Rafael Vinhal Lot 456 (Anaerobic Natural) - Brazil

by Monastery Coffee

Butter Popcorn, White Chocolate, Nougat Farm:  Fazenda VinhalCountry: BrazilRegion: Cerrado MineiroAltitude: 980 maslVariety: Catuai IcatuProcessing: Anaerobic Natural FermentationFarmer: Rafael VinhalSourced Through: Southland Merchants 1. Mechanical Harvest. 2. Washed to select ripe cherries. 3. Dry Anaerobic Fermentation - 96 to 158 hours. 4. Thermal Shock. - the process that the component experiences suddenly changed thermal stresses and strains of large magnitude when the heat flux and component temperature gradient change abruptly - 5. Centrifuged. 6. Slowly dried on patio 16 to 21 days. ---Since 1988 Vinhal Farm has been producing very high quality coffees in the heart of Minas Gerais state, in Cerrado Mineiro Region - Brazil. Throughout this trajectory they have improved their work and adopted the best sustainability practices and respect for people and the environment. They are a family running a business and everyone who works in the farm is absolu