RECORDNEWS — broadcast
20261029 040000 UTC
525 transcript segments
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[00:00:00] the coffee found ideal conditions to bear good
[00:00:03] fruit. Coffee has an altitude
[00:00:07] characteristic, right? It doesn't do very well below
[00:00:10] 700m, so it fluctuates a lot between
[00:00:14] 750 and 1400 m. And it's this altitude that
[00:00:17] we have here in the southeast, especially in
[00:00:20] Minas Gerais, which is the largest coffee producer in the world, right, the state
[00:00:24] of Minas. So at this altitude, in these mountains of
[00:00:27] ours, it managed to... eh, find
[00:00:31] a very favorable climate for its development and
[00:00:34] especially for the quality of the drink. And since Minas
[00:00:38] is very diverse, then each
[00:00:41] region holds a characteristic, and this is reflected in the
[00:00:44] drink. That's why our coffee is so exotic
[00:00:47] like that. The type of coffee that arrived in the country was
[00:00:51] Arabic, which, according to the specialist, makes a better
[00:00:55] drink with a more pleasant flavor. The other
[00:00:58] most common variety was introduced in Brazil some
[00:01:01] time later, it's conilon, also called
[00:01:04] Robusta. This bean is produced in warmer regions like
[00:01:08] Rondônia, Bahia and Espírito
[00:01:10] Santo. Minas is the largest producer and
[00:01:14] exporter of coffee in the world, with harvests that
[00:01:17] exceed 30 million bags per
[00:01:20] year, that is, almost half of the Arabica coffee
[00:01:24] produced in Brazil comes from here. The
[00:01:27] central-west and south regions, where we are, together. have the
[00:01:30] largest planted area, approximately
[00:01:33] 650,000 hectares in
[00:01:36] 154 municipalities. Last
[00:01:38] year, this national gold moved
[00:01:42] 4 billion and 400 million
[00:01:45] into the local economy, numbers as
[00:01:49] high as the reach of coffee
[00:01:52] exported to more than 80
[00:01:54] countries.
[00:02:08] What is special
[00:02:09] coffee?
[00:02:14] Special coffee is just like that,
[00:02:18] clear and naturally sweetened, it doesn't need
[00:02:21] sugar or any kind of sweetener.
[00:02:24] Did you know? Yes, I know it and today I make
[00:02:28] use of this coffee. For a long time, the coffee consumed in Brazil was
[00:02:32] very dark, bitter, so it needed to be
[00:02:35] sweetened. The Brazilian used to drink very
[00:02:39] bad coffee. This coffee that you drink from the supermarket, which
[00:02:43] is considered extra strong, for example, is not considered a quality
[00:02:47] coffee, right? And for some years now, Brazilians
[00:02:50] have been looking for this better coffee, which are special
[00:02:54] coffees. Not just any coffee can be
[00:02:57] classified as special. A candidate
[00:03:00] needs to meet a series of requirements, not only regarding the
[00:03:03] beverage, but also an analysis of the production method of the bean,
[00:03:07] pre-harvest and harvest,
[00:03:10] geographical indication, respect for labor
[00:03:13] laws. So much rigor is also linked to the
[00:03:16] change in consumer profile,
[00:03:19] especially in the last 20 years. We had a
[00:03:22] turn in coffee, we had an older generation that consumed
[00:03:26] coffee, today you have a younger generation. And this
[00:03:30] generation wants to know where this coffee
[00:03:33] courage, sense of justice and comes from. Coffee conquers palates and eyes,
[00:03:37] this stunning landscape in the municipality
[00:03:40] of Carmo de Minas, in the south of the state, has become the
[00:03:43] perfect setting for a tourist
[00:03:46] route.
[00:03:49] The view of the special coffee cultivated in the
[00:03:52] mountains is breathtaking, so much so that this
[00:03:55] couple came from Leopoldina in the Zona da Mata Mineira,
[00:03:59] specifically to walk around Sítio da
[00:04:02] Torre.
[00:04:05] We came to learn a little, to have this
[00:04:08] whole immersion experience, knowing from the plant
[00:04:12] itself, right, to the final process. The farm is
[00:04:16] family-owned, Álvaro represents the fourth generation of
[00:04:19] coffee growers. With an eye on market changes, he was
[00:04:23] responsible for migrating from conventional production to
[00:04:26] planting special coffee.
[00:04:29] Initially, in... thinking more about the financial part, for us to improve
[00:04:32] this, this, let's say, subsistence in mountain
[00:04:35] coffee growing, but then we saw that it's not just financial, it's more of a
[00:04:39] passion that we focus
[00:04:42] on.
[00:04:45] The beans are harvested manually from the plant and go
[00:04:48] through a meticulous process. First, they are
[00:04:51] separated into four categories: one hard,
[00:04:54] green, what has gone through the ripening process, and the rotten.
[00:04:58] Then they go to dry.
[00:05:00] The next stage is selection, and only the perfect
[00:05:03] fruits remain. All this is worth
[00:05:07] gold. The Yellow Bourbon is the diamond of the
[00:05:10] farm. What makes this coffee so
[00:05:13] special are mainly two
[00:05:16] factors: the geographical issue,
[00:05:19] the place here is cold, the plantation is at
[00:05:23] 1,300 m of altitude, the soil is good,
[00:05:26] and also the artisanal work, the entire
[00:05:29] plantation is hand-picked,
[00:05:32] manually, that's right. I'm going to have an experience
[00:05:34] I've seen, but never had
[00:05:38] before, it will be the first time.
[00:05:45] Guys, how delicious, it's
[00:05:48] sweet,
[00:05:50] very sweet, it's no wonder that this
[00:05:54] coffee has won 30 times the Oscar of special
[00:05:58] coffee.
[00:06:03] Wow, how many awards, quite a few, right? Tell
[00:06:06] me, actually we have from this half onwards
[00:06:10] awards from the Cup of Excellence,
[00:06:12] right, Cup of Excellence, in this case, is a Brazilian quality competition, this Cup of
[00:06:16] Excellence Brazil, it is carried out by BSCA which is the Brazil
[00:06:20] Special Coffee Association, a Brazilian special coffee association
[00:06:24] by ACE which is Alliance for Coffee Excellence, right, so the
[00:06:28] two are the organizers of this competition, today it is the biggest special
[00:06:31] coffee competition in Brazil, today Sítio da Torre is, well, 30 times
[00:06:35] its winner, what does it evaluate, it evaluates in fact
[00:06:39] several sensory attributes of the drink and in this competition.
[00:06:43] It goes through three phases of judges, two national judges and one
[00:06:46] international judges, they do cupping, we can even see that
[00:06:50] little spoon there is a cupping spoon. In
[00:06:52] it we will taste the coffee
[00:06:56] sensorially, we will pick up attributes of sweetness,
[00:06:59] acidity, eh aftertaste, attributes also of
[00:07:02] aroma, fragrance, right and then there are many
[00:07:05] sensory attributes, both taste and olfactory,
[00:07:08] tactile, and as if it gave a seal there, that's
[00:07:12] it. In this case, based on these attributes, we give some scores to the coffee,
[00:07:15] the closer to 100, the better the score. Gustavo, and what was your best
[00:07:19] award? Our best award in the Cup of
[00:07:23] Excellence was that certificate in the middle, which in this case
[00:07:27] was a first place award, we had a score of
[00:07:29] 92.09. For comparison, the highest score ever
[00:07:33] seen in the world so far was 95.85
[00:07:36] points, right? That trophy there, for example, corresponds to
[00:07:40] that award.
[00:07:48] Álvaro's son, who is part of the fifth generation of the Coli family,
[00:07:52] cannot imagine himself away from coffee farming,
[00:07:55] much less from these lands. I went to
[00:07:58] study abroad for a while, a short time ago, and I started studying
[00:08:02] architecture, but I didn't like it that much, I ended up missing the farm
[00:08:06] a lot, and I came back here to live all this, right? It's very
[00:08:09] gratifying, it's a passion that we have in this. that
[00:08:13] comes from a long time ago, today we, as they say, cannot live if
[00:08:17] it's not in the production of special coffees here at Sítio da
[00:08:20] Torre. What do these women have in
[00:08:23] common? You already know,
[00:08:25] right?
[00:08:32] Women have always participated in the coffee
[00:08:35] production process, in planting, in
[00:08:38] harvesting, in selection, and even in
[00:08:41] commercialization. Or even as the coffee
[00:08:44] grower's wife, that is, his right hand in this productive
[00:08:48] chain, but they had no
[00:08:51] visibility. Now they are gaining
[00:08:55] representation in the labor market.
[00:09:07] A survey conducted by Embrapa in 2021
[00:09:11] gathered data on women's participation in coffee farming in the
[00:09:14] country. The study showed that 40,000
[00:09:17] plantations are run by women. The number
[00:09:21] seems high, but it represents only 13.2% of the
[00:09:25] total. According to Embrapa, many women
[00:09:28] are in the position of spouse, acting in the co-direction of the
[00:09:32] properties. In these conditions are
[00:09:35] 88,700 Brazilian women.
[00:09:39] 72% of these coffee growers are
[00:09:43] in the
[00:09:43] southeast region.
[00:09:47] There is an expansion in women's participation
[00:09:50] in agricultural activities, especially when it comes
[00:09:54] to management, right? So we see a
[00:09:57] participation, a great protagonism of women
[00:10:00] that every day has grown more, and in coffee culture it is no
[00:10:04] different. We notice and see various movements of
[00:10:07] women's groups, of entities that are
[00:10:11] seeing this as a market opportunity, as a new
[00:10:14] opportunity, and that the market has recognized, which is more
[00:10:18] important.
[00:10:21] Here in Minas, the women's association. "Oras das Matas
[00:10:25] de Minas e Caparaó, Amuk" brings together 50
[00:10:29] female producers. They united to gain a stronger
[00:10:33] base to work with coffee. They are workers
[00:10:36] like Barbara. The 31-year-old is part of the sixth
[00:10:40] generation of a family of coffee growers, she runs a
[00:10:43] plantation in the city of Alto Jequitibá. But,
[00:10:46] to take care of the 12,000 coffee trees, she faces
[00:10:50] daily challenges, among them
[00:10:53] prejudice. Since the fact that people, uh,
[00:10:57] workers, right, men especially, they don't think that
[00:11:01] we don't know how to do absolutely anything, right?
[00:11:04] Uh, when we
[00:11:07] have, uh, some kind of
[00:11:11] service for us to ask someone to do something like that, right, it ends
[00:11:15] up that, uh, either they don't do it the way we ask
[00:11:19] or uh, they don't, they don't admit that
[00:11:22] we say anything.
[00:11:25] Right, and so, that's very sad,
[00:11:28] because we don't want, women are not better
[00:11:32] than anyone and
[00:11:34] and not worse, exactly, we just want to prove that we can do our
[00:11:38] work too. She even left the farm to study
[00:11:41] economics, after graduating, she came back to apply
[00:11:45] the knowledge she acquired here. I feel very
[00:11:49] fulfilled, because we feel capable when we see that we
[00:11:53] are doing a job alone.
[00:11:55] Our generation is like this, right? We have many people now who are leaving, studying
[00:11:59] and coming back, right? We are specializing
[00:12:03] and because we want to go after quality. You are rich.
[00:12:06] Oh, I wish!
[00:12:09] I'm rich by the grace of God, just grazing, the rest is wonderful, very
[00:12:13] good.
[00:12:19] Ducineia also came back strong after finishing
[00:12:23] university and faced what she calls a
[00:12:26] culturally male-dominated segment.
[00:12:29] Today she is Director of Internal Relations
[00:12:32] of the International Alliance of Women in Coffee. The
[00:12:36] entity that promotes and values quality coffees encourages
[00:12:40] female participation in coffee policy
[00:12:43] decisions. There is a great exchange of
[00:12:46] experiences, because that's what a woman is, right? When a woman
[00:12:50] is united, her strength grows. We are
[00:12:53] competent. We need to unite to show this
[00:12:57] competence.
[00:13:05] Silmara is the daughter and granddaughter of coffee growers and has always
[00:13:09] been surrounded by plantations. Last
[00:13:12] year, she decided to invest in her own plantation and the
[00:13:16] coffee from the municipality of Jequitibá scored
[00:13:19] 91 points in Emater's coffee quality competition
[00:13:23] in Minas Gerais.
[00:13:25] A great score. The competition is as follows: Emater's
[00:13:29] technicians, we have technicians in almost all municipalities,
[00:13:32] they collect samples from
[00:13:34] producers, ah, they guide producers in
[00:13:38] all phases to make special coffee, we collect
[00:13:42] these samples, take them to a commission of judges who
[00:13:46] are experienced judges in tasting
[00:13:49] special coffees and there, out of 1800
[00:13:52] samples, we select the 24 best samples in the
[00:13:56] state. Once this is done, an award is given to these
[00:14:00] coffee growers, we continue the work after the
[00:14:03] competition, which is to verify, based on the report
[00:14:06] of the samples, what problems the producers had that did not
[00:14:10] achieve that perfection in coffee, we
[00:14:14] go back to the properties to guide them so that the next year a
[00:14:18] continuous improvement process
[00:14:19] begins.
[00:14:22] The award gave the producer the desire to
[00:14:25] continue living in the countryside and producing what
[00:14:28] she calls a rare
[00:14:30] jewel.
[00:14:32] We have already been recognized in competitions,
[00:14:35] right? Today we are part of the competitions, we
[00:14:39] are always finalists in the competitions we participate in, so
[00:14:43] for us it is a great pride, right? Talking about coffee today
[00:14:47] is talking with the
[00:14:49] heart.
[00:14:55] And speaking of prominence in coffee farming, this is
[00:14:58] Cynthia. In 2021, this Minas Gerais native
[00:15:01] by heart was considered by Forbes magazine as one of the
[00:15:05] 100 most powerful women in
[00:15:07] agribusiness. I consider myself powerful, for
[00:15:10] sure, right? This, this is something I
[00:15:14] don't take away from myself, in any way, right? I am
[00:15:18] powerful because I am strengthened by several powerful women.
[00:15:22] Currently, she is the president of the association of women.
[00:15:25] coffee growers from the forests of Minas and Caparaó, the
[00:15:28] seeds they plant will soon
[00:15:31] bear even more
[00:15:33] fruit.
[00:15:36] Our challenge is really to be in our rightful
[00:15:40] place on stage, sometimes we have, uh, as we
[00:15:44] say here in the countryside, right, sometimes we have to push to be out
[00:15:47] front, uh, we need more women, right, with
[00:15:51] this, with this strength, right, with this thought of going together,
[00:15:55] the numbers are still small, right, of us seeing these
[00:15:58] women really having this visibility, but the
[00:16:01] steps are firm, we are going in the right
[00:16:04] direction.
[00:16:07] And... It's never too late to start. Ana only
[00:16:10] discovered the flavor that came from her family's plantation after she
[00:16:13] retired. Today she only drinks
[00:16:16] coffee grown here. If I
[00:16:19] travel, I stop drinking coffee, if I don't bring my
[00:16:22] coffee, last week I didn't drink coffee.
[00:16:26] As women,
[00:16:29] uh, we are feeling more
[00:16:32] valued, because it is
[00:16:35] our work. So when we feel, realize that our
[00:16:39] coffee is better, it
[00:16:41] each year we can perfect it and
[00:16:45] produce better quality coffee, that's very
[00:16:48] rewarding.
[00:16:51] We are at the Academia do Café, one of the
[00:16:54] main references in special coffees in Minas Gerais.
[00:16:57] And here we will talk to Júlia,
[00:17:00] Brazilian Barista Champion. No wonder, believe
[00:17:04] it or not, she took her first course at
[00:17:08] 10 years old, her second at 12, and at 15 years
[00:17:11] old, she started working in the profession.
[00:17:15] So, Júlia, do you have coffee? Today
[00:17:17] I do.
[00:17:20] Her experience with coffee started very early. After all, Júlia's great-great-grandfather
[00:17:24] was already a coffee grower. When she was a
[00:17:27] child, she lived very close to the plantations in the city of
[00:17:30] Campos Altos, in Alto Paranaíba. Then her
[00:17:33] family moved to Belo Horizonte and later to
[00:17:37] the United States. Júlia accompanied her parents who went to
[00:17:40] work abroad. Guess what? With
[00:17:43] coffee.
[00:17:49] My parents opened an import company for specialty coffees from Brazil,
[00:17:52] precisely to change a little the vision of the United States regarding our coffee.
[00:17:56] And there I experienced another part of, another environment, right? Before
[00:18:00] it was the farm, and now I started to live in
[00:18:03] coffee shops.
[00:18:07] Back in Brazil, Júlia came to help her father at the Academia do
[00:18:11] Café. The school was inaugurated in 2011
[00:18:14] and offers courses on introduction to special coffee, sensory
[00:18:18] analysis, barista, roasting, classification
[00:18:21] and tasting. Yes, we were pioneers here in Belo Horizonte for
[00:18:25] special coffees, as a cafeteria, as a
[00:18:27] roastery. And all this is because my father had this experience
[00:18:31] of the, of the end, right, not only of the beginning which is in the
[00:18:34] production, but also in coffee shops, roasteries. how this was offered
[00:18:38] to the public. The family wanted to go
[00:18:41] further, to provide ordinary people like you
[00:18:45] and me the pleasure of tasting special
[00:18:48] coffee. The school's doors were
[00:18:51] opened through the cafeteria. We
[00:18:54] saw that there was a lot of demand from consumers to learn more about
[00:18:58] coffee, what is it, why is this coffee different from the other, is it fruitier, is it
[00:19:02] more chocolatey, how can we perceive
[00:19:06] this?
[00:19:10] The beans that supply this space come
[00:19:12] mainly from the family's coffee plantation, which produces about
[00:19:16] 2,500 bags per year of special
[00:19:19] coffee. Now this champion will present
[00:19:22] us with three brewing methods. The first is
[00:19:26] the V60, a pour-over designed in a V-shape and
[00:19:30] a 60-degree angle with spirals on the inside
[00:19:33] that facilitate the expansion of the grounds and a large opening at the base,
[00:19:37] which allows control of the water flow rate, very
[00:19:41] different from a common pour-over. Now I'm going to put
[00:19:45] the grounds that are medium-fine ground, which is
[00:19:48] made for V60. V60 is an extraction method where we
[00:19:52] have, uh, it's by gravity, right? So it makes the coffee
[00:19:56] more balanced, it will bring more elegance, more balance, more
[00:19:59] sweetness to the cup. Here I
[00:20:03] will make some infusions, right? Pouring water
[00:20:06] slowly, in circular motions, to have a homogeneous extraction, to make sure that
[00:20:10] all the particles of the bean are in contact with the
[00:20:13] water to bring a sweet and
[00:20:17] balanced drink.
[00:20:21] The best tip for making quality coffee at home is quality water, quality
[00:20:25] coffee. Brewed coffee is composed of 98% water, so
[00:20:28] there's no point in us investing in all the
[00:20:31] equipment, a wonderful coffee, if we don't use quality water. What is quality
[00:20:35] water?
[00:20:37] Filtered or mineral will change a lot depending on the coffee, so it's
[00:20:41] good if you, if you like these tests, I love
[00:20:44] testing different waters with different pHs, different, right,
[00:20:48] different structures.
[00:20:54] Now let's learn about another method, Aeropress,
[00:20:58] several ways to do it. I'm going to leave the coffee immersed in the water to bring more
[00:21:01] body, more intensity to the
[00:21:03] drink.
[00:21:06] So in this recipe of ours from the coffee academy, we use
[00:21:09] 21 grams
[00:21:12] for 200 ml of
[00:21:15] water.
[00:21:21] So here I'm going to put
[00:21:23] a coarse grind because we're going to leave the coffee immersed, if I grind
[00:21:27] it too fine it can bring bitterness to the drink, so we do everything we
[00:21:30] leave immersed for longer we balance with the
[00:21:34] grind size, with the coffee grind, so here I'm using a coarser
[00:21:37] grind and I'm going to leave it like that and I'm going to weigh my
[00:21:40] water, I'm going to leave it for an immersion time, the grind is coarser, I'm going to leave it for
[00:21:44] 4 minutes, but before that I'm going to put only 100 ml, which is
[00:21:48] half, right, of the volume. No, and I'm going to
[00:21:51] stir to make sure that all
[00:21:54] the particles of the bean, right, the ground bean will
[00:21:58] be in contact with the water and I'm going to complete the 200
[00:22:02] ml. The AeroPress is pressed by air, like a
[00:22:06] syringe. Its operation is exactly like a syringe, so
[00:22:10] we have to leave a layer of air here on top for it to be pressed by the air.
[00:22:13] This will give the drink a complete structure, just like any other
[00:22:16] method. That's its characteristic.
[00:22:21] It's heavy, Júlia, it's a little bit, you have to apply a little
[00:22:24] pressure, but since it's on top of the glass, I don't like to press it all at
[00:22:28] once, it doesn't break,
[00:22:29] right?
[00:22:32] It's ready, I always like to homogenize the drink and extract
[00:22:36] different parts of the coffee, so always homogenize, mix to make sure
[00:22:40] we have a balanced
[00:22:41] drink.
[00:22:46] And finally, how about toasting with a cappuccino?
[00:22:52] So it's a double espresso, then I'm going to steam the milk
[00:22:55] very creamy for us to make the cappuccino.
[00:23:09] Coffee farming generates more than 8 million direct and
[00:23:13] indirect jobs in the country and is the main activity of Minas Gerais
[00:23:16] agribusiness. And it's far from the plantations that
[00:23:20] many people work with coffee. Anyone who comes to this
[00:23:23] coffee shop for the first time is surprised by the special
[00:23:26] drinks
[00:23:31] and also by the cosmetics that have coffee as their main
[00:23:35] ingredient.
[00:23:40] I think it's interesting, right, because
[00:23:43] uh, I'm, I'm a coffee lover, I really like coffee
[00:23:47] and it has these products, I'm saying I'm using his moisturizer. The
[00:23:50] hair also, the hydration is different, I was
[00:23:54] positively surprised. They are
[00:23:57] moisturizers, soaps, exfoliants,
[00:24:00] shampoos, creams for anti-aging treatment and even
[00:24:04] sunscreen. The innovative
[00:24:07] idea came from this pharmacist, daughter of a
[00:24:10] coffee grower from Três Pontas in the south of Minas Gerais. Vanessa noticed that
[00:24:14] the hands of those who work in harvesting the beans have few spots
[00:24:18] and decided to study the properties of coffee
[00:24:21] oils. Thus, she launched in 2007 a line of
[00:24:25] cosmetics. The initiative yielded two
[00:24:28] important awards: for entrepreneurship by the UN in
[00:24:31] 2010 and for innovation by the National Confederation of
[00:24:35] Industry in 2011. The coffee
[00:24:38] used in cosmetics has international certificates of
[00:24:41] sustainable production, the rational use of natural
[00:24:45] resources. And of course, I
[00:24:47] tried it.
[00:24:50] I'm noticing that it doesn't have the smell of coffee, right, but it has a
[00:24:53] fragrance, where does it come from? It comes from the coffee bean,
[00:24:57] a little green bean that is very smooth,
[00:25:00] right? And besides that, as this moisturizer has
[00:25:04] sugar, it has grape seed, it also brings this very
[00:25:08] good memory, right? It's a
[00:25:09] delight!
[00:25:14] Another segment of the productive chain is the
[00:25:16] roasteries. Júnior, for example, receives
[00:25:20] special coffees from 11 farms. The beans are
[00:25:23] roasted to supply his coffee shop and several others
[00:25:27] spread across the country and even around
[00:25:30] the world. Special coffee must be fresh,
[00:25:34] so we roast it just in time, so we roast the coffee, package
[00:25:38] it and ship the coffee on the same day. The master
[00:25:42] roaster is João Vítor, who is a specialist, despite
[00:25:46] being only 23 years old, where we have to bring, right, especially
[00:25:49] in the roasting process, a refinement, right, in the
[00:25:53] process where we can highlight exotic
[00:25:56] beverages in various coffees, and the passion is
[00:25:59] so great that it overflows. My biggest
[00:26:02] dream, right, is to be able to teach people to roast
[00:26:06] special coffee, right, which is what I like to do the most. I
[00:26:09] wake up breathing coffee, I sleep
[00:26:13] thinking about coffee and that's my
[00:26:15] life. For us, it leaves a
[00:26:19] beautiful memory that is renewed with each cup.
[00:26:39] Hello, good evening, from the United States, Flávio.
[00:26:43] Bolsonaro declares himself elected president
[00:26:46] of Brazil and retracts after negative reaction
[00:26:49] from allies. Senator releases letter
[00:26:53] alleging fraud in elections, but presents
[00:26:56] no evidence. TSE President, Nunes
[00:26:59] Marques, defends the normality of the second
[00:27:03] round. Governor of São Paulo, Tarcísio de Freitas,
[00:27:07] asks for respect for the ballot boxes and says it's time to
[00:27:10] look forward. And also, the Federal Police
[00:27:14] indicts Daniel Vorcaro and 14 other people
[00:27:17] for crimes against the financial
[00:27:32] 24
[00:27:38] hours opens this edition with the
[00:27:40] details of the letter released by Flávio
[00:27:43] Bolsonaro, who is already in the United States, and the reaction to
[00:27:47] the document. In the letter, the former candidate again
[00:27:50] questions the result of the presidential elections
[00:27:54] and claims to have been a victim of fraud.
[00:27:58] In the United States, the senator published a letter in which he
[00:28:01] presents himself as a political leader of Brazil. The
[00:28:05] text was altered after being published. In the first
[00:28:08] version, Flávio proclaimed himself
[00:28:11] President-elect of Brazil, identified
[00:28:14] the document with the Coat of Arms of the Republic, adopted in
[00:28:18] 1889,
[00:28:20] with the name United States of Brazil, with Z, as was
[00:28:24] the spelling of the time. In the second version, the country's name
[00:28:27] and the Coat of Arms were corrected. In the letter, the
[00:28:31] defeated candidate says he saw in astonishment
[00:28:34] an electoral fraud materialize before his
[00:28:38] eyes. Flávio attributes the alleged fraud to
[00:28:41] the actions of Supreme Court Justice Cristiano
[00:28:44] Zanin, whom he identifies as
[00:28:47] Lula's former lawyer, and calls it a mathematical
[00:28:51] impossibility that the president gained
[00:28:55] more than 10 million votes from the first to the second
[00:28:58] round. No proof was presented. The senator
[00:29:02] also cited the extension of voting by 2
[00:29:06] hours requested by both campaigns. According to the
[00:29:09] TSE, just over 34,000
[00:29:13] people voted during this period. The difference
[00:29:16] between Lula and Flávio was 4.4
[00:29:18] million votes. In
[00:29:22] the letter, the senator says he is a victim of a coup
[00:29:25] d'état and political persecution and thanks the
[00:29:29] presidents of Argentina and the United States. To
[00:29:32] President Milei for his
[00:29:36] legality, to President Trump, to the
[00:29:39] wonderful American people for welcoming me. The Palácio do
[00:29:43] Planalto did not officially comment, according to
[00:29:46] government members, the intention is not to politicize a
[00:29:49] letter that, in their assessment, has no
[00:29:53] relation to the facts. Meanwhile, the PT and six other
[00:29:57] left-wing parties affirmed that Brazil does not
[00:30:00] accept foreign interference
[00:30:03] in its democratic process. Leaders from all political
[00:30:06] fields, including the PL, recognized the
[00:30:10] election results. The coordinator of the Bolsonaro
[00:30:13] campaign, Senator Rogério Marinho, called the
[00:30:16] former candidate a political exile, a leader of the
[00:30:20] opposition. Flávio, by the number of votes he received, by the
[00:30:23] role he played in the last elections, is
[00:30:27] today the greatest expression of the right in Brazil. We
[00:30:30] believe that those who must solve Brazil's problems are Brazilians.
[00:30:34] I truly hope that there will be no intervention in Brazil's
[00:30:38] internal process. Ally and Governor of São Paulo, Tarcísio
[00:30:42] de Freitas, said he understood Flávio's
[00:30:45] indignation, but that the path is to respect the results of the
[00:30:49] polls and that the moment demands responsibility,
[00:30:52] serenity, and the construction of a
[00:30:55] strong opposition capable of exercising its role.
[00:30:58] Centrist senators.