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Cerrado mineiro

Project with Cerrado Mineiro Region and Casa Brasil Coffees to launch the first D.O. coffees in the U.S.

After the SCA Global Coffee Expo I headed to Austin, Texas for the Cerrado Mineiro Region project with Casa Brasil Coffees to officially launch the first Designation of Origin for coffee production in the world. The project consisted in selecting five producers from different terroirs inside the Cerrado Mineiro Region who would produce a microlot for Casa Brasil.

Selfie with the customized coffee bag for the project

Selfie with the customized coffee bag for the project

Last year, in July we received Joel Shuler, Casa Brasil founder and owner, and Ian Myers, Casa Brasil general manager at Fazenda Olhos d’Água and Fazenda Santo Antonio. Joel selected a coffee plot at the farm, the yellow catuaí plot number 4, and gave us harvest and post-harvest instructions for producing Casa Brasil's microlot. The microlot was hand-picked by a group of 38 people and dried in raised beds. It was a challenging harvest because the workers are used to harvest by stripping the coffee trees' branches and had never done selective harvest. Also, picking yellow fruits is harder than red ones, which are easier to differentiate the maturation level of the fruits due to noticeable distinctive colors between ripe and almost ripe fruits.

In Austin, Edu, a producer’s son participating in the project as well, and I launched the first D.O. coffee at Whole Foods, Central Market and Sa-Ten coffee shops. We did coffee demos at Central Market where we presented and brewed our coffees to final consumers using Chemex method and at the same time shared our stories, passion and love for coffee. My family’s coffees were the Olhos d’Água microlot and the Sweet Cerrado blend.

It was rewarding following the entire coffee journey, literally from seed to cup. I saw the coffee harvesting, drying in raised bed and patios, milling, storing, grading, sorting, packing, exporting, roasting, packing again and finally going to the supermarkets and coffee shop shelves. I felt very fulfilled when interacting with final consumers and sharing with them my own story in coffee and representing the Cerrado Mineiro Region Designation of Origin. I’d like to thank Joel Shuler and the Cerrado Coffee Growers Federation for the opportunity and trust and Kayo Asazu for the opportunity of making presentations to coffee customers and enthusiasts at Sa-Ten.

 

Video produced by Casa Brasil:

Meet Yuki Minami - one of the featured growers whose Designation of Origin coffees are now available as part of our partnership with The Cerrado Mineiro Region. Yuki's great-grandparents moved to Brazil to pursue their love of coffee. Her family has lived in and grown coffee in the Cerrado Mineiro region for over 40 years, and since 2014, Yuki has dedicated herself to producing high-quality specialty coffees at her family's farms. Read more about Yuki on our site: www.casabrasilcoffees.com/olhos-dagua-2018/

Four generations cultivating history and coffee

Ditian (grandfather in Japanese) Goro and children, Noboru, Yoko and Niculau (1950)

Ditian (grandfather in Japanese) Goro and children, Noboru, Yoko and Niculau (1950)

The ship that brought Minami family to Brazil (1927)

The ship that brought Minami family to Brazil (1927)

In June 16th 1927, my great-grandfather Tsunekichi Minami, my great-grandmother Kachi Minami and children arrived in Santos, Sao Paulo, Brazil after leaving Japan and travelling during 2 months on Kanagawa-Maru ship. My grandfather Goro Minami at that time was 11 years old. The emigration turned into an option for more than 157.000 Japanese people that arrived in Brazilian lands in the period from 1924 to 1941, as a result from a chronic and exponential demography that was causing an intense social, political, cultural and economic change in Japan.

Pursuing the dream of a better life condition my ancestors from the families Minami and Okuyama (paternal grandparents), Kumata and Iida (maternal grandparents) came to Brazil looking for the Brazilian golden – coffee – that was the country’s main export product. In the end, the promise of making money by working in coffee plantations and going back to Japan was different from the reality. Staying in Brazil was no longer an option but the one and only alternative.

After several years of hard work in coffee farms in Sao Paulo state, they raised some money and bought a small piece of land in the north of Parana state where they cultivated coffee. In 1944 my grandfather married my grandmother Mitsuyo and in 1947 my father Niculau Minami was born. Since young age he used to work in the farm following his father’s steps. A curious fact is that my grandfather wanted his son studying Medicine School, but he attended school until he was 9 years old. He quit studying to help in the farm and to follow his dream of becoming a farmer.

Goro Minami (on the right) holding a prize in recognition for the coffee quality production

Goro Minami (on the right) holding a prize in recognition for the coffee quality production

In the 1960’s the north of Parana concentrated 50% of the national coffee production. However, many severe frosts were gradually damaging coffee plantations and in 1974 Goro and Niculau visited the Alto Paranaíba in Cerrado Mineiro to get to know the region for developing farming activities in an area safe from frosts. Since 1973 the region was undergoing an agricultural expansion program, the PADAP – Alto Paranaiba Guided Settlement Agricultural Program. An area of 60.000 hectares was expropriated and divided in many smaller lots and approximately a hundred families of Japanese origin settled the region and started agricultural activities.  

In April 25th, 1975 Niculau Minami arrived to PADAP region under the supervision and support of his father and elder brother. They acquired an area of 442 hectares, the lot number 71, called Fazenda Olhos d’Água, which means Farm of Spring Waters due to its several springs, in Rio Paranaíba municipality, 30 km from São Gotardo.

Since then, coffee and other crops (potato, carrot, garlic, soybean, corn, oat and wheat) has been planted. This is a privileged location, thanks to its soil, higher altitude, around 1.140 and 1.160 meters and its climate turns, that is, hot days and cool nights, which is good for coffee.

An area of 180 hectares are dedicated to coffee in Fazenda Olhos d’Água (Lot 71) and Fazenda Santo Antonio (Lot 42) and more than 20% in both farms consist of Cerrado natural biome.

Coffee plantation characteristics:

  • Varieties: Yellow Catuaí, Red Catuaí, Mundo Novo, Icatu and Red Catucaí
  • Harvest: June to August
  • Method: Natural
  • Average altitude: 1.150 m
  • City: Rio Paranaíba, Minas Gerais, Brazil
  • Region: designation of origin Cerrado Mineiro

A new chapter in coffee quality production at COOPADAP

On May 29th, our co-op, COOPADAP (Agricultural Cooperative of PADAP), started writing a new chapter in coffee quality production. Since May last year, we’ve been talking to PhD. professor Flavio Borém, about a consulting project to our producers. Since 1997, he has been teaching at Federal Lavras University and he’s a nationally and internationally well-respected researcher for coffee scientific articles and for the book “Handbook in Coffee Post-Harvest Technology”.

After negotiating the investment for the consulting services, defining the project goals and schedule, we finally had the kick off that happened on May 29th for a group of twelve producers focused in improving coffee quality.

According to Professor Borém, there are 10 concepts related to specialty coffee production:

1)    The specialty coffee is formed at the coffee plantation area. The producer must know the coffee plots (in Brazil we call it “talhão”) and each one potential. Then different sensorial profiles must be separated.

2)    Only healthy and well-nourished plantations will result specialty coffee. The soil must be well covered by organic material and vegetal cover to protect it from sun heat. The earth must be chill.

3)    The harvest planning must be aligned with the capacity of post-harvesting infra-structure. It doesn’t make sense saving money making use of mechanical harvesting but then losing coffee quality on drying patios.

4)    When considering coffee matureness and harvesting it mechanically, specialty natural coffee must be harvested with a maximum of 20% of immature fruits (frutos verdes) and for specialty pulped natural a maximum of 30%. It’s preferable having a tolerance for immature fruits to explore the maximum potential of ripe (cereja) and a little bit over-ripe and dry cherries (passa, seco or bóia).

HINT: coffee with pendulum is not totally mature and coffee without pendulum is mature.

5)    The quality can improve during post-harvesting process. If adequate techniques are applied during coffee post-harvesting the quality might improve and you reduce the risk of losing quality potential that already comes from the cherries. For instance, one coffee processed as Natural may result in better final score than processed as Pulped Natural or vice-versa.

Coffee producers and their team cupping coffees from several countries of origin 

6)    It’s possible producing specialty coffee using any kind of coffee process! That is Natural, Pulped natural (in Brazil we it’s possible producing 3 types of pulped natural in the same wet milling structure that are CD1, CD2 and CD3, which mean depulped ripe cherry, depulped unripe cherries and depulped over-ripe cherries, respectively), and Washed processes. It depends on infra-structure, logistics, coffee potential and most importantly the Coffee buyer!

7)    The hygiene is a critical success factor because without it excellent coffee may be contaminated. So, every post-harvesting structure must be cleaned and “shining” every day!

8)    More uniformity and less risk are synonyms for quality. In the end, producing coffee quality is about reducing risks. For every new attempt in coffee process make both questions: (1) Is it going to result in more uniformity? (2) Is it going to reduce risks?

Example: does using a wet milling washer-separator results in more uniformity? YES, because it separates the ripe cherries from the over-ripe and dry ones. Does it reduce risk? YES, because there are less unripe fruits.

Professor Flavio Meira Borem at Coopadap

9)    The coffee drying process can reduce the coffee quality. If coffee cherries dry at a high loss of moisture rate it can damages the quality. There are expected drying times for each process, also according to each local climate context.

10) The coffee quality reduces along storage period. To minimize the loss of quality Natural dry cherry coffee can be stored in tulhas (wooden cells) for a minimum period of 30 days to equilibrate the moisture and once hulled sounds just like fresh coffee.

If you want to learn more about Professor Borem research, projects, articles, presentations, etc. in coffee post-harvest technology I highly recommend accessing his website where he shares lots of content he has produced along his career.