00:00Brazil is the largest producer of coffee in the world, but in recent decades, a production of what we call special coffee has begun.
00:13We produce organic coffee here, but the secret of all coffee is how you dry it, so that it preserves its original characteristics.
00:31This sowing here is a very important step, because it is from here that all the coffee will begin.
00:42So this is the seed, which is a certified seed, it is placed in the correct position to facilitate germination.
00:53There are two seeds, so that two grow, and the best is that it will remain over time.
01:01This seed that is being planted here, it will germinate, it will develop, and it will be ready to go to the field in about 6 to 7 months.
01:14We work with several varieties of coffee, all varieties are from Arabica coffee.
01:22So it's five years, from planting to the first important production of coffee.
01:31We have here in the Barreiro farm four varieties of coffee, Joacauã, Arara, Catiguá and Tupi.
01:40They are harvested according to the maturation of the plant itself, because they develop at different stages.
01:50The secret of our harvest is to harvest the coffee at its maximum maturation point.
01:59So the cherry coffee, which is this one, which is ripe, this is the best coffee we have here.
02:05This coffee will be treated in a separate way.
02:10And here we already have the coffee that started to dry on the foot, we call it Boia coffee.
02:17The only difference for the cherry is that it started to dry on the foot itself, so it is already more advanced in drying.
02:25Well, inside the harvest, we work with selective harvesting.
02:30We go from plant to plant, right?
02:33Which is the harvest of ripe grains.
02:36For us to get to this point of harvest, we do a lot of work, which is the work of controlling the blix, which is the sugar content of this grain.
02:48In the cloth, later, we will come later and harvest the green grains.
02:55When we separate the green grain, we will be leaving the Boia, which is the coffee that had a more natural dryness, and the ripe grain.
03:07This green cannot be mixed, not even in the cherry, which is the best of all, and not even in the Boia, which is very good too.
03:16Because it spoils the coffee.
03:18Normally, when the harvest is not selective, all this is mixed, all this is dried together, everything is processed together and the coffee loses quality.
03:30We have a very good altitude, we are above 1,000 meters in relation to the sea level.
03:37So it is a region that has a climate and very favorable environmental conditions for the production of coffee.
03:47When it goes to the washing process, there will be a natural separation.
03:53The cherry, which is the ripe coffee, goes to the bottom, because it is heavier.
03:58And the Boia, which is the coffee that is already drying, Boia, that's why the name, it stays on the surface.
04:05I work with environmental conservation.
04:07My grandfather, on behalf of my mother, was a great coffee producer in Minas Gerais.
04:15And about six years ago, me and my wife Luciana, we decided to acquire a property to produce coffee.
04:23Recovering a family tradition, but with a new perspective, which is that of organic agriculture.
04:31And we're going to put some land here, grain by grain, and this is going to be its first drying function.
04:42But the secret of all coffee is how you dry it.
04:48Uncle Nelson, who is this person, who today is our master of the land, he is the greatest specialist in coffee drying.
04:58And this is where we are going to do the fermentation system.
05:01We are going to put a measured coffee, which is worth 20 liters.
05:11The natural fermentation, which is made mainly from the yeast of the coffee itself,
05:18releases for us these flavors, these secrets hidden in the coffee that the normal drying process would not allow.
05:31Each separation you see is a different type of coffee.
05:36This is a coffee that is fermented.
05:39This thermometer is every 15 minutes.
05:42I had to test the coffee.
05:44There it marked 38.6, and that temperature cannot be there.
05:48I have to take the wheel and start turning it, like this.
05:56And I take the temperature again.
05:58There it went down to 36.
06:01What happens? It is still very high.
06:03I have an obligation right now to place the umbrella that is on top.
06:08Once it is covered, it goes down to a temperature of 25 or 30, which is normal for coffee.
06:17First you spread just one layer, which we call grain to grain.
06:22Then you fold, then you make a triple layer, until it reaches about 15% humidity.
06:32If you dry it too quickly, it loses its flavor, it loses its aroma.
06:38If you dry it too slowly, it muffs.
06:41The drying time and the way you dry it is very important to preserve the original flavor of the grain.
06:52You can see that it is 100% dry.
06:56What happens is that after 6 in the afternoon, it cannot be dry.
07:00It is not cold at all.
07:02At this time, it has to be piled up and covered with the canvas.
07:10It really is a process, as I told you, of a lot of dedication, a lot of patience.
07:15The focal point is love.
07:17To put love in the work.
07:20This is where all our coffee is in coconut.
07:25Each bag will have the lot that this coffee belongs to and the cut that this coffee was produced.
07:36The coffee is stored with the peel to ensure the protection of the grain and the maintenance of its original characteristics.
07:52Go through this first machine, which is the machine that will clean the grains.
08:01It will remove any impurities that come with the coffee and the peel itself.
08:13This is the straw, which is the residue after the peeling of the coffee in coconut.
08:19This material is very rich in nutrients, which we use in our fertilization, in the cuttings and production.
08:29The straw has a high potassium twins, which is one of the main fundamental elements for the plant.
08:41This machine will separate the grains.
08:46After we make the opening of the sieves, in this metric, it classifies by grain and density.
08:5895%, practically, only sieve 16 above, which is that larger grain, that more grainy coffee, that more embodied coffee.
09:13We send the sample of each type of coffee to a key grader.
09:19The key grader is a professional who is qualified to taste the coffee.
09:27He can be what we call a master grinder.
09:30So, each type of coffee receives a specific curve.
09:37The ideal grinder is what we call the medium grinder.
09:40When you grind a lot, which is what we call extra strong coffee,
09:45and with that you do not perceive the acidity of the green coffee, and with that a low quality coffee goes to the market.
09:58You can feel the essence, the aroma of a fruit, you know, of a cane molasses, it's fantastic.
10:13Beautiful color, it is slightly transparent, lightly.
10:20A very intense fruity flavor, and sweet, it has no acidity, the taste of molasses at the bottom.
10:30It's like a sommelier of wine, he has to learn to know the different coffees.
10:36The large amount of coffee produced, called commodity coffee, which is a large amount of coffee,
10:44it is up to 70 points, 75 points.
10:48The special coffee is from 80 points.
10:52And the super special coffee, from 84, 85, up.
11:14It is a Guará wolf, which was found near a city in São Paulo, and the SEMIBIO recovered it.
11:39And today it was released, even with the full moon, right?
11:44I think the idea now is to go beyond, to do a job with the local community,
11:49for us to make this space and this circuit a Guará wolf sanctuary.
11:57I always joke that here we do not plant coffee, we take care of the coffee.
12:02Because it is a set of actions that are made over the years, how do you take care of a family?
12:10In this case, it is a very large family.
12:12There are 80,000 coffee beans that need to be taken care of individually.
12:20JoĂŁo has this deep connection with the environment, he does a wonderful job.
12:24I ended up going to a side that is also on the social side.
12:29And then she started working on this issue.
12:32How to help refugees to join Brazil?
12:36And she created an NGO called Estou Refugiado to deal with this.
12:41Our coffees are the people, right?
12:43They are the people who are here.
12:44Because we are doing something different here, and it is this something different that I want to deliver.
12:49And this belongs to this region, to everyone who is working here.
12:54It is very interesting to work with a product like this,
12:57because the client's perception evolves, and this also allows agriculture to evolve.
13:05It is a cooperation.
13:08The quality, the product, the history, everything we produce is a collective work.
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