The Rossetto family has been producing coffee on the hills outside of Caconde, Sao Paulo, since 1964. They are great example of the quality that can be acheived when a traditional farming family has open ears to new methods and dedicate themselves to producing quality coffees. Their efforts have fortunately not gone unnoticed. In 2011 their coffee won the State of Sao Paulo quality contest and made it to the finals of the Cup of Excellence.
A Family Affair
Jose Rossetto Neto (71) has been working the fields of Sitio San Jose for over 65 years. His wife Elza and daughter Alessandra are in charge of the patio management. His sons Moacir and Jose work with crop management, harvesting, and processing.
“The Old Fashioned Way”
“The highest tech thing we use when harvesting is a glove” Moacir Rossetto stated in an interview with Agronegocios. The two generations of Rossettos hand pick all of the coffee on their twenty-one acre farm. Their dedication to the selective harvesting of only ripe coffee fruit that is still on the tree entails a lot more work, but the result can be seen in the cup. Their naturally processed coffees are consistently smooth without a trace of the rubber harshness that even a small amount of unripe fruit can impart.
Post Harvest Care
The Rossettos have adopted several practices that, along with selective harvesting, have allowed them to further take advantage of the potential that the micro-climate around Caconde provides. One of these is to separate out the coffee into homogeneous lots on the patio. This ensures that all of the coffee dries at the same rate. Another practice they have adopted is the use of raised beds. Alessandra and Elza also rotate the drying coffee for up to 12 hours a day during the harvest to ensure that it dries properly and to avoid any risk of fermentation.
- Region: Mogiana
- Micro-region: Caconde
- Altitude: 1000-1300m
- Area (total/cultivated): 21/16 acres
- Varietals: Catuai, Mundo Novo, Red Bourbon, Yellow Bourbon
- Processing Methods Used: Natural, Pulped Natural