Brazil Vinhal Lot#16 Triple Fermentation Washed ESPRESSO uganda This was the first time

This was the first time a roaster could highlight the individual farmer for their Ethiopian Coffee

then filtered to remove particles and sediment

Process:  Triple Fermentation Natural

The high-quality potential of these conditions is preserved through yeast inoculated processing that emphasizes the superb quality of cherry and produces a delicious coffee

Farm Size: 70 hectares

Brazil Vinhal Lot#16 Triple Fermentation Washed ESPRESSO uganda This was the first timeOrigin : Brazil Region: Cerrado Mineiro Altitude: 980 meters above sea level Producer: Rafael Vinhal Variety: Topazio Process: Triple Fermentation Washed Tasting Notes: Clean, light and delicate with notes of lemongrass, florals, grape, limencello and tropicals. Processing details: 1. Mechanical harvest 2. Washed to select ripe cherries 3. Dry anaerobic fermentation 56 hours 4. Thermal shock 5. Depulped 6. Anaerobic fermentation with water 120 hours