With the development of Brazil's coffee market in the early 90's, came the concern to also advance the professional training of those who work in the industry. A thorough knowledge of the beverage attributes became crucial to allow for transparency in business transactions, and to further the enhanced marketing of quality coffees.

CERRADO MINEIRO

The most central Region of the Minas Gerais State produces coffees with a smooth and sweet taste

Covering about 2 million km², the Brazilian Cerrado is known as the national savanna. But it is not acknowledged by its biodiversity alone. The Cerrado produces high quality coffees, known for their sweet and mild, chocolaty aroma, low acidity and moderate body – and for this reason it is widely used in blends.

WATER AND COFFEE
IN HARMONY

To each his own cup, the right choice maximizes
the flavor of both beverages

Pure water characteristics have always been very straightforward: tasteless, odorless, and colorless. While color is a matter of refinement, the first two have proven otherwise. Depending on the origin of the aquifer that can yield water to springs or wells, and of its physiochemical composition, water can have a perceptible, welcome flavor and odor upon tasting.

COFFEE-BASED COSMETICS

Researches confirm antioxidant and antiaging properties of the coffee bean

The quest for differentiation has always been one of the challenges faced by the cosmetics industry. The Brazilian consumer market has shown a great potential for this industry. In 2009 alone, the country consumed over 1.5 million tons of beauty products, a 25% growth since 2004. This justifies the on-going investment of research companies looking for new raw materials.