Artisans
EXW, FOB, CIF, DAT.
Origin
And Objective
Marks an innovative leap in the coffee industry, not only introducing a product but rather a revolutionary fermentation technology based on yeast specifically designed for coffee.
The distinctive point of this project lies in the meticulous application of carefully selected yeasts for coffee fermentation, establishing a unique and highly specialized approach previously unprecedented in the market.
Before the emergence of the Project Artisans, several producers attempted to produce fermented coffees, resulting in inconsistent quality from year to year.
The Project arose as a way to ensure consistency in coffee quality and characteristics regardless of the harvest. Thus, a specific type of coffee will always maintain its sensory attributes.
Therefore, the Project Artisans represents the pinnacle of applied science in coffee production, providing security, sensory consistency, and a high standard of quality to producers.
Innovation
By promoting controlled fermentation through specific coffee yeasts, this technology is a game-changer in the industry, offering innovative solutions that shape the future of coffee production
Strategy
This strategy ensures an unprecedented level of security in the process, as the microorganisms were selected using scientific methods in collaboration with UFLA (Federal University of Lavras).
Origin
The origin of these specific coffee yeasts dates back to the year 2000 when they were identified under the leadership of the renowned professor Rosane Schwan.
Catalog
This research led to the formation of the Agricultural Microbiology Culture Collection (CCMA) at UFLA, a fundamental collection cataloging a variety of microorganisms present in coffee.
Selection and
Classification of Strains
After isolating over 2000 microorganisms from coffee, only three strains were carefully selected for application on farms at different altitudes.
In other words, the strain used on a farm at an altitude of 800 meters is distinct from the one used on farms at altitudes exceeding 1000 meters.
Application
And Monitoring
In addition to supplying the yeasts, continuous support is provided to producers, offering monitoring and guidance throughout all stages of the production process.
This approach not only ensures the quality and safety of the final product but also aims to maintain consistency and enhance the sensory profile of the production.
Impact
And Future
The Project Artisans not only supports producers whose farms are in less favored regions for coffee cultivation but also stands out as a supplementary line seeking to further enhance the quality of coffees produced in favored regions.
This initiative represents a significant opportunity to add value to products, enabling the creation of high-rated coffees, expanding the bottling of larger volumes, and even facilitating the creation of blends among different producers.
Collaborations
And Strategic Partnerships
This was only possible due to the public-private collaboration established between UFLA, through Nucoffee, which played a crucial role in obtaining and applying this technology, resulting in royalties being remunerated to the academic institution.
Methodologies
And Technical Care
Methodologies
The Project Artisans implements three distinct methodologies for coffee fermentation, adapted to diverse production conditions and requirements, with durations ranging from 36 to 92 hours.
Fermentation
Fermentation temperatures are maintained up to 40 degrees Celsius to preserve the quality and uniformity of the final product. If this limit is exceeded, the process is halted, ensuring the excellence of the outcome.
Efficiency
Through the use of the Self-Induced Anaerobic Fermentation (SIAF) method and the introduction of starter cultures, the fermentation process is optimized and accelerated, providing substantial gains in its efficiency.
Through this technical, scientific, and innovative approach, the Project Artisans reaffirms its commitment to revolutionizing the coffee sector, offering not just a product but a new era of excellence in coffee production.
