
Five Senses
Rafael Vinhal, Anaerobic Natural
OriginBrazil
ProcessAnaerobic
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.
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FormatBean
Roast profileFilter
DecaffeinatedNo
ProducerRafael Vinhal
Altitude980 m.a.s.l
VarietyTopazio, Red Catuai, Icatu
NotesLavender, Coconut, Tropical Fruit
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