the coffee industry
TRANSCRIPT
THE COFFEE INDUSTRY
LEARN ABOUT THE BIG PICTURE, AND HOW THE COFFEE PROCESSING INDUSTRY WORKS
BRAZIL - 2015
ALFA Indústria e Comércio de Café Ltda.Thiago Faria Alencar
www.cafesaojose.com.br
BRAZIL CURRENTLY PRODUCES ABOUT A THIRD OF ALL COFFEE.
THE COUNTRY IS UNRIVALLED IN TOTAL PRODUCTION OF GREEN COFFEE, ARABICA COFFEE AND INSTANT COFFEE.
IN 2011, TOTAL PRODUCTION WAS 2.7 MILLION TONNES, MORE THAN TWICE THE AMOUNT OF VIETNAM, THE SECOND LARGEST PRODUCER, WITH PLANTATIONS COVERING ABOUT 27,000 SQUARED KM OF THE COUNTRY.
ORIGIN AND DISTRIBUTION• Mainly located in the southeastern states of Minas
Gerais, São Paulo and Paraná
Minas Gerais
São Paulo
Paraná
ORIGIN AND DISTRIBUTION
The environment and climate of this region provides ideal growing conditions
COFFEE SPECIES
Several species in the coffee genus, Coffea, can be grown for their beans, but two species, arabica and robusta, account for virtually all production.
COFFEE SPECIES
Arabica dominates both Brazil and the world as a whole with about 70% of the production; robusta accounts for the remaining 30%.
HARVEST TIMEMost plantations are harvested in the dry seasons of end of May through beginning of September.
COFFEE MAKING
1. Planting
2. Harvesting
3. Separating the Cherries
4. Drying the beans
5. Milling the beans
6. Exporting the beans
7. Roasting
8. Grinding (or grounding)
9. Brewing
"At every stage of its production, coffee is repeatedly tested for quality and taste."
Main Steps:
COFFEE MAKING - STEPS 1-2 / 9The art of producing the perfect coffee…
Experience of many generations comes into play to get the best beans possible.
Then it’s time for harvest: And this is just the beginning.
Picture of our own plantage in Minas Gerais
COFFEE PROCESSING - STEP 3/9
After collected, the coffee needs to be separated: the mature beans from immature ones, whereas the mature will produce the best quality coffee.
COFFEE PROCESSING - STEP 4/9After collected, one of the methods to process it is called “Dry process”.
The drying operation is the most important stage of the process, since it affects the final quality of the green coffee.
A coffee that has been over dried will become brittle and produce too many broken beans during hulling (broken beans are considered defective beans).
Coffee that has not been dried sufficiently will be too moist and prone to rapid deterioration caused by the attack of fungi and bacteria.
COFFEE PROCESSING - STEP 4/9
A more modern and higher quality alternative to the dry process is the “Wet process”:
The process is more complex than this, but in short, beans are separated using water and afterwords has its pulp removed, thus leaving just the green bean in its parchment, ready to be dried.
COFFEE PROCESSING - STEP 4/9
COFFEE PROCESSING - STEP 5/9
Structure of coffee berry and beans:
1: center cut
2: bean (endosperm)
3: silver skin (testa, epidermis),
4: parchment (hull, endocarp)
5: pectin layer
6: pulp (mesocarp)
7: outer skin (pericarp, exocarp)
COFFEE PROCESSING - STEP 6/9The beans are then again sorted and graded (classified) according to it’s quality and size.
COFFEE GRADING - STEP 6/9
According to the Specialty Coffee Association of America (SCAA), coffee which scores 80 points or above on a 100-point scale is graded "specialty."
0 points 100 points
COFFEE GRADING - STEP 6/9
Specialty coffees are grown in special and ideal climates, and are distinctive because of their full cup taste and little to no defects.
COFFEE GRADING
The unique flavours and tastes are a result of the special characteristics and composition of the soils in which they are produced.
COFFEE READY FOR EXPORT - STEP 6/9
After sorted and graded, they are finally packaged in 60 Kg bags and sold by the farmer to a coffee dealer.
COFFEE READY FOR EXPORT - STEP 6/9
Although Brazil itself is a big consumer of its own coffee, most of the high quality coffee is exported to the whole
world at this stage.
For some the end of the work, for others, just the beginning.
COFFEE READY FOR EXPORT - STEP 6/9
Note about Tariff:
Coffee at this stage can be exported duty-free into the three largest markets: the United States, the European
Union and Japan.
But processed coffee (discussed in the next steps) such as roasted beans, instant coffee and decaffeinated coffee is taxed 7.5% into the EU and 10% into Japan. Exports to
the United States are tariff-free.
COFFEE PROCESSING - STEP 7/9
The beans are then roasted, generating different flavours depending on the degree.
COFFEE PROCESSING - STEP 8/9Sequentially, the beans are now grounded - also known as milling or granulation. The fineness of the grind strongly
affects brewing.
COFFEE PROCESSING - STEP 9/9
The coffee can now be brewed and served in the different flavours of hot or cold drinks.
THE END
Thank you for following through - we hope it was interesting for you and for any questions we are at your
disposal in the following e-mail: [email protected]
Oh, maybe its time for another coffee now.