{"id":3174,"date":"2019-06-21T16:19:33","date_gmt":"2019-06-21T16:19:33","guid":{"rendered":"https:\/\/www.coffeeisland.com.cy\/blog\/?p=3174"},"modified":"2019-06-24T10:32:41","modified_gmt":"2019-06-24T10:32:41","slug":"a-trip-to-brazil-a-unique-coffee-experience","status":"publish","type":"post","link":"https:\/\/www.coffeeisland.com.cy\/blog\/en\/a-trip-to-brazil-a-unique-coffee-experience\/","title":{"rendered":"A trip to Brazil. A unique coffee experience."},"content":{"rendered":"
The beginning of the journey<\/strong><\/h5>\n

A competition was the reason behind our latest trip to Sao Paulo in Brazil. This was a special trip because we co-travelled with the two winners of our competition, Vicky and George. Together, we \u201crediscovered\u201d the capital of coffee and felt the thrill of exploration and the thirst for knowledge. Which is why we\u2019ll experience this journey through George and Vicky\u2019s eyes!<\/p>\n

Day 1 \u2013 Getting to know Sao Paulo<\/strong><\/h5>\n

The tour begins so our co-travelers can \u201cfeel\u201d the city. First stop: P\u00e1tio do Col\u00e9gio. As they tell us \u201cAt the museum\u2019s coffeeshop, we tried our first coffee in Brazil and saw up-close the Pau-Brasil trees, known for the red color they give out\u201d.<\/p>\n

Next stop: Mercado Municipal. \u201cIt\u2019s the biggest and full-of-life market in the heart of the city. We couldn\u2019t help but try as many of the area\u2019s rare and exotic fruits, fish and vegetables\u201d.<\/p>\n

But a tour is never complete without an art space. So, we headed towards the Municipal Theater of Sao Paulo, landmark for the Brazilian art revolution in 1922. The day ended with a visit to the Havainas store, the mecca of flip-flops in the Jardim area.<\/p>\n

Day 2 \u2013 Our stroll in the Agronomic Institute<\/strong><\/h5>\n

\"gustavo_sera\"<\/p>\n

To really \u201ctaste\u201d coffee, we must first learn about it which is why we visited the Instituto agronomico do paran\u00e1 \u2013 IAPAR \u2013 a space for the development of agronomic technology and know-how, where the producers themselves are the center of attention.<\/p>\n

\u201cWe heard from researcher Gustavo Sera from the research program and coffee quality center, who spoke about creating the flavor profile of the high-quality IAPAR varieties. Next, we moved from theory to practice and the farm! For the first time, we saw the trees with the famous coffee cherries and had all our questions answered\u201d.<\/p>\n

Next up was the research lab<\/strong>. How was the experience there? \u201cFor the first time we realized the differences between Arabica and Robusta, with cupping. The best part was trying superior-quality coffee varieties\u201d. And the day was far from over. \u201cWe found the best way to end the day by relaxing at Gustavo\u2019s caf\u00e9 in the town of Londrina. We tried the IPR 107 espresso variety, feeling everything we had learned earlier during our lesson about the recipe\u2019s flavors emerging from the red fruits like strawberry and raspberry. Finally, we discovered how Greek coffee gets its taste and aroma as we roasted together with Gustavo\u201d.<\/p>\n

Days 3 and 4 \u2013 Learning about coffee at the Fazenda California farm<\/strong><\/h5>\n

\"fazenda_california\"<\/p>\n

Fazenda California is over a century old and has an ace in its sleeve: its location. It\u2019s at the outskirts of South Brazil, where harvesting takes place even during winter. \u201cOur day began when we reached the Fazenda California<\/strong>farm in the Zacarezinho area. There, we were welcomed by a lovely person, the farm\u2019s owner, Luiz Roberto and his associates. They showed us around the facilities and told the story of the farm and area\u201d.<\/p>\n

School time! <\/strong>\u201cBack to class for a brilliant lesson from Luiz who spoke about the importance of quality coffee in relation to the area\u2019s physical characteristics and about the need for deep knowledge around harvesting. We learned about different coffee processing techniques and how fermentation affects taste and quality. After a great speech, the moment was ripe to start cupping! After Luiz explained all the techniques of professional cupping at the farm\u2019s labs, we tried some of the best coffees in Brazil\u201d. End of day with the \u201cdowry of Coffee Island. We saw up close the fields where coffee trees grow, with the flag of the flower that transports us back to Greece even for a while\u201d.<\/p>\n

The 2nd<\/sup>day at the farm began in the fields! \u201cWe learned about pruning, the fertility of the tree, its ideal height and how the leaning of the land affects the water collection during rainfall. Finally, we met the pickers who collect the beans, picked up coffee cherries and gave them a hand with shaking the beans. When we got back to the facilities, the enthusiasm of Vicky and George, filled us with joy. \u201cA big surprise was waiting for us there. Not only did we see how coffee\u2019s processed, we did it ourselves. We took measurements of various fermentation methods, exploring the change of temperature, sugars and ph\u201d.<\/p>\n

Day 5 \u2013 Second farm, Fazenda Bananal<\/h5>\n

\"capricornio_premises\"<\/p>\n

Before leaving from the California farm, we \u201cvisited the new head offices of Capricornio and met the people who work there and organize this entire project\u201d. Our final stop: the Fazenda\u00a0Bananal\u00a0<\/strong>farm.<\/p>\n

\u201cLeaving behind Luiz\u2019s exceptional hospitality, know-how and passion for coffee, we arrived at our new destination, the Bananal farm, where another lovely farm owner, Carolina Attala was waiting for us. Together with her partners and mom, they showed us around the facilities, coffee plantations and processing stations. The combination of technology and tradition are the basic ingredients that make the farm so special, able to transport you many years back, before it even began operating.<\/p>\n

The journey concludes at Coffee Island\u2019s shops \u00a0<\/strong><\/h5>\n

The extraordinary experience we had together with Vicky and George, concludes in Greece. Through Direct Trade, the unique specialty coffee gets from the farms to Coffee Island. And this is how your favorite Microfarm coffee gets to you. Each sip carrying with it a piece of life in Brazil, a piece of this trip!<\/p>\n

\"instituto_agronomico\"<\/p>\n","protected":false},"excerpt":{"rendered":"

The beginning of the journey A competition was the reason behind our latest trip to Sao Paulo in Brazil. This was a special trip because we co-travelled with the two winners of our competition, Vicky and George. Together, we \u201crediscovered\u201d the capital of coffee and felt the thrill of exploration and the thirst for knowledge. Which is why we\u2019ll experience…<\/p>\n","protected":false},"author":6,"featured_media":3166,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[38],"tags":[],"class_list":["post-3174","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-various-articles"],"aioseo_notices":[],"yoast_head":"\nA trip to Brazil. 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