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Brazil Honey Propolis Filter Coffee

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Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Citrus And Floral Flavours / Notes
Citrus & Floral
Fruity Flavours / Notes
Fruits
Natural Flavours / Notes
Natural
Cherry Honey Hops & Boozey Tangerine & Orange
Flavours & Notes
Quick Details
Origin(s): Brazil
Smooth
Brightness of Flavours
Crisp
Balanced & Pleasing
Bright & Crisp
Thin
Mouthfeel
Full Bodied
Delicate & Thin
Medium Balanced
Balance of Flavours
Well Balanced
Coffee Specification
Roast Profile: Roasted for Filter Omniroasted for both filter and espresso
Processing Method: Anaerobic Natural Washed
Cupping Score: 90+ / 100. A superb coffee You can score this one...
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground? Yes, pre-ground options available
Are there any specific product benefits? Rainforest Alliance Certified
Brazil Honey Propolis Filter Coffee

We are happy to announce that we are bringing coffees from the Vinhal Family to our menu for the second year in a row.

This family has been producing coffee since 1988. They are 3rd generation of farmers, producing a wide range of varieties, such as Red Catuaí­, Yellow Catuaí­, Topazio, and Yellow Icatu at an average altitude of 950 masl.

Their biggest challenge is to combine productivity, sustainability and quality. What stands out from this family is that every member is involved in the production and is a passion about post-harvest processing. You will find all types of processing methods, from Washed, Honey to Natural, which is uncommon for Brazilian standards.

Their farms (Fazenda Recanto and Estrella) are Rainforest Alliance, 4C (Common Code of the Coffee Community) and Certifica Minas certified. To achieve and maintain these certifications, we need to comply with a series of standards regarding issues such as environmental conservation and sustainable production, good social practices and working conditions, an efficient management and control system for the entire production chain and, of course, full compliance with all current legislation. They are also members of BSCA (Brazil Specialty Coffee Association), which mission is to increase recognition of Brazilian speciality coffees both inside Brazil and around the world.

After the collection of coffee cherries, which in Brazil is done mechanically. The cherries are washed with clean water and at the same time, a selection is made by floats where the immature cherries are separated from the ripe ones. The ripe cherries are left to macerate for 56 hours before receiving what Rafael Vinhal calls “Thermal Shock” (a secret process on the farm). The cherries are then pulped and go through 150-hour anaerobic fermentation. Finally, the coffee is centrifuged to remove all the water and dried on raised beds for 20 days until the desired percentage of moisture is reached.

  • VARIETY: TOPAZIO
  • ALTITUDE: 960-1040 masl
  • PROCESS: EXPERIMENTAL
  • HARVEST: SEPTEMBER 2021
  • NOTES: Bloody Orange, Honey, Lemon
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