Cambraia Cafés

Cambraia recebe o prêmio Melhores da Qualidade do Café – PQC 2012

Editor — Tue, 09 Oct 2012 17:58:46 +0000

Cambraia Cafés é premiada pela Abic:

Temos o prazer de informar que sua indústria, no ano de 2012, se destacou na premiação “Melhores da Qualidade do Café – PQC 2012” por apresentar Maior Nota de Qualidade Global na categoria Superior, 6,8 pontos, com o café Zimbro Superior em Grão e será premiada com o Diploma de “Melhores da Qualidade 2012” durante o evento Encafé, que se realizará no período de 28 de novembro a 02 de dezembro, no Hotel Iberostar Bahia, Mata de São João/BA.

O prêmio será entregue na cerimônia de abertura do evento, no dia 28 de Novembro, às 18:30 horas, na presença do Governador da Bahia, Secretários de Estado, do Diretor Executivo da OIC e outras autoridades, sendo muito importante sua presença no evento.

A ABIC sente-se orgulhosa e honrada em ter a sua empresa em seu quadro de associados e a parabeniza por mais esta ilustre conquista.

Atenciosamente,
Takamitsu Sato
Presidente da ABIC

A CFX do Brasil demonstra, assim, porque é uma empresa diferenciada e importante dentro do setor industrial de café no Brasil.

Cambraia Cafés participou da 2012 Summer Fancy Food Show (EUA)

Editor — Wed, 15 Aug 2012 11:53:57 +0000

A Cambraia Cafés participou da 2012 Summer Fancy Food Show como membro da missão brasileira. Nossos cafés não somente foram expostos em nosso booth e espaço “What’s New, what’s Hot”, como também foram servidos no Lounge brasileiro e muito apreciados por visitantes dos 5 continentes.

Pela segunda vez consecutiva, a participação neste importante evento nos estimula a seguir na busca por padroes internacionais de qualidade e excelência assim como reforça nossa presença em importantes centros consumidores formadores de opinião e tendências.

>> Clique para detalhes sobre o evento

Cambraia Cafés was part of 2012 Summer Fancy Food Show

Editor — Wed, 15 Aug 2012 11:38:28 +0000

Cambraia Cafés was part of 2012 Summer Fancy Food Show as member of brazilian delegation. Our coffes were not only shown at our booth and the spot “What’s New, what’s Hot”, but also served with a tremendous positive feedback at the Brazilian Exhibitors Lounge from visitors of the 5 Continents.

For the second time in a row, the participation in this highly important event, makes us keep the focus on quality and excellence as well as reinforce our presence among top consumers and trend setters.

>> Click for more detais of the event

Safra de café 2012: secagem no terreiro de concreto

Editor — Fri, 29 Jun 2012 13:52:00 +0000

Café processo de secagem no terreiro de concreto, safra junho 2012 – Fazenda Samambaia – Foto: Fernanda Uchoa Cambraia

The history of coffee

Editor — Mon, 18 Jun 2012 21:38:33 +0000

The history of coffee goes at least as far back as the thirteenth century. The story of Kaldi, the 9th-century Ethiopian goat herder who discovered coffee, did not appear in writing until 1671 AD and is probably apocryphal. From Ethiopia, coffee was said to have spread to Egypt and Yemen. The earliest credible evidence of either coffee drinking or knowledge of the coffee tree appears in the middle of the fifteenth century, in the Sufi monasteries of Yemen. By the 16th century, it had reached the rest of the Middle East, Persia, Turkey, and northern Africa. Coffee then spread to Italy, and to the rest of Europe, to Indonesia, and to the Americas.

First uses

There are several legendary accounts of the origin of the drink itself. One account involves the Yemenite Sufi mystic Ghothul Akbar Nooruddin Abu al-Hasan al-Shadhili. When traveling in Ethiopia, the legend goes, he observed birds of unusual vitality, and, upon trying the berries that the birds had been eating, experienced the same vitality.

Other accounts attribute the discovery of coffee to Sheik Abou’l Hasan Schadheli’s disciple, Omar. According to the ancient chronicle (preserved in the Abd-Al-Kadir manuscript), Omar, who was known for his ability to cure the sick through prayer, was once exiled from Mocha to a desert cave near Ousab. Starving, Omar chewed berries from nearby shrubery, but found them to be bitter. He tried roasting the beans to improve the flavor, but they became hard. He then tried boiling them to soften the bean, which resulted in a fragrant brown liquid. Upon drinking the liquid Omar was revitalized and sustained for days. As stories of this “miracle drug” reached Mocha, Omar was asked to return and was made a saint.

Another story involves a goat-herd, Kaldi, who, noticing the energizing effects when his flock nibbled on the bright red berries of a certain bush, chewed on the fruit himself. His exhilaration prompted him to bring the berries to a Muslim holy man in a nearby monastery. But the holy man disapproved of their use and threw them into the fire, from which an enticing aroma billowed and the holy men came. The roasted beans were quickly raked from the embers, ground up, and dissolved in hot water, yielding the world’s first cup of coffee. The Ethiopian ancestors of today’s Oromo ethnic group, were the first to have recognized the energizing effect of the native coffee plant. Studies of genetic diversity have been performed on Coffea arabica varieties, found to be of low diversity but which retained some residual heterozygosity from ancestral materials, and closely related diploid species Coffea canephora and C. liberica; however, no direct evidence has ever been found indicating where in Africa coffee grew or who among the natives might have used it as a stimulant, or known about it there earlier than the seventeenth century.

From: Wikipedia, the free encyclopedia