Brazil COCO - experimental

Rafael's coffee is one of the best known. The Baba Rum Roastery is coming up with a new Brazil and this year they are most impressed by a lot of the Red Catuai variety processed with a very specific method. Rafael is known all over the world for their crazy processing methods and this coffee is a coconut bomb. It tastes like a chocolate coconut bar and we at Kofio can confirm this and even add white flowers. Simply coconut and chocolate with white flowers, period.

Rafael is a very progressive farmer with an absolutely phenomenal approach to everything he does. He wants to produce the perfect coffee with the help of science and research. That's why he also has a degree in agronomy. Their biggest challenge is to combine productivity, sustainability and quality. What stands out about this family is that every member is involved in production and is a passionate post-harvest processor. Here you will find all types of processing methods, from washed, honey to natural, which is unusual in Brazilian terms. Their farms (Fazenda Recanto and Estrella) are certified by the Rainforest Alliance, 4C (Common Code of the Coffee Community) and Certifica Minas. In order to obtain and maintain these certifications, a number of standards must be met, such as environmental protection and sustainable production, good social practices and working conditions.

Rafael Vinhal is the eldest son of Alfonso and Marcélia and started the third generation of farmers on this family farm. He is responsible for the commercial development of the farm and the Vinhal brand. He has never exported directly before and now this is one of his main projects. Brazil operates mainly on the basis of coffee monopoly and buying cooperatives, direct trade is still a novelty here.

• Altitude: 1000 m above sea level.