Partnership between Syngenta and UFLA establishes a new profile for Brazilian specialty coffee

A partnership between Syngenta and the Center for Fermentation Studies (Nefer) at the Federal University of Lavras (UFLA) opened the doors to a new profile of specialty coffee in Brazil. Through an innovative controlled fermentation technique, natural yeasts in the fruit capable of intensifying its aroma, taste and quality were identified. The discovery is the result of a 24-year process of study, which is now moving on to the commercialization phase and opening markets for export. The operation is being made possible by Nucoffee, Syngenta's business platform for the coffee chain.

According to professor Rosane Schwan, who is in charge of the research, the difference in the technique used is the controlled selection of the procedure, carried out in a closed system of microorganisms specific to the grain, which produce natural compounds that guarantee the aromatic and qualitative leap, resulting in coffees above 85 points in the SCA (Specialty Coffee Association) Sensory Assessment.

The researcher explains that specific yeasts were developed for each type of coffee, with methodologies oriented according to the altitude and geographical characteristics of the farms. "So far, we have selected three yeasts with the ability to intensify the flavors of coffee, which gain more fruity, nutty and even chocolate touches", highlights Rosane. "Research in this area is dynamic, we are testing another 2.000 microorganisms, with great potential for new discoveries. Furthermore, through the partnership with Nucoffee we have the opportunity to validate the compound on a large scale, involving coffee growers from different Brazilian regions ", he adds.

Another advantage pointed out by the professor is that the process is monitored 24/7 and, with the help of an integrated application, it is possible to know the ideal point of fermentation. Furthermore, as it is controlled at all stages of processing, it minimizes seasonal effects, ensuring harvests of similar quality throughout the year. "It is also important to emphasize that the inoculated yeasts are naturally isolated from coffee, so the procedure does not have any environmental impact, unlike some fermentation techniques that use organisms from other foods, which can create imbalances in the environment", he explains.

Coffee artisans

Based on the results obtained by the research, Nucoffee, partner and sponsor of the project, started the program Coffee Artisans, whose objective is to create blends that highlight the aromatic profile and characteristics of each region of the country and, thus, boost the international trade of Brazilian specialty coffee. To this end, the company donated kits with 20 doses of yeast to 400 coffee growers in different locations, such as the South of Minas Gerais, Matas de Minas, Cerrado Mineiro, Serra da Canastra and Espírito Santo. Each dose is enough to treat 60 kg of coffee, generating batches of 10 bags per property.

According to Juan Gimenes, Marketing and New Projects Manager at Nucoffee, the first harvested lots were sold on the international market at prices seven times higher than regular export coffees. "We are opening up export opportunities with this new profile of specialty coffee, investing in regions that have become major consumers of the drink, such as Japan, South Korea, Taiwan and Australia, as well as the United States and Europe in general", he highlights .

According to the executive, the process involves and benefits the entire grain chain, from the coffee grower, through the roaster and reaching the final consumer. The objective is to increase domestic production and simultaneously stimulate international demand, intensifying the presence of Brazilian specialty coffee in the world. "We are betting on a large scale of processed blends, which allows us to present a competitive and high-quality product for roasters in demanding countries. The project is within Nucoffee's commitment to analyze the chain and bring opportunities that generate value and differentiation to our customers", he adds.

Sustainability in the field

Due to its environmental and innovative aspects, the research is connected to Syngenta's commitment to invest US$2 billion in sustainable agriculture, offering at least two disruptive technologies per year until 2025, with the aim of helping producers face the challenges arising from climate changes.

On June 30, the company renewed its Sustainable Agriculture Plan, the Good Growth Plan, which is based on four areas: accelerating innovation for farmers and nature; work to make agriculture carbon neutral; promote the safety and health of people; and create impactful partnerships.

In Brazil, Syngenta has a partnership with The Nature Conservancy, announced in October 2019, which includes the Reverte no Brasil project, whose objective is to regenerate 1 million hectares of degraded agricultural areas over the next 5 years.

Among the new commitments is to reduce the carbon intensity of its operations by 50% by 2030, to contribute to the goal of the Paris Agreement on climate change. Syngenta's commitment has been validated and approved by the Science Based Targets initiative (SBTi).