Rafael Vinhal, Anaerobic 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.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Producer

Rafael Vinhal

Altitude

980 m.a.s.l

Variety

Topazio, Red Catuai, Icatu

Notes

Lavender, Coconut

The roaster

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 o…