Page 91 - #62 eng e-mag

For the farmers, the fastest

way to improve their coffee

is to become customers.

F ollowing the last report on Brazil coffee report, we are

going on to introduce you in a more vivid way the ris-
According to USDA, ing of Robusta, women’s power, birth of new varieties
Robusta production in of coffee, farm business, infrastructure & environmen-
Brazil is expected to
grow from 1,9 million tal protection issues.
bags to 12,4 million.
The Rising of Robusta

Due to the high caffeine content, huge yield and cheap price,
Robusta is either regarded as raw material to make low-end coffee
products, like instant coffee and commercial coffee, or blended with
Arabica to balance the cost. Nowadays in Brazil, some researchers
and farm owners are focused on researching all about Robusta and
have already gained some successful results:
1. Five generations of Café Fazenda Venturim Farm have been
proud of cultivating Robusta. The commercial crops of Robusta in
Brasil started at the late 60’s. Their family started to grow this kind
of coffee in the earlies 70’s, by Lucas father’s initiative. On the total
area of 200 hectares, 4 series of coffee trees occupy 70 hectares,
growing in harmony. With the help of Professor Lucas from IFES
Institute, they add natural yeast during the fermentation, which is
similar to what we did with Arabica 10 years ago. After 36-100 hours
fermentation, the flavors inside the beans are aroused, resulting in a
high score for these special flavored Robusta beans.
2. Thanks to Professor Lucas, some COE judges got the chance
to cup 11 kinds of Robusta specialty coffee within which the flavor
is surprising. Besides the common flavors of malt sugar and pop-
corn, some of them has presented unexpected and amazing flavors
like papaya, durian, sucrose, milk chocolate, tropical fruit. One
thing in common is that their after taste is very clean, the sweet
taste reminds honey and the taste from Robusta is of course much
stronger than Arabica.
3.It is reported that two types of Robusta beans from Amazon
area won the 2nd and 3rd prize in 2017 Brazil Coffee of the Year
in ICW exhibition. In the finals, all the selected beans were tasted
and scored by 200 coffee lovers and professionals from all of the
world. Then the top 3 Robusta (including conilon, a Robusta vari-
ety) and top 10 Arabica were awarded certificates. This selection
is different from COE, because it emphasizes the choice of the
public. Some of the winners in this competition also showed good
results in COE, which tells that taste of the public is in line with
professional taste.
4. Another innovative product is a kind of Robusta beer made
with Robusta coffee and achaça, a specific Brazil distilled spirit
made of sugarcane.

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