Fazenda Zaroca has been in the Basilios family for over 100 years. After a decline; in 2015 Gilberto & his brother set to turn the farm around. To start, they replanted areas with varietals such as Mundo Novo and Catuai. They now have over 16 different varietals across the site. To focus on speciality coffee, recently Gilberto has introduced static drying boxes too. The coffees are picked and separated before drying for a day on patios. The coffee is then transferred into these aforementioned drying boxes. The boxes are a metre deep with the capacity for 15000 litres of coffee cherries. A vented grill at the bottom allows for the air to be circulated from below. They stay in these boxes for ten days before going to the local mill. This method of drying coffee helps develop the flavour profiles of the cherry. Fazenda Zaroca and its workers have seen a massive improvement in their speciality coffees and have found themselves in the cup of excellence competition multiple times now too. This coffee is an excellent example of their hard work, and we look forward to more from this fantastic farm in the future.