PRODUCER: RAUL ASSUNCAO
FARM: MOINHO
ALTITUDE: 950m
ORIGIN: CAMPO DAS VERTENTES, BRAZIL
PROFILE: CHOCOLATE, RAISINS, BROWN SUGAR, SPICES.
History
Raul Assunção Pinto has rooted in his life the coffee farming. Activity that crosses generations in the family, coffee symbolizes family tradition. Raul has been working alongside his two sons, Andre and Allysson and his son-in-law Maurício, joining the family in the activity, following an endless work in search of improvements in the quality of the coffee produced on the properties and in the increase of the productivity of the plants. The properties are in the south of Minas Gerais, with favorable climate and topography to produce good coffees.
Production
Raul realizes the planning of the cultural treatments and the phytosanitary treatments with the support of Agronomists, who pass a recommendation of the products and managements to be used for the care with the soil and the plants. Fertilization and foliar applications are performed in the period demanded, with an average of 04 fertilizations and between 04 and 05 foliar applications. Weed control is alternated between herbicide and brush cutters. Pruning is done immediately after harvest, and the “decote” system is used. All fields are demarcated and all processes are recorded, generating a traceability system.
Harvest
The harvest is scheduled according to the maturity level of the plots, being performed in a staggered manner since the plots present different maturations. A monitoring of the plots is carried out verifying the level of maturation of each one, since the plots are composed of varieties of early, intermediate and late maturation. The harvest begins in the early maturing plantations and goes until the harvest of late maturing. The process usually begins in the month of May and is performed 100% mechanically.
Post-harvesting
The processing step is essential to produce quality coffees. At Raul`s properties, the fruits are dried in their natural form and as soon as they are harvested, they are directed to the concrete and asphalt patios. The drying takes place in a consortium between patio and dryers. The process starts in the patios, then the lots are transferred to the static drying hoppers and finally the drying is finished in the rotary dryer. On average the process takes place in 09 days and it is finalized when the lots reach the ideal water content for storage. After drying the lots are stored in bins until they are benefited.
Sustainability
Seeking to collaborate with the environment and with the collaborators, the processes carried out are done in a conscious way and the employees are instructed to work with safety. In the processing, a dry washer is used without the use of water, the houses have septic tanks, the garbage recycling properties are carried out, they have restrooms and walk-in dining rooms for the team, the springs are duly protected as well as the fauna existing in the region. Raul also supports participating in social projects for the benefit of the community.
Future projects
With the objective of producing quality coffees, Raul performs phytosanitary management and fertilization in an optimized way, develops pest monitoring, and redoubles the care with the processing and processing of coffee lots.
Final message
Seriousness and total commitment portray the work of Raul and his children, for them it is fundamental a great relationship with the collaborators. “It is essential that we have a good relationship with our employees, they are part of our team” Raul Assunção Pinto.
