Honey propolis



Altitude 960-1040 masl
Harvest SEPTEMBER 2021
Notes Bloody OrangeHoneyLimón

This is the sweetest and mellowest of our lots from Brazil. Sweet and sugary, its honey, citrus fruit and caramel notes are present all through the cup. A creamy body combined with an aftertaste of caramel and intense honey.

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.

We offer you these guidelines so that you have a guide when preparing your recipe, but you must take into account the method you are using, the grinding, the water, the temperature, etc.

Our method: V60
Our grinder: EK43
Our water: Osmotized, 93ppm

We use 15 gr of medium ground coffee and 260 gr of water at a temperature of 96ºC. We pour the water in 2 times. One of 50 gr, we wait 30 seconds and then pour the rest of the water until it reaches 260 grams. The total infusion time should be between 2 and a half and 3 minutes.