Brazil Piñacolada

This Microlot lot from award-winning Vinhal Cafés Artesanais, featuring the Catuai 144 variety, undergoes a double fermentation fully washed process in the Cerrado Mineiro region of Brazil. The coffee cherries are mechanically harvested, ripe cherries are then washed, sorted and subjected to a 48-hour dry aerobic fermentation followed by thermal shock. After de-pulping, the beans undergo a 179-hour anaerobic fermentation with water. Post-fermentation, the beans are centrifuged and dried on raised beds for 21 days. This meticulous processing method enhances the coffee's flavor complexity and brings out notes of pineapple, coconut, and blackcurrant.

Flavor Notes: Coconut, Pineapple, Juice Black Currant