Aromas, flavors and coffee shops

We cannot forget the old cloth strainer, the enamelled iron pot and the porcelain mug that lead us to ancient traditions, rescue childhood memories and send us to the grand finale of Sunday afternoon. However, when talking about brewed coffee, comfortable armchairs, soft light, wide marble benches and round tables, bookstores, photo exhibits and a large menu of selected grains, with options of flavors, aromas and special textures, come to the scene.

In recent times the drink has been compared to good wine both in the process of cultivation and care of the preparation, not to mention the equivalence of consumption levels, when the subject is status. This explains why, as the bars frisson pass by, the blocks of the big cities surrender to the European models and give space to the coffee shops where it is prepared as filtered, steamed and espresso coffee.

Data from the Brazilian Association of the Coffee Industry, estimates about 3,500 coffee shops across the country, of which approximately 1,200 are franchises or large chain. According to ABIC, an element that may further help leverage the segment is the increase in the production of fine and differentiated grains, such as those grown in the Cerrado Mineiro Region, in the northwest of the state of Minas Gerais. In this region, the high-quality beverage has an intense aroma with notes of caramel and walnuts, delicately citric acidity, moderate to full body and sweet taste. These attributes characterise the coffees produced by the farms Fazenda Central Mattos/Santa Rita and Fazenda Colorado, properties of the Mattos Couto family.