About This Coffee
The Junqueira family has cultivated coffee at Serra das Tres Barras for 8 generations. Today, Jose Wagner Ribeiro Junqueira is joined by his sons Kleber, Ralph and Herbert de Castro Junqueira, and his wife, Margarida Maria de Castro Junqueira. The Junqueira family cultivates cherry at 1,100 to 1,450 meters above sea level with a focus on high-quality production. The result is an unforgettable coffee that’s sweet and complex with cacao and a brown sugar sweetness.
Cultivation
The Junqueiras are supported by 8 full-time employees. They hire 30 additional workers during the harvest. They also receive technical assistance from COCARIVE.
Harvest & Post-Harvest
Serra das Tres Barras is an exception among Brazilian farms. Labor costs are high in Brazil and it is often unaffordable to hire enough workers to harvest large farms. Instead, most farms use machines to harvest cherry. However, Serra das Tres Barras hires workers to selectively handpick cherry. They spread cloth on the group to keep cherry from falling in the dirt. Harvested cherry is taken to the farm’s processing center.
Cherry is laid to dry on patios. Drying is finished in a mechanical dryer to ensure even drying. Coffee is rested in boxes before being bagged and stored in Carmo de Minas at COCARIVE’s warehouse.
Sustenta+
Sustenta+ is a collaboration between COCARIVE and AgroCP, a fertilizer company focused on renewable fertilizers. Sustenta+ is a new certification that COCARIVE member farmers can attain by focusing on environmentally-sound coffee production techniques.
About COCARIVE
Sucafina has partnered with COCARIVE since 2015.
COCARIVE gives support to its members in all parts of the production chain. Their team of agronomists and technical experts assists with cultivation techniques, machinery, storage and finally commercialization of the beans.
Once parchment is dry, cooperative members send their coffee to the COCARIVE warehouses. The cooperative takes care of grading, commercialization and export. They have their own quality lab and storage and milling facilities in Carmo de Minas.
At the dry mill, where they prepare the coffee for export, COCARIVE has its own laboratory for quality control. Their team of trained cuppers and Q graders makes the first selection based on cup quality. They will verify which lots are suitable and of high enough cup quality for specialty microlots. Their quality control team checks the quality of every lot at a variety of times throughout the dry milling process analyzing both physical green and cup characteristics.
All COCARIVE member farms have the Protected Geographical Indication (PGI) certificate. On top of that, they are all certified by the Brazilian Specialty Coffee Association (BSCA). This certificate is a guarantee from BSCA that every aspect of labor at the farm is legal. It also guarantees the implementation of environmentally friendly practices on the farm during all steps of the coffee production process.
Coffee in Brazil
Just under 40% of all coffee in the world is produced in Brazil - around 3.7 million metric tons annually. With so much coffee produced, it’s no wonder that the country produces a wide range of qualities. Brazil produces everything from natural Robusta, to the neutral and mild Santos screen 17/18, to the distinctive Rio Minas 17/18. In recent years, Brazilian producers have also begun investing more heavily in specialty coffee production. Through our in-country partners in Brazil, including our sister company, we are able to provide a wide range of Brazilian coffees to our clients: from macrolot to microlot.
Today, the most prolific coffee growing regions of Brazil are Espirito Santo, São Paulo, Minas Gerais, and Bahia. Most Brazilian coffee is grown on large farms that are built and equipped for maximizing production output through mechanical harvesting and processing. The relatively flat landscape across many of Brazil’s coffee regions combined with high minimum wages has led most farms to opt for this type of mechanical harvesting over selective hand-picking.
In the past, mechanization meant that strip-picking was the norm; however, today’s mechanical harvesters are increasingly sensitive, meaning that farms can harvest only fully ripe cherries at each pass, which is good news for specialty-oriented producers.
In many cases and on less level sections of farms, a mixed form of ‘manual mechanized’ harvesting may be used, where ripe coffee is picked using a derriçadeira – a sort of mechanized rake that uses vibration to harvest ripe cherry. A tarp is spanned between coffee trees to capture the cherry as it falls.
With the aid of these newer, more selective technologies, there’s a growing number of farms who are increasingly concerned with – and able to deliver - cup quality.