O que é café especial e por que é tão caro

Do I look over there? Hey guys! As promissed, we are gonna start here our videos.

My name is Gabriel Guimarães and I'm the barista here at Unique Cafés, and the first thing that I'll teach you is this: what is specialty coffee after all? Imagine that coffee is a fruit! Do you remember that?

That coffee is a fruit? Let's do a comparison with another fruit, because I think it'll be easier for you to picture it. In the orange tree, at the same time that you have a large beautiful orange, the one you look and it's yellow and juicy, that one you that you want to suck, in the other hand there's another one there that's green and small.

You look at the top of the tree and there's one that's almost rotten, if you don't reap it will be lost. There's one on the ground that's already rotten. Do you know which is the difference between the orange orchard and the coffee tree, guys?

The orange is this size here, it's easier for us to select the one that's ripe and the one that's green. So, visually, it's a lot easier for us to harvest. Now the coffee, the coffee.

. . I'll go grab a coffee tree for you guys and be right back.

The coffee, guys, it's this here. But look at the size of the fruit and look at the problem: in the same tree of coffee, you have a fruit that's quite red, you have a fruit that's more or less red and you have a fruit that's green in the middle of the ones that're ripe. Do you suck a green orange?

Do you suck a rotten orange? I don't drink green coffee, I don't drink rotten coffee. Specialty coffee is ripe fruit guys.

That's the complexity of the thing, it's a difficulty. We are in a region here that's mountainous. It's hard for us to use, for exemple, a machine to do all this harvest process.

The harvest here is 98% manual, it depends on the person coming here and do this. This one is ripe, take it. this one is ripe, take it.

Thats's where it lays the difficulty. The coffee, for exemple, it's not the same as a banana, if you reap a banana on the verge of ripening and put it in a fruit bowl, it will ripe and you will eat it. If you reap this coffee here, green, it will be green forever.

I think everyone already had an experience with some green fruit. It's not pleasant, it repulses us. It give us a 'thing', it dries the mouth, it's sticky.

That's not what we seek in the specialty coffees. It's the really red ones, more ripe. Ripe fruit!

tell me a fruit that's bitter. I'll leave you there thinking, and meanwhile I'll suck this one. Very sweet!

Fruit is sweet, simple as that. Now, I'll show you the process that the coffee goes through until it reaches your home, in your cup, in a special form. There are several types of coffee.

Today we're going to use this one, in this video, the red variant just as an illustration. So, these ones here, guys, are the stages of the coffee fruit. Here, you have the grain of coffee green and small, technically we call it "pinhead".

This grain of coffee here, when starts the rainy season it starts to inflate, then it becomes the green coffee. When it goes to this stage here it's called immature beans (verdoengo is a Brazilian term), OK? So here the coffee is still not 100% ripe.

From immature beans it goes to cherry. When we say cherry, guys, we are talking about ripe coffee. This one here started to go beyond the ripening point still on the tree.

It's what we call "floater", coffee that went beyond the ripening point, or we call it "boia"(Brazilian term - also "floater") as well. This stage here is when the coffee is lost, right? It fell on the ground and the coffee gets rotten on the ground.

Yet it's used and sold somehow, right? It's the regular coffees. .

. After the coffee has been harvested on the tree, manually selected only the ripe fruits, something ends up passing, because it's handmade. And then this coffee is taken to a processing center, it'll be washed.

What happens in the washer? At the same time that it washes, it also does a density separation, which is more or less this that'll happen: Take the coffee and throw everything in the washer and it'll separate the fruits by weight. Those coffees that were harvested beyond the ripening point will float, the ripe cherries goes to the bottom, and so will the green ones.

This equipment is like a treadmill so the ripe cherrys goes to one side and the green ones to the other side. This coffee that is up here, that we call it "floater", it still will be analysed at the sensory, in the flavor, and it also might be specialty. The rotten, it's normally on the ground or at the end of the harvest, and then they'll definitely not make an special beverage.

After the coffee is washed, the fruit goes to the sun. And then you have this option here off putting the hole fruit in the sun to dry, and then it'll be like this here, which is the sun-dried coffee, or you take the fruit and peel it. There's an equipment, a machine, that will do this here.

Do you see? There's a kind of "goop", do you see that my hand is wet? That's the fruit's pulp.

After it's peeled it goes to the sun to dry and reach this stage here. Natural cherry, peeled cherry. From here both will be peeled, right?

Which is the milling and the peels will be taken of. A machine will do this job and will take of the leavings and the perfect grains from the peel. Then, you have here the results of a clean coffee, selected, and this here are the leavings of the specialty coffees, that'll go to the industry in general.

Here, as you can notice, there are so many leavings that sometimes there's even coffee. After clean, selected, this coffee will go to a sensory analyses laboratory and then it'll roasted. A professional will give a technical report on this roast and, only after it's rated, this coffee will go to Unique.

We roast this coffee in a lighter roast then usual. Then what does the industry does with this coffee here? They take it and roast this coffee in an excessive form so we can't notice this impurities.

then waht's highlighted? Mainly the color and the beverage's bitterness. Then the way for you to identify, in the roast, if the coffee was well roasted, it'll have more of this chocolate coloration, more opaque and when we grind it it has a lighter coloration.

After all that, this coffee will be packaged in a special package. I'll make a pause here. We'll have a video here that'll talk only about the storage and about the package, don't miss this video that'ill be out next week.

It goes to the package, and we make it available to you: customer. Then you prepare this wonderful coffee, savor it, without sugar, please! And?

What's the conclusion you reached? Does this coffee, now, still has a price or it has value? So, guys, I hope that you learned a little more about specialty coffee.

So follow us here in the channel, make your tags in social media: @uniquecafes, that we'll be looking your commenteries there. A big hug and untill the next video!