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!”
Double fermentation
We are excited to introduce this coffee produced by Vinhal Estates in Minas Gerais, Brazil. So what is the double fermented and thermal shock honey process that this coffee undergoes? After being mechanically harvested the coffee cherries are washed and sorted to select only ripe cherries. They then undergo a dry aerobic (with oxygen) fermentation for 78 hours, after which they are subject to a ‘Thermal Shock’ stage. The cherries are de-pulped and then go through a dry anaerobic (without oxygen) fermentation for 208 hours with 100% of the mucilage. Finally, the coffee is left to dry on raised beds for 19 days.
About this coffee
Cupping score: 87.50
Origin: Vinhal Coffees
Producer: Rafael Vinhal
Region: Minas Gerais, Brazil
Altitude: 1040 MASL
Variety: topazio
Processing: double fermented honey
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.
