Rafael Vinhal

Rafael Vinhal operates in the Cerrado region of Minas Gerais, Brazil, with coffee cultivated at an altitude of 980 meters. The varietal portfolio is anchored by Catuai and Icatu, alongside smaller representations of Catuai 99, Topazio, and other unspecified cultivars. Processing methods lean toward experimental and post-harvest innovation, featuring anaerobic natural, honey, and experimental treatments across the lot offerings. Four different roasters currently feature coffees from this producer in the index, contributing to a total of 12 cataloged lots with an average Cherrybook Index score of 57.4. Recent catalog entries include Triple Honey prepared by Common Folk Coffee Co. using Catuai 99, Vinhal 456 processed via anaerobic natural by Common Folk Coffee Co. using Catuai and Icatu, and a Triple Ferment Washed lot from Five Senses Coffee. The catalog footprint reflects a focus on controlled fermentation styles applied to traditional Brazilian varietals.