Story
Helvécio Chagas Reis, born in Três Pontas within Minas Gerais state in Brazil. Minais Gerais is the largest coffee region one can find in Brazil, accounting for more than a half of the total coffee production within Brazil. Rich soils and higher elevations of this region make perfect conditions for growing the country’s most interesting specialty coffees.
Encouraged by his father, he decided to plant his first coffee plot back in 1980 and from there, start his coffee farming journey. After gaining some experience and insight in coffee farming, Helvécio began managing his wife’s farm Santa Terezinha located in the city of Carmo da Cachoeira, back in 1992. Santa Terezinha wasn’t originally a coffee farm, however, as a result of Helvécio’s effort and experience it manages to produce lots of commodity coffee as well as some specialty lots. All this could be done thanks to well managed structure that guarantees the quality of the beans and microclimate that works in favour of quality coffee.
This particular coffee was naturally processed as most Brazilian coffees are either naturally processed or pulped-natural also known as semi-washed. Natural processing is the oldest process out there. The process itself starts with picking coffee cherries, followed by drying them without removing skin or mucilage.
Pulped natural /semi washed then only differs with removing the skin and some mucilage before drying begins.
Natural processing can be challenging to execute without damaging the beans due to weather conditions. However, Brazil’s climate, with scarce rainfall and long periods of sunshine, makes the country perfect for natural processing. When properly done, it can add a substantial body, sweetness, smoothness, and complexity to the taste profile. Brazil’s climate, with scarce rainfall and long periods of sunshine, makes the country perfect for natural processing. Semi-washed is a more expensive producing method but can be compensated by the fact that it avoids defects and assure a higher quality coffee.
In addition, the cultivation practices and all the care taken throughout the year as well as throughout the post-harvest period help to preserve the unique characteristics of the coffee. Today, Helvécio counts on the help of his son Luciano, who is an agronomist graduated from UFLA and active in the Procafé Comércio e Exportação de Café Foundation. Together, they seek to further improve the quality of their coffee.
Most Brazilian coffees are either naturally processed or pulped-natural also known as semi-washed. Natural processing is the oldest process out there. The process itself starts with picking coffee cherries, followed by drying them without removing skin or mucilage. Pulped natural /semi washed then only differs with removing the skin and some mucilage before drying begins.
Natural processing can be challenging to execute without damaging the beans. However, when properly done, it can add a substantial body, sweetness, smoothness, and complexity to the taste profile. Brazil’s climate, with scarce rainfall and long periods of sunshine, makes the country perfect for natural processing. Semi-washed is a more expensive producing method but can be compensated by the fact that it avoids defects and ensures a higher quality coffee.