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Vinhal. So hot right now. This one’s brought to us by Shaun from Southland Merchants—former Commonfolk roaster, lifelong Blues tragic, and all-round good, great guy. The specialty coffee world has been obsessed with Rafael Vinhal and his wild, innovative coffees for a few years now, so we jumped at the chance to grab a few bags. The Vinhal family farms are in Cerrado Mineiro, and over three generations, they’ve been pushing the boundaries, improving their coffee year after year. Rafael is all about experimentation, not afraid to make mistakes in the pursuit of incredible new flavours and processing techniques. The coffee we’ve got is a triple-fermented honey process. Buckle up—first, the whole cherry undergoes a 58-hour dry fermentation, followed by a plunge into cold water for a ‘thermal shock’ process. Then it’s placed in tanks for an anaerobic fermentation for 180 hours before another thermal shock. Finally, the coffee is pulped but not washed, leaving the mucilage on the seed, followed by a final 120-hour anaerobic fermentation and about 20 days drying on raised beds. That’s 358 hours of processing—roughly the combined runtime of all 740 episodes of The Simpsons, Game of Thrones, The Lord of the Rings trilogy, and the original Star Wars trilogy. Or, you know, what it feels like watching an entire Carlton game. The results are incredible, a coffee that tastes like how the original Instagram filters looked - cranked to 400% saturation and maxed-out contrast. You’ll smell this coffee a mile away, like opening a packet of grape bubblegum. It has huge grape flavours to back this up, with sweet peach schnapps and marzipan notes rounding it out. This is one of the rare coffees we buy spot from trusted importers like Southland Merchants. Big thanks to Shaun and the team for bringing in this phenomenal drop from the Vinhal family.