Rebelbean Brazil Vinhal, 250 g

What does Rebelbean Roastery say about coffee?

The girls are focused on importing coffees from Colombia, but somehow by a happy accident they came across coffees from the Vinhal family at WOC once, word got out and they were already dealing with importing their coffees. Rafael, the eldest son, who handles the business side of the family coffee business, is actually trying to break into the direct sales and direct export route because he likes to know the final buyer of his coffee.

This Lot 39 caught our eye with its distinct aroma of overripe fruit, even slightly fermented, specifically breadfruit and pineapple. Do you know Tepache? It's basically a naturally fermented pineapple drink with a dash of chili. Well, that's exactly what you can expect from this coffee to a lesser extent :)

The way I read the description of the processing, it basically describes an intense honey, like if they told you in Costa Rica that it was "black honey". Thus the long fermentation/drying time on classic concrete pans, specifically 62 hours, and the pulp preserved on the bean to the maximum extent. In the honey method it is crucial how much pulp is retained on the grain, the total fermentation time before the grain is washed again, how often the grain is raked and how thick a layer it is dried in.

Farmer: the Vinhal family

Region: Cerrado Mineiro, Minas Gerais

Variety: Topazio

Processing: Fermented Honey (62h)

Altitude: 980-2500 m above sea level

Importer: Chicas Industry

Flavour: JACKFRUIT - ICE CHESTNUT - SWEET PAPRICA