Brazil Vinhal Farm Washed

The Farm

This bean was grown on Vinhal Farm, in the Cerrado Mineiro region of Minas Gerais in Brazil. Under Rafael Vinhal's leadership, this farm, established in 1988, boasts numerous certifications reflecting their commitment to sustainability and quality. Upholding these standards involves meeting criteria in environmental conservation, ethical labor practices, and efficient management across the production chain. The climate of the Cerrado Mineiro is marked by a pronounced dry season and a rainy season, with temperatures varying widely throughout the year. This climate, coupled with the region's altitude and soil composition, creates ideal conditions for coffee cultivation.

The Process

Brazilian washed coffees are celebrated for their distinctive flavour profile and consistent quality, making them a staple in the specialty coffee industry. The washed process is a method of coffee bean preparation that involves removing the cherry fruit from the coffee seed before drying. During the washing process, freshly harvested coffee cherries are pulped to separate the bean from the surrounding fruit. They are then fermented in water to remove any remaining mucilage - the sticky layer covering the beans. After fermentation, the beans are thoroughly washed and then dried until they reach the desired moisture content.

Uniquely, the Vinhal Farm Washed is double fermented. Double fermented coffee beans undergo a unique two-stage fermentation process, intensifying their flavour profile and complexity. Initially soaked to remove mucilage, they then undergo a controlled secondary fermentation, enhancing aroma, acidity, and overall richness.

The Varietal

Red Catuai is known for its productivity, often yielding high quantities of cherries per tree. The plant's compact size makes it suitable for densely planted fields, allowing for efficient land use and easier harvesting. This varietal is predominantly grown in Brazil, particularly in regions such as Minas Gerais and São Paulo, where its adaptability to different altitudes and climates allows for widespread cultivation. However, Red Catuai has also been successfully introduced to other coffee-growing regions worldwide, including Central America and parts of Africa.

This delicious and aromatic coffee shines without milk, and features tasting notes of rose, marshmallow and honey macadamia.