The coffee industry

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

http://www.cafesaojose.com.br

REQUIREMENTS FOR THIS PRESENTATION:

A CUP OF COFFEE (OR TWO)

READY?Caffeine Molecule

DID YOU KNOW?

BRAZIL HAS BEEN THE WORLD’S LARGEST COFFEE PRODUCER FOR THE LAST 150 YEARS.

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

Minas Gerais alone accounts for about half of the country’s production.

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%.

COFFEE SPECIES

In Brazil, arabica is produced almost exclusively.

Arabica

RobustaRobusta

HARVEST TIMEMost plantations are harvested in the dry seasons of end of May through beginning of September.

COFFEE MAKING

LET’S SEE THE MAIN STEPS INVOLVED IN MAKING THE COFFEE BEVERAGE

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.


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 5/9Next, its outer layer is then removed (also known as hulling)


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.


And.. how to determine the quality of a coffee bean?

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.


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.


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.


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.


The coffee can now be brewed and served in the different flavours of hot or cold drinks.

COFFEE PROCESSING

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.

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The coffee industry