The Risk in Brazilian Coffee Culture

i haven't seen that many people have good control with wet fermentations. If you have too high temperatures during the night and you have no ideano less, it might be they're not working correctly. And i think we need to get out of this situation where we've been for the last ten or 20, 30 years, when we started working on getting better coffees but still super dependent on luck. That's not a good business model, definitely. I just know that it's very different from central america and the copies that i work with, but i still don't really know how. So can you tell us a lttl bit more about these brazilian producers?