Fazenda Vinhal, founded in 1988 in Cerrado Mineiro, is now managed by Rafael Vinhal, with his family involved across the business. Rafael has prioritized sustainability, earning certifications like the Rainforest Alliance. Recently, he’s been exploring new processing methods to push beyond traditional Cerrado flavors. This Yellow Catucai and Red Catuai lot underwent anaerobic fermentation, resulting in a creamy, milk tea texture and a distinct, delicate profile.