Brazil Vinhal Farm Anaerobic Natural Thermal Shock
Filter Coffee Suitable For:
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:
- 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
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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.
