The Farms Caxambu and Aracaçu held the Workshop Team Building 2019, an event focused on training of personal and professional development of all who are part of the team of collaborators. The workshop took place at the Farm Ponte Negra, a space that offers an excellent structure for the realization of events and it is located in Três Pontas-MG. The whole group went to the site for two days for an intense experience of team building work in order to strengthen the spirit of unity and to improve more and more the integration between all. The Team Building had different dynamics, scavenger hunts, hard work and also a lot of joy, all conducted in an integrative way by facilitators, seeking increasingly strengthening the team of Farms staff. One of the outstanding activities was the Master Chef, in which the team was divided into groups that should share scarce ingredients for the preparation of snacks for a coffee break. A challenging activity that required a lot of creativity, indeed. "Trainings like these have structured this group of high performance, which each year seeks to become a team focused on collective results and prepared for the great challenges of a farm that commits itself to the quality management from beginning to end of the production system. I am pretty sure that, after those days, the whole group left with their values reinvigorated and with a greater sense of responsibility with each other and with the methodology of work of the Farms", said Ucha.
The Farms Caxambu and Aracaçu promote specific quality monitoring, always seeking the optimum moment of grain maturation to harvest, which is made selectively in both the manual and mechanical processes. The whole team is well prepared for the drying processes, which are carried out in terraces or mechanically, quality control is constant and judicious. The storage is done properly and with due care to ensure that customers and partners are purchasing a high-quality standard product. Aiming at the consistency of delivering a legitimate product, unique and with its own identity, in our Farms we innovate and expand the portfolio of offers through new techniques, preparation methods, diversification of technologies and genetic materials. The processes of controlled and wild fermentation meet for a greater sensorial amplitude of our cups, thus meeting different tastes, wishes and aspirations of the costumers. We also study and research in partnership with Universities and Federal Institutes, receiving several trainees of different courses from these educational institutions. In the portfolio of offerings, we have diverse and differentiated coffee processing, such as Hydro-Honey, African-Honey, Black-Honey, among others. Furthermore, we have an own experimental field with more than 100 different cultivars coming from genetic research and development institutions, such as Procafé, Epamig, IAC and IAPAR, to monitor and observe the development of these plants in our own microenvironment. This action allows for better and more adequate cultivar choices for the times of renewal and genetic improvement of crops. "What guarantees sustainability in our farms is a lot of determination, cutting-edge technology and outstanding productivity. Thanks to a great work of management, consistent partnerships that we preserve with affection and professionalism, constant and permanent renewals, celebrating every moment with our team and honoring our history, the generations that are already gone, our parents and grandparents, but also looking to the future. We are sowers of our land. We planted water as well, beyond the trees and plants, and we do it with love. This gives us the position to say that we have a sustainable coffee production" said Ucha.