Rafael Vinhal, Anaerobic Natural
Rafael Vinhal, Anaerobic Natural
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Five Senses

Rafael Vinhal, Anaerobic Natural

OriginBrazil
ProcessAnaerobic, Natural

Summary

This single-origin coffee from Brazil is produced by Rafael Vinhal at 980 meters above sea level. It features Topázio, Red Catuaí and Icatu varieties, processed using the Anaerobic Natural method where naturally processed cherries are anaerobically fermented for up to 158 hours and then flushed with water in a 'thermal shock' process. The cup profile offers juicy tropical fruits, sweet desiccated coconut and lavender.

AI-assisted description, based on roaster & cupping data.
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Details

FormatBean
Roast profileFilter
DecaffeinatedNo
ProducerRafael Vinhal
Altitude980 m.a.s.l
VarietyTopazio, Red Catuai, Icatu
NotesLavender, Coconut

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The roaster

Five Senses
Five Senses

Five Senses is a specialty coffee roaster based in Perth, Australia, built around the purpose of impacting people positively through coffee. They're a larger outfit—running barista academies across five Australian states and their own cafe, La Veen Coffee & Kitchen, in Perth's CBD. Their lineup spans single origins (like Leonid Ramirez's Colombian lot, available as Anaerobic Washed, Honey and Natural) and seasonal blends (Cabin Fever with brown sugar, sweet malt and cinnamon). They're B Corp certified and carbon neutral. Coffee subscriptions are available, and their beans also land in grocery stores. A solid choice for drinkers who want quality with a side of ethics.

AI-assisted description, based on roaster & cupping data.

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