The producers at Fazenda Barreiro in Brazil harvest some of the world's finest coffee from their 80,000 trees. Specializing in organic coffee, they carefully select beans at their peak ripeness to ensure top-quality flavor. During the drying process, the temperature of the beans is carefully monitored to lock in the rich flavors and aromas. Watch how each batch is sorted, cleaned, and graded before being roasted to bring out its exceptional taste.
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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.