COFFEE PRODUCING REGIONS
Espírito Santo
Espírito Santo is the 2nd largest coffee producer in Brazil. Coffee growing is in the State in a very diversified way. Diversity begins in cultivated species:coffee arabica (Arabica) andcoffee canephora (conilon). In addition, capixaba coffee growing is practiced at different altitudes, the technological level of the producers is varied, the size of the properties is diverse (small producers are the majority, but there are large rural companies in capixaba coffee growing), and the quality of the coffee produced in the Espírito Santo is also vast. Arabica is more cultivated in regions with lower temperatures and altitudes above 500m. The conilon is from warmer regions, normally planted below 500m of altitude.
Mounts of Espírito Santo
The coffee produced in this mountainous region, above 400 meters, is Arabica. From the 1980s onwards, work began on improving quality. Traditional techniques were replaced by new machines, which allowed greater control in grain processing. The main producing cities are Afonso Cláudio, Venda Nova do Imigrante, Alfredo Chaves and Castelo. Coffee characteristics: Montanhas – full-bodied and with medium to high acidity, sweetness and good complexity of aromas.
Conilon Capixaba
Most of the properties that cultivate the Coffea Canephora species (robusta/conilon) in Brazil are located in Espírito Santo (40.4%). They are responsible for 59.6% of the national production of this grain. Conilon cultivation in the state gained strength after the 1960s, when the federal government launched a plan to eradicate coffee plantations, after a series of problems faced by the crop. With the recovery of the plantations, in 1970, the re-implantation of Arabica was restricted to mountain areas. Thus, for the lower regions (400 meters), the conilon coffee crop emerged. In a short time, and despite some resistance to planting, the grain began to occupy spaces left by arabica, consolidating itself in Espírito Santo lands. The dedicated work of researchers in the state led to a great technological advance in the sector, with selection of better genetic materials, launching of clonal varieties and investments in processing and post-harvest to improve the quality standard of the drink.
Caparaó
Since January 2021, the Caparaó region has been recognized as a Denomination of Origin by the INPI (National Institute of Industrial Property).
The natural factors present in the Caparaó area include: crop altitudes, most of which are above 800m; mountainous relief with high slopes, which prevents mechanization; average annual rainfall between 1,200mm to 1,600mm; average annual temperature from 19oC to 22oC; soils with relatively high levels of organic matter and fertility pointing to balanced levels of nutrients; between others.
Human factors, in turn, involve: the integration of technical assistance guidelines with empirical knowledge passed on for decades from father to son, in a family farming system; choice of coffee varieties suitable for each location; separation of crops in identified plots; harvest and post-harvest carried out by batches of coffee; drying process on a concrete patio, invariably relying on women's work; between others.
Due to the influence of these natural and human factors, coffee from Caparaó presents, according to the sensory evaluation carried out by several coffee tasters: a very complex fragrance and aroma, with at least five descriptors with notes of chocolate, caramel, cane molasses, brown sugar, rapadura , honey, yellow fruits such as medlar, cajá, mango and peach, sweet and spicy spices, vanilla, chestnut, almonds and floral rose or jasmine; smooth and very sweet flavor (always appears molasses and/or caramel), with prolonged finish; delicate and citrus acidity of orange; Body ranging from silky to creamy, with occurrence of liquor body linked to positive spontaneous fermentations (in this case it is common even alcoholic flavor of cognac or wine).