Brazil Rafael Vinhal Thermal Shock Triple Anaerobic Honey

Brazil Rafael Vinhal Thermal Shock Triple Anaerobic Honey

Regular price$88.00
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Grape Hubba Bubba, Watermelon, Vanilla, Creamy.

Heavy, boozy and confectionary, a very unique Brazilian coffee.

This coffee is a wild one to say the least. Rafael is known for his innovative and experimental  approach to coffee producing in Brazil, showcasing his expertise in fermentation, processing and sustainability. The coffee cherries have undergone three seperate fermentations, to  bring a unique flavour profile to the cup. Starting with a natural fermentation in full cherry for 58 hours, the coffee is then ‘Thermal Shocked’ with cold water, and then anaerobically fermented for 180 hours. The cherries are thermal shocked once again before being depulped, leaving the sticky mucilage layer in tact, and then fermented for a further 120 hours in anaerobic tanks. They are then dried for 20 days on raised beds to prepare for export to us here in Lilydale. This process creates a bold, boozy and creamy cup, with confectionary-like grape and watermelon notes, and a sweet vanilla finish.

Coffee will be on the way to you within 24 hours of checking out.

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