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Seeking to obtain consistent quality in coffee production, the Grossi Group adopted a verticalization strategy for its production activities, and today it possesses absolute dominance over the quality and traceability control of the coffee it produces.

The farms of the Grossi Group are planted at altitudes that vary from 900 to 1,140 meters (2,955 and 3,740 feet), located in the Cerrado Mineiro region, one of a single terroir that produces some of the best coffee in Brazil through well-defined seasons, uniform ripening and abundance of sunlight during the harvest season to produce a balanced cup, with a perfect equilibrium between body and acidity.

All the properties are at most 70 kilometers (45 miles) from the Patrocínio municipality, which is a large and active commercial center for coffee growing, considered the largest arabica coffee producing municipality in Brazil.

In the various experimental fields developed by the Grossi Group, the coffee that best adapted to the property was chosen. One of the properties, the Model Farm (Experimental Field), in technical partnership with MAPA (the Ministry of Agriculture, Livestock and Food Supply) and IAC (the Agricultural Institute of Campinas), is dedicated exclusively to the research and development with an emphasis in plant breeding programs that seek out the best varieties of coffee adapted to the Cerrado region and that please the discerning palate of consumers.

Following the selection of the best varieties, the seedlings are cultivated on the farms themselves, where the ones with the best growth/development are selected and planted.

The Cerrado Mineiro region has the perfect altitude and climatic conditions for the cultivation of coffee. Nevertheless, the soil is dystrophic; for this reason, in cultivating coffee modern technologies are used to correct and improve the fertility levels of the soil. The fertility of the soil is corrected by means of the application of fertilizers derived calcareous (limestone), magnesian and phosphatic rocks, as well as using organic compost made on the farm itself from coffee residue.

Agricultural care is carefully planned with the help of highly trained professionals, that form a team of experienced and skilled personnel.

The management of pests and diseases is done in an integrated manner (IPM). Trained employees file incidents of pests and diseases in a constant and scheduled fashion. This way of working is beneficial as the treatment of preventative products is applied only to the affected areas, and as such this reduces its environmental impact. It is worth noting that there is special attention given to the safety of workers and the environment in the preparation of the spraying and handling of agrochemicals.

Weed control is done in an environmentally sustainable manner, aiming to improve the physical and chemical conditions of the soil and the exploitation of predator insects against other insects that infest crops, thereby reducing the use of agrochemicals.

Irrigation is an indispensable element in some of the Grossi Group’s farms. It is used in a way so as to reduce water consumption, exploiting the necessity for the soil stress of the plantation, only being irrigated at times in which it is indispensable for breaking the soil stress, which ensures that blooming occurs more uniformly and that there is a homogenous harvest.

70% of the area where coffee is planted makes use of irrigation.

The Grossi Group’s harvests present higher quality potential since they occur when 90% of the coffee beans are ripe. Harvesting is 70% mechanized.

The harvest is mostly carried out in a mechanized manner, using coffee harvesters and collectors, working around the clock to meet targets more quickly.

Upon being collected, the coffee cherries are immediately processed in the Group’s 10 washing and pulping units.

All harvested coffee is processed, washed, pulped and spread out onto patios on the same day, to avoid the risk of loss of quality.

The pulped natural and natural coffees are processed in an ecological way, in facilities that consume little or no water and that recycle all of their solid and liquid waste.

Firstly, the coffee goes through a pre-drying in patios where solar heat reduces the humidity of the coffee beans to later complete the drying process in mechanical dryers that ensure uniform drying. The coffee remains in the dryers until they reach 11% humidity.

The drying process – which is completed in the dryers – is carried out in 3 stages to ensure the uniformity of the characteristics of the grains, not heated more than 40°C (104°F) for pulped natural coffee and 45°C (113°F) for natural coffee, so as to preserve the qualities of the coffee beans.

Drying by sunlight and in mechanical dryers is used to accentuate the taste attributes of the coffee and ensure its quality in all kinds of climatic conditions. There are 30 hectares (75 acres) of patios and 52 mechanical dryers in which the humidity is constantly monitored.

It is important that the coffee, after drying, remain stored in wooden bins for at least thirty days to rest, giving the coffee a better dry consistency, highlighting the best flavors in the drink. We have the capacity to store about 30,000 bags of parchment coffee.

The last step in the process of preparation of coffee is the processing that is done on the farms in 10 lines of effective cleaning.

Alto Cafezal coffee is carefully selected and stored at Alto Parnaíba Armazéns Gerais Ltda., warehouses equipped with the latest machinery and capacity to store 400,000 bags of coffee, in addition to processing 4,000 bags per day.

The Coffee Cupping and Quality Control is carried out by experienced coffee sorters and tasters, that select the best coffees according to the client’s specifications.

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