Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesRafael Vinhal, Anaerobic Natural
Brazil

Rafael Vinhal, Anaerobic Natural

Anaerobic Natural, grown at 980 masl

Roasted by Five Senses Coffee

Available now· checked 31 Jul
CountryEstimated
Get this Coffee
Experience the Coffee Story

Details

RoasteryFive Senses Coffee· Melbourne, Australia
CountryBrazil?
Producer—
ProcessAnaerobic NaturalThese naturally processed cherries are anaerobically fermented for up to 158 hours✓
Harvest—
Altitude980 masl
Varieties—
RoastFilter✓
Tasting notesjuicy tropical fruits, sweet desiccated coconut, lavender✓

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

Flavor Profile

3NOTES
  • juicy tropical fruits
    Fruity
  • sweet desiccated coconut
    Fruity › Coconut
  • lavender
    Floral

Supply Chain

  1. Country

    Brazil

  2. Roastery

    Five Senses Coffee

  3. Coffee· viewing

    Rafael Vinhal, Anaerobic Natural

Keep exploring the atlas

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

Tastes similarRafael Vinhal, Double Ferment NaturalVolcan Azul - Geisha Anaerobic NaturalLuis Aldana Anaerobic Natural San Bernardo, Tolima, ColombiaEL SALVADOR Finca Don Jaime Pacamara Anaerobic NaturalVinka Sidra Anaerobic NaturalR Juan Pena Oak Barrel AnaerobicSimilar flavour profilejuicy tropical fruits, sweet desiccated coconut, lavender171Same processAnaerobic Natural776From the same originBrazil2605More from this roasterFive Senses Coffee254 coffees
Community

Brew recipes

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

ProcessAnaerobic NaturalAltitude980 maslRoastFilter
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

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