Vinhal returns third year running, once again reminding us that Rafael and the crew in Cerrado Mineiro simply do not know how to do “normal” coffee.

This lot is another mad scientist ride through the Vinhal processing playbook. What starts as floating whole cherry is then pushed through an extended dry fermentation (96-158 hours) before being hit with a rapid cold-water plunge for a proper thermal shock. From there, it’s spun through a centrifuge to strip excess moisture, keeping drying fast, even, and clean. Then it settles in patio drying for 16 - 21 days. Nuts. Mayhem. Delicious.

It’s the kind of dedication that sounds simple on paper, but only works when you know your coffee inside out, and Rafael does. Years of experimentation, plenty of trial and error, and zero fear of getting things wrong in the pursuit of something better. That mindset is unequivocally shown in every lot that leaves this farm.

In the cup, it’s big, bold, and unapologetically indulgent. Thick caramel sweetness, malty milk chocolate, with a hint of red berry syrups, and a subtle boozy warmth that keeps everything interesting. It’s rich without being heavy, complex without being overwhelming. Just dumb yum.

This is another spot buy from our mates at Southland Merchants, who continue to find absolute gems like this from producers they trust. Huge thanks to Shaun and the team for bringing this one in.