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THE RECIPE FOR SUCCESS
UNICAFÉ has been working with coffee exports for over 50 years and, over time, has developed a working methodology that it follows today in all negotiation processes.
The first step is the purchase of green coffee on the domestic market. After the purchase, the receipt takes place, the coffee is stored in a suitable place and the entire product is checked. Then we classify the coffee in the laboratories through samples.
The importer determines the desired quality, volume and shipping period. And the price is based on the coffee prices of the three main exchanges (CSCE in New York, Liffe in London and BM&F in São Paulo) and also on the local market.
After the negotiation, the laboratory takes care of preparing the quality contracted by the importer and our logistics department of the physical, operational and logistical part for export or internal transport to the national coffee industries.
PURCHASE AND SELECTION
UNICAFÉ has offices and buying and selling points in the main producing regions of the country. The company buys directly from producers, traders and cooperatives, and stores the purchased coffee in its warehouses, where the “alloys” will later be prepared, according to a careful process, to reach the various export standard qualities requested by importers.
PARTNERSHIP AND TRUST
UNICAFÉ’s customers make periodic visits to the producing regions, in order to monitor the progress of the harvest and establish contacts. This approach establishes a relationship of trust that proves to be extremely important in the process of buying and selling the product.
CLASSIFICATION AND SAMPLING
Grading is a fundamental process in coffee trading. It is through it that the commercial values of the product are measured. There are two forms of classification: by evaluating the grain and by the quality of the drink.
The coffee is analyzed through samples of 300g of the product. In its laboratories, UNICAFÉ keeps samples of all the coffees stored in its warehouses. Based on these samples, the qualities to be exported are prepared.
During the process that goes from the receipt of the purchased coffee to its shipment for export,
the product undergoes several quality controls, through sampling.
The analysis is carried out on a uniform sample of 300 grams of the product, whose “type” will be determined as a function of the number of defects. The COB table (Official Brazilian Classification) classifies coffee from “Type 2” to “Type 8” – and one more inferior quality -, with a lower number “type” indicating a coffee with fewer defects. For export purposes, the market works with coffee “type 4/5” for the better.
In addition to the classification by defects, several other factors are considered in the analysis of the sample: coffee appearance, color, sieve (average bean size), roasting, humidity and harvest.
The classification by beverage quality is the preponderant factor in the general classification of the product. By tasting the coffee, the classifiers evaluate the characteristics of the beverage, as well as acidity, body and flavor, among other characteristics.
One aspect that defines and values the type of coffee is uniformity. Classifiers use specific terminology to evaluate the type of beverage: “Strictly Soft”, “Mole” (Soft), “Dura” (Hard), “Riada” (Rioy), “Rio” (Rio) and “Rio Zona” (Rio Zona).
Each market has specific preferences, which can be met thanks to the wide variety of Brazilian coffees.