Marco A. Guardabaxo
Fazenda Pinheiro in northern São Paulo, the operational heart of Ocafi and home to 11 resident families.
- Farm or site
- Fazenda Pinheiro
- Region
- Mococa, São Paulo
- Country
- Brazil
Fazenda Pinheiro sits in the rolling hills of Mococa, in northern São Paulo. Maria Silva and Marco A. Guardabaxo acquired the fazenda from Ruben Pinheiro in 2003 and planted 9.5 hectares of coffee in 2007. Small lots had been grown on the farm for years, but Maria and Marco developed the output substantially. The farm sits between 800 and 900 masl, with the coffee on the flat plains and eucalyptus spreading over the hills.
Since November 2003, Marco has used his background in agronomy to renovate and expand the fazenda. Alongside modern infrastructure, Pinheiro is home to Ocafi's lab, office and a roastery, and it is the operational heart of Ocafi worldwide.
Ten varieties are grown here, processed natural or with experimental fermentation. Drip irrigation runs throughout. Trees up to six years old are harvested manually, older trees mechanically in two steps. The farm has 2,160 square meters of terraces where the fruit dries for 10 to 15 days before moving to dryers for final moisture.
Aside from Marco and Maria, their son Luis, farm managers Pele and Pedro, and Ana and Fante on quality control, there are 11 resident families on Pinheiro, plus around 35 seasonal employees at harvest. Marco and Luis use their pig herds to produce bio energy for Pinheiro and two neighbouring farms, and organic fertiliser for the coffee. Rainwater is collected and reused across the farm's processes.
Since November 2003, Marco has used his background in agronomy to renovate and expand the fazenda. Alongside modern infrastructure, Pinheiro is home to Ocafi's lab, office and a roastery, and it is the operational heart of Ocafi worldwide.
Ten varieties are grown here, processed natural or with experimental fermentation. Drip irrigation runs throughout. Trees up to six years old are harvested manually, older trees mechanically in two steps. The farm has 2,160 square meters of terraces where the fruit dries for 10 to 15 days before moving to dryers for final moisture.
Aside from Marco and Maria, their son Luis, farm managers Pele and Pedro, and Ana and Fante on quality control, there are 11 resident families on Pinheiro, plus around 35 seasonal employees at harvest. Marco and Luis use their pig herds to produce bio energy for Pinheiro and two neighbouring farms, and organic fertiliser for the coffee. Rainwater is collected and reused across the farm's processes.
