Rafael Vinhal, Triple Ferment Honey

Purple grape, star fruit with a honey finish.

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Passion, innovation and sustainability: three words to describe three generations of the Vinhal farms. Within the renowned coffee producing region of Cerrado Mineiro, Rafael Vinhal is continuing his family's legacy of outstanding and innovative coffee. Along with the family’s farms, each generation inherited another legacy; the spirit of innovation and dreams of competing with the world’s best. The knowledge passed down through the generations of every stage of the process, from planting to dry milling, has helped Rafael achieve world-class results in the cup. Years of trial and error, meticulous experimentation and the fusion of science, craft and ethics are captured here in this mouth-watering combo of purple grape & starfruit with a honey finish.

Produced by Rafael Vinhal in the Cerrado Mineiro region of Brazil, this Triple Ferment Honey lot showcases the meticulous approach of the Vinhal farm. Honey-processed coffees are often celebrated for bridging the gap between the clarity of washed beans and the intense sweetness of naturals, as the mucilage left on the seed during drying influences the final cup profile. You can learn more about the nuances of these techniques in our processing methods explainer.

Roasted by Five Senses, this coffee presents a distinct profile featuring notes of purple grape, star fruit, and honey. When evaluating these specific characteristics, it can be helpful to reference the flavor wheel to better identify the acidity and sweetness inherent in this unique fermentation style. This selection highlights the evolving landscape of Brazilian coffee production, where experimental processing continues to push the boundaries of traditional regional expectations.