST
2. WASHED TO SELECT RIPE CHERRIES
3. DRY ANAEROBIC FERMENTATION - 96 TO 158H
4. THERMAL SHOCK
5. CENTRIFUGED
6. SLOWLY DRIED ON PATIO - 16 TO 21 DAYS

FARM:

Since 1988 Vinhal Farm has been producing very high quality coffees in the heart of Minas Gerais state, in Cerrado Mineiro Region - Brazil. Throughout this trajectory, they have improved their work and adopted the best sustainability
practices and respect for people and the environment. They are a family running a business and everyone who works in the farm is absolutely passionate about their coffee.

Their properties are certified by Rainforest Alliance, 4C and Certifica Minas. With great care and relying on innovative craft production, they do their best to ensure that their coffees stand out both in the domestic and foreign markets, and they are very proud of all the awards they have already won in some of the main
quality contests in Brazil.

They are sure that their product really stands out for its extremely different aromas and flavors. Sustainability and Quality are their main focuses - their properties (Recanto Farm and Estrela Farm) have three different independent certifications, two of them international: the Rainforest Alliance, with headquarters in the USA, and the 4C Common Code of the Coffee Community, from Germany; and one of them,national: Certifica Minas, ran by Minas Gerais state. To achieve and maintain these certifications, they need to comply with a series of standards regarding issues such as: environmental conservation and sustainable production, good social practices and working conditions, an efficient management and control system for the entire production chain and, of course, full compliance with all current legislation. Thus, they periodically receive audits on farms to validate the fulfillment of more than 100 evaluation criteria.

BREW RECIPE ESPRESSO
PRESSURE / Pre-infuse for 4s
TEMPERTURE / 94°
DOSE / 21g
BASKET / VST 22g
YIELD / 50-55ml
TIME / 28-32s
RATIO / 1:2.5

BREW RECIPE FILTER / V60
TEMPERATURE  / 98c
DOSE / 22g
WATER TOTAL / 365g
BLOOM / 1:00
BREW TOTAL / 3:45
RATIO / 1:16.5