If you would like more than 8 samples, please contact a trader directly.
Conditions in Brazil set the pace for pricing the world over, but nowhere more than in Brazil itself. Variables such as currency exchange rates and weather forecasts impact both the C-market—against which coffee around the world is traded—as well as our partners in Brazil who experience frosts and devaluations directly. Even within specialty, producers contract a portion of their crop in large futures contracts against the C-market, hedging with an aim of guaranteeing income and economic security for the year. Then, with some certainty that they can cover their costs, they set aside a smaller portion of higher scoring lots to sell through specialty channels.
The market volatility of the last year coupled with lower production this year, though, mean that many producers are left with little coffee to sell as specialty: in order to fulfill their existing futures contracts, they delivered more of their total harvest than expected. Those contracts may have been established when the Brazilian real was high, the C-market was low, and forecasts were strong; the reality left producers exposed. With such volatility, and such low volumes to work with, producers are understandably inclined to “wait and see”, rather than contracting too far in advance of export.
As a result, we entered the harvest aggressively, knowing we’d have to compete for the qualities and volumes that we’d hoped to put together with our partners at Aequitas. Ultimately, this meant that Yuki and the team at Aequitas had to grow their network to build volume for export; thanks to investments she made such as opening an Aequitas cupping lab locally to provide faster feedback to producers and evaluate quality and strengthening communication and relationship with the producers in the Aequitas network, we were able to allay concerns that we initially held about quality potential ahead of the harvest. Here, again, Yuki Minami’s strength as a collaborator helped to navigate the Aequitas family of farmers through this time of market disruption.
Because of inflationary pressures and costs increasing in Brazil for Aequitas and Aequitas members, pricing will be higher this year. We expect our import volumes will be lower this year.
If there are specific projects or lots you’re interested in, we recommend booking early.
On the Water
|Aug – Sep||Sep – Oct||Nov – Dec||Dec – Jan|
|Type samples, lot reservations||Offer + PSS samples, initial bookings||Contract approval + export||Arrival samples + spot offers|
As with all things in 2022, prices are up over last year. A multitude of factors contributed, but the theme is ‘inflation’ and ‘volatility’.
In total, inflationary costs will account for about 20-25 cents of increases and market differences account for 15-20 cents per pound of increases before we encounter increases stemming from the global logistics crisis and container shortage—meaning that at the end of the day, we expect that final prices will be, on average, 50-60 cents higher than last year for microlots and top lots.
Our access in Brazil, and reason for working here, is found in our relationship with Aequitas, led by Yuki Minami and founded on the notion of creating equity through coffee. We’ve bought from Aequitas since their first export in 2018.
Last year, we bought a battery of microlots that showcased a diverse range of processes and flavor profiles coming from Aequitas members that came from a “recipe book” of postharvest processes we put together with Yuki. Aequitas once again used the recipe this year, targeting processes based on the results of last year, helping to achieve consistency in quality across those unconventional lots.
These efforts in separation and diversification of processing were aided by the new cupping lab and office that Yuki opened in town. Aequitas’ cupping lab used to be on a farm—moving it into town makes it more accessible for other producers and increases the amount of cupping and speed of feedback on coffees submitted.
Yuki also expanded the Aequitas network in search of more affordable 84+ commercial-plus style lots through COOPEDAP, the local cooperative that also warehouses and mills coffee for Aequitas members. This creates an opportunity for more price-sensitive and/or larger scale roasters to buy Aequitas coffee.
Marcelo Assis and Biome Café doubled down on lessons learned from their processing experiments from last year.
Often overlooked due to its reputation as a commodity producer of Arabica coffee, Brazil’s landmass and diversity of microclimates, regions and cultures results in a remarkable diversity of cup profiles—if you know where to look.
We’ve partnered with Maria Soraia Guimarares since 2019, two years after her family received their first premium for specialty coffee. Unlike most producers in her region, Soraia’s farm is harvested by hand—a small example of the attention to detail and care Soraia takes in producing coffee, which has garnered recognition through awards from Cup of Excellence, the Minas Gerais State Coffee Quality Awards, Cerrado Mineiro Region Coffee Awards and Florada Contest.
For our 2023 import, Soraia focused purely on microlots—her favorite being Arara Anaerobic, which presents in the cup with notes of blue raspberry, cherry taffy, cotton candy, honey, lemon verbena, melon, and thyme.
Yuki Minami and the Minami Family Farms are our raison d’être in Brazil, and we’ve imported coffee from them since our first year operating in Brazil in 2017. For 2023, they’ve produced a mixture of single batch (~100 bags) and smaller (~10 bag) lots.
Included in these are iterations of the most successful of last year’s more experimental-style lots, like the Minami Anaerobic Fermentation with Pineapple, which has notes of dried peach, black cherry, hibiscus, red licorice and is on the wilder, more adventurous side of the specialty spectrum compared to classics like Fazenda Olhos D’Agua Natural, a quieter, more nuanced coffee with notes of candied orange, dark chocolate, honey, nut, persimmon, and raisin.
Marcelo Assis, a partner producer of Crop to Cup since 2018, dedicates Bioma Café, the farm he operates in partnership with Flavio Marcio Silva, to specialty production. They approached selecting the site for the farm from a technical lens, evaluating the quality potential of each parcel.
Over the years, Marcelo has proven to be an innovative and collaborative partner, and for 2023, the fruitful collaboration between Marcelo and Rosalina Zamai resulted in a unique natural processed lot with notes of pomegranate, dark plum, marigold, rose, brown sugar, and apple cider. His Paraiso MG2 Anaerobic Fermentation lot is tropical and complex with character of guava, anise, magnolia, strawberry, vermouth and floral schnapps.
We have completed our booking for this harvest. Review our Forward Offers to see upcoming availability. Available lots are limited—reach out to your trader to forward book for December/January arrivals.
– The Crop to Cup Sourcing Team