Brazil Robusta Conilon Washed, Scr 15 up, Fazenda Venturim
|Unit of Measure||bags of 60kg|
While Brazil is well known for being the world's leading coffee producing and exporting country, this only counts true for its Arabica production. For a long time, Brazil's production of Coffea Canephora (Robusta) was used for national consumption only. With a recent movement of the specialty coffee community towards high-quality Robustas, several producers in Brazil have strengthened their efforts in growing and processing Conilon at the same quality standards as Arabica.
With a stronger focus on harvest, washing, and fermentation procedures, farmers could vastly improve the resulting cup. Currently, the state of Espírito Santo is the primary producer of Conilon in Brazil.
The brothers Isaac and Lucas Venturim specialized in Conilon on their 130-year-old family-owned farm in the 1970s and have worked hard toincrease the quality of their crop ever since. They primarily focused on soil preparation, genetic selection, cultivation processes, nutrition, plant management, and investment in modern technology. In addition to the green production of Conilon, the Venturim family puts great effort into promoting this variety in the Brazilian specialty coffee market by also offering roasted coffee. This led to a change of mind in the regional culture.
Since 2012, when they started washing the coffee, they have beenawarded in every contest they joined, winning 3 of the 5 bestcanephora lots at Brazil's "Coffee of the Year". We are happy to offer you this fine Brazilian Robusta.
Brazil is well-known for its geographical vastness. The Amazon basin stretches over more than a thousand kilometers, while an endless coastline frames the country in the east. In the central parts of Brazil, the Cerrado plateaus cover the states Goiás, Mato Grosso do Sul, Mato Grosso, Tocantins, and Minas Gerais, making it one of the largest coffee production regions in the world.
Coffee production in Brazil represents about one-third of the entire coffee production, making it by far the biggest producer worldwide for the last 150 years. Both Arabica and Robusta (known as Conilon) are grown, whereas Arabica dominates with a growing share of ca. 80%.
Coffees from Brazil are described in detail: NY 2 stands for "New York 2" and refers to the maximum number of allowed defects, according to the defect count method of the New York stock exchange. It is quality-wise the highest grade. Screen 17/18 defines the bean size. It is one of the biggest among Brazilian grades. Strictly soft, fine cup describes the cup profile – requiring a smooth, consistent and clean cup. The most common processing method in Brazil, used for about 90% of the Arabicas produced, is the dry process, also known as unwashed or natural. The entire coffee cherry is first cleaned and then placed in the sun to dry in thin layers on the patios or dried by drying machines. Coffee plantations in Brazil often cover immense areas of land, need hundreds of people to manage and operate them and produce large quantities of coffee.
|COFFEE REGIONS||Minas Gerais, Cerrado, Sul de Minas, Sao Paolo, Mato Grosso, Espirito Santo, Paraná, Bahia|
|COFFEE ALTITUDES||600 – 1,300 masl.|
|VARIETIES||Mundo Novo, Yellow Bourbon, Caturra, Catuai|
|HARVEST PERIOD||May – Sep|
|COFFEE FARMS||Bigger "smallholders" and plantations|
|AVERAGE FARM SIZE||5 – 20 ha|
|YEARLY PRODUCTION (IN 60KG BAGS)||58,211,000|