Rafael Vinhal

Rafael Vinhal produces coffee in Brazil, specifically within the Cerrado, Cerrado Mineiro, and Minas Gerais regions, at an altitude of 980 meters. The varietal landscape represented in the catalog includes Catuai, Icatu, Topazio, Red Catuai, Caturra, and other cultivars, with Catuai and Icatu appearing most frequently. The process portfolio leans heavily toward experimental treatments, featuring anaerobic natural, honey, anaerobic washed, experimental, and anaerobic honey methods. Anaerobic natural is the most commonly observed process across the catalog lots. Four roasters currently carry coffees from this producer, with a total of 12 coffees included in the index and 6 currently in stock. The average Cherrybook Index across these lots is 57.7. Recent catalog examples include the Triple Ferment Washed and Triple Ferment Honey from Five Senses Coffee, alongside double and single fermentation lots utilizing varieties such as Catuai, Topazio, and Red Catuai. Overall, the catalog highlights a strong focus on experimental and anaerobic processing methods applied to a range of established Brazilian varietals.