Roasters In Brazil
ROASTING WITH PASSION
THE ART OF COFFEE ROASTING
Having mastered their craft, NESCAFÉ® roasters know exactly how to enhance flavour and aroma. Roasters help determine our flavour profiles and maintain our coffee’s quality and consistency. These highly trained individuals are integral to the process of making your favourite NESCAFÉ® and passionate about producing world-class coffee products.
Eliseu de Lima
Eliseu explains how he captures flavour with precision roasting.
Roasting to perfection
Eliseu de Lima has been a roaster for over a decade. He’s honed his craft and sharpened his senses, expertly roasting coffee beans to the exact point where they fully reveal their character. “With experience, we acquire a sensitivity for flavour and aroma,” he says. Controlling roasting temperature and time requires technical precision and attention to detail. It’s a complex process that ensures we deliver a high-quality, well-balanced cup of coffee.
Keen senses
Eliseu is highly adept at reading coffee. “We know how to differentiate various types of roasts,” he explains, referring to dark, medium and light. He notices immediately if the coffee is dry, burnt or lacking in moisture, or if the colour is off. “As the years go by you are able to see the defects,” he says. “In a few seconds, you already know if something is going to go wrong.” He then responds promptly, ensuring that quality is maintained.
“With experience, we acquire a sensitivity for flavour and aroma.”
A dream come true
A father of two, Eliseu always wanted to work at our Araras roastery in the state of São Paulo, Brazil. “Getting in was like a dream to me,” he says. After a friend recommended him, he got the job and that same friend went on to train him. “When I see him on the street I thank him,” he smiles. “He helped me a lot.” It gives him immense joy to see his fellow roasters at work. “It’s great to know that you work at a NESCAFÉ® roastery, producing coffee for the entire world,” he says. “That’s priceless.”
“I am satisfied when I arrive at work and look at the roasters working productively. When you're making NESCAFÉ®, and you know it's a coffee that is produced for the entire world, that is priceless, gratifying and an enormous joy.”
Meet the people behind every cup you drink.
Crafted by experts every step of the way, each cup is a collaboration between NESCAFÉ® partners and teams globally. This is their story.
Better blends for a better world
Discover our diverse range of sustainable coffees to suite your taste.
Helping Build Resilience
Biodiversity in coffee farms
HELPING BUILD RESILIENCE
The creation of a balanced ecosystem can produce rich rewarding benefits. Biodiversity supports this balance by encouraging a wider variety of plants, birds and insects on coffee farms.
Diversity is strength
We’re sharing the benefits of biodiversity with farmers across the globe by introducing them to regenerative agriculture practices. In Brazil, we collaborate with numerous farm managers to help them improve coffee yields, one of them being Luiz Santos. “With an increased focus on biodiversity, we have noticed greater resilience, not only from coffee trees, but from the overall plant life,” he says. Resilience is the ability of an ecological system to cope with shocks and disturbances by adapting to environmental change, while retaining original structure and functionality.
“When you improve biodiversity, you control a microclimate in your area, whether it's coffee or not.”
Birds, bees and other insects
Planting the right trees improves biodiversity, acting as a catalyst for more positive changes. “When you increase the number of trees, you attract diverse bird species from other regions and they can help disseminate seeds.” says Luiz. Beneficial insects and birds are also an ideal partner for pest control, and Luiz has even discovered the advantages of introducing trees with flowers that attract bees. “We have several species of eucalyptus for bees to pollinate,” he says. “This can make a difference to the final product.”
Natural solutions
To maintain biodiversity, Luiz constantly monitors the farm he manages, planting trees to increase his forest, reducing silt in the waterways and ensuring his soil is healthy. This conscious, comprehensive approach have given him greater control of the farm. “By improving biodiversity I’ve increased fodder plants, creating a climate that’s much milder and ideal for coffee trees,” he says. “This provides thermal comfort, stimulating plant growth and contributing to improved productivity.”
See how we’re growing coffee with nature
Discover how NESCAFÉ® supports coffee farmers in leveraging regenerative agriculture practices to work in harmony with nature.
Better blends for a better world
Discover our diverse range of sustainable coffees to suite your taste.
Product Development In Brazil
UNLOCKING COFFEE’S POTENTIAL
Our Product Development Teams ensure that we keep delivering fantastic products to meet the needs of coffee lovers. These experts are our guiding light, connecting all the different stages in our coffee-making process. In-tune with consumer needs and highly knowledgeable, their work requires a delicate balance of science and art.
Meet the Product Developer
Marta Cavalcante
Marta shares her knowledge, passion and keen understanding of consumer trends
Inspired to create
Behind every great cup of coffee are specialists devoted to enhancing its flavour. In our Product Development team, Marta Cavalcante helps create new products. “It’s about looking at what consumers want,” she explains. She reviews and tests green coffee, blends and roasts, determining roasting and grinding profiles that best capture specific flavours and aromas. This highly skilled job keeps her motivated. “Just smelling coffee inspires me to do something different and new,” she says.
A passion for coffee products
Marta has worked in the coffee industry for over two decades, and joined our Araras roastery in the state of São Paulo, Brazil, five years ago. “My grandparents and my parents worked in agriculture, so I’m the third generation to work with coffee,” she says. “I started in a small company, but my big dream was to work for NESCAFÉ®. And I accomplished it.” She enjoys using her deep knowledge and unique insights to create well liked coffee products. “My goal is to help create coffee that everyone can enjoy,” she says.
“My grandparents and my parents worked in agriculture, so I’m the third generation to work with coffee. I started in a small company, but my big dream was to work for NESCAFÉ®. And I accomplished it.”
Science and art
Over time Marta has gained a supreme understanding of the coffee-making process. This scientific know-how is complemented by finely-tuned senses, innate instinct and an appreciation for the art in her craft. “I have a degree in chemistry, and MBAs in project management and food technique,” she says. Her broad range of skills enable her to work with, and guide, different teams, from farmers and grinders to roasters and tasters. “I'm just passionate about coffee,” she smiles. “It’s my life.”
The combination of carefully selected, expertly roasted and blended coffee bean profiles brings out the very best flavours, that coffee lovers don't just taste, but feel in every cup.
The combination of carefully selected, expertly roasted and blended coffee bean profiles brings out the very best flavours, that coffee lovers don't just taste, but feel in every cup.
Meet the People behind every cup you drink
Crafted by experts every step of the way, each cup is a collaboration between NESCAFÉ® partners and teams globally. This is their story.
Better blends for a better world
Discover our diverse range of sustainable coffees to suite your taste.
Regenerative Agriculture in Brazil
Regenerative Agriculture Practices
GROWING COFFEE WITH NATURE
Regenerative agriculture practices aim to protect and restore natural resources while enhancing soil health, biodiversity and water cycles. These practices work with nature to reduce farming carbon emissions, and can create a win-win for the environment and for farmers.
Real results
We support a network of farmers across the globe, encouraging adoption of regenerative agriculture practices. Some of the promoted practices, like improving soil’s organic matter, might take several years to produce measurable impacts, while others, like optimising fertilisation, have more immediate tangible results. Brazilian farm manager Luiz Santos knows this. “The results are very good, very positive,” he says.
"Regenerative agriculture doesn’t focus solely on the coffee; it looks at everything around it, including trees, water, and surrounding plants.”
Holistic impact
Luiz grew up on the Fazenda Chapadão, and has managed the farm for nine years. "Regenerative agriculture doesn’t focus solely on coffee crops,” he explains. “It takes in everything, including trees, water and surrounding plants.” He believes that regenerative agriculture practices that work with nature enhance soil health, improving both his coffee trees’ resilience and the resultant coffee cup quality. “When I take good care of nature, the coffee benefits” he says.
All-round improvements
Luiz employs techniques specific to his needs. “By increasing composting, we reduce the use of agrochemicals,” he says. He plants herbs to preserve water, and trees to maintain soil cover, and he relies on his bees too. “They create uniform flowering and very good pollination, improving the quality of the harvest,” he explains. Luiz knows that his farming methods are making an impact. “Our goal when working with NESCAFÉ® is to take care of the environment and in so doing, improve the coffee" he says.
See how we’re growing coffee with nature
Discover how NESCAFÉ® supports coffee farmers in leveraging regenerative agriculture practices to work in harmony with nature.
Better blends for a better world
Discover our diverse range of sustainable coffees to suite your taste.
Farmers In Brazil
A LASTING LEGACY OF COFFEE FARMING
In touch with the land, farmers carefully cultivate the coffee trees that contribute to a great cup of coffee. Farms are where coffee begins, and farmers are the ones responsible for tending these coffee trees and cherries. We benefit from their deep, often-lifelong understanding of the land, and their ongoing commitment to managing their farms with skill, awareness and passion.
Rafael Bortolini
Join Rafael as he continues the rich legacy of his family’s farm in Brazil.
Farming for life
Rafael Bortolini, from Linhares (Espírito Santo), in Brazil, is proud to be a fourth-generation farmer, but it all could have turned out differently. “I thought about being a lawyer, working in the city,” he explains. His family ties proved stronger, as did the allure of coffee production. Over time he realised that he could make a difference, both to how the farm operated and to the families involved. “Our workers are the real heart of the farm,” he says. “There’s a shared desire to build it and grow together.”
Traditions for the future
“I’m inspired by seeing the farm evolve,” says Rafael. New to farming, he learnt existing techniques from his father, all while introducing modern methods. “I have brought in technologies that improve the farm’s productivity, and the quality of work for our employees,” he explains. These include using drones to map the land, and regenerative agriculture practices – like the introduction of natural wind breaks to protect the coffee trees - suggested by NESCAFÉ® agronomists like Liliane Céo. “I’m passionate about technological growth, and understanding how to make it work,” he says.
Providing training and technical assistance for farmers is a cornerstone of the NESCAFÉ® Plan field programs.
Coffee is heritage
Rafael is well aware of how essential coffee farming is to his country. “Agriculture is a major economic contributor in Brazil,” he says. “It’s also culturally significant to Brazilians.” In retrospect he’s happy he never settled in the city, and instead embraced the opportunity to grow his family’s legacy. It’s not just because he’s helping forge new successes, it’s because contributing to a delicious cup is part of his identity. “For me coffee represents a signature from my family,” he says.
I have brought in technologies that improve the farm’s productivity and its balance with the environment and the quality of work for our employees.
Meet the people behind every cup you drink
Crafted by experts every step of the way, each cup is a collaboration between NESCAFÉ® partners and teams globally. This is their story.
Better blends for a better world
Discover our diverse range of sustainable coffees to suite your taste.
Agronomists in Brazil
GROWING WITH PASSION
PLANTING FOR THE FUTURE
NESCAFÉ® agronomists work to help improve coffee farming methods, and assist farmers in adopting them. Our agronomists support farmers with their knowledge and innovation. This in-depth understanding helps shape ongoing efforts to implement regenerative agriculture practices.
Liliane Céo
Learn more about the important work Liliane does with coffee farmers in Brazil.
All about agriculture
Liliane Céo has always enjoyed a deep love for farming. “When I was little, I saw my grandparents working on their cocoa farm,” she says. “I identified with the environment and was excited by the life of plants.” She followed her heart, studied to be an agronomist, and now helps coffee farmers improve yields with regenerative agriculture practices that help to optimise soil care, improve water efficiency and tailor fertilizer usage to specific soil needs. “My passion for my work is built on my connection with farmers,” she says.
Rock-solid relationships
By engaging directly with coffee farmers like Rafael Bortolini, Liliane contributes to improved harvests. “I show how regenerative agriculture practices can lead to greater productivity,” she says. She approaches each farm differently, initiating a two-way conversation built on trust. “I hear stories in the fields,” she says. “And from these I develop specific techniques to deal with specific challenges.” This allows her to build a tailored approach that's unique to each farm's individual needs and requirements.
“When I was little, I saw my grandparents working on their cocoa farm. I identified with the environment and was excited by the life of plants.”
The benefits of science
Liliane believes that awareness empowers farmers. “I share information and introduce innovative technologies that help them grow more resilient coffee trees,” she says. These healthy crops are essential to a delicious cup of coffee. Her solutions are science-based, yet practical, and range from planting methods and fertilization to irrigation, which supports farmers and enhances resilience to climate challenges. Over time she’s seen the results of her work. “The impact is extremely positive,” she says. “I’ve seen farmers rediscover ways to cultivate coffee in a more conscious way.”
Since 2021, we've had over 800 agronomists working with our network of coffee farmers around the world.
Meet the People behind every cup you drink
Crafted by experts every step of the way, each cup is a collaboration between NESCAFÉ® partners and teams globally. This is their story.
Better blends for a better world
Discover our diverse range of sustainable coffees to suite your taste.
Meet Our Makers
Made with passion
Meet the people behind every cup you drink
From carefully tended coffee trees and our expertly roasted beans, to the aromatic taste you enjoy, every cup of NESCAFÉ® is made with passion, craft, and most of all dedication.
Crafted by experts every step of the way, this process is a collaboration between valued partners and NESCAFÉ® teams around the world. This is their story.
DISCOVER THE PASSION AND EXPERTISE OF OUR NESCAFÉ® COFFEE MAKERS.
Made with passion
Coffee Farmers in Vietnam
A journey towards sustainable productivity
Strengthening bonds with coffee farmers
Coffee farmers are our foundation. We’ve been strengthening these bonds, focusing on implementing regenerative agriculture practices to enhance productivity.
Tran Thi Lien
A farmer’s passion for knowledge is helping transform her business
Tran Thi Lien shares her passion for productive farming
Planting the seeds for sustained growth
Tran Thi Lien aims to keep improving. A second-generation coffee farmer, she learnt the basics from her parents, before adopting regenerative farming practices comprising of planting trees and practices that support soil health (such as composting, crop rotation, soil testing, etc.).
All these practices aim to harvest great quality Robusta beans that are essential to our coffee’s rich flavours. Empowered by knowledge that has helped reduce farming costs, Lien has made her farm efficient, and is creating a brighter future for her family.
Positive outcomes
The result is an enhanced harvest of the ripe Robusta beans that are essential to our coffee’s rich flavours. Additionally, Lien has managed to reduce operating costs. It’s good for her future, and good for her. “The fresh environment makes my spirit more relaxed,” she smiles.
When it comes to growing coffee, it’s about the soil. NESCAFÉ® helps several thousands of farmers improve the health of the soil with regenerative agriculture practices.
Better blends for a better world
Discover our diverse range of sustainable coffees to suite your taste.
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Tasters in Vietnam
The coffee experience is all the more enjoyable thanks to tasters.
Maintaining quality and impeccable taste
Tasters affirm our commitment to distinctive flavour. Their astute senses and deep understanding of the production process are instrumental to maintaining high levels of quality and consistency.
Bui Hai Nhi
Find out how Nhi relies on her senses to excel in her job as a taster
Bui Hai Nhi details the skills required for tasting
A taste for quality
Bui Hai Nhi is a taster and member of the quality assurance department at our Tri An roastery in Đồng Nai, Vietnam. She ensures that our products meet NESCAFÉ’s highest standards to be enjoyed by you! “The taster’s role is to maintain quality consistency before delivering to the consumer,” she says. Sampling just a spoonful, she tastes green and roasted coffee, as well as the finished product. “You will feel either a thin or thick body,” she says of the experience. “And the aroma spreads to your mouth and nose.”
Inspirational ideas
Nhi is excited about what the future holds. “My aspiration is that we will have more and more new products to introduce to the consumer,” she says. She has always been inspired by coffee’s taste and aroma, and began her career here at the roastery. She also believes that it’s a good idea to start the day off with a cup. “Coffee is like my destiny,” she says. “And I’m motivated, knowing that I’m involved in producing what I think is the best coffee in the world.”
Better blends for a better world
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Extractors in Vietnam
Adding flavour one drop at a time
Once the coffee grinding is complete, a process of extraction is used to capture and concentrate the taste of roast and ground coffee. By precisely controlling the pressure and temperature, our experts pass water through the ground that gradually produce concentrated liquor with a rich flavour profile. We also capture the alluring aroma of the coffee at this point and then re-introduce it after the drying process.
Our experienced extractors ensure that our coffee retains the most delicious flavours. They work with our customised technology, making every drop count.
Nguyen Minh Nhat
Learn about the processes Nhat follows to extract great coffee flavours
Nguyen Minh Nhat explains his work as an extractor
Capturing flavour
Nguyen Minh Nhat helps keep our coffee consistently delicious. As an extractor, he works at the NESCAFÉ® Tri An roastery in Đồng Nai, Vietnam. “We carefully extract compounds such as fats, acids, sugars and fibres,” he explains. “These give coffee its distinct flavour.” To collect and concentrate such delicate flavours, he slowly adds hot water to ground coffee, ensuring a flavourful extract. It’s a simple process, but Nhat’s experience is crucial. “Each drop requires a lot of concentration,” he says.
Finding balance
Nhat underwent extensive training, learning how to use our customised technologies, and acquiring the skills to operate the line. “We seize the extremely captivating aroma during the extraction process and after the drying process,” he explains. “And then we pour that scent back in.” His job requires deep understanding and precise judgement. “We need to know exactly how to get the freshest, longer-lasting coffee flavours,” he says. “And then we have the perfect cup of coffee every time.”
“As an Extraction Operator, I feel happy and proud to just add hot water into coffee and that we can create the best coffee flavor and bring it to everyone”
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