Rafael Vinhal Piña Colada

This coffee is an incredible example of what processing can do to flavor. It tastes like it was co-fermented with fruit, but was actually anaerobically fermented and then thermally shocked with cold water. We tasted rum, pineapple, coconut cream, pistachio nougat, and manuka honey.

🌎 Origin: Minas Gerais, Brazil

⚗️ Process: Experimental

🔬 Variety: Red Catuai

⛰️ Elevation: 960 - 1,040 MASL

🔥 Roast: Medium-Light

⚖️ Bag Size: 250 g (8.8 oz)

This coffee is an incredible example of what processing can do to flavor. It tastes like it was co-fermented with fruit, but was actually anaerobically fermented and then thermally shocked with cold water. We tasted rum, pineapple, coconut cream, pistachio nougat, and manuka honey.

🌎 Origin: Minas Gerais, Brazil

⚗️ Process: Experimental

🔬 Variety: Red Catuai

⛰️ Elevation: 960 - 1,040 MASL

🔥 Roast: Medium-Light

⚖️ Bag Size: 250 g (8.8 oz)