Plantation and cultivation of the coffee

The ideal weather for the coffee cultivation is tempered

Relief

The most appropriate relief to the cultivation of the coffee is the Mountain

Coffee plant

The coffee plant becomes adult (producer) after 2 or 3 years.

Crop

The Coffee crop period is from April until June

Way to crop

Derriça (manual) / Cloth – Caught (manual) Sweep (manual) / Forced (mechanic).

Dry

Terreiro (first production) Driers (Big production)

Betterment

Withdraw of bark and impureness (wood, stone, etc...) of the coffee.

Rebetterment

In this process occurs the classification of the coffee (clean) through bolter

Commercialization

The coffee, after the betterments process, is sold for the type of bolter and drink. Is commercialized in bags of 60kg. The sale to the industry is done direct by the producer or through a intermediate.

Blend

The blend is the liga (mixture) done with the types of coffee grains that are very important to the final product.

Roast

After prepared the blend of coffees, are done loads to feed the roaster. The coffee is roasted in a temperature superior to 250 ºC, where it loses 20% of the weight and it gets bigger.

Types of roast

Soft (light) / Strong (medium) / Extra strong (dark)

Crush process

After the coffee is roasted it is crushed

Types of crush

Fine (Block the filter) Thick (water pass too fast) Medium (ideal)

Packaging

After roasted and crushed, the coffee is packaged.