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Monastery Coffee

Rafael Vinhal Lot 29 (Washed) - Brazil

Rafael Vinhal Lot 29 (Washed) - Brazil

Coconut Macaroons, Pandan Mochi, Pineapple

Regular price $24.00 AUD
Regular price Sale price $24.00 AUD
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Since 1988 Vinhal Farm has been producing very high quality coffees in the heart of Minas Gerais state, in Cerrado Mineiro Region, Brazil. Throughout this trajectory they have improved their work and adopted the best sustainability practices and respect for people and the environment. They are a family run business and everyone who works in the farm is absolutely passionate about their coffee.

Their properties are certified by Rainforest Alliance, 4C and Certifica Minas. With great care and relying on innovative craft production, they do their best to ensure that their coffees stand out both in the domestic and foreign markets, and they are very proud of all the awards they have already won in some of the main quality contests in Brazil.

To achieve and maintain these certifications, they need to comply with a series of standards regarding issues such as environmental conservation and sustainable production, good social practices and working conditions, an efficient management and control system for the entire production chain and, of course, full compliance with all current legislation. Thus, they periodically receive audits on farms to validate the fulfilment of more than 100 evaluation criteria.

  • Region: Cerrado Mineiro
  • Country: Brazil
  • Elevation: 980 masl
  • Variety: Red Catuai
  • Processing: Double Fermented Thermal Shock Washed


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  • Roast Profile

    Roast Level
    Light
    Brewing methods recommended
    Espresso Moka pot Pour over Aeropress Drip coffee French press
    Features
    Single origin Single Origin
    Best served Black or with Milk Best served Black or with Milk
  • Brewing Guide

    Recipe for Espresso

    1 : 2.5

    brew ratio

    25g

    ground coffee

    50g

    brewed coffee

    26s

    brewing time

    93°C

    brewing temp.

    Use pre-infusion, lowering pump pressures to 6-7 bar and using Weiss Distribution Technique (WDT).

    Source: Monastery Coffee
  • Taste Profile

    Bold & Funky Bold & Funky
    Tasting Notes

    Coconut Macaroons, Pandan Mochi, Pineapple

Adam from Monastery Coffee

Roaster

Monastery Coffee

Monastery Coffee are a small batch roaster of traceable coffee, based in Adelaide, South Australia. As a roaster, Monastery Coffee feel it is their role to firstly, roast only to preserve and highlight the individual qualities inherent in each coffee due to the meticulous work of the producers, and secondly, to make sure the consumer knows who the producers are and where the coffee came from.

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