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Let the games begin! The Brazilian CoE, 2011, was held at IAPAR - Instituto Agronómico de Paraná
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Palate calibration with solutions of different acidities, levels of sweetness, salt, etc.
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Day 1 - calibration cupping
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Silvio Leite, a big name in Brazilian coffee and big supporter of the CoE helps out
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Marcos Pavan, professor at IAPAR, tells us how much he loved studying at Berkeley before his presentation on the work that IAPAR does for the coffee industry.
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Professor Pavan's presentation at IAPAR
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Mechanical harvesting - the predominant model in Brazil and certainly the one promoted at IAPAR
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Tanks folks.
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Presentation at the lab at IAPAR, where they're studying (and modifiying?) the genes of coffee, among other crops
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Lab at IAPAR
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Science in action! (Lab at IAPAR)
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Campus at IAPAR
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Outside the auditorium at IAPAR
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Local music to celebrate the inauguration of CoE Brazil, 2011!
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Saúde!
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Local fauna
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Local flora
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More local flora
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Outside the barracks at IAPAR
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Day 2 - Susie Spindler explains the importance of responsible cupping
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Yoshi of Bontain Coffee (Japan), Ross of Sensory Lab / St. Ali (Australia), and Bob of Batdorf & Bronson (USA)
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Yumi of ECOM Japan, Javier of Bourbon Specialty (Brazil), and Hyun of M.I. Coffee (South Korea)
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John of Dallis Bros. Coffee (USA), Synove of Kaffebrennereit (Norway), Marit of the Norwegian Coffee Association, and Andreas of Solberg & Hansen (Norway)
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Round 1, Session 1 - it's on!
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This is what a CoE cupping sounds like...
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Jared gets his cup on
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Our head judge, Eduardo Ambrocio, takes scores and comments
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Beautiful sky on our way to Fazenda Palmeira
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Coffee at Fazenda Palmeira
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Norbert, who owns Fazenda Palmeira with his wife, Cornelia
