Núcleo de estudos-Online

Center for Studies in Coffee Post-Harvest
Processes - PósCafé
Núcleo de Estudos
Person in Charge:
Professor Flávio Meira Borém
flavioborem@deg.ufla.br
Institutional Information:
nucleo.poscafe@yahoo.com.br
www.poscafe.com.br
Background:
With the mission of understanding the phenomenon
of coffee quality with a focus on post-harvest
operations, the Center for Studies in Coffee Post-
Harvest Processes - PósCafé was founded on August
12, 2011. The center is linked to the Department of
Engineering of the Federal University of Lavras, and is
a non-profit organization. Its main purpose is to train
professionals with expertise to work on improving the
quality of coffee in Brazil and worldwide, respecting
social, economic and environmental values. Pós-Café
comprises undergraduate and graduate students
and other professionals in the area, all with an urgent
need to develop work and knowledge in coffee quality
and post-harvest processes. The center’s research and
studies are carried out under the supervision and
technical support of Professors Flávio Meira Borém
and Ednilton Tavares de Andrade, both of UFLA.
The center is structured around teaching, research
and extension, organizing events and technical visits
in companies in the sector and rural properties for
its members and other UFLA students, providing
enhanced knowledge and experience gained from the
different realities encountered. It also invests in the
participation of its members in fairs, lecture cycles,
congresses and symposiums, encouraging them to
publish the results obtained from research.
Overall Objectives:
To foster and disseminate among members (foreign
and Brazilian) sensitivity, knowledge and cultural
practices of several countries, aiming to develop their
intercultual skills and identity.
Areas of Expertise:
1. Harvesting: Determination of the point of harvest
and harvesting method, correlating them with
environmental factors to obtain high-quality fruit.
2. Processing: Coffee processing methods, both wet and
dry, considering environmental, social and economic
conditions, aiming at obtaining high-quality coffee.
3. Drying: Coffee drying methods, both natural and
artificial, with high or low temperature, and handling
of different types of coffee in each method, aiming at
quality.
4. Storage: Studies on packaging and environments
for storage of specialty coffees, aiming at extending
the product’s shelf life.
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