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
Agricultural care is carefully planned with the help
of highly trained professionals, that form a team of
experienced and skilled personnel.
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.
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
The Grossi Group’s harvests present
higher quality potential since they occur when 90% of
the coffee beans are ripe. Harvesting is 70% mechanized.
harvest is mostly carried out in a mechanized manner,
using coffee harvesters and collectors, working around
the clock to meet targets more quickly.
being collected, the coffee cherries are immediately
processed in the Group’s 10 washing and pulping
harvested coffee is processed, washed, pulped and spread
out onto patios on the same day, to avoid the risk of
loss of quality.
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
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.
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.
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
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.