Cocada is the signature coffee of producer Rafel Vinhal. Cocada is a traditional coconut pastry (which is extremely popular in Brasil), so you can expect notes of coconut and vanilla in cup of coffee. Acidity is very pleasant and sweet coconut leaves a pleasant aftertaste.
About the process:
Cocada is 2x fermented washed Red Catuai 144. After the mechanical picking and sorting of the cherries, Rafel left the coffee cherries to ferment aerobically in a trailer for 30 hours. He then washed the cherries with cold water - thermal shock - to immediately stop the fermentation process. He then depulped the cherries and fermented them again anaerobically with water for 190 hours in large blue tanks. The coffee is then dried on raised beds.