Conilon coffee, with its stronger flavor and resistant to handling, is used mainly in the production of “soluble” coffees and also in the so-called “gourmets”.
So, get to know a little about the history, the importance of its cultivation, planting and characteristics of conilon coffee. It currently represents 30% of Brazil’s coffee production and stands out among the products exported by the country.
Importance of coffee to Brazil
For over 150 years, Brazil has been the largest coffee exporter in the world market. It accounts for a third of the world’s production and occupies the second position among the countries that consume the drink.
An interesting detail is that coffee is one of the few agricultural products in Brazil whose price is based on qualitative parameters. The variety has a greater appreciation with the improvement of its quality.
Today, two varieties stand out in Brazilian plantations: Arabica (Coffea arabica) which has more space (70%) and conilon or robusta coffee (Coffea canephora), with 30% of national production.
The two have very different taste and aroma. Arabica coffee is usually more acidic or dry and smooth. Conilon, on the other hand, has a more present and striking bitterness when drunk.
So, after showing these differences, let’s present all the details about conilon coffee, which is the subject of this article. Good reading!
Origin of conilon coffee
Conilon or “robusta” is a species of coffee grown in the lowlands of the Congo Basin in Africa. In Brazil, conilon is widely cultivated in the state of Espírito Santo, where the largest Brazilian production of this coffee variety is concentrated.
Conilon coffee has stronger flavored beans because it has twice the caffeine.
Conilon coffee is the main source of income in 80% of rural properties in Espírito Santo, located in hot lands and responsible for 35% of the agricultural GDP of that State.
Production is usually carried out by a family of coffee growers, as it has a lower production cost and is resistant to pests and diseases.
In fact, Espírito Santo is the largest producer of conilon coffee in Brazil, responsible for between 75% and 78% of national production. and also for up to 20% of the world’s robusta coffee production.
Its grain is also more ‘robust’. It provides a stronger flavor, as it has twice the caffeine compared to arabica coffee, in addition to being more neutral.
History of planting conilon coffee
Conilon coffee is the main component of blends (mixtures) of soluble coffee, since its yield is higher than Arabica, after the roasting process. It is also essential for the production of gourmet coffees that are successful in coffee shops across the country.
Historically, conilon coffee was almost prohibited from being planted in Brazil and in the world, because its quality was considered to be much lower than that of arabica.
About 50 years ago, in the north of the state of Espírito Santo, Arabica coffee was predominant, which adapted well to the fertile soil, where it was previously occupied by forests due to the higher rainfall.
Conilon is the most used in coffee shops. It is essential for the production of gourmet coffees.
Over time, the planting and production of Arabica ceased to be advantageous in that State. Thus, there was a need for a coffee that was better adapted to the hotter and more tropical climate. Then, the conilon variety gained space for planting.
But the beginning of cultivation was not easy. Often, low productivity and quality occurred due to lack of knowledge about the best conditions for cultivation, fertilization and pruning.
Evolution of research for planting
Primarily, the work of researchers who have been trying to improve the species of conilon coffee for cultivation once again entered. It’s constant work.
Although, as we said, it is responsible for about 30% of the entire Brazilian coffee crop, today conilon is mostly planted at low altitudes, up to 800 meters. In this way, planting is limited.
Research guarantees the evolution of the quality of conilon coffee. Effort is also for planting also in mountain regions.
Now, the effort of the technicians is for the planting to reach areas with higher relief, such as the mountains of Espírito Santo.
Thus, it would allow the expansion of farming, including to other states. Just remembering that the altitude directly influences the flavor and aroma of the coffee.
No video below, check out two new technologies for conilon coffee, launched by the Espírito Santo State Department of Agriculture, Supply, Aquaculture and Fishing (Seag).
One for drought tolerant and the other for rapid multiplication of improved clonal cultivars:
Source: Carlos Pena Videos.
In fact, scientific knowledge, technologies and experiences during the more than 30 years of research on conilon coffee cultivation in Espírito Santo and Brazil were gathered in the book “Conilon coffee“. The work has almost a thousand pages and had the participation of more than 70 specialists.
yellow conilon coffee
Since the 1980s, Espírito Santo has been a Brazilian and international reference in conilon coffee production, completing a history of more than 30 years of important results for the field.
The researchers’ work for genetic improvement even involves a yellow conilon coffee, that is, different from the traditional red color.
It all started with coffee grower Luis Carlos Gomes, from the city of Santa Teresa, in the Northwest region of Espírito Santo.
In 2013, he found some trees with fruits in this color, in the middle of the field. So he decided to study the beans, because he realized they were sweeter.
The yellow colored fruits of conilon coffee may represent a combination of conilon and arabica.
The coffee grower planted 200 trees in an experimental crop, in order to monitor and learn about the “yellow coffee”, which is not so common. Four years later, he reaped the results of the new plantation.
To learn even more about coffee, two tasters went to Mr. Luis Carlos, tasted both coffees and found differences in flavor.
Incaper researcher Maria Amélia Gava Ferrão explained that yellow conilon is not new. According to her, it is probably a case of “arabusta”, which is a combination of conilon and arabica.
But the research that will actually prove this is still in progress.
Conilon coffee productivity
According to Embrapa, the Brazilian coffee harvest in 2019 was 49,31 million processed 60 kg bags, down 20% compared to the previous year, when it reached the mark of 61,66 million bags. bags.
From these data, it appears that the average of 27,20 bags per hectare, that is, a fall of 17,8%. However, there was a big difference in productivity between the two types of coffee.
While the production of Arabica coffee corresponded to 23,66 bags per hectare in an area of 1,45 million hectares, the conilon harvested almost doubled, that is, 41,35 bags, in an area of 363,1 thousand hectares.
According to the data presented, even with a reduction in the total harvest due to climatic and environmental conditions and the state of the soil and biennial, conilon recorded an increase in production due to its quality.
The importance of a good seedling
The production of healthy, vigorous and drought resistant seedlings is the first step towards the formation of a productive coffee plantation, aiming at production efficiency.
For conilon coffee, for example, asexual propagation has been practiced on a large scale.
The system guarantees the transmission of the characteristics of the mother plant, raises the level of productivity of the crop, standardizes the plants and maturation.
Conilon coffee seedlings for planting receive the characteristics of the mother plant, guaranteeing the level of productivity of the crop.
In addition, it makes it possible to stagger the harvest, improves the size and quality of the fruits, reduces the sprouting of thieving branches, stimulates the formation of productive branches, provides greater resistance to diseases and even allows the production of seedlings throughout the year.
Conclusion
Therefore, as we showed above, conilon coffee has great economic importance for Brazil.
But the challenge is the genetic improvement of this variety to increase the planting areas and, consequently, the coffee harvest.
Also check out our article on how technology is helping Brazilian coffee growers harvest coffee grown in mountainous regions.
