Arquivo de brazilian coffee

EP 15: Exportation Type Coffee Concept in Brazil with Sabine Parrish

10/04/2020 By Kelly Stein Comentários desativados

How do Brazilian consumers perceive specialty coffee flavors since they are allowed having only coffee produced within Brazil’s territory? This is the main question the anthropologist, Sabine Parrish, had in mind before starting her PhD at Oxford University. During her research, focusing especially São Paulo city, she visited about 27 farms, worked in specialty coffee shops and attended lots and lots of coffee events.

Back to Europe, she is organizing her thoughts and started writing her thesis about coffee Brazilian market. The most intriguing fact – the Exportation Type Coffee concept – is explained in this episode. What about learning a little bit more about the biggest producer in the world?

EP 08: Antropologia do Café por Sabine Parrish

EP 08: Antropologia do Café por Sabine Parrish

EP 14: Price Crisis and Domestic Market with Vera Espíndola

EP 14: Price Crisis and Domestic Market with Vera Espíndola

Guest:

Sabine Parrish, doctoral student in anthropology at Oxford University and Standart Magazine writer.

RESUMO:

Como os consumidores brasileiros entendem os sabores de café especial considerando que só podem consumir grãos produzidos no Brasil? Essa é a principal pergunta que a antropologista, Sabine Parrish, tinha em mente antes de começar seu doutorado pela Universidade de Oxford. Durante sua pesquisa, com foco especial em São Paulo, ela visitou cerca de 27 fazendas, trabalhou em cafeterias de cafés especiais e frequentou muitos e muitos eventos de café.

De volta à Europa, ela agora organiza seus pensamentos e começou a escrever sua tese sobre mercado brasileiro de café. O fato mais intrigante – o conceito de Café Tipo Exportação – é explicado nesse episódio. Que tal aprender mais um pouquinho sobre o maior produtor do mundo?

SHORT CUT

11’45” – Insgiths about coffee consumption market in Brazil

21’02” – First steps of Sabine’s research in São Paulo

31’12” – What is Exportation Type Coffee (Tipo Exportação) for local consumers?

40’32” – For a country that consumes only Brazilian coffee, why not developing a relevant Brazilian Flavor Wheel?

Audio edition: Eduardo Garcia

Images: Courtesy of Sabine Parrish

TEXTO CURTO:

Did you know that – nowadays – coffee producers obtain an average 4% to 5% of the retail price? This uncomfortable truth stirred the international market and investing in domestic consumption in producing countries became a reasonable part of the solution. We talk about this with the Development Economist and SCA Board Director, Vera Espíndola.

COFFEA SUPPORTERS:

Amanda de Brito Andriotta, Bruno da Mata, Cintia de Matos Mesquita, Érika de Moraes Oliveira Marques, Felipe Wakim, Giovana Nacarato, Heitor Marques, Livia Torelli, Luiza Balthazar, Luiza Burleigh, Manoela Andrade, Marcia Yoko, Pablo Yuba, Rafael Serato, Renata Kurusu Gancev, Vitor Carvalho Miranda, Thiago Antonio Aires Ribeiro, Marcio Vasques, Vinicius Porazza, Flavia C Pogliani, Napoleon G Mizusawa, Loris Robert Heleno, Lidiane Maria dos Santos, Heitor Costa Marques Júnior, Leandro Dessi de Paula, Ana Paula Rosas Batista, Cristiane Zancanaro Simoes, Juliano Goes, Matheus Almeida, Rodrigo Mascarenhas, Alex Machado Borges, Erica Cremonini Takano, Fernando Batista, Luiz Humberto Melchert Marques, Reynaldo Anauate, Silvia Magalhaes, Minas Espresso INC, Bruno Nobre, Janice Kiss, Renan D Brito, Isabella Brioitto de Melo, Ana Cristina Machado, Ciro Mecenas, Luiz Guilherme Couto Pereira, Viviani Rocha, Luiza Silva Balthazar, Veronika Maria Borges da Fonseca Japiassu, Filipe Mello Correa, Sandra Paola Bittelbrunn, Rafael Augusto Menezes Lohmann, Rodrigo Bertolotto, Lidia M Oliveira, Concetta Marcelina, Gustavo M Figueiredo, Gisele Rodrigues Coutinho, Nayra H V Caldas, Erica Cremonini Takano, Sandra Sousa, Tiago Ebisui, Lucas Veturim, Pablo Kadji Yuba, Antonio Pinto, Fred Ziegler, Nelson do Nascimento Vieira Calheiros Junior, Tiberio Valença Ribeiro, Marcel P D Maia, Carolina Wolff Schwambach Gomide, Natalia B Gomes, Giovana Nacarato, Rebecca Nogueira, Manoela T Andrade, Rafael Serato, Roberta F S Silva, Aline Codo De Faria, Regina Machado, Breno Augusto Marques da Silva, Marcia H T Santos, Mariano Martins de Almeida Monteiro, Lara Campos Lima, Mariana Lobato, Marcia Yoko, Samua Furlan Jacyntho, Martha Grill, Isabela Caper, Fabiola Filinto, Mariano Martins, Amanda Lube Murphy, Anderson de F Chaves Freitas Chaves, Paula Dulgheroff, Bruna Soares, José Renato Rodrigues Alves, Christiane Guillard, Josiana Bernardes, Angelo de Assis, Fernando Santana, Franciele Gomes, Michelle Johnson, Bruna Dias, Sergio Henrique Miranda Junior, David Santos, Ana Carolina Rizzi, Felype Hastenreiter Leite Rodrigues, Minervina Maria Monteiro Mendes, Aguinaldo José de Lima, Giuliana Bastos, Gustavo Martins Stu, Jéssyka Planski, Loraine Barcha Garutti, Regina Célia Barbieri Machado, Julio Villasmil Kupferschmid, Carlos A B Dias, Pedro Hastenreiter Leite Rodrigues, Valdick Oliveira, Arthur Rieper.

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EP 14: Price Crisis and Domestic Market with Vera Espíndola

13/02/2020 By Kelly Stein Comentários desativados

Did you know that – nowadays – coffee producers obtain an average 4% to 5% of the retail price? This turmoil got serious in a recent past when the coffee price hit the lowest rate, a record in the last 13 years. Different organizations, companies, associations and producers worldwide gathered searching a solution for a problem that always rises time to time.

Among angry producers and lots conferences with CEOs, Specialty Coffee Association started investing in exercises to map possible and actual solutions. During research, domestic market can be part of the solution and it is this subject we explore in this episode with the Development Economist and SCA Board Director, Vera Espíndola. We just started the conversation and there is so much to talk about! For this reason, we invite you to check the links in our website with podcasts and webinars about this theme. ALSO, we will continue this debate in Portland, at SCA Expo, April 25^th 2020 at 9:45 am – 10:45 am, room: D141/D142.

You might be interested in:

https://avance.coffee/

Guest:

Vera Espíndola Rafael, Development Economist, Board Director SCA (she loves coffee and mezcal, by the way)

vera.espindolarafael@gmail.com ; chihuacoffee@gmail.com

RESUMO:

Você sabia que – atualmente – produtores de café ficam com uma média de 4% até 5% do preço final do café? Essa verdade desconfortável agitou o mercado internacional e investir no mercado doméstico em países produtores surgiu como parte da solução do problema. É sobre isso que falamos nesse episódio com a Economista de Desenvolvimento e Membro da Diretoria da SCA, Vera Espíndola.

SHORT CUT

06’56” – Did you know that – nowadays – coffee producers obtain an average 4% to 5% of the retail price?

15’30” – Insights about domestic consumption market as a solution.

26’00” – Brazilian producers started investing in the domestic market

31’43” – Final insights about Vera’s research in Brazil

Audio edition: Eduardo Garcia

Images: Courtesy Re;co – Specialty Coffee Associatin

TEXTO CURTO:

COFFEA SUPPORTERS:

Felipe Wakim, Luiza Balthazar, Thiago Antonio Aires Ribeiro, Marcio Vasques, Vinicius Porazza, Flavia C Pogliani, Napoleon G Mizusawa, Loris Robert Heleno, Lidiane Maria dos Santos, Heitor Costa Marques Júnior, Leandro Dessi de Paula, Ana Paula Rosas Batista, Cristiane Zancanaro Simoes, Juliano Goes, Matheus Almeida, Rodrigo Mascarenhas, Alex Machado Borges, Erica Cremonini Takano, Fernando Batista, Luiz Humberto Melchert Marques, Reynaldo Anauate, Silvia Magalhaes, Minas Espresso INC, Bruno Nobre, Janice Kiss, Renan D Brito, Isabella Brioitto de Melo, Ana Cristina Machado, Ciro Mecenas, Luiz Guilherme Couto Pereira, Viviani Rocha, Luiza Silva Balthazar, Veronika Maria Borges da Fonseca Japiassu, Filipe Mello Correa, Sandra Paola Bittelbrunn, Rafael Augusto Menezes Lohmann, Rodrigo Bertolotto, Lidia M Oliveira, Concetta Marcelina, Gustavo M Figueiredo, Gisele Rodrigues Coutinho, Nayra H V Caldas, Erica Cremonini Takano, Sandra Sousa, Tiago Ebisui, Lucas Veturim, Pablo Kadji Yuba, Antonio Pinto, Fred Ziegler, Nelson do Nascimento Vieira Calheiros Junior, Tiberio Valença Ribeiro, Marcel P D Maia, Carolina Wolff Schwambach Gomide, Natalia B Gomes, Giovana Nacarato, Rebecca Nogueira, Manoela T Andrade, Rafael Serato, Roberta F S Silva, Aline Codo De Faria, Regina Machado, Breno Augusto Marques da Silva, Marcia H T Santos, Mariano Martins de Almeida Monteiro, Lara Campos Lima, Mariana Lobato, Marcia Yoko, Samua Furlan Jacyntho, Martha Grill, Isabela Caper, Fabiola Filinto, Mariano Martins, Amanda Lube Murphy, Anderson de F Chaves Freitas Chaves, Paula Dulgheroff, Bruna Soares, José Renato Rodrigues Alves, Christiane Guillard, Josiana Bernardes, Angelo de Assis, Fernando Santana, Franciele Gomes, Michelle Johnson, Bruna Dias, Sergio Henrique Miranda Junior, David Santos, Ana Carolina Rizzi, Felype Hastenreiter Leite Rodrigues, Minervina Maria Monteiro Mendes, Aguinaldo José de Lima, Giuliana Bastos, Gustavo Martins Stu, Jéssyka Planski, Loraine Barcha Garutti, Regina Célia Barbieri Machado, Julio Villasmil Kupferschmid, Carlos A B Dias, Pedro Hastenreiter Leite Rodrigues, Valdick Oliveira, Arthur Rieper.

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EP 13: Communication in coffee with Erika Vonie

23/01/2020 By Kelly Stein Comentários desativados

It’s a fact that specialty coffee professionals are doing impressive work towards high quality products and are developing different sensorial profiles. Baristas are mastering brewing methods, roast masters have the technique to enhance acidity and flavor with their magic machines and farmers are full of new techniques and different lots. However, how are they are communicating the wonders of specialty coffee to the consumer?

In 2019 , We took the opportunity to go to New York to meet independent coffee consultant and 2017 NYC Coffee Masters Champion, Erika Vonie. Our goal was to discuss the challenge of communicating the specialty coffee complexity to the typical coffee consumer. How do we reach this big chunk of consuming market – which pay our bills – in a fun, inclusive and informative way? This episode brings some insights!

Erika Vonie, independent coffee consultant, Q Arabica Grader, 2017 NYC Coffee Masters Champion

erika@erikavonie.com
https://www.youtube.com/user/thanaspherical

RESUMO:

É fato que profissionais de café especial estão fazendo um trabalho impressionante com qualidade e desenvolvimento de perfis sensoriais diferentes. Baristas estão dominando métodos de preparo; mestres de torra conseguem realçar acidez e sabores in seus torradores mágicos e produtores sempre aparecem com alguma novidade. Porém, como eles estão comunicando as maravilhas do café especial para consumidores?

Tivemos a oportunidade de encontrar pessoalmente a consultora independente e campeã do 2017 NYC Coffee Masters, Erika Vonie. Nosso objetivo nesse episódio e falar sobre os desafios de se comunicar a complexidade do café especial para os consumidores. Como alcançar uma grande parcela do mercado consumidor – que paga nossas contas – de uma forma divertida, inclusiva e informativa? Esse episódio traz algumas reflexões e sugestões.

SHORT CUT

12’07” – Dark roast sells a lot in the United States

17’04” – The challenges of communicating specialty coffee complexity to regular consumers

29’00” – Communication should be a priority to increase sales

39’23” – Yes! We do have COFFEA Trips New York now

Audio edition: Eduardo Garcia

Images: Courtesy of Erika Vonie

TEXTO CURTO:

It is a fact that specialty coffee professionals are doing an impressive work towards quality and different sensorial profiles. The challenge however is communicating the specialty coffee complexity to regular consumers. Press play and get some insights from Erika Vonie!

COFFEA SUPPORTERS: adicionar os novos

Thiago Antonio Aires Ribeiro, Marcio Vasques, Vinicius Porazza, Flavia C Pogliani, Napoleon G Mizusawa, Loris Robert Heleno, Lidiane Maria dos Santos, Heitor Costa Marques Júnior, Leandro Dessi de Paula, Ana Paula Rosas Batista, Cristiane Zancanaro Simoes, Juliano Goes, Matheus Almeida, Rodrigo Mascarenhas, Alex Machado Borges, Erica Cremonini Takano, Fernando Batista, Luiz Humberto Melchert Marques, Reynaldo Anauate, Silvia Magalhaes, Minas Espresso INC, Bruno Nobre, Janice Kiss, Renan D Brito, Isabella Brioitto de Melo, Ana Cristina Machado, Ciro Mecenas, Luiz Guilherme Couto Pereira, Viviani Rocha, Luiza Silva Balthazar, Veronika Maria Borges da Fonseca Japiassu, Filipe Mello Correa, Sandra Paola Bittelbrunn, Rafael Augusto Menezes Lohmann, Rodrigo Bertolotto, Lidia M Oliveira, Concetta Marcelina, Gustavo M Figueiredo, Gisele Rodrigues Coutinho, Nayra H V Caldas, Erica Cremonini Takano, Sandra Sousa, Tiago Ebisui, Lucas Veturim, Pablo Kadji Yuba, Antonio Pinto, Fred Ziegler, Nelson do Nascimento Vieira Calheiros Junior, Tiberio Valença Ribeiro, Marcel P D Maia, Carolina Wolff Schwambach Gomide, Natalia B Gomes, Giovana Nacarato, Rebecca Nogueira, Manoela T Andrade, Rafael Serato, Roberta F S Silva, Aline Codo De Faria, Regina Machado, Breno Augusto Marques da Silva, Marcia H T Santos, Mariano Martins de Almeida Monteiro, Lara Campos Lima, Mariana Lobato, Marcia Yoko, Samua Furlan Jacyntho, Martha Grill, Isabela Caper, Fabiola Filinto, Mariano Martins, Amanda Lube Murphy, Anderson de F Chaves Freitas Chaves, Paula Dulgheroff, Bruna Soares, José Renato Rodrigues Alves, Christiane Guillard, Josiana Bernardes, Angelo de Assis, Fernando Santana, Franciele Gomes, Michelle Johnson, Bruna Dias, Sergio Henrique Miranda Junior, David Santos, Ana Carolina Rizzi, Felype Hastenreiter Leite Rodrigues, Minervina Maria Monteiro Mendes, Aguinaldo José de Lima, Giuliana Bastos, Gustavo Martins Stu, Jéssyka Planski, Loraine Barcha Garutti, Regina Célia Barbieri Machado, Julio Villasmil Kupferschmid, Carlos A B Dias, Pedro Hastenreiter Leite Rodrigues, Valdick Oliveira, Arthur Rieper.

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EP 12: Brazilian coffee by Rob Stephen from OLAM

08/01/2020 By Kelly Stein Comentários desativados

When we talk about specialty coffee and fine microlots, we usually think about small roasteries and hipster coffee shops all over the world. We already talked to these entrepreneurs – green coffee buyers – in the international community in this podcast. Now, it is time to learn from a huge company that buys commercial and specialty coffee from Brazil.

For this reason, we invited OLAM’s general manager, Rob Stephen. If there is someone “fluent in Brazilian coffee” this is the guy!! With 30 years working with coffee in different companies, he has a great perspective as a green coffee buyer who traveled and taste samples from all over the world.

Concepts and misconceptions about the biggest coffee producer in the world are listed in this episode and Rob invites you to think carefully about some topics. Is consistency important in specialty coffee market? Don’t think there is a huge potential in Brazil when a big company like OLAM invests in a diverse range of coffee products produced in the country?! Open your mind and hit play!

ABOUT OLAM – The leading food and agri-business company supplies a broad portfolio of products to over 19,800 customers who range from multi-national, world famous brands to small family run businesses. A team of 74,500 full-time, seasonal, and contract employees have built leadership positions in many of our businesses such as Cocoa, Coffee, Cotton, Edible Nuts and Spices.

As well as growing crops in its own orchards and plantations, and sourcing from around 4.8 million farmers globally. Olam has 12 innovation centres developing ingredients and find solutions for its customers. They also provide support services including risk management solutions and agri-logistics.

EP 11: Specialty Conilon – perspective from the buyer Valentina Moksunova

01/11/2019 By Kelly Stein Comentários desativados

Can fine Robusta and Conilon be considered specialty?! For lots of coffee professionals the answer is: YES! If the beans have quality and great sensorial attributes, we can consider them as specialty. In Brazil, lots of producers are investing time and a lot of money to improve their quality, therefore, reaching better prices.

Fermentation, microlots, better practices of drying coffee are implemented in farms in Brazil, but is there a good market for this product? This and other questions are answered by Valentina Moksunova, founder at Hummingbird Coffee Roastery in Russia, in this episode. She will give us an interesting perspective from the buyer’s side.

EP 10: Coffee by James Hoffman

17/10/2019 By Kelly Stein Comentários desativados

We are delighted to announce that COFFEA is back with an English language episode featuring very special guest James Hoffmann! This episode was recorded in 2018, between James’ lectures at a Let’s Talk Coffee event in Cartagena, Colombia. We were lucky to have a quick chat with this co-founder of Square Mile Coffee Roasters and the World Barista Champion in 2007.

Check out his thoughts about fermentation, how Brazilian coffee is perceived in the world and great tips for baristas who compete in national and international baristas championships.

EP 08: Roasting and Sourcing Coffee in a Producing Country

30/05/2018 By Kelly Stein Comentários desativados

Coffee farms blooming fresh cherries in your backyard, coffee scientists working close to producers and everybody together looking for the best cup of coffee. Being hours away from a coffee plantation may sound heavenly, but the reality can be pretty different. Expensive roasting equipment, a small domestic market of specialty coffee and limited access to technical information (usually it is provided in another language) are some of the challenges in roasting companies in a producing country.

Are you surprised with that?! Our guest Danilo Lodi, specialty coffee consultant and World Coffee Events (WBC) judge, will describe some struggles that professionals encounter trying to find great coffees in their “own home”.

GUEST
Danilo Lodi, coffee consultant and World Coffee Events (WBC) judge.
danilolodi@yahoo.com.br

RESUMO:
Fazendas de cafés com cerejas fresquinhas praticamente em seu quintal, cientistas do café trabalhando com produtores e todos procurando as melhores formas de produzir o melhor café. Estar a algumas horas de uma plantação pode soar maravilhoso, mas a realidade pode ser bem diferente. Equipamentos de torra caros, um mercado doméstico pequeno de cafés especiais e acesso limitado a conteúdo técnico (geralmente fornecido em outro idioma) são alguns dos desafios que torrefações enfrentam num país produtor.

Surpreso(a) com isso? Nosso convidado Danilo Lodi, consultor de cafés especiais e juiz do WBC, descreverá algumas dificuldades que profissionais enfrentam ao tentar encontrar ótimos cafés em suas “próprias casas”.

SHORT CUT
19’10” – Why don’t origins have more specialty roasteries?
23’05” – Specialty green coffee shortage in a producing country is more often than people imagine.

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EP 07: Soil Microbiology and Coffee

18/05/2018 By Kelly Stein Comentários desativados

For a long time, coffee scientists all over the world focused in varietals, climate change, machinery and innovations in processing methods. The soil, however, never received the same attention in the last years. So far, we are aware that it is composed by three important elements: physical part (clay, sand and little rocks), chemical part (calcareous, nitrogen) and biological part (insects, bacteria, fungus).

Several soil management procedures (defensives and fertilizers) enhance the physical and chemical parts of soil. Its biology and microbiology, however, was ignored in the last decades. Few studies and experiments started looking deeply into this important issue, and Gabriel Moreira from Daterra will explain what they learned about it in the last two years of tests in some experimental fields.

IMPORTANT: this is not a publi episode. Daterra is doing a cool work that we believe is worth sharing with our audience.

Links you might be interested:
Luiz de Queiroz College of Agriculture (ESALQ)
Daterra
Andrios Assessoria – the company that assists/helps Daterra team with Bio Smart Project
Daterra é a fazenda mais sustentável do Brasil
Cafeicultor lança Fundação Bioterra para pesquisas sobre solos

GUEST
Gabriel Moreira, responsible for marketing and client care at Daterra.
gabriel.moreira@daterracoffee.com

RESUMO:
Por muito tempo, cientistas do café em todo o mundo focaram em varietais, mudanças climáticas, maquinário e em inovações nos processamentos durante e pós colheita. O solo, porém, nunca recebeu tanta atenção nos últimos anos. Até o momento, sabemos que ele é composto por três elementos básicos: a parte física (areia, argila e rochas), a parte química (calcário, nitrogênio) e a parte biológica (insetos, bactérias e fungos).

Diversos processos de manejo do solo (incluindo o uso de defensivos e fertilizantes) melhoram as partes físicas e químicas. Sua biologia e microbiologia, entretanto, foram ignoradas nas últimas décadas. Poucos estudos e experimentos começaram a analisar profundamente essa questão e nosso convidado Gabriel Moreira da Daterra explicará o que eles estão aprendendo por lá.

IMPORTANTE: esse não é um episódio patrocinado. Daterra está fazendo um trabalho bacana que julgamos ser pertinente para compartilhar com nossos ouvintes.

SHORT CUT
05’08” – What the heck is soil microbiology?
13’11” – Learning about soil main elements.
19’11” – Have ever heard about DNA analysis in soil?

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EP 06: Specialty Robusta And Conilon

11/04/2018 By Kelly Stein Comentários desativados

Don’t treat as arabica who treats you as robusta! This bad joke may describe what some conilon/robusta producers in Brazil are thinking about great lots they are producing, especially in Espirito Santo state. According to them, simple changes in post-harvest techniques, using arabica’s machinery and taking care of drying processes represent a huge quality jump in their crops. In other words, they are treating conilon beans with the same care and technology that arabica was treated for decades.

Silvio Leite, a Brazilian well-respected coffee professional who was part of BSCA’s and Cup of Excellence creation, explains how Brazil is producing great quality conilon with surprising taste. Do you want to learn more about this polemic subject? Open your mind and palate and hit PLAY!

Do you want to learn more about Brazilian coffee? Please check:
What you should know about Brazilian coffee?
Keys To The Shop Podcast – You Don’t Know Beans about Brazil with Kelly Stein, Host of COFFEA Podcast

Interested in specialty conilon/robusta samples? Please contact:
Fazenda Venturim
Dr. Lucas Louzada – lucaslozada@hotmail.com

GUEST
Silvio Leite, coffee professional with more than 30 years in the coffee industry. One of creators of Brazilian Specialty Coffee Association (BSCA) and Cup of Excellence (COE).
silvioleite@agricafe.com.br

RESUMO:
Não trate como arábica quem te trata como robusta! A piada de mal gosto descreve o que alguns produtores de robusta/conilon no Brasil estão pensando sobre seus lotes de qualidade que estão produzindo, especialmente no estado do Espírito Santo. Segundo eles, mudanças simples no pós-colheita, uso de máquinas comuns no trato de arábica e cuidado no processo de seca representaram um grande salto de qualidade. Em outras palavras, eles estão tratando grãos de conilon com o mesmo cuidado e tecnologia que o café arábica é tratado por décadas.

Silvio Leite, profissional do café com mais de 30 anos de experiência (um dos criadores da BSCA e do COE), explica como o Brasil está produzindo conilon de qualidade com sabores surpreendentes. Você quer aprender um pouco mais sobre esse assunto polêmico? Abra sua mente e palato… aperte o PLAY!

SHORT CUT
06’54” – What is the Specialty Robusta/Conilon Project?
18’28” – Building vocabulary to describe conilon’s sensorial features
20′ – Is there a market for specialty robusta/conilon?

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EP 04: Coffee Seasonality in Brazil

27/09/2017 By Kelly Stein Comentários desativados

Pruning, fertilizing, harvesting and choosing different strategies in the coffee farm can be challenging. For this reason, we invited the Agronomist Engineer Gustavo Guimarães to explain basic concepts about coffee plantation and describe the coffee seasonality in Brazil. More than a coffee calendar, our conversation will bring some curiosities related to Cerrado Mineiro where he works nowadays.

During the conversation, he suggested an international agricultural internship and exchange programs that you can apply here. For more information about Federação dos Cafeiculturores do Cerrado Mineiro (Cerrado Mineiro Coffee Producers Federation).

Guest:

Gustavo Guimarães, Agronomist Engineer gratuated at Federal University of Lavras (UFLA) and he works at Cerrado Mineiro origin nowadays.

RESUMO

Poda, fertilização, colheita e a escolha de diferentes estratégias de gerenciamento da fazenda de café pode ser desafiador. Por isso, convidados o engenheiro agrônomo Gustavo Guimarães para explicar os conceitos básicos do cultivo de café e também descreve a sazonalidade do cafeeiro no Brasil. Mais que um simples calendário do café, nossa conversa também falará sobre curiosidades do Cerrado Mineiro, região onde Guimarães trabalha atualmente.

**Episode’s photo by Eric Rothermel on Unsplash.

Short Cut

If you don’t have time to listen to the episode, we prepared a nice short cut with important topics so you can go straight to the point that you are interested.

4:00

Have you ever thought about doing exchange programs in farms?
06:00

Did you know that the coffee calendar in Brazil starts during spring (September)?
16:27

What are the challenges throughout the coffee year?
21:30

Learn more about innovations and field experiments in Cerrado Mineiro.

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Tag: brazilian coffee

EP 15: Exportation Type Coffee Concept in Brazil with Sabine Parrish

EP 14: Price Crisis and Domestic Market with Vera Espíndola

EP 13: Communication in coffee with Erika Vonie

EP 12: Brazilian coffee by Rob Stephen from OLAM

EP 11: Specialty Conilon – perspective from the buyer Valentina Moksunova

EP 10: Coffee by James Hoffman

EP 08: Roasting and Sourcing Coffee in a Producing Country

EP 07: Soil Microbiology and Coffee

EP 06: Specialty Robusta And Conilon

EP 04: Coffee Seasonality in Brazil

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RESUMO

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