Brazil Vinhal Farm Anaerobic Natural Thermal Shock

Brazil Vinhal Farm Anaerobic Natural Thermal Shock

Name: Brazil Vinhal Farm Anaerobic Natural Thermal Shock
Brand: Blackboard Coffee Roasters
SKU: LRF_VINHAL_CATUAI_200g
Price: 30.0 AUD
Availability: InStock

Prune - Crème Brûlée - Single Origin Chocolate

$30.00 $30.00

Filter Coffee Suitable For:

Pour Over

Aeropress

Moccamaster

Cold Brew

Meet Our Coffee

This anaerobic natural processed filter coffee 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.

Vinhal Farm is all about quality and sustainability. These cherries are carefully selected and undergo dry anaerobic fermentation for up to 158 hours before being flushed to stop the fermentation generating a process called thermal shock. They’re then slowly dried on patio for 16 to 21 days.

Coffee & Farm Information

Farmer: Rafael Vinhal - Vinhal Farm
Region: Cerrado Mineiro, Brazil
Altitude: 980 MASL
Coffee Varietal: Catuai & Icatu
Coffee Processing Method: Thermal Shock - Anaerobic Natural

Filter Coffee Brew Guide:

Ratio: 1:15
Dose: 15g
Yield: 225ml
Water Temperature: 95°C
Brew Time: 2:30 min

Check Out The Farm

Since 1988, Vinhal Farm has been producing exceptional coffee in the heart of Minas Gerais, in Brazil’s Cerrado Mineiro region. Over the years, the family has refined their craft, combining tradition with innovation and a strong commitment to sustainability, people, and the environment. Everyone involved shares a genuine passion for coffee and takes pride in the work done on the farm.

Their farms, Recanto and Estrela, hold certifications from Rainforest Alliance, 4C, and Certifica Minas, meeting more than a hundred criteria on environmental conservation, fair labour, and traceable production. With careful processing and attention to detail, their coffees have stood out in both local and international competitions, recognised for their distinctive aromas, complex flavours, and the family’s dedication to quality.

Coffee Processing Method:

The cherries are carefully selected and go through a dry anaerobic fermentation lasting up to 158 hours. Once fermentation reaches its peak, it’s stopped using a thermal shock process that preserves the coffee’s flavour balance. After that, the coffee is slowly dried on patios for 16 to 21 days until it reaches the perfect moisture level.

a real commitment for

good coffee

We're stoked to be a part of your daily ritual, that's why we do everything we can to provide the goods in your cup. Always fresh, always delicious. Quality first, always.