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HomeCoffeesBrazil Red Catuai Rafael Vinhal Anaerobic washed (Single Origin Filter)
Cerrado mineiro · Brazil

Brazil Red Catuai Rafael Vinhal Anaerobic washed (Single Origin Filter)

Washed Catuai, grown at 980 masl

Roasted by Manta Ray Coffee Roasters

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryManta Ray Coffee Roasters· Melbourne, Australia
FarmVinhal Farm, Cerrado mineiro, Brazil✓
ProducerRafael Vinhal
ProcessWashed✓
Harvest—
Altitude980 masl✓
ClimateTropical savanna
VarietiesCatuai✓
RoastFilter✓
Tasting notesCoconut, Prune, Roasted almond✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Coconut
    Fruity › Coconut
  • Prune
    Fruity › Dried › Prune
  • Roasted almond
    Nutty/Cocoa › Almond

Supply Chain

  1. Farm

    Vinhal Farm, Cerrado mineiro, Brazil

    Grown by Rafael Vinhal

  2. Roastery

    Manta Ray Coffee Roasters

  3. Coffee· viewing

    Brazil Red Catuai Rafael Vinhal Anaerobic washed (Single Origin Filter)

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarBrazil Red Catuai Rafael Vinhal Anaerobic Washed Single Origin EspressoBrazil Topazio Rafael Vinhal Anaerobic washed (Single Origin Filter)Brazil Fazenda Vinhal Red Catucai Dbl Washed Filter 250GBrazil Topazio Rafael Vinhal Anaerobic Washed Single Origin EspressoBrazil Cerrado Mineiro | Rafael Vinhal Anaerobic natural (Single Origin Filter) - 200 g / Whole BeanSanta Cecilia Geisha Anaerobic Brasilien FilterMore from this producerRafael Vinhal12More from this farmVinhal Farm3 moreSame variety, exploredCatuai1933Similar flavour profileCoconut, Prune, Roasted almond182Same processWashed13025From the same originBrazil2605More from this roasterManta Ray Coffee Roasters139 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude980 maslRoastFilter
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability