HISTORICAL PROCESSING

The pioneering brand in the North Region of Brazil started 26 years ago,
with a man from Pernambuco called Cícero Brasiliano de Moraes. On
05/30/1997 he founded the Indústria de Alimentos e Comércio Moraes
LTDA – Café do Norte – in the Amazonas, in the city of Manaus. He began
his career at a very young age, in his city, Caruaru-PE.

Still very young he moved to Manaus and was a marketer, opening a fruit
and vegetable stand at Feira do Panair, his good humor and charisma
attracts regular customers, so with a lot of effort he increased his sales.
After 6 months, Cicero already had 8 stands and realized that there was
getting too small for him so he decided to look for the direction of Ceasa
and asked for the concession of a box. His sales tripled, so it began to
distribute to fairs and supermarkets across the city, in 2 years the
company CB de Moraes based in Ceasa, in shed 4 (G4), owned 4 boxes
and in the same period, it was already a distributor of the Pilar brand
(pasta and biscuits).
Cicero Moraes got the comfortable life he craves but his soul needed more challenges. With his trips to
supermarkets, he realized that there were few coffee brands on the shelves so the idea of creating a
coffee brand came up. He hired a publicist to do market research and the feasibility of a new brand.
After finish the research, he realized that more than one brand would fit and came to the more
bureaucratic and technical part of getting started.

He came across a job vacancy as a coffee roaster assistant at a factory and saw that this would be the
opportunity to learn in practice more about coffee, he wasted no time and applied, getting the job.
Cicero spent 29 days carrying several 60kg bags on his back and analyzing step by step how coffee
roasting worked, and more and more was sure that he had made the right choice. After having a basic
and practical notion, he sought new knowledge, improved and set up the renowned coffee factory,
which was successful in sales and is now a tradition in Amazonas.

This is how the Indústria de Alimentos e Comércio Moraes LTDA – Café do Norte – was born and today
with 26 years of history and tradition in the city of Manaus - AM.
ABOUT US
Thinking of coffee as a complete experience: from origin, choice of beans,
high-tech roasting process to the perfect cup. We are directly involved in
all stages of the coffee chain: from cultivation to the final consumer. So, we
maintain control and the quality of the final product offered, our team is
always attentive to new technologies and new market practices.
CAFÉ DO NORTE (TRADITIONAL)
Café do Norte (Traditional) selected from Arabica and Robusta coffee
varieties, the beans are roasted at a medium point, resulting in an
exquisite drink with a more intense aroma and flavor. Special for people
who value that delicious smell of a good coffee.

PRODUCT CATEGORY:

Ground roasted coffee.

CERTIFICATION CATEGORY IN THE CQP (COFFEE QUALITY
PROGRAM/BSCA): Traditional
INGREDIENTS: Arabica and Robusta coffee, with Arabica predominance.
Gluten-free.
TYPE OF DRINK: Dura, encorpada, de aroma e sabor intenso.
TROASTING: Medium.
ORGANOLEPCTIC CHARACTERISTICS: A thin, heterogeneous, dark brown
powder with characteristic aroma.
PACKAGING: Cushion type, available in 250g and 500g.

PRODUCED IN THE FREE ECONOMIC ZONE OF MANAUS - AMAZONAS

CAFÉ DO NORTE (EXTRA STRONG)
This coffee is a combination of Arabica and Robust beans with a robust
predominance, roasted to a strong point. It’s a blend that maintains the
organoleptic quality (aroma and flavor), preserves all the natural nutrients
of coffee and, above all, results in better and higher yields. The result is a
stronger and full-bodied drink.

PRODUCT CATEGORY:

Ground roasted coffee.

CERTIFICATION CATEGORY IN THE CQP (COFFEE QUALITY
PROGRAM/BSCA): Traditional
INGREDIENTS: Arabica and Robusta coffee, with Robust predominance.
Gluten-free.
TYPE OF DRINK: Robust, full-bodied with an intense aroma and flavor.
ROASTING: Dark.
ORGANOLEPCTIC CHARACTERISTICS: A thin, heterogeneous, dark brown
powder with characteristic aroma.
PACKAGING: Cushion type, available in 250g.

PRODUCED IN THE FREE ECONOMIC ZONE OF MANAUS - AMAZONAS

CAFÉ DO NORTE (VACUUM)
Café do Norte (Vacuum) is a composition of Arabica and Robusta coffee
beans with a marked predominance of Robusta coffee. It’s well
appreciated by those looking for a strong coffee with superior yield.

PRODUCT CATEGORY:

Ground roasted coffee.

CERTIFICATION CATEGORY IN THE CQP (COFFEE QUALITY
PROGRAM/BSCA): Traditional
INGREDIENTS: Arabica and Robusta coffee, with Robust predominance.
Gluten-free.
TYPE OF DRINK: Robust, full-bodied, with an intense aroma and flavor.
ROASTING: Dark.
ORGANOLEPCTIC CHARACTERISTICS: A thin, heterogeneous, dark brown
powder with characteristic aroma.
PACKAGING: Pure vacuum, available in 250g.

PRODUCED IN THE FREE ECONOMIC ZONE OF MANAUS - AMAZONAS

POPULAR COFFEE
Popular Coffee is a combination of Arabica and Robusta coffee beans
with a marked predominance of Robusta coffee. It’s well appreciated by
those looking for a strong coffee with superior yield.

PRODUCT CATEGORY:

Ground roasted coffee.

CERTIFICATION CATEGORY IN THE CQP (COFFEE QUALITY
PROGRAM/BSCA): Traditional
INGREDIENTS: Arabica and Robusta coffee, with Robust predominance.
Gluten-free.
TYPE OF DRINK: Robust, full-bodied, with an intense aroma and flavor.
ROASTING: Dark.
ORGANOLEPCTIC CHARACTERISTICS: A thin, heterogeneous, dark brown
powder with characteristic aroma.
PACKAGING: Cushion type, available in 250g.

PRODUCED IN THE FREE ECONOMIC ZONE OF MANAUS - AMAZONAS

CAFÉ DO NORTE (GOURMET)
Café do Norte (Gourmet) was developed to serve the world market of fine
coffees. The gourmet coffee is the result of choosing the best arabica
coffee beans. The smoothness of the flavor and the striking aroma make
the Café do Norte (Gourmet) stand out among the specialty coffees.

PRODUCT CATEGORY:

Ground roasted coffee.

CERTIFICATION CATEGORY IN THE CQP (COFFEE QUALITY
PROGRAM/BSCA): Gourmet.
INGREDIENTS: 100% Arabica coffee. Gluten-free.
TYPE OF DRINK: Soft, full-bodied, with an intense flavor and aroma.
ROASTING: Medium.
ORGANOLEPCTIC CHARACTERISTICS: A heterogeneous, dark brown,
whole roasted grains with characteristic aroma.
PACKAGING: Cushion type with aromatic valve, available in 1kg.

PRODUZIDO NA ZONA FRANCA DE MANAUS – AMAZONAS

CURIOSITIES
Did you know that coffee is the second most consumed drink in the world?

Second only to water. But after all, there's nothing better than the smell of
fresh coffee in the morning, a delicious coffee after lunch or even that
strategic stop for a coffee during working hours throughout the day.
Without a doubt the coffee brings people together and integrates, and is
present in the best moments of life. And Brazil always had a strong
relationship with the drink, as it is the largest coffee producer in the world.
For years, its finest grains have been consumed in thousands of cups
around the world.
PLANTING
The first step in the coffee production process is planting. The seeds are
carefully selected and kept in special nurseries until they are ready to be
planted. It’s not very rare to correct the soil so that the seedlings receive all
the essential nutrients, resulting in a good production and excellent grain
quality. The two main species of fruit in Brazil are Arabica and Robusta.
The plantation needs mild climates to develop (in the range of 18° to 22°C)
and an altitude of 800 to 1400 meters. The planting between the rainiest
months of October and March is generally recommended.
FLOWERING
Between September and November, the coffee plantation is filled with
white flowers and new perfumes, this is the coffee flowering stage. They
are the ones that, if fertilized, will give rise to the chumbinho, which is the
coffee fruit that will develop. This is how the evolution of the coffee bean
begins, from the green fruit passing through a cane-green color to a
reddish color, which means that the ripe fruit is ready to be picked.
HARVEST
In coffee production, the harvest usually takes places between May and
August, when the fruits are ripe. In Brazil, the three types of collection are
stripping, manual and the so-called "mechanized coffee harvest". In the
first model, plastic is placed under the plant so that when the grain is
picked up, it does not fall directly to the ground. Manual coffee harvesting,
on the other hand, requires a lot of manpower, being an expensive and
time-consuming method. The collectors need to select mature grains,
characterized by the reddish color. In the mechanized form, this work is
done by machines that gather the grains in coffee bags.
PROCESSING
The next stage of the coffee harvest. After being transferred to factories,
most Brazilian beans are first taken and separated from small impurities
from the field, such as pieces of branches, leaves, stones and sand. After
that, to ensure that only mature beans pass to the next stage of
production, there is a selection of the fruit. The sorting is done in a very
simple way: all the fruits are placed in water, those that float are perfect;
the ones who sinks are still green.
ROASTING
The roasting processing is pyrolytic, i.e., heat induced. With temperatures
above 140°C that chemistry takes place, and the proteins, fats and sugar
present interact and transform it. This is an important step in product
quality, the grain in the roasting process has 800 different molecules that
when modified by heat will give notes of aromas and flavors.

CLASSIFICATION
Also called cupping, this is the time to name the beans. Experts define the
qualities and imperfections of each coffee, classifying them according to
world standards. In Brazil, the "type" classification is widely used, it
separates the beans into defective and imperfect, which may be of an
intrinsic nature, when the grain has a defect related to the agricultural
process or extrinsic, related to external impurities, such as branches and
leaves.
PACKAGING
After being harvested, processed, washed, roasted and classified, the
coffee is packaged so that the properties remain intact until the time of
preparation.

GRINDING
When the coffee arrives at home, it's time to prepare it. If you bought it in
grain - which is indicated to enjoy the experience even more, you need to
grind it. Grinding is another chemical process that coffee goes through.
There are several according to what is expected from the final result of
the coffee. The infusions differentiate by characteristics such as the
presence or not of filters of which material it’s made, how long the grain
stays in the water, the pressure of utensils and among others. Grinding can
be ultra-thin, thin, medium, thick or very thick, performed by electric or
manual grinders, with ceramic or metal blades.
PREPARATION
After the entire coffee production process, the last step is most satisfying.
When the real Brazilian drink is prepared, the aroma takes over the house,
making everyone's mouth water. It's time to put your belly on the stove,
heat the water and prepare the drink, which can be made with mineral or
filtered water with or without sugar.
Are you ready to live this flavor experience?
(92) 3638-7000
[email protected]