The owner/producer Pedro Humberto Veloso, began his career in the 70s as a bean trader (not coffee beans, but pulses). Located in Sao Paulo, Pedro had a small warehouse where he could clean, pack and sell his beans. In 1975, the region of Parana was hit by such a bad frost, it was said to wipe out nearly 50% of the year’s total harvest. As the industry in the region was devastated, many families were forced to move to Cerrado, to plant new plantations. This is where Pedro first discovered his love for coffee farming.
Pedro has been very focused on traceability and sustainability from day 1 and our farms were among the first ones in Brazil to become UTZ certified in 2004. They are also very active in our community, supporting orchards in the local school, local football clubs, an old people’s care home and a program of our church for children in need.
Today, under the care of Pedro Humberto Veloso, his daughters Mariana and Maria Eduarda and their sons Pedro Henrique and Manoel Humberto, Veloso Coffee is in constant evolution and adaptation.
PROCESS: NATURAL CONTROLLED FERMENTATION
Veloso Coffee has a structure dedicated to the production of specialty coffee, with 6 fermentation tanks of 6 thousand litres, 200 litres’ barrel, greenhouse and raised bed. During the mapping phase, they sort the plots and the best are directed to this structure(s); also during the mapping, fermentation tests are carried out in batches of 20 litres in order to choose which ones will be directed to the tanks. With this result in hand, the plots are monitored and harvested with a maximum of 5% green fruits (they use machines when harvesting and that’s why some unripe coffee cherries are mixed in the batch), these coffees pass through the wet mill to remove impurities, then goes directly to the water tanks to remove the unripe cherries - these cherries float on top leaving the ripe cherries at the bottom. The ripe cherries were remove from the tank and goes to the greenhouse, this is where the controlled fermentation process happens.
Coffee cherries above 22 brix are piled inside the greenhouse in a layer of 30cm thick for 36 hours. These cherries come into contact with the high temperature atmosphere that favours the proliferation of beneficial micro-organisms that cause fermentation. As the cherries are not exposed to the sun that much compared to the natural process, drying is slower and this keeps the embryo/micro-organisms alive and ferment the coffee cherries. This process attributes more sensory notes to the coffee and helps develop striking and exotic characteristics, such as a pleasant acidity, clear fruity notes and a creamy body perceived in the final cup. As a result, coffees will achieve a higher score and thus being more valued.
After the fermentation process, the coffees are sent to the drying patios for 7 days and being turned every 4 hours. After 7 days of drying in the patios, coffees are transferred in a mechanical dryer to dry for 24 to 48 hours, then the coffees are kept in a wooden silo for 20 days to rest prior to milling.