When we planted the first 10 hectares of coffee, we became aware that drying it would be a major procedure forthis produce.This would allow us to stock it for long periods (even as long as 12 to 24 months), and sell it when theprice was high… if cash flowhad not been an issue.

At the time (2007), we were contemplating a sophisticated processing plant, somewhat expensive, but we discovered a large amount of wood had to be used for the process. We feared we would have to cut trees from the forest to match the demand for fuel, which would be anunconscionable idea! Nonetheless, we went ahead and planted 35 hectares of eucalyptus, just to be sure.

Then our Doctor Matiello, recognized internationally as the absolute authority in coffee (the ‘pope’ of coffee), in partnership with other researchers, designed a new way to dry coffee with a kiln which would be cheap to construct and use minimal fuel. We immediately changed plans, constructing 3 kilns and, in 2008, we had the whole process ready for that year’s crop. Thenet result was that instead of 30 tons per harvest, we needed only three! But the trees were already cut so… now we have 35 hectares of eucalyptus to sell… andmaybe we can even expand and include this crop!

When we bought the PeralbaFloresta group of farms, we foundthat there were already three existing hectares of cacao – abandoned, miserable, but alive. Two years later, in 2009, they began producing 35 arrobas per hectare. We were so proud that we started scouting for other areas and we planted approximately another 10-12 hectares, in remote sites of the farm.

Then we discovered that the work force costs to maintain such crops, were prohibitive. Today, we still have about 9 hectares producing and the fruit isharvested by our faithful Louro, 50% for him and 50% for us. Not much, but the cacao is still there.

We learnt though that in the last 15 years, cacao has been grown in husbandry with seringa, the rubber tree. This is where we shall go next, as soon as the lime business consolidates.

This was one of the first crops with which we experimented. Itrelies on the vicinity of Michelin, the tyre company, while a family member was the production director. We were allocated 30 hectares,but planted only 2,4, just to experiment. We discussed at length whether to plant in husbandry with cacao, but eventually decided that the experiment had to be seen isolation. Only in this way, would we be able to gauge the real needs and difficulties of such a crop.

It went well. However, we got distracted by the cattle business and later by the lime business. The site was eight km from the Yellow House and the people we recruited from the south, experienced in rubber plantation,were not happy to live in the primitive situation of the rubber farm (no electricity, no way to link it, no running water, no television, no fridge, difficult transport to school, just to start with…). It was a no go situation. When the trees started to produce, people left. We had to give up this project, which was very sad.

Since then… the road reaches the house, electricity is nearby, the school bus picks up kids from farms further away… it became livable, too late though.

The concept was a success: perfect climate, perfect soil, perfect area. Whatwe need now is enthusiasm and youth to reactivate this project, start anew, with cacao en suite, a new house with all amenities… and 30 to 50 hectares to make it sustainable.

We are ready… as soon as the limes consolidate…