Introduction
To kick off June we’re proud to present our latest Limited Release; Brazil Vinhal Farm | Catuai & Icatu Thermal Shock, a microlot coffee that marries decadent sweetness with bold innovation. Grown by Rafael Vinhal in the sun-drenched plateaus of Cerrado Mineiro, Brazil, this anaerobic natural-processed blend of Catuai and Icatu varieties delivers layers of prune, crème brûlée, and single-origin chocolate. A testament to three decades of sustainable craftsmanship, it’s a cup that plays with fermentation; using a thermal shock method to create a profile as unforgettable as Vinhal Farm’s award-winning legacy.
| Producer / Farm |
Rafael Vinhal / Vinhal Farm |
|---|---|
| Process | Anaerobic Natural with Thermal Shock |
| Variety |
Catuai, Icatu |
| Elevation |
980 MASL |
| Region |
Cerrado Mineiro |
| Country | Brazil |
How’s It Taste?
A luxuriously full-bodied coffee with a syrupy mouthfeel. Stewed prune and burnt caramel take the lead, rounded out by a creamy crème brûlée sweetness and dark chocolate richness. The thermal shock process amplifies natural sugars, while the anaerobic fermentation adds a subtle fermented fruit complexity. Low acidity and a lingering cocoa finish make it ideal for espresso or as a bold base for milk drinks.
How To Brew?
Recipe
|
Weight |
Yield |
Temperature |
Extraction Time |
Ratio |
|
20g |
300g |
95℃ |
2:30 Min |
1 : 15 |
To fully experience the depth and complexity of this coffee we recommend trying it with these brewing methods:
- Pour Over (V60, Chemex)
- Aeropress
- Cold Brew
Each method highlights the unique characteristics of this roast, ensuring a memorable cup every time.
For more brewing tips, visit our Brewing Guide.
Who’s Behind This Coffee?
Rafael Vinhal’s family has poured passion into Vinhal Farm since 1988, transforming Cerrado Mineiro’s rugged terrain into a beacon of sustainability and quality. Certified by Rainforest Alliance, 4C, and Certifica Minas, their farms (Recanto and Estrela) balance eco-conscious practices with award-winning coffee.
This family-operated farm blends tradition with innovation, prioritising sustainability and ethical practices across its multiple properties. The numerous certification Rafael hold for his farms require adherence to over 100 criteria spanning environmental conservation, fair labour practices, and supply chain transparency. Regular audits ensure compliance, reinforcing their dedication to eco-friendly farming and community well-being.
Renowned for distinctive flavour profiles marked by vibrant aromas and complexity, Vinhal’s coffees have earned acclaim in Brazil’s top quality competitions. By integrating meticulous craftsmanship with sustainable methods, they deliver cups that captivate both domestic and international markets. Their success lies in balancing passion with precision, proving that exceptional coffee thrives where tradition meets responsibility.
The Process
Anaerobic Natural Processing with Thermal Shock:
Anaerobic Natural processing merges two transformative techniques to create coffees with bold, layered flavours. In this method, ripe coffee cherries are sealed in oxygen-free tanks to ferment, allowing naturally occurring microbes to break down the fruit’s sugars without oxidation. This anaerobic environment intensifies fruity and wine-like notes, often yielding flavours of tropical fruits (mango, pineapple), fermented berries, dark chocolate, and sometimes funky, yogurty undertones. The extended contact with the fruit pulp during drying amplifies sweetness and body, resulting in a cup that’s both juicy and syrupy.
Thermal Shock’s Role: Locking in Brightness
Thermal Shock introduces a sudden temperature shift during processing, typically heating to promote more characterful fermentation followed by rapid cooling, to halt fermentation abruptly. This is usually done through the addition of water at various temperatures, to the fermenting coffee cherries "shocking" the microbial activity. This abrupt stop preserves vibrant acidity (think crisp green apple or citrus zest) and prevents over-fermentation, which can mute delicate flavours. The result is a dynamic balance: the lush, fermented depth of anaerobic processing is lifted by a bright, clean finish. Thermal Shock adds precision to the process, transforming what could be a heavy, funky profile into one that’s complex yet refreshingly balanced.
The Catuai and Icatu varieties shine here: Catuai’s bright acidity melds with Icatu’s robust body, while thermal shock magnifies their inherent chocolatey depth.
The Variety
-
Catuai, a compact hybrid of Mundo Novo and Caturra, thrives in Brazil’s climate, offering balanced citrus acidity and nutty sweetness. Bred for efficiency, its high yield and approachable profile typically with flavours of caramel and almonds, make it a versatile favourite.
Icatu blends Arabica complexity with Robusta’s resilience, resisting leaf rust while delivering bold body and earthy depth (dark chocolate, molasses). Icatu introduces a brooding depth rarely found in single-origin coffees, making it a secret weapon for adding structure and intrigue.
Together, they marry Catuai’s brightness with Icatu’s richness, proving hybrids can balance hardiness with nuance, crafting coffees that endure climate challenges without sacrificing sophistication.
The Region
For over 50 years, Brazil’s Cerrado Mineiro region has redefined specialty coffee excellence. Spanning 55 municipalities in Minas Gerais, it became the first Brazilian coffee region to earn both an Indication of Origin (2005) and a Denomination of Origin (2013), akin to France’s Champagne or Bordeaux regions for wine. These certifications recognise its unique terroir; marked by distinct seasons, fertile soils, and meticulous farming practices. Coffee cultivation began in the 1970s when growers fleeing frosts in southern Brazil transformed this challenging landscape into a coffee powerhouse through innovation and collaboration, forming cooperatives and organisations like the Cerrado Coffee Growers Federation and Fundaccer, which enforce strict quality and sustainability standards.
The region thrives on Mundo Novo and Catuai varieties, prized for their balance and complexity. While natural processing dominates, some growers experiment with pulped-cherry methods to highlight nuanced flavours. This precision, paired with advanced farm management, has earned global recognition: in 2021, Cerrado Mineiro producers dominated international competitions, proving their blend of tradition and innovation resonates with the world’s most discerning coffee lovers.
Cerrado Mineiro’s success lies in its organised, professional approach. From soil correction to eco-friendly practices, every step prioritises quality and traceability.
Our Brazil Vinhal Farm | Catuai & Icatu Thermal Shock is a rare and exquisite limited release for those who demand something extraordinary. Experience the artistry of one of Brazil's most passionate producers. Don’t wait, this one won’t last.
For those interested in establishing a wholesale coffee partnership, head to our wholesale page and fill out the contact form. If you're a venue looking to purchase casually or feature us as a guest roaster, visit Ordermentum to connect and view our price list.
