The coffee
COFFEE FEATURES AND DETAILS
Coffee is the fruit of the Coffea plant, of the Rubiaceae family, where there are more than 6 thousand species. There are at least 25 important species, originating in Africa and islands in the Indian Ocean, but only 2 of them are economically important, and they differ from each other by the number of genes: Coffea arabica and Coffea canephora. They are the two most cultivated species in the world.
Arabica produces a better quality coffee, finer and more refined, with an intense aroma and the most varied flavors, with numerous variations of body and acidity. It originates from East Africa and is generally cultivated in regions with altitudes between 400 and 1,000 meters.
Conillon is a coffee originating in Central Africa. It has a rougher treatment and can be grown at sea level. It does not have varied or refined flavors like Arabica. Its acidity is lower, being used intensively in soluble coffees. Its caffeine content is twice that of Arabica.
The coffee tree is a cousin of gardenia and quina. To develop normally, it needs a hot and humid climate, in addition to a terrain that can be volcanic or clay-silicon. Its height can reach 12 meters, but it is usually limited to 2 or 3 meters to obtain an easier harvest.
A coffee tree bears its first fruits 5 years after being planted. He produces an average of 2.5 kg of “cherries” per year. These 2.5 kg will give 0.5 kg of green coffee, which corresponds to about 0.4 kg of roasted coffee. When they sprout, they vary according to climate and altitude. After flowering, which can reach three a year, each flower gives rise to an ovoid fruit, reddish in color, measuring 10 to 15 mm in diameter and 17 to 18 mm in height. This fruit contains two grains glued together.
The coffee bean has a greenish color, which varies according to the region of production, the way in which it is prepared and the time in which it is drained after harvesting.
The most frequent, and also the rule for quality coffees, is the harvest of dark red cherries, at perfect maturity, done by hand.
To prepare coffee for export, a series of precautions are necessary: leaves, green berries, stones and other impurities must be removed by sieving or rinsing.
FLAVORS FOR ALL MARKETS
We divide the qualities produced and exported by Brazil into three large groups:
ARABICA COFFEE - GROUP I
Produced in the highest regions of Minas Gerais, São Paulo and Paraná.
More aromatic drink, smooth with sweetness and acidity. Main markets: USA, Europe and Asia.
ARABICA COFFEE - GROUP II
Produced in the southern region of Espírito Santo. Traditionally described with Rio Minas.
Brazil is the only world producer of this quality, much appreciated by countries in the Middle East.
ROBUSTA COFFEE - CONILLON
The north of Espírito Santo is the main producer, followed by Rondônia and the south of Bahia.
Conilon has twice as much caffeine as Arabica coffee.
Neutral taste, often used for blends.
CLASSIFICATION TABLE
Official Coffee Classification Table (300 gram sample).
