Brazil Cerrado Mineiro | Rafael Vinhal Anaerobic natural

This single origin coffee is from the Cerrado Mineiro region of Brazil, produced by Rafael Vinhal at 980 meters elevation. The coffee is made from Yellow Catucai and Red Catuai varieties and undergoes an anaerobic natural processing method. After mechanical harvesting, the cherries are washed, sorted for ripeness, and placed in dry anaerobic fermentation for 96-158 hours before thermal shock treatment, then dried on patios for 16-21 days. The coffee is roasted as an espresso roast and features flavor notes of guava, ripe kiwi, and almond. Rafael Vinhal's farms, Recanto and Estrela, are certified by Rainforest Alliance, 4C, and Certifica Minas.