Brazil’s Gourmet Coffee

mbc-round

Currently, many professional and products is entitled gourmet, to be responsible for differentiated gastronomic experiences and becoming targeted to sharper palates.

The Gourmet Coffee, already known worldwide represents a superior beverage category, with processes, ingredients and production structures much beyond traditional methods of manufacture.

In Brazil this drink is manufactured solely with Arabica beans (produced in Latin America, Africa, Indonesia and India), which has detachable quality conditions, with differences of aromas and flavor felt well before reaching the final consumer.

Currently, many professional and products is entitled gourmet, to be responsible for differentiated gastronomic experiences and becoming targeted to sharper palates.

The Gourmet Coffee, already known worldwide represents a superior beverage category, with processes, ingredients and production structures much beyond traditional methods of manufacture.

In Brazil this drink is manufactured solely with Arabica beans (produced in Latin America, Africa, Indonesia and India), which has detachable quality conditions, with differences of aromas and flavor felt well before reaching the final consumer.

Santa Monica Jpeg

To meet this product in depth we went to Minas Gerais. The Southern State represents one of the main producing regions of the country, notably the region of the municipality of Machado.
There is Coopama, the regions cooperative.

For producers, the technical and commercial support of the cooperative is already part of the Terroir of the region.

One of its main members is the Santa Monica Farm, producer of Gourmet Coffee. But why Gourmet Coffee?

The difference is in production. Fazenda Santa Monica uses intelligent processes with technology but also with dedication, precision and lots of creativity. Arthur Moscofian Jr., the owner recalls that in Santa Monica sustainability is not new and that the technology is employed in the improvement of product quality, intensifying the natural features of the Earth and plants. With this formula Fazenda Santa Monica has overtaken all indices of productivity without increasing the planted area.

Ferti-irrigation by drip. Complicated name, but with impressive results in obtaining flowering and grain at Cherry point. Irrigation hoses installed beneath the coffee feed the Earth with essential supplements and water permanently; all controlled by computer that analyzes wind intensity and heat to supply on time and right amount. The property also features creative storage method of water and nature conservation, the results of which kept the ferti-irrigation without changes even in the recent period of drought throughout the Southeast region.

Zero Harvest. Another intriguing name, but that actually can multiply the production. This helps to preserve the environment and higher size of plants causing considerable increase on the branches. Certain sections of the farm does not harvest in a year, to enhance productivity in the following year.

Automated Harvesting. The Gourmet Coffee Santa Monica already appears in the selection of the beans, which no longer suffer human interference, because they are harvested by enormous machines that only vibrate the plants so that the grains fall and are collected automatically. This process is responsible for up to 80% index of gourmet coffee beans, against 20% in average.

Yes Patio, No Yard. The concern with bacteria on the farm is felt in huge terraces where they dry the beans. To the producer Moscofian keep the grains in clean soil is part of the spirit of Santa Monica’s quality standards. The grains remain for days in the courtyard, with bark. In this way the sugar shell passes into the beans creating a coffee sweeter and more intense flavor.
But the businessman recalls emphatically that from the farm the coffee goes to an indispensable partner, the Coopama. Without commercial and technical support, without the excellent conditions of storage bags and ethics with the cooperative members, the result does not happen.

On Coopama the beans are pre analyzed by experts who, on the arrival of grains, harvest, roast and perform tasting technique for separation of the best. In their huge sheds the grain can sit for years before being marketed.

Santa Monica 8

The final result for the consumer is an exceptional coffee and exported to several countries, with more than double the value of the commodity. Congratulations to the whole team of the Santa Monica Coffee for example of what is a Gourmet Coffee.

Galpão de café da Cooperativa Coopama, de Machado no sul de Minas Gerais

Golpao
COCCAMIG

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