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Serra Morena Coffee Industry
Introduction As a result of globalization, our company has also increased its
technology processing system, enabling us to produce more than just our
product, but also to produce exactly what each client needs; allowing
them to strongly reach their competitive markets.
In partnership with the biggest green coffee bean suppliers in Brazil,
located in the best and most traditional coffee growing regions of
Cerrado, Mogyana, the state of Minas Gerais, Bahia, Espirito Santo, and
São Paulo; we bring to our customers the best of Coffee Beans.
With more than 50 years of experience in ground coffee processing, it
is no doubt that our team leads with what is considered to be a high
quality standard by the best cuppers in our national territory. Having
the ability to produce a distinct product, which is minutely controlled
by our expert group of cuppers, SERRA MORENA invites you to become a
part of its team providing you with a Private Label Coffee based on your
expectations.
Regions
& Characteristics There are five states that produce Arabica coffee, the most naturally
processed coffee, which is dried with the pulp intact in order to
acquire natural sweetness. In addition to the traditional method, the
newer naturally pulped method allows the sugar of the mucilage to impart
body and flavor. Washed coffees are also produced, but in smaller
quantities. With the purpose of studying the quality of this diverse coffee, to
generate coffee flavor descriptions, and to identify the attributes that
make some coffees extremely similar to others, the present investigation
was conducted. This resulted in extensive mapping that shows the
distinctions of the Brazilian regions studied. Quantitative and descriptive flavor profiling of the samples were
carried out following the ICO (International Coffee Organization) coffee
sensory evaluation method. Panel members entered scores directly into a
computerized sensory data collector system composed of statistical
software for immediate analysis. The chemical composition of the green and roasted coffee beans was
determined as complementary information. The sensory evaluation of the 80 coffee samples was done by profiling
each sample in a replicate blind test, conducted by seven trained
panelists; who showed consistency in their evaluations. The natural
coffees present strong body and aroma, mild acidity and sweet flavor.
The natural pulped coffees present good body and aroma, low acidity and
some sweetness. The washed coffees present high acidity, weak body and
weak aroma. The most natural coffee from the state of São Paulo exhibits strong
body and aroma, natural sweetness and lower acidity. The natural coffee
from southern Minas exhibits a characteristically sweet flavor, is heavy
in body, and is mildly acidic. The natural coffee from Cerrado, has a
fine cup, a strong body and excellent aroma and sweetness. The natural
coffee from the state of Bahia has a strong body and pronounced
sweetness. The natural coffee from Paraná is characterized by a typical
flavor, common only to this region due to the cooler climate. The state
of Espírito Santo offers a wide variety of tastes varying from the
finest pulped naturals, to the soft cup, and to the Rio types of coffee. It is possible to cluster coffee samples according to chemical
constituents and sensory attributes. Vector plots of sensory, chemical,
and mineral content variables explains the differences between all of
the samples analyzed in a simplified way, and confirmed the unique
characteristics of each coffee-producing area.
Coffee
Profile Our main goal with this technology is to transform our client’s
blend into numbers or quantitative measures that accurately specify all
of its characteristics. Putting each specific blend into a quantitative
number will allow us to follow the same procedure every time we roast a
particular blend. This way we can guarantee the quality and consistency
of the coffee every time. By having the defined numbers and characteristics of our client’s
private coffee formulation, we can always work towards improving and
obtaining the best blends in order to fulfill market expectations and
also open up further possibilities of expanding the product line. Every blend will have its own code of attributes and sensory analysis,
as mentioned in our Quality Assurance topic above. This code gives us a
reference as to the many different aspects of each blend. Even if the coffee comes from a different country, the code will
allows us to duplicate it in flavor, body, sweetness, bitterness,
acidity, woodiness, cereal content, chocolate flavor, and all the other
attributes existent in the formula. The graphic below is in accordance with the International Coffee
Organization standards.
Environment Quality
Assurance SERRA MORENA also invests in technology to bring our costs to
the minimum possible, allowing us to be more competitive in the market
and to give the final customer the opportunity to buy a good quality
product for a better price. Also, we are already producing Organic Coffee in our plant, as part
of a response to the growing trend of demand for organic and natural
products. Worldwide, a growing number of people are giving preference to
natural products, and we are working hard to be one of the few suppliers
that offers this kind of benefit. With a physical and sensorial analysis laboratory located in the city
of Campinas, one of the most recognized cities for food analysis in
Brazil, SERRA MORENA provides to its customers a private profile
for each client’s particular coffee blend. The following are some of
our analysis: · Physical Properties: color, viscosity, texture, density, particle
size, and others · Sensory properties: appearance, color, odor, flavor, texture, and
visual defects · Visual color selection by a panel of experienced judges · Preference and acceptance evaluation · Histological analysis · Isolation and detection of extraneous materials · Detection and control of insects and rodents in grain storage,
flour mills, and food industries · Shelf-life studies · Development of quality and identification of food standards · Planning and execution of quality control programs for the coffee The laboratory also provides support for the following activities: · Education and training for students in technical college and
undergraduate studies, aid for students in masters, and doctorate
studies for thesis development · Short courses and closed training in sensory analysis, colorimetry,
texture, microscopy, and statistics applied to sensory analysis offered
to industry staff · Statistical assistance. Certificate Our production line and all of our products have already been
approved of and are fit for consumption by the Jewish Community. The Kosher certificate is a standard of quality that we assure during
the production of all our products, in order to offer our partners and
clients the support they need to sell their private label coffee to all
existing markets. Human
Resources A development program takes place several times during the year, when
our collaborators receive specific courses in order to improve our labor
force.
In our productive unit, not only do we give importance to the quality
of our products, but also to the well-being and personal growth of our
personnel. Future Another goal of Serra Morena, is to continue working with respect for
the environment, which is something that we will accomplish by adhering
to the strictest rules and requirements made by competent Brazilian and
international organizations, and by making their highest standards our
minimum required.
Claudionor Marchiolli - President Serra Morena
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