Rafael Vinhal, Anaerobic Natural

Juicy tropical fruits, sweet desiccated coconut & lavender.

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Rafael Vinhal’s award-winning coffees exemplify his passion for creating a unique taste experience in every cup. A passion for craft and desire to produce truly outstanding coffee runs through the veins of the Vinhal family. Rafael and his father Afonso invested in quality and infrastructure, through experimentation with micro-lots, to bring the best out of every harvest. Unlike other micro-lots we offer from Rafael Vinhal, this lot was fermented only once. These naturally processed cherries are anaerobically fermented for up to 158 hours and then immediately flushed with water to stop the fermentation in a process called ‘thermal shock’. The result is an explosion of juicy tropical fruits, sweet desiccated coconut and lavender.

--- === Suggested Recipe ~~~ In: 22g Out: 45g Time: 28sec Temp: 94°C === ~~~

Produced by Rafael Vinhal, this Anaerobic Natural coffee showcases the distinct profile often associated with this specific processing technique. Anaerobic fermentation, which involves sealing coffee cherries in an oxygen-free environment, can significantly influence the final cup, often intensifying sweetness and altering the development of acidity. For those interested in how these techniques impact the bean, our processing methods explainer provides a deeper look into the science behind the cup.

Roasted by Five Senses, this lot presents a complex sensory experience characterized by juicy tropical fruits, sweet desiccated coconut, and delicate lavender notes. When evaluating such nuanced profiles, it can be helpful to reference a flavor wheel to better identify and articulate the specific aromatic compounds present. While natural-processed coffees often lean toward heavier fruit-forward profiles, the anaerobic element here adds a unique layer of clarity and sweetness that distinguishes this particular offering from the Vinhal farm.