STiR coffee and tea magazine

28 STiR coffee and tea / Issue 5, 2017 (October / November) By Kelly Stein F rance's legal protection for wine from the Champagne appellation dates to 1891. Spanish jámon (dry-cured ham) conforms to very specific rules recognized by the European Union as a protected designation of origin. Why shouldn't similar protections recognize the unique terrain and processing techniques used in making fine Brazilian coffee? That was the question producers in Cerrado Mineiro had in mind in becoming Brazil's first designation of origin (DO). Cerrado Mineiro is a very young region with only 40 years of commercial coffee production but growers there are pioneers of technology, science, and modern agri- cultural techniques. Coffee Producers Federation of Cerrado (Federação dos Cafe- icultores do Cerrado) superintendent Juliano Tarabal said "The designation of origin officially published in 2014 was definitely a milestone, especially because we are the first in the coffee segment to celebrate it." Demarcating the territory that produces a product with unique characteristics that cannot be found in other regions adds value. "We go beyond that. I can tell that we produce coffee with attitude, which is ethical, traceable, and with high quality," he said. The flat terrain, well-defined seasons, and regular maturation facilitate a mechanical harvest that yields an average 5 million 60-kilo bags per year. Located in Minas Gerais, in southeastern Brazil, most of the coffee is natural processed. Cerrado coffee displays intense aromas with notes of caramel or nut, and citrus-like acidity. It is described as full-bodied with a very pleasant aftertaste. Techniques mastered there beginning in the 1970s helped build a strong and united community. Growers organized themselves in associations and cooperatives and con- tinue to enjoy a close relationship. "When my grandfather arrived in this area in the late 1960s the main challenge was the poor soil," says Ana Cecília Velloso with São Luiz State Coffee. "Applying new technologies and searching for modern alternatives were important for the family's business growth." The original family farm is now six properties with 337 hectares of coffee. "Science and technology are still our business strategy for quality and productivity," explains Velloso. She said the company has two experimental fields with new varietals including Topazio MG 1190, Catiguá EPAMIG 1194, and MGS Araponga 2. Naturally processed arabica from Cerrado Mineiro Enhancing poor soils was critical One of a Kind Cerrado Mineiro is the first coffee-producing region in Brazil to be legally protected as a designation of origin

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