JOT

Vinhal Farm — Limited Release

Cerrado Mineiro, Brazil · Anaerobic Natural (Thermal Shock)

Brazilian coffee often speaks in warm, familiar tones — chocolate, nuts, comfort.
But sometimes it tells a different story.

This lot comes from Vinhal Farm, run by Rafael Vinhal in the Cerrado Mineiro region of Brazil. The Vinhal family has been producing coffee here since the late 1980s, combining traditional farming with modern processing techniques to explore new flavour possibilities.

Grown at around 980 meters above sea level, this coffee is produced from Catuai and Icatu varieties. In this landscape of rolling plains and consistent climate, cherries ripen evenly, creating dense, sweet coffee ideal for experimental fermentation.

After harvest, carefully selected cherries undergo an extended anaerobic fermentation for approximately 158 hours. The fermentation is then halted using a technique known as thermal shock, which stabilizes the process and preserves the aromatic compounds developed during fermentation. The coffee is then slowly dried on patios for roughly 16–21 days, allowing the sugars and structure of the cup to fully develop.

The result is a rich, indulgent profile. Prune and burnt caramel lead the cup, followed by creamy sweetness reminiscent of crème brûlée. Beneath it all sits a deep note of single-origin chocolate, giving the coffee a syrupy body and long, lingering finish.

A Brazilian coffee —
bold, experimental, and deeply satisfying.