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Single Origin Coffee

Brazil - Rafael Vinhal Piña Colada

Brazil - Rafael Vinhal Piña Colada

Regular price $21.00
Regular price Sale price $21.00
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We are pleased to introduce the first of three microlots we will be showcasing this summer featuring the farming and processing expertise of Brazilian producer Rafael Vinhal.  Featuring unique coconut-heavy tasting notes reminiscent of Piña Colada, paired with an utterly drinkable smooth and creamy body... you've never tasted Brazilian coffee like this!


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  • Producer / Origin

    Rafael Vinhal
    Cerrado Mineiro, Minas Gerais, Brazil

  • Elevation

    960-1040 meters above sea level

  • Cultivar

    Red Catuai

  • Processing

    Experimental

  • Tasting Notes

    Coconut, Pineapple, Nuts, Cream

  • Roast Level

    Light

Cup Profile

Rafael Vinhal's top-quality farming practices and meticulous, creative processing techniques combine to develop a truly uniqe flavor profile that he calls “Piña Colada.” 

True to the name, we taste big notes of coconut, with an accent of pineapple, set atop a creamy body and a background of classic Brazilian nuttiness. 

This coffee is complex and flavor-forward, while at the same time utterly easy drinking.

There’s no better way to kick off summer than with a cup of this delicious tropical-themed coffee.

Meet the Producer

Rafael Vinhal is a third generation coffee farmer, whose family began working in coffee in 1976. In 2005, Rafael joined the family business, intent on modernizing the operations and focusing on improving the quality of the crop through innovation. To start, he worked to get the farm more environmentally sustainable by pursuing Rainforest Alliance certification, as well as 4C certification (an international coffee-specific sustainability standard).

Rafael soon learned that elevating the cupping scores of his coffee would require more than improving the farming techniques, but also employing advanced processing techniques to extract the very best from his family’s coffee. And so he began a journey of processing innovation now two decades in the making.

Processing Alchemy

Rafael has taken processing to the next level through years of experimentation and meticulous data logging. His unique approach to combining traditional and cutting edge processing techniques has led to the development of truly unique flavor profiles, each of which is achieved by unlocking the inherent flavors in the coffee with different fermentation times and techniques.

Piña Colada, one of his longest standing processing recipes, employs six steps, each with a highly specific period of time. After harvest and selection of ripe cherries, this lot goes through an initial dry aerobic fermentation for 48 hours, after which the fermentation is halted immediately by a thermal shock bath in cold water. The cherries are then depulped and the seeds (beans) begin an anaerobic fermentation in water for precisely 179 hours. The fermentation bath is centrifuged and drained and the coffee is then dried on raised beds, in shade, for 21 days before final milling and storage for export.

Customer Reviews

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Becki Ross
Yum!

Great mild flavor. It makes a great iced latte with just a little vanilla.