Nate, our President and Director of Coffee, met Rafael Vinhal at SCA in the year of this release. Learning more about Rafael’s approach to coffee was a highlight, and we were proud to bring his work to our menu. Our original listing celebrated Rafael as an award-winning producer who regularly placed in Cup of Excellence competitions.

This offering consisted entirely of Catucai, a cross between Catuai and Icatu. After mechanical harvesting and washing to select ripe cherries, the coffee underwent 44 hours of dry aerobic fermentation, followed by a thermal shock to cool it rapidly.

A second, dry anaerobic fermentation lasted 129 hours. Another thermal shock brought the temperature down before the coffee was centrifuged and dried on raised beds for 24 days. This carefully staged process produced a dynamic, lively, and clean cup.

Alongside a familiar Brazilian profile, we tasted pineapple, mango, papaya, and lime, balanced by rich strawberry shortcake and a sweet orange-chocolate finish.