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Brazil Sao Francisco

 9.00 32.40

Výška: 1100 MASL
Spracovanie: pulped natural
Oblasť: Mantiqueira de Minas, Brazil
Varieta: yellow catuaí
Farmár: Tarcízio Aldo Zugliani

Chuťový profil
marhuľový džem, mliečna čokoláda, karamel

Sao Francisco da Bela Vista

Tarcízio Aldo Zugliani bought Fazenda Sao Francisco da Bela Vista in 1993. Over the years, he has made big improvements to the infrastructure of the farm. He built coffee drying terraces and invested in better processing equipment and rotary dryers. He replanted the farm with young sprouts to increase productivity and quality. Through soil analysis, he redetermined specific coffee farming methods.

Harvest and Post-Harvest

There are a growing number of farms in Brazil that are focusing more on cup quality than volume. These farms approach growing, harvesting and processing with a great attention to detail. The altitude and volcanic soil in Brazil are prime conditions for growing the balanced, well-bodied coffees for which the country is famous. Wide, flat farms in many regions make mechanisation easier and allow for reduced production costs, making Brazil one of the few countries with consistently comfortable margins in the face of low world prices. The relatively flat landscape across many of Brazil’s coffee regions combined with high minimum wages has led most farms to opt for mechanical harvesting over selective hand-picking. In the past, this meant strip-picking was the norm; however, today’s mechanical harvesters are increasingly sensitive, meaning that farms can harvest only fully ripe cherries at each pass, which is good news for specialty-oriented producers. After harvesting, cherry is pulped and laid to dry in the sun on terraces. After the parchment is dried, it is sent to the COCARIVE warehouse for storage until export and dry milling.


COCARIVE is a cooperative and exporter with warehouses and a dry mill in Carmo de Minas, Minas Gerais. The cooperative represents around 800 coffee estates in the region. COCARIVE assists its members in the marketing and export for international markets. For cooperative members, after the drying stage, the parchment coffee goes to the COCARIVE warehouses. The cooperative takes further care of grading, commercialisation and export. They have their own quality lab and storage and milling facilities in Carmo de Minas. COCARIVE gives support to its members in all parts of the production chain. Their team of agronomists and technical experts assists with cultivation techniques, machinery, storage and finally commercialisation of the beans. At the dry mill where they prepare the coffee for export, COCARIVE has its own laboratory for quality control. Their team of trained cuppers and Q graders makes the first selection based on cup quality. They will verify which lots are suitable and of high enough cup quality for specialty microlots. Their quality control team checks the quality of every lot at a variety of times throughout the dry milling process analysing both on physical and cup characteristics. All COCARIVE member farms have the Protected Geographical Indication (PGI) certificate. On top of that, they are all certified by the Brazilian Specialty Coffee Association (BSCA). This certificate is a guarantee from BSCA that every aspect of labour at the farm is legal. It also guarantees the implementation of environmentally friendly practices on the farm during all steps of the coffee production process.

Coffee in Brazil

About 50% of all coffee in the world is produced in Brazil, nearly 3.6 million metric tons annually. With so much coffee produced in one country, it’s no wonder that there are a wide range of qualities produced there. Brazil produces everything from natural Robusta to the standard, neutral and mild Santos screen 17/18 coffees and the distinctive Rio Minas 17/18. In recent years, Brazilian producers also jumped on the bandwagon of specialty coffee, adding mild, sweet and at times floral coffees to the specialty spectrum. Next to being the biggest producer of coffee, Brazil also ranks highly among the world’s top coffee consuming countries. Coming in at number 14, Brazil consumes the most coffee of all South and Central American coffees and is second only to Canada in all of the Americas. Most of Brazil’s coffee production is lower-grade or standard Arabica or Robusta – not specialty grade. Coffee is a major agricultural crop in thus vast country, playing an important role in the country’s economy. That’s one of the reasons why volume matters more than cup quality. Most Brazilian coffee is grown on huge farms, built and equipped for mechanical harvesting and processing, maximising the production output. This also means all cherries are harvested – unripe, ripe and overripe – in contrast to specialty’s selective hand picking. Coffee is typically dry processed, but far from comparable to the controlled, almost scientific, natural processing you can find on a Costa Rican specialty farm, for example since coffee is often dried in huge piles, leading to a large risk for uneven drying and unstable coffees. However, there are also great Brazilian coffees out there for those willing to look for it. There’s a growing number of farms who are more concerned about cup quality than volume and are producing their coffee with great attention to growing, harvesting and processing. The country does not have great luck with their growing conditions, lacking both high altitude and volcanic soil, but this only contributes to the distinctive mild, nutty, sweet and chocolaty flavor profile that characterizes the origin.

About the Mantiquiera Region

Coming from the native Tupi word “amantikir,” Mantiquiera means “where the mountains cry.” This micro-region is located on the slopes of the Mantiqueira Mountains on the Minas Gerais side. The land borders São Paulo and Rio de Janeiro states. More than 7,000 coffee growers collectively produce up to 1 million bags annually. The region has a long tradition of coffee growing with many generations participating in the production of excellent, world renowned specialty coffee. In 2011, Mantiqueira gained its PGI certificate for having a differentiated sensory profile known for floral and citrus notes, a dense and creamy body, medium-bright acidity and a long, sweet finish.


250g, 500g, 1000g