RECORDNEWS — broadcast
20261029 093000 UTC
514 transcript segments
Google Cloud Speech-to-Text API (Chirp) + Gemini 2.5 Flash Non-Thinking
Data courtesy of The GDELT Project (https://www.gdeltproject.org/), from the Internet Archive TV News Archive.
Machine transcription. Treat it as a searchable index of what was broadcast, not a verbatim quotation record.

[00:00:18] The Record News Series today is an exclusive Record Plus session, a documentary called "Coffee with the Aroma of
[00:00:21] Minas" shows the secrets behind the production and export of Minas Gerais,
[00:00:25] which are considered the largest in the world.
[00:00:28] Remember that this and other exclusive content are available on
[00:00:32] Record Plus for you to watch wherever and whenever you want.
[00:00:36] The drink that comes from the roasting of this
[00:00:52] grain is successful in the four corners of the
[00:00:56] planet. Coffee consumption worldwide,
[00:01:07] in 2020-2021,
[00:01:09] according to the International Coffee Organization, was
[00:01:13] 167 million and
[00:01:16] 258 thousand bags, a growth of
[00:01:20] about 2% compared to the period of
[00:01:23] 2019/2020.
[00:01:26] Data from Abic, the Brazilian Association of the Coffee Industry, shows
[00:01:30] the importance of coffee also on the tables of
[00:01:33] Brazilians.
[00:01:42] Even during the economic crisis caused by the pandemic,
[00:01:46] there was an increase of 1.71%
[00:01:49] in consumption in 2021 compared to
[00:01:52] Brazilian consumes
[00:01:55] almost 5 kg of roasted coffee per year.
[00:01:58] Currently, more than 40 countries are dedicated to
[00:02:02] coffee cultivation, but have you ever stopped to
[00:02:06] think about where coffee came from?
[00:02:07] Coffee originated in the region
[00:02:15] called Kaffa, in southwestern Ethiopia, on the African
[00:02:19] continent. Legend has it that in the 9th
[00:02:22] century, a shepherd noticed that his goats became
[00:02:25] agitated around a tree laden with
[00:02:29] red berries. Suspicious, he also
[00:02:32] decided to try them and reportedly became, shall we say,
[00:02:36] enthusiastic. If Africa was the cradle,
[00:02:39] Saudi Arabia was the country responsible for the
[00:02:43] popularization of coffee throughout the world. After all, it was
[00:02:46] the Arabs' idea to roast the beans and make
[00:02:49] a drink from them. There, the cultivation had great economic
[00:02:53] importance and was surrounded by secrets, since the
[00:02:57] Arabs believed that coffee
[00:03:00] had miraculous properties.
[00:03:04] Over the years, coffee conquered Europe. In the
[00:03:07] 16th and 17th centuries, Holland and France already planted
[00:03:11] coffee in their colonies and hid the seeds as if
[00:03:14] they were precious stones. In the era
[00:03:18] of the great navigations, coffee arrived in
[00:03:21] Brazil. They sent a Brazilian
[00:03:25] mission to Guyana, a guard, a sergeant
[00:03:29] named Palheto. He went there with the mission of bringing these
[00:03:32] grains, and he was able to bring these coffee
[00:03:36] beans, planting them initially in
[00:03:38] Pará, but it didn't have a very favorable climate, and
[00:03:42] these seedlings were
[00:03:45] distributed to other regions. In the Rio de
[00:03:49] Janeiro region, it did very well, and there began the first
[00:03:52] commercial plantings of coffee in Brazil. In the
[00:03:56] soil of Minas Gerais, coffee found the ideal conditions
[00:04:00] to yield good fruits. Coffee has an altitude
[00:04:04] characteristic, right? It doesn't do very well below
[00:04:08] 700 meters. So, it fluctuates a lot between
[00:04:11] 750 and 1400 meters. And it's this altitude that we
[00:04:15] have here in the Southeast, especially in Minas Gerais,
[00:04:18] which is the largest coffee producer in the world, right? The state of
[00:04:22] Minas. So, at this altitude, in our mountains,
[00:04:25] it was able to find a very favorable
[00:04:28] climate for its development and,
[00:04:31] mainly, for the quality of the beverage. And since Minas
[00:04:35] is very diverse, we have a unique
[00:04:39] characteristic in each region, which reflects in the
[00:04:42] beverage. That's why our coffee is so exotic.
[00:04:44] The type of coffee that arrived in the country was Arabica, which, according to
[00:04:48] specialists, makes a better drink with a more
[00:04:52] pleasant flavor. The other more common variety was
[00:04:55] introduced in Brazil some time later, it's
[00:04:58] Conilon, also known as Robusta. This bean is
[00:05:01] produced in warmer regions like Rondônia, Bahia, and
[00:05:05] Espírito Santo.
[00:05:07] Minas is the largest producer and
[00:05:10] exporter of coffee in the
[00:05:13] world, with harvests that exceed 30
[00:05:16] million bags per year, meaning almost
[00:05:19] half of the Arabica coffee produced in Brazil comes
[00:05:22] from here. The Central-West and South regions, where we
[00:05:26] are, together, have the largest planted area.
[00:05:29] There are about 650,000 hectares in
[00:05:33] 154 municipalities. Last
[00:05:36] year, this national gold generated
[00:05:39] 4,400,000
[00:05:42] million in local economy,
[00:05:46] numbers as high as the reach of exported
[00:05:49] coffee to more than 80 countries.
[00:06:06] What is a special
[00:06:07] coffee?
[00:06:11] A special coffee is just like that,
[00:06:15] clear and naturally sweetened. It doesn't need
[00:06:19] sugar or any type of sweetener,
[00:06:21] did you know? Yes, I know it, and today I use
[00:06:25] this coffee. For a long time, the coffee consumed in Brazil was
[00:06:29] very dark and bitter, which is why it needed to be
[00:06:33] sweetened. Brazilians used to drink very
[00:06:36] bad coffee. This coffee that you buy at the supermarket, which
[00:06:40] is considered extra strong,
[00:06:42] for example, is not considered a quality coffee, right? For some
[00:06:46] years now, Brazilians have been looking for this better coffee, which are the
[00:06:50] specialty coffees. Not just any coffee can be
[00:06:53] classified as special. The candidate needs to
[00:06:56] meet a series of requirements, not only
[00:06:59] in relation to the drink, but also an analysis of the way the
[00:07:03] grain is produced, pre-harvest and harvest,
[00:07:06] geographical indication, respect for labor
[00:07:09] laws, etc. This is also linked to the change in the consumer
[00:07:13] profile, especially in the last
[00:07:16] 20 years. We had a turnaround in coffee. We used to have
[00:07:20] an older generation that consumed coffee. Today, you have a
[00:07:24] younger generation, and this generation wants to know where this coffee
[00:07:27] comes from. Coffee conquers palates and
[00:07:31] eyes. This stunning
[00:07:35] landscape, in the municipality of Carmo de Minas, in the south of the
[00:07:38] state, has become the perfect setting
[00:07:41] for a tourist route.
[00:07:43] The view of the special
[00:07:47] coffee cultivated in the mountains is breathtaking,
[00:07:49] so much so that this couple came from Leopoldina, in the Zona
[00:07:53] da Mata Mineira, especially to
[00:07:56] visit the Torre farm. We came to learn a little,
[00:07:59] to have this
[00:08:03] whole immersion experience, knowing everything from the plant
[00:08:06] itself to the final process.
[00:08:09] The farm is family-owned. Álvaro
[00:08:13] represents the fourth generation of coffee growers. Keeping an eye
[00:08:16] on market changes, he was responsible for migrating from
[00:08:20] conventional production to the cultivation of special
[00:08:24] coffee. Initially, we thought more about the financial
[00:08:26] aspect to improve our livelihood
[00:08:30] in mountain coffee farming. But then we saw
[00:08:33] that it's not just financial; it's more of a passion that
[00:08:37] we focus on. The beans are harvested
[00:08:39] manually from the plant and go
[00:08:42] through a meticulous process. First, they are
[00:08:45] separated into four categories: ripe,
[00:08:48] green, overripe, and rotten. Next, they go for
[00:08:52] drying. The next stage is selection, and only the
[00:08:55] perfect fruits remain.
[00:08:59] All of this is worth gold. The Yellow
[00:09:01] Bourbon is the diamond of the farm.
[00:09:04] What makes this coffee so special?
[00:09:08] Mainly two factors: the geographical
[00:09:11] aspect. The location here is cold,
[00:09:14] the plantation is at 1300 meters of altitude,
[00:09:17] and the soil is good. And also the artisanal
[00:09:20] work. The entire plantation is
[00:09:23] hand-harvested, manually. That's right, I'm going to have
[00:09:27] an experience now that I've seen before, but never had
[00:09:29] before. This is your first time.
[00:09:32] Oh my goodness, it's
[00:09:35] delicious, it's sweet,
[00:09:37] very sweet.
[00:09:43] It's no wonder that this
[00:09:45] coffee has won the Oscar for special
[00:09:48] coffee 30 times.
[00:09:51] Wow, that's a lot of awards, isn't it? Tell me
[00:09:55] here, actually, we have
[00:10:00] awards from the Cup of Excellence from this half onwards,
[00:10:04] right? The Cup of Excellence, in this case, is a quality competition. The Brazilian
[00:10:07] Cup of Excellence Brazil is organized by the BSCA, which
[00:10:11] is the Brazil Special Coffee Association, a Brazilian special coffee association,
[00:10:15] and by Ace, which is the Alliance for Coffee
[00:10:19] Excellence. Right, so the two of them are the organizers of this competition,
[00:10:22] today it is the biggest special coffee competition in Brazil. Today, Sítio da Torre is
[00:10:26] a 30-time winner of it. What does it
[00:10:30] evaluate? It actually evaluates several sensory attributes of the drink,
[00:10:33] and in this competition, it goes through three phases of judges,
[00:10:36] two of national judges and one of international judges. They do
[00:10:40] cupping. Cupping, we can even see that spoon there is a cupping
[00:10:44] spoon. In it, we are going to taste the coffee
[00:10:47] sensorially and pick up attributes of sweetness,
[00:10:50] acidity, aftertaste, attributes also of
[00:10:53] aroma, fragrance, right? So, there are many
[00:10:56] sensory attributes, both taste, smell,
[00:10:59] touch. And as if it gave a seal there, this
[00:11:02] is the case. Based on these attributes, we give some scores to the coffee. The closer
[00:11:05] to 100, the better the score. Gustavo, what was your best
[00:11:09] award? Our best award in the Cup of
[00:11:13] Excellence was that certificate in the middle, which in this case was
[00:11:17] a first place award. We had a score of
[00:11:20] 92.09. For comparison, the highest score ever
[00:11:24] seen in the world to date was 95.85
[00:11:26] points, right? That trophy there, for example, corresponds
[00:11:30] to that award.
[00:11:33] Álvaro's son, who is part of the fifth generation of the Coli family, cannot
[00:11:37] imagine himself away from coffee
[00:11:45] farming, much less from these lands. I went
[00:11:48] to study abroad for a while, a short time ago, and started studying architecture,
[00:11:52] but I didn't like it that much. I ended up missing the
[00:11:55] farm a lot, so I came back here to experience all of this, right? It's very
[00:11:59] gratifying. It's a passion we have for this
[00:12:03] that goes way back. Today, as we say,
[00:12:06] I can't live if it's not in the production of special coffees here at
[00:12:09] Sítio da Torre. What do these women have in
[00:12:13] common? You already know, right?
[00:12:17] Women have always participated in the coffee production
[00:12:20] process, in the
[00:12:22] planting, in the
[00:12:29] harvesting, in the selection, and even in
[00:12:33] the commercialization, or even as the coffee grower's
[00:12:36] wife, that is, his right-hand woman in this
[00:12:39] productive chain. But they didn't have
[00:12:42] visibility. Now they are gaining
[00:12:46] representation in the labor market.
[00:12:48] A survey conducted by Embrapa in 2021
[00:12:52] collected data on female participation in coffee farming in
[00:13:05] the country. The study showed that 40,000
[00:13:08] farms are managed by
[00:13:11] women. The number seems high, but it represents
[00:13:14] only 13.2% of the total. Still according to
[00:13:18] Embrapa, many women are in the role of spouse, co-managing
[00:13:22] properties. In these conditions are
[00:13:26] 88,700 Brazilian women. 72% of these
[00:13:30] coffee farmers are in the Southeast
[00:13:33] region. There is an expansion in
[00:13:36] women's participation in agricultural activities,
[00:13:40] especially when it comes
[00:13:40] to management, right?
[00:13:44] So we see a lot of participation and great
[00:13:48] protagonism from women who have been growing more and more every
[00:13:51] day. And in coffee farming, it's no different. We notice and see
[00:13:55] various movements of women's groups, of entities
[00:13:58] that are seeing this as a market niche,
[00:14:02] as a new opportunity, and that the market has recognized, which is
[00:14:05] more important.
[00:14:09] Here in Minas, the Association of Coffee Women from Matas
[00:14:13] de Minas and Caparaó, AMU, brings together
[00:14:15] 50
[00:14:19] producers. They united to achieve a stronger
[00:14:23] base to work with coffee. They are workers
[00:14:26] like Bárbara. The 31-year-old is part of the sixth
[00:14:30] generation of a family of coffee growers. She runs a
[00:14:33] farm in the city of Alto Jequitibá. But
[00:14:37] to take care of the 12,000 coffee trees, she faces
[00:14:40] daily challenges, among them prejudice.
[00:14:44] The fact that people, especially male
[00:14:47] workers, don't think we know how to do anything
[00:14:50] at all, right?
[00:14:54] When we have some kind of
[00:14:58] service and we ask someone to do something like that,
[00:15:01] it ends up that either they don't do it the way
[00:15:04] we ask, or they don't
[00:15:08] allow us to say anything,
[00:15:11] right? And so that's very sad.
[00:15:15] Because we women are not better than anyone
[00:15:18] else, and not worse. We
[00:15:21] just want to prove that we can do our work too. She
[00:15:27] left the farm to study economics. After
[00:15:30] graduating, she returned to apply the knowledge she
[00:15:34] acquired here. I feel very fulfilled, because
[00:15:37] we feel capable when we see that we are doing a job
[00:15:40] alone. Our generation is like that, right? We have a lot of people now who
[00:15:44] are leaving, studying, and coming back,
[00:15:48] right? We are specializing and because we want to pursue
[00:15:51] quality. You are rich. Oh, I wish!
[00:15:55] I am rich in God's grace, just
[00:15:58] that, the rest is wonderful. Very
[00:16:02] good. Dulce Neia also came
[00:16:04] back with everything after finishing university and faced
[00:16:08] what she calls a culturally male-dominated
[00:16:10] segment.
[00:16:17] Today, she is the director of internal relations at the International
[00:16:20] Alliance of Women in Coffee. The entity, which
[00:16:23] promotes and values quality coffees, encourages
[00:16:27] female participation in coffee policy
[00:16:31] decisions. There is a great exchange of
[00:16:34] experiences, because that's what women are, right? When women
[00:16:37] are united, their strength grows. We are
[00:16:40] competent, but we need to unite to show that
[00:16:43] competence. Silmara is the daughter and granddaughter
[00:16:47] of coffee growers and has always been involved.
[00:16:50] Last year, she decided to invest in her own
[00:16:54] plantation, and the coffee from the municipality of
[00:17:03] Jequitibá scored 91
[00:17:06] points in the Minas Gerais
[00:17:09] Emater coffee quality competition, a very
[00:17:12] high score. The competition is as follows: The
[00:17:16] Emater technicians, we have technicians in almost all
[00:17:19] municipalities, they collect samples from
[00:17:23] producers, guide producers through all
[00:17:26] stages to make special coffee. We collect
[00:17:29] these samples, take them to a committee of judges who are
[00:17:32] experienced in tasting special coffees, and there,
[00:17:36] from 1800 samples, we select the 24
[00:17:39] best samples from the state. After that, an
[00:17:43] award is given to these coffee growers. We continue
[00:17:47] the work after the competition, which is to
[00:17:50] verify, based on the report of the samples, what problems
[00:17:54] the producers had. The award gave the
[00:17:57] producer the desire to continue living in the
[00:18:00] countryside and producing what she calls a rare
[00:18:04] gem. We have already managed to be
[00:18:19] recognized in competitions, right? Today we are part of
[00:18:22] competitions, we are seen in the competitions
[00:18:25] we participate in. So, for
[00:18:27] us, it's a great source of pride,
[00:18:29] right? Talking about coffee today means talking with our
[00:18:33] heart. And speaking of prominence in coffee
[00:18:35] culture, this is Cyntia. In
[00:18:38] 2021, this woman from Minas by heart was considered by
[00:18:42] Forbes magazine one of the 100 most powerful
[00:18:46] women in agribusiness.
[00:18:46] I consider myself
[00:18:52] powerful, certainly, right? This
[00:18:55] is something I won't let go of,
[00:18:58] by any means, right? I am powerful because I am empowered by
[00:19:02] several powerful women.
[00:19:04] Currently, she is the president of the Association of Women
[00:19:08] Coffee Growers of Matas de Minas and Caparaó. The
[00:19:11] seeds they plant will soon yield even
[00:19:15] more fruit. Our challenge is still to really take our
[00:19:19] rightful place, right? Sometimes we have, as we say
[00:19:22] here in the countryside, right, sometimes we have to assert ourselves to be at the
[00:19:26] forefront. We need more women, right,
[00:19:29] with this
[00:19:30] strength, right, with this mindset of going
[00:19:33] together. The numbers are still small, right, for us to
[00:19:37] see these women really having this
[00:19:41] visibility, but the steps are firm, we are going in the
[00:19:44] right direction. And it's never too late to start.
[00:19:48] Ana only discovered the flavor that came from her family's
[00:19:51] farm after retiring. Today, she only drinks
[00:19:55] coffee grown here.
[00:19:57] If I travel, I stop drinking coffee if I don't bring
[00:20:01] my coffee. In fact,
[00:20:04] last week I didn't drink coffee.
[00:20:08] As women, we feel more
[00:20:11] valued, because it's our
[00:20:14] work. So when we feel, we realize that
[00:20:18] our coffee is better, it
[00:20:22] means that every year we can
[00:20:25] improve and produce a better quality
[00:20:28] coffee. This is very gratifying.
[00:20:31] from coffee, one of the main references in special
[00:20:34] coffees in Minas Gerais. And here we are going to
[00:20:37] talk to Júlia, Brazilian barista champion.
[00:20:41] It's no wonder, astonishingly, she took her
[00:20:45] first course at 10
[00:20:45] years old, her second at
[00:20:50] 12. At 15 years old, she started
[00:20:53] working in the profession. And so, Júlia, do you have
[00:20:56] coffee? Oh, yes,
[00:21:00] she does. Her experience with coffee started very
[00:21:03] early. After all, Júlia's great-great-grandfather was already a coffee
[00:21:07] grower. When she was a child, she lived very close to the
[00:21:10] plantations in the city of Campos Altos in Alto
[00:21:14] Paranaíba. Later, the family moved to Belo Horizonte
[00:21:17] and later to the United States. Júlia accompanied
[00:21:21] her parents who went to work abroad. Guess what?
[00:21:24] With coffee.
[00:21:28] My parents opened an import company for Brazilian specialty
[00:21:31] coffees, precisely to change a little the perception
[00:21:35] of the United States regarding our coffee. And there I experienced another
[00:21:38] part, another environment, right? Before it was the farm, and now
[00:21:40] I started to live in
[00:21:46] coffee shops. Upon returning to Brazil, Júlia came
[00:21:50] to help her father at the Academia do Café. The school was
[00:21:54] inaugurated in 2011 and offers courses on introduction to
[00:21:57] special coffee, sensory analysis, barista,
[00:22:01] roasting, classification,
[00:22:04] and tasting. We were pioneers here in Belo Horizonte for
[00:22:08] specialty coffees, as a coffee shop, as a
[00:22:12] roastery. All of this is because my father had this experience
[00:22:15] of the final stage, right? Not just the beginning, which is in
[00:22:19] production, but also in coffee shops, roasteries, how it was offered
[00:22:22] to the public. The family wanted to go
[00:22:25] further, to provide common people like you and
[00:22:28] me with the pleasure of tasting special
[00:22:32] coffee. The doors of the school were opened because
[00:22:35] from the coffee shop, we saw that there was a lot of demand from
[00:22:39] consumers to learn more about coffee. What is it, why is this
[00:22:42] coffee different from the other? There's a more fruity one, there's a more chocolatey
[00:22:45] one. How is this, how can we perceive
[00:22:48] this? The beans that supply this
[00:22:52] space come mainly from the family's coffee plantation, which produces
[00:22:55] about 2,500 bags of specialty
[00:22:59] coffee per year. Now, this champion will present three brewing
[00:23:03] methods: The first is the
[00:23:07] V60, a dripper designed in a V shape and a 60-degree
[00:23:11] angle, with spirals on the inside that facilitate the expansion of the coffee grounds
[00:23:14] and a large opening at the base that allows controlling the water flow
[00:23:18] speed, very different from a common
[00:23:22] dripper. Now I'm going to put the coffee grounds, which are
[00:23:26] medium-fine ground for the V60. The V60 is an extraction
[00:23:29] method where we have it by gravity, right? So it
[00:23:33] makes the coffee more balanced, it will bring more elegance, more balance,
[00:23:37] more sweetness to the cup. Here I'm going to
[00:23:40] make some infusions, right? Pour the water
[00:23:44] slowly in circular movements to have a homogeneous extraction, to make sure
[00:23:47] that all the particles of the
[00:23:51] bean are in contact with the water
[00:23:54] to produce a sweet and balanced drink.
[00:23:58] The best tip for a quality coffee at home
[00:24:02] is quality water, quality coffee. Brewed coffee is composed of
[00:24:06] 98% water, so there's no point in us
[00:24:09] investing in all the equipment, a wonderful coffee, if we don't
[00:24:13] use quality water. What is quality
[00:24:14] water?
[00:24:19] Filtered or mineral. It will change a lot depending on the coffee, so it's
[00:24:23] good if you like these tests. I love
[00:24:26] testing different waters with different pH, different, right,
[00:24:28] different structures even.
[00:24:32] Now let's get to know another method, Aeropress.
[00:24:36] There are several ways to do it. I'm going to leave the coffee immersed in water to bring more
[00:24:40] body and intensity to the drink.
[00:24:43] So in this recipe of ours from the Coffee Academy, we use
[00:24:46] 21
[00:24:51] grams for
[00:24:55] 200 ml of water.
[00:24:59] So here I'm going to put
[00:25:00] a coarse grind because we are going to leave
[00:25:03] it immersed in coffee. If I grind it too fine, it can bring
[00:25:07] bitterness to the drink. So we do everything that we leave immersed for
[00:25:09] longer, we balance it with the grind size, with the coffee grind.
[00:25:13] So here I'm using a coarser
[00:25:18] grind, and I'm going to leave it
[00:25:20] like that and weigh my water. I'm going to leave it immersed for a
[00:25:24] while, the grind is coarser, so I'm going to leave it for 4 minutes, but first
[00:25:27] I'm going to put only 100 ml, which is half of the final
[00:25:31] volume, and I'm going to stir.
[00:25:34] To make sure that all the particles of the
[00:25:38] bean, right, the ground bean will be in contact with the
[00:25:41] water, and I'm going to complete the 200
[00:25:45] ml. pressed by air, like a syringe,
[00:25:48] its operation is exactly like a syringe, so we have to
[00:25:51] leave a layer of air here on top for it to be pressed by the air. This will
[00:25:55] give a whole structure to the drink, just like any other method, this is its
[00:25:58] characteristic. Exactly, Júlia, it's a
[00:26:02] little bit, you have to apply a little pressure, but since it's on glass, I
[00:26:06] don't like to press it all at once, it doesn't break,
[00:26:09] right? It's ready. I always like to
[00:26:13] homogenize the drink. We extract different parts of
[00:26:15] the coffee, so always homogenize,
[00:26:18] mix to make sure that we will have a balanced
[00:26:22] drink. And
[00:26:25] finally, how about toasting with
[00:26:26] a cappuccino?
[00:26:29] So it's a double espresso, then I'm going to steam the milk
[00:26:33] very creamy for us to make the cappuccino.
[00:26:36] Coffee farming generates more than 8
[00:26:38] million direct and
[00:26:43] indirect jobs in the country and is the main activity of
[00:26:45] Minas Gerais agribusiness.
[00:26:49] And it's away from the plantations that many people work with coffee.
[00:26:53] Anyone who comes to this
[00:26:54] coffee shop for the first time is surprised by
[00:27:06] the special drinks
[00:27:10] and also by the cosmetics that have been
[00:27:13] made.
[00:27:17] gente trabalha com café, quem chega pela primeira vez nesta
[00:27:21] cafeteria se surpreende com as bebidas
[00:27:23] especiais
[00:27:29] coffee as the... main
[00:27:32] ingredient.
[00:27:37] I think it's interesting, right? Because
[00:27:40] I'm a coffee lover, I really like coffee and there
[00:27:44] are these products there. I'm saying I use their moisturizer, my
[00:27:48] hair also, the hydration is different, I was
[00:27:51] positively surprised, there are
[00:27:54] moisturizers, soaps, exfoliants,
[00:27:57] shampoos, anti-aging treatment creams
[00:28:01] and even sunscreen. Solar. The innovative
[00:28:04] idea came from this pharmacist, daughter of a
[00:28:07] coffee grower from Três Pontas in the south of Minas. Vanessa noticed that
[00:28:11] the hands of those who work harvesting
[00:28:15] and decided to study the properties of coffee
[00:28:18] oils. Thus, she launched a line of
[00:28:22] cosmetics in 2007. The initiative earned her two
[00:28:25] important awards, for entrepreneurship by the UN in
[00:28:28] 2010 and for innovation by the National Confederation of...
[00:28:32] Industry in 2011. The coffee
[00:28:35] used in cosmetics has international certifications for
[00:28:39] sustainable production and rational use of
[00:28:42] natural resources. And of course, I
[00:28:44] tried it.
[00:28:46] Luciana, I'm noticing that it doesn't have the smell of coffee, right? But it has
[00:28:50] a fragrance, where does it come from? It comes from the
[00:28:53] little coffee, the little green bean that is very
[00:28:57] soft, right? And besides, since
[00:29:00] this moisturizer has sugar. it has
[00:29:03] grape seed, it also brings this very good remembrance, right? It's a
[00:29:06] delight.
[00:29:11] Another segment of the production chain are the
[00:29:14] roasters. Júnior, for example, receives
[00:29:17] special coffees from 11 farms. The beans are
[00:29:20] roasted to supply his cafeteria and several others
[00:29:24] scattered across the country and even
[00:29:28] around the world. Special coffee, it has to be fresh,
[00:29:31] so we... it's just in time, so we roast coffee, pack
[00:29:35] it and ship coffee on the same day. The roasting
[00:29:39] master is João Vitor, who is an expert, despite
[00:29:42] being only 23 years old, where we have to bring, right,
[00:29:46] even more in the storage process, a polishing, right, in the process
[00:29:50] where we can highlight exotic
[00:29:53] beverages in several coffees. And the passion is
[00:29:56] so great that it overflows. My biggest
[00:29:59] dream, right, is to be able to teach people to work with
[00:30:03] special coffee, right, which is what I like to do the most. I
[00:30:06] wake up breathing coffee, I go to sleep
[00:30:10] thinking about coffee and that's my
[00:30:13] life.
[00:30:15] For us, it remains a beautiful memory that is renewed with
[00:30:19] each cup.
[00:30:31] Welcome. Today's zapping is already on
[00:30:35] air.
[00:30:43] With the arrival of Pink October, men tend to
[00:30:46] neglect their own health even more. Therefore,
[00:30:50] Voltman, a specialist in male performance, is
[00:30:53] anticipating the promotion for Blue November with unmissable
[00:30:57] conditions. Pay attention to the tip.