Denominação De Origem Caparaó Para Café Arábica

Abstract

Coffee is one of the main products of agriculture in Brazil, and in the Caparaó region, this reality is no different. Coffee has been grown in the lands of Caparaó for more than 150 years, and since then it has been a strong support of the economy, even when it comes to production as a commodity. Over the past decade, coffee production in the region has been changing. Several factors and characteristics involved in the new production processes, aiming at quality, were evaluated, providing peculiarity in the coffee produced. The way of harvesting the coffee, selecting the ripe fruit, separating them into lots, with specific structure and processing and the ways of drying and storage provide the coffee that will be consumed with a very positive response. Thus, the Denomination of Origin (DO) comes as a way of support for this differentiated product. These coffees are considered peculiar in relation to the others for different reasons, since they are analyzed by the Terroir (distinct region of production), the way of producing, sensory characteristics, natural, human factors and local customs. In the Caparaó region, most of the production units grow coffee on small properties invariably family-owned, with sustainable crop management. In the production process, there are many family members involved, with specific details such as the type of harvest, which differs from traditional coffee growing, in which all the fruits are harvested based on a percentage of maturity. When it comes to the specialty coffee, it is harvested only when the fruits are at their peak of ripeness. After harvesting the ripe fruits, they are washed and dried. Within the context of production, as in most of Brazil, this activity is performed by men. However, in the terraces, which are close to the houses, most of the time the responsibility is on women and young people. Combining "know-how" with local characteristics, "Caparaó" coffee is a differentiated product, which has attributes that make it a rare drink in the cup. Through sensory evaluations, it is possible to identify specific properties or characteristics, involving natural and cultural aspects of the Caparaó region.

Establishing the initial benchmark for the sustainability of Arabica coffee-growing householders in a highland region, Brazil

“…The different altitudes may be justified by the peculiarity of these regions to produce different types of specialty coffees (terroir). Coffee flavors are influenced by several factors, such as sensory characteristics, natural and human factors, in addition to local customs and culture (DIAS et al, 2021;SOUZA et al, 2021).…”

“…The State of Espírito Santo is the second largest Brazilian coffee producing, cultivating Arabica and Robusta (Conilon) coffee species. The total coffee crop of these two coffee species reached a total production of 837,480 tons, being 285,900 tons of Arabica coffee (CONAB, 2020;SOUZA et al, 2021).…”

Assessing the sustainability of Arabica coffee-growing householders in the Montanhas do Espírito Santo’ geographic indication region, Brazil: an integrated case study

“…Superior coffees are considered special for several reasons, such as sensory characteristics, natural and anthropic factors, in addition to local customs and cultures. Thus, the different conditions chosen are justified by the uniqueness of each region (Dias et al, 2020;Souza et al, 2021).…”

“…In many cases, when these additives are used inappropriately, they can cause environmental impacts, and contamination of soils, water, and air, in addition to causing pest/disease resistance and increasing greenhouse gas emissions (Rosset et al, 2014;Dias et al, 2020;Krohling et al, 2021;Souza et al, 2021;Seag, 2022).…”