The Zaroca Farm has been in the Gilberto Basilio’s family for over 100 years since his grandfather Mario Brito had owned the farm.
It wasn’t until After the death of Dona Maria that Gilberto became full involved again as previously he had been working as an engineer for most of his life. The Farm in 2015 when he returned as in a state of decline and with his brother Berto they began to turn the farm around. They started to replant areas of the farm with more resistant and productive varietals such as Mundo Novo and Catuai. They also planted 4ha of Paraiso and 8Ha of Yellow bBourbon. Now the farm has 16 trial varietals as well which they will experiment with and decide which are best to run into production on the farm for yield and cup quality.
The farm is a total of 154 ha planted with coffee and the annual production is around 6000 bags. On the farm 60% is collected by hand due to the topography of the land. They have worked hard on treating the plants with the right nutrients and care to help them flourish and produce the best cherry possible that is compatible with specialty production.
To focus on specialty Gilberto has also introduced static drying boxes to help with developing the flavour profile of his coffees. Once the coffee has been picked and then separated by density and size the coffees are then allowed to dry on the patio for 1 day as an initial skin drying. The coffee is then transferred to the drying box. These are 1 m deep boxes with capacity for 15000 litre volume of cherry which equates to 25-30 bags of green coffee. The boxes have a vented grill at the bottom to allow for air to be circulated from below up through the drying coffee. It is then dried in here for 10 days. The first day is cold air and then followed by 2-10 days hot air (32°C). The coffee is dried to 11.5% moisture in cherry and then left to rest for 20 days before being milled and prepared for export.
Fazenda Zaroca has quickly seen results and placed in the Cup Of Excellence in 2018 with their exceptional coffees.