Day 8: Junto Brazil Vinhal MK-12 Tropical Peaberry
The Story
This is the only roaster in the box that I haven’t personally visited. It comes highly recommended by a fine coffee professional that I truly respect. This bean is also particularly interesting because it is a 2x fermented natural. Hope you enjoy it.
About The Beans
Junto - Brazil Vinhal MK-12 Tropical Peaberry
| Producer: | Rafael Vinhal |
|---|---|
| Varietal: | Catucaí Peaberry |
| Altitude: | 980 masl |
| Process: | 2x Fermented Natural |
| Region: | Cerrado Mineiro, Minas Gerais |
| Tasting Notes: | Pear, Nougat, Red Grape |
From Junto:
This coffee was directly traded with producer Rafael Vinhal, and facilitated by Algrano. This is our very first Brazilian coffee, and we are so pleased that it comes from Rafael and his family’s estate. When warm, this coffee presents bright yellow fruit characteristics, while maintaining a grounded acidity, with a smooth, mellow body. As it cools, you’ll be met with a coating, candy-like sweetness, reminding us of nougat and red grape. This coffee strikes a refreshing balance of acidity and sweetness that stays close to home, but offers the complexity to keep you coming back.
Coffee cherries are mechanically harvested and floated to select ripe cherries. After the cherries are selected, they undergo a 44 hr. dry aerobic fermentation, then a thermal shock method is used to rapidly stop fermentation. Once this is complete, the coffee undergoes a 129hr. dry anaerobic fermentation, then another thermal shock to stop fermentation. Coffee is then centrifuged and dried on raised beds for 24 days in order to reach optimal moisture content.
Feedback
From Zack
The beginning of the first sip was much softer than any of the other coffees. The flavor comes out on the tail end of the sip. Searching for words, perhaps the best is that it has intense bitterness across the center of it. The acid taste is strong. Milk cuts the intensity and brings out a nicer finish. I’m not sure I get the tasting notes of pear or nougat, but the red grape does come through. In the end, I preferred the macchiato more. It allows the flavor of the grape to come through without such an intense acidity.
