Freak & Unique XVI - 'Lake, Mountains & Sky' | Brazil | Rafael Vinhal Grape

Awaking in the morning to discover the bed as a landscape. The stripes of the sheets act as ploughed fields receding in size and saturation as they edge away into a mountainous range, with the rising sun of the alarm clock measuring space and time. The coffee cup - a lake brimming with life, awakening the senses, bringing with it escapism and serenity. Inspired by Chinese scroll paintings in the breakdown of basic elements of mountain, a water source and sky, the composition emphasises the vastness and beauty of nature, with this perfect start to the day.

Our very limited series, Freak & Unique continues with this triple fermented thermal shock honey from Brazil. This coffee is paired with the artwork "Lake, Mountains & Sky" by Fleur Yearsley.

PRODUCER: Rafael Vinhal REGION: Minas Gerrais, Cerrado Mineiro, Brazil 

ALTITUDE: 960 - 1040 MASL VARIETAL: Catuai 99 PROCESS: Triple Fermented & Thermal Shock Honey

Vinhal has been producing high-quality coffees in the Cerrado Mineiro region of Brazil since 1988. The award-winning, family-run business strives to produce coffees that stand out in both the domestic and international markets, often experimenting with processes to create unique aromas and flavours. 

After being mechanically harvested the coffee cherries are washed and sorted to select only the ripe cherries. They then undergo a dry aerobic (with oxygen) fermentation for 58 hours, after which they are subject to a 'thermal shock' stage. The cherries then go through a dry anaerobic (without oxygen) fermentation for 180 hours and an additional 'thermal shock' stage. They are then depulped and fermented anaerobically with 100% mucilage for 120 hours. Finally, the coffee is left to dry on raised beds for 20 days.

• Please note due to the extremely limited availability of this coffee, we will be roasting once weekly. This may add a small delay to online orders. *

The Freak & Unique XVI - 'Lake, Mountains & Sky' represents a distinct collaboration with producer Rafael Vinhal in the Cerrado Mineiro region of Brazil. Grown at 960-1040 masl, this Catuai 99 lot showcases the experimental edge of Hundred House Coffee. The coffee undergoes a complex triple fermented and thermal shock honey process, a technique that pushes the boundaries of traditional processing methods.

While honey-processed coffees are often celebrated for balancing the sweetness of natural drying with the cleanliness of washed lots, the addition of thermal shock and extended fermentation aims to amplify specific aromatic profiles. When evaluating such unconventional preparations, it is helpful to consult the flavor wheel to identify the nuanced characteristics that emerge from these intensive post-harvest interventions. This specific release highlights the ongoing innovation within the Minas Gerais coffee landscape, offering a unique perspective on how controlled fermentation can transform the classic profile of Brazilian Catuai.