Brazil is leading the sustainable transformation of coffee
Thanks to a consolidated and well-articulated production chain, Brazil, the world’s largest producer and exporter, has become a global leader in sustainable coffee production. The country stands out for its scale and the growing adoption of sustainable practices throughout the chain. One of the main milestones of this leadership is the significant increase in productivity, […]
Coffee price instability
Coffee price instability & what KAVAZ BRAZIL can do for you Coffee prices have significantly increased, as we can see the instability of the C-Market, which affects both current production and futures. This inconsistency poses a challenge for producers, exporters, and consumers. In Brazil, one of the main factors contributing to this situation is adverse […]
Green Coffee Grading – Do You Know How It Works?
Grading green coffee for export ensures the quality and consistency of the beans so that they meet strict international standards. This process is divided into different stages. Stage 1 – Counting defects: Defects are counted as minor or severe in the initial stage of grading green coffee beans. The New York (NY) standard differentiates types […]
Gesha
Originating in Ethiopia, Gesha, or Geisha coffee, was identified in 1930. After the seeds were collected in 1936 by the British consul, these coffee seeds were planted in Tanzania and Costa Rica. From there, the cultivation spread to Panama, a country where the great potential of this bean was discovered. Gesha gained great notoriety in […]
Something interesting – The Peaberries!
Peaberry (or Moka) coffee is a unique type of coffee because its cherry has only one bean inside, and, because of that, the shape of this coffee is like peas, so we call it Peaberry! You may wonder if Peaberry coffee tastes differently than other coffees and you are right! Usually, coffee lovers describe Peaberry […]
The paths of the money in the Brazilian coffee chain
Part 1: Starting in coffee production, the farmer has production costs during the year, and at the harvest timing, he has harvest and post-harvest processing costs. The price of coffee in Brazil is set based on the C—Market: the type of post-harvest process, the size/screen of the beans, the sensory profile of the coffee, the […]
History of Brazil
Brazil was discovered by Pedro Álvares Cabral on April 22nd, 1500. However, it is controversial to say that the country was “discovered” when there were already indigenous natives living in these lands, so Brazil was colonized by the Portuguese during this period when they sighted Mount Pascoal. It is interesting to say that Cabral’s fleet […]
Coffee history in Brazil
Have you ever wondered where coffee, roasting, and consumption came from? The history of coffee is imprecise, but the fruit was first roasted in Persia. The Arabs maintained a monopoly on the product until the 16th century. But, starting in 1615, the bean began to be tasted on the European continent, brought by travelers after […]
Coffee fermentation
Basically, fermentation is a chemical reaction, it is a change that happens when you mix sugar and water – and coffee cherries are full of both. And so, just after the cherries are picked, the fermentation process will start. Fermentation can improve the coffee’s taste or ruin it. It is just a matter of how […]
Honey process
There are four main kinds of post-harvest processes. Commonly used ways to process coffee: Washed, Natural, Fermented, and Honey (often called as the “Pulped Natural Process”, but the Honey has a higher concentration of mucilage, which is a viscous layer composed of sugars). In this article, it will be explained the Honey Process, which takes […]
