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Fazenda Zaroca NaturalThis lot was grown by Danilo Andrade at his Zaroca farm. He comes from a family of coffee producers and studied agricultural engineering. By combining experience from his father with his formal training, he produces consistently high quality coffee and maintains strong farm management and productivity standards.

The result: enhanced sensation of body in the coffee’s final taste profile

The Koji fungus is grown on dried coffee pulp and husks for four days at 35°C to produce enzymes

farmers have been able to enhance their agronomical and picking practices

volcanic soils

abundant rainfall

The coffee is purchased from 70 farmers around the area who are incentivised to pick ripe cherry

Farmers from the village deliver freshly harvested cherries to The Coffee Yard

The coffee is then stabilised and stored in a cool place before final selection and threshing according to quality standards

This washed process is a multi-step technique requiring careful control and monitoring at each step

the cherries undergo a 12-hour fermentation before being depulped

The catuai and red caturra cherries are grown on their high-altitude El Aguacate farm in a mountainous region known for significant rainfall

until it reaches between 15-25% moisture content