Vinhal Cafés Artesanais
“Since 1988 we have been producing very high-quality coffees in the heart of Minas Gerais state, in Cerrado Mineiro Region – Brazil and throughout this trajectory, we have improved our work and adopted the best sustainability practices and respect for people and the environment. We are a family run business and everyone on duty is absolutely passionate about coffee. Our properties are certified by Rainforest Alliance, 4C (Common Code for the Coffee Community) and Certifica Minas and we are also members of BSCA (Brazilian Specialty Coffee Association). With great care and reliance on innovative craft production, we do our best to ensure that our coffees stand out both in the domestic and foreign markets and we are very proud of all the awards we have already won in some of the main quality contests in Brazil. We are sure that our product really stands out for its extremely different aromas and flavours. So, with great pride, we invite you to try and testify the quality of our coffee!”
Triple fermentation
Rafael processed it as a 3x fermented fully washed lot. After mechanical picking and sorting by floating, the coffee cherries were fermented aerobically “dry” for 56 hours. That is, in whole cherries free in the air. Then, to prevent the temperature from rising too much, the coffee was cooled rapidly with cold water a so-called thermal shock. A second fermentation followed for 196 hours the cherries were fermented anaerobically and also without water. After this time, there was another thermal shock and then dehulling. The third fermentation was also anaerobic, but this time in water for 120 hours. Finally, the coffee was centrifuged and dried for 21 days.
About this coffee
Cupping score: 87.75
Origin: Vinhal Coffees
Producer: Rafael Vinhal
Region: Minas Gerais, Brazil
Altitude: 1040 MASL
Variety: topazio
Processing: triple fermented fully washed
Variety
Topazio is a cross between Red Catuai & Mundo Novo. Our topázio is fruity, slightly citrusy, naturally sweet and with a nice milk chocolate flavor.
Anaerobic fermentation
Fermentation is a chemical process whereby carbohydrates, such as sugars are broken down into alcohols or acids by microbial activities in the absence of oxygen. While fermentation is, by its nature, an anaerobic process, the term “anaerobic fermentation” refers specifically to fermentation that occurs in a custom-built, oxygen-free environment, such as a sealed container or tank.
