Vinhal is back yet again, apparently you can’t get enough of the wonder emporium run by Rafael in Cerrado Mineiro. This time we have a thermo-shock, anaerobic natural, great this should be a tame process right. Throw it in a tank for a bit, then dry. Oh, not a Vinhal, that would be too simple. First, the whole cherry undergoes a 96-158-hour dry fermentation, followed by a plunge into cold water for a ‘thermal shock’ process. Then it is placed in a centrifuge to help remove as much water content as possible to aid fast and even drying while also minimising the risk of mould or other faults developing. Finally, placed on drying on raised beds for 16 to 21 days. Rafael is all about experimentation, not afraid to make mistakes in the pursuit of incredible new flavours and processing techniques. For this lot we are enjoying absolutely insane flavours of intense sweet caramel like Caramilk chocolate, warming dulce de leche and a rich and boozy Irish coffee edge. This is one of the rare coffees we buy spot from trusted importers like Southland Merchants. Big thanks to Shaun and the team for bringing in this phenomenal drop from the Vinhal family.

ESPRESSO - BLACK
Dose: 21.5     Yield: 45    Time: 28 secs
Ratio: 1:2.1     Roast Date: +7
Notes: Same grind size as the wild Milk recipe. Interesting clawing chocolate acidity, toasted white chocolate macadamia and hazelnut, with some strewed berry, and booze. Good Booze.
- Will, 12 March 2025

ESPRESSO - WITH MILK
Dose: 24     Yield: 32    Time: 27 secs
Ratio: 1:1.34     Roast Date: +7
Notes: If you want to be in Melbourne 17 years ago, do this time capsule recipe heading towards ristretto town. Insane in milk, like a Caramilk latte.
- Will, 12 March 2025