Garcia Family

Partial shade-growing techniques and annual plantings of native forest corridors help regulate the microclimate and support local wildlife. Fertilisation follows a structured schedule: nitrogen and potassium are applied three times a year at 45-day intervals, while phosphorus, calcium, and magnesium are added once annually. Organic matter, including chicken manure and coffee husks, enriches the soil. Water is sourced from protected farm springs, and natural rainfall generally suffices for crop needs, eliminating the necessity for irrigation. Pests and diseases are managed using ecological methods, and the farm generates its electricity through photovoltaic panels.

Harvesting is carried out using both manual selective picking and mechanical collection. Mechanically harvested coffee undergoes gravity sorting to remove unripe cherries and debris before being washed and processed. Fermentation methods vary, with beans placed in monitored barrels or spread on canvas for controlled fermentations lasting up to 70, 80, 90 or 100 hours. Drying primarily occurs in the sun on African beds and patios, with mechanical dryers used only when necessary. After drying, the beans rest in darkness for three weeks within wooden boxes before being stored in big bags in the warehouse.

Beyond coffee, Fazenda Jaguara cultivates other crops and maintains swarms of native bees to promote biodiversity and minimise pesticide reliance. Workers supplement their income by growing bananas, pineapples, watermelons, avocados, squash, pumpkins, cassava, and producing honey. Although climate change has impacted productivity, the farm employs strategies such as improved genetics, optimised spacing, deep-rooted interplanted species, and increased soil organic matter to mitigate these challenges and sustain long-term agricultural resilience.