FARM: Recanto, Estrela
REGION: Minas Gerais, Cerrado Mineiro
ALTITUDE : 960-1040 MASL
VARIETAL : Topazio Peaberry
PROCESS : Double Fermented & Thermal Shock Honey

We are stoked to introduce Propolis produced by Vinhal Estates in Minas Gerais, Brazil. This coffee blew us away at the roastery largely in part due to the experimental nature of this coffee. So what is the double fermented and thermal shock honey process that this coffee undergoes? After being mechanically harvested the coffee cherries are washed and sorted to select only ripe cherries. They then undergo a dry aerobic (with oxygen) fermentation for 78 hours, after which they are subject to a 'Thermal Shock' stage. The cherries are de-pulped and then go through a dry anaerobic (without oxygen) fermentation for 208 hours with 100% of the mucilage. Finally, the coffee is left to dry on raised beds for 19 days.

This meticulous processing method leads to incredible notes of honey, Coca Cola and brown sugar.

Rafael Vinhal leads the family-run business and strives to produce coffees that stand out in international markets, often experimenting with processes to create the unique aromas and flavours which are present in this coffee.