Brazil, Rafael Vinhal - Single Origin Filter

Rafael Vinhal represents the third generation of a coffee-growing family in Brazil, with roots in the industry dating back to the early 1980s. Today, alongside his father Afonso, he manages Fazenda Recanto and Fazenda Estrela, focusing on quality-driven production rather than expansion. Their approach centres on micro lot experimentation, with more than 300 lots trialled each harvest and only a select few chosen for export.

This lot is made up of Catuai and Icatu — varieties known for their resilience and structure — and processed using Rafael’s Anaerobic Natural Thermal Shock method. After careful cherry selection, whole cherries undergo extended anaerobic fermentation before being subjected to rapid temperature changes. This thermal shock helps stabilise and lock in the aromatic compounds developed during fermentation. The coffee is then slowly dried on patios to complete the process.

Rafael and his team monitor every stage closely, from fermentation temperatures to drying conditions, refining their methods with each harvest. This level of precision is backed by strong infrastructure and a commitment to sustainability, with the farm holding multiple certifications and maintaining detailed records across every plot.

Set within the stable climate of Cerrado Mineiro — known for its warm days, cool nights and well-defined seasons — Fazenda Recanto provides ideal conditions for consistent, high-quality coffee production. Combined with Rafael’s experimental approach, the result is a coffee that is both technically impressive and deeply enjoyable in the cup.