This very special Brazilian coffee roasted by Hundred House comes from the Vinhal family’s large estate in the Cerrado Mineiro region of Minas Gerais. The award-winning family run business is renowned for high quality coffee, experimental processing, and sustainability as they work to develop the craft of coffee growing.

This lot has received very complex and meticulous double ferment processing that goes as follows: 1. Washed and best cherries selected 2. dry aerobic fermentation (46 hours) 3. Thermal Shock process 4. Depulping 5. Anaerobic fermentation in water (precisely 179 hours) 6. Centrifuging and drying on raised beds (21 days)

The result is a truly unique flavour profile. We're getting prominent coconut and tropical fruit notes, alongside sweet toasted vanilla flavours reminiscent of popcorn.