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Tim's Coffee Shoppe

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Tim’s Coffee Shoppe
AB299: Associates Capstone in Management
May 14, 2014

I believe that the coffee shop should get their beans from Brazil. Brazil is a coffee giant producing over 40 percent of the world's coffee! Most of this is lower grade Arabica and even lower grade robusta, but there are some special Brazilian coffees out there. The other is that there are some very good Brazilian coffees. A great high quality Brazil is soft, nutty, low acid, with nice bittersweet chocolate tastes. A good Brazil can add a lot to espresso blends, and is great straight. The coffee plant can tolerate low temperatures, but not frost. Milder frosts, called "white frosts", kill the flowers that grow into the harvested cherries, but new flowers are regrown by the tree the next season. White frosts only affect the following year's harvest, but more severe frosts, "black frosts", kill the entire tree and have more long-term consequences. Brazil wants to boost exports of roasted blends, while reducing the sale of green beans and start importing coffee from countries such as Colombia to blend with its own beans, Trade Minister Fernando Pimentel said. The vast majority of coffee farms in Brazil are less than ten hectares in size. According to the Diagnóstico da Cafeicultura em Minas Gerais, 71% of farms are less than 10 hectares, 25% of farms had less than 50 hectares, and only 4% of farms were larger than 50 hectares.
Brazil is the world's largest coffee producer and produces around 25% of the world's supply of coffee. Eighty percent of coffee from Brazil is Arabica. Brazil processes its coffee by the wet (washed), dry (natural), and semi-washed (pulped natural) methods. The vast majority of Brazil coffee beans are still processed via the dry method since Brazil is one of the few countries in the world that has the appropriate weather to do so successfully. Due to Brazil's distinct dry and wet seasons, the flowering and cherry maturation is homogeneous. This allows Brazilians to harvest coffee via the strip picking method and/or mechanically. Although under-ripe and overripe cherries are also harvested, careful processing will easily remove these coffee cherries. In my research, I have found Brazil to have one of the most advanced and well-cared-for processing systems in the industry.

References
http://www.coffeeresearch.org/coffee/brazil.htm…...

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