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INTERVIEW | A Global Chef and a Top Coffee Maker Share a Philosophy of "Sustainability" Gallery

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December 25, 2014

INTERVIEW | A Global Chef and a Top Coffee Maker Share a Philosophy of "Sustainability" Gallery

“I wanted to see the production sites with my own eyes,” says Yoshihiro Narisawa (right) of Narisawa, who visited Brazil this time. Along with a team of chefs from Oceania, including Tetsuya Wakuda (second from left) of TETSUYA'S, based in Australia.

Rich flavor from generous amounts of powder and condensed milk. Pairs perfectly with espresso.

The journey to Carmo de Minas is by small Cessna from São Paulo airport.

This farm also offers homemade baked goods as a morning welcome.

A farm sign made from dried and roasted coffee beans.

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Everyone's favorite Pão de Queijo.

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Yellow Bourbon, right in the middle of harvest season.

The fruity part of the coffee cherry is slightly sweet and refreshing when eaten raw.

It seems scarecrow-making methods are universal. You can check the essential items for work.

Experiencing the harvest.

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A lush green farm blessed by the sun.

A homemade bento box enjoyed during a break from farm work.

Plenty of dessert, too.

Lunchtime in a plaza overlooking the farm.

The red soil where coffee trees grow. Early European immigrants to Brazil called it the 'Red Land'.

Processing occurs within hours of harvest. Semi-washed processing method.

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Stones, debris, and defective beans are separated by whether they float or sink in water.

Coffee beans still with their endocarp.

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The coffee cherries harvested here are processed.

After being processed by the washed method, the coffee beans with endocarp are spread on asphalt for sun-drying.

Spread out flat to avoid overlapping.

This creates air channels for ventilation.

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Arrived at the farm at sunrise.

A special treat from Nespresso: a panoramic view of Minas from a hot air balloon.

Overlooking Carmo de Minas from the air. Farms that recorded top scores in the 'Cup of Excellence' are located in this region.

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The culinary program was changed at the last minute, with the restaurant's kitchen booked exclusively.

An impromptu collaboration dinner by TETSUYA × NARISAWA.

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Everyone was delighted by the surprise from Tetsuya and Chef Narisawa!

Exploring places related to coffee in São Paulo, guided by Cornelio, Brazil's coffee expert.

Retro and charming coffee merchandise.

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Drip coffee using a flannel filter, a rare treat.

Here too, baked goods were offered as a welcome.

Enamel mugs, perhaps a nostalgic touch?

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São Paulo's old town, where coffee trading once took place.

The town's confectioneries also focus on baked goods.

Street vendors sell potted plants, not cut flowers.

All the chefs have a great palate.

Chef Narisawa tries Brazil's specialty cashew fruit.

A market where locals and tourists alike can shop with ease.

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On the second floor of the market, there's a cafe serving light meals.

Brazilian cuisine relies heavily on a variety of spices.

All the market stalls are impeccably clean.

Ready for delivery.

Yellow Bourbon trees laden with fruit.

The Cessna aircraft used for the round trip between São Paulo and Carmo de Minas.

Inspired by this trip, Narisawa created "From Cherry to Cup" for Nespresso, a café gourmand that traces the journey from cherry to cup.

Coffee farm on gentle slopes.

A coffee farm viewed from a hot air balloon, alongside a large Ipê Amarelo tree, Brazil's national flower, in full yellow bloom.

Coffee flowers bloom for only two to three days. It's considered lucky to even see the buds.

Fruit on high branches is cut off with a cutter. Earmuffs are essential to protect against the loud engine noise.

The work begins with roughly separating the cherries from branches and leaves by hand.

As expected with sun-drying, the work continues under the relentless sun.

Tried my hand at 'cupping,' the process of evaluating the taste and aroma of uniformly roasted coffee.

At the 'Cup of Excellence' award-winning farm, alongside the certificate of achievement, are mementos from business partners worldwide.

Even now that her farm is known worldwide, Grandma Nazareth of Carmo de Minas says, 'With gratitude for the sun's blessings and for the people'.

A coffee sommelier working for Nespresso Brazil.

Drying relies on the sun's power, not industrial facilities.

A Brazilian-colored espresso cocktail.

After returning home, Chef Narisawa also tried his hand at traditional Brazilian sweets for the first time!

A blissful lunch, far removed from everyday life.

The horses, too, are raised leisurely on the vast plateau.

Along the way, discovered a flower resembling a cherry blossom, emitting a sweet fragrance.

The relaxed attitude here means landing is permitted anywhere a truck can reach.

The hot air balloon carrying the chefs landed in an orange grove.

He seemed perplexed by the sudden visitors!?

This is a sheep farm, with various breeds mixed together.

Cows came to observe the proceedings.

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Grandma Nazareth in her youth.

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A honey shop within the park.

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The cows on the ranch look like a diorama from above.

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Hats are essential on the farm, which receives sunlight all day.

The hardships of the past can now be recounted with a smile.

The farm can be viewed from an old window that bears the marks of history.

A variety of Brazilian fruits.

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INTERVIEW | Gallery: World-Renowned Chefs and a Premier Coffee Maker Share a Philosophy of Sustainability

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