Rafael Vinhal 046

Tasting notes Tea Rose, Vanilla, Coconut

Variety Red Catuaí

Process Exotic Fermentation

Elevation 980m

Region Cerrado Minerio

The family-run farm is dedicated to producing exceptional coffee, blending traditional and innovative techniques. Led by Vinhal, they’ve earned recognition in top Brazilian quality contests. Their careful processing methods, such as washed cherry selection, dry aerobic fermentation, and anaerobic fermentation with 100% mucilage, result in complex, refined flavours. Cherries are de-pulped, centrifuged, and dried slowly on raised beds for up to 20 days to maintain flavour integrity. With certifications from Rainforest Alliance, 4C, and Certifica Minas, they uphold a strong commitment to sustainability and high-quality coffee production.

Rafael Vinhal 027

Tasting notes Mango, Coconut, Butterscotch

Variety Red Catuaí

Process Exotic Fermentation

Elevation 980m

Region Cerrado Minerio

Vinhal Farm is renowned for its high-quality coffees, crafted with meticulous processing methods that enhance flavour complexity. The process begins with washing to select ripe cherries, ensuring only the best fruit is used. Dry aerobic fermentation for 48 hours develops unique, natural flavours, followed by a thermal shock that alters the beans' chemical structure for better clarity. After de-pulping, the beans undergo 179 hours of anaerobic fermentation with water to promote distinctive profiles. Finally, the beans are centrifuged to remove mucilage and slowly dried on raised beds for 21 days, preserving their complexity and exceptional quality.

Sitio Mandioca 

Tasting notes Blackberry, Nectarine, Jasmine

Variety Red and Yellow Catuaí

Process Natural

Elevation 1,100 – 1, 200m

Region Noca Resende – Sul de Minas

Ronaldo Reis Madeira is dedicated to coffee cultivation. He works alongside his father and brothers. His wife, Fernanda inherited a 10-hectare property which was combined with their existing land. Together, they acquired another 8 hectares shared with Ronaldo's cousin, Bruno. Ronaldo's commitment to excellence is evident in his participation in specialty coffee courses. Their efforts culminated in the “Cup of Excellence 2018,” where their coffee, supported by Cooxupé and SMC, won a finalist certificate in the Natural category, scoring over 88 points and ranking 20th among Brazil’s best specialty coffees.

Sitio Baixadão 

Tasting notes Pear, Persimmon, Honey

Variety Yellow Catuai

Process Natural

Elevation 1,350masl 

Region Mantiqueira de Minas

Showcasing a dedication and passion for quality is Helisson, the owner of Sitio Baixadão, and son of Sebastião Afonso da Silva, who placed first in the 2015 Cup of Excellence Naturals.

Sitio Baixadão holds the Denomination of Origin seal, a guarantee of quality and origin. The region’s high elevation, fertile soil and well-defined seasons create the ideal environment for cultivating dense, sweet cherries. Selectively handpicked cherries always produce higher quality coffee.