Our journey began in 1959, when our family moved to Africa to grow cotton and rice. Over the years, we shifted into seafood trading for more than three decades, followed by nearly twenty years in gold mining. In 2020, during the pandemic, we returned to our roots on a patchwork of abandoned farmland in Portugal. What began as an experiment with exotic plants quickly turned into a passion, especially after discovering the finger lime, a rare citrus that thrived in the unique soil and microclimate of our valley.

What once was a neglected landscape, overgrown with weeds and scattered chestnut and olive trees, is now home to a lush citrus oasis. We cultivate seven varieties of Australian finger limes alongside other exotic fruits like lemon snacks, kaffir lime, bergamot, yuzu, calamansi, Buddha’s hand, kumquat, and limequat. Our finger limes—also known as citrus caviar—are prized for their vibrant pearls and aromatic flavor, sought after by chefs around the world. Today, we have over 6,000 trees, of which 2,000 are already in production.

To support year-round global demand, we grow not only citrus but a diverse range of fruits and aromatic plants. We’ve developed more than 70 handcrafted products using every part of the tree—pulp, peel, leaves, and branches—in collaboration with chefs and researchers. From jams and infused oils to pickles, gin, and powdered ingredients, everything is produced in our on-site factory. We are committed to sustainability and artisanal methods, refusing to industrialize in favor of quality and authenticity.

This project has already created 10 local jobs, and as our harvest grows, so does our team. Our products are now featured in high-end restaurants and gourmet shops across Portugal and we’re expanding into Spain and France. We started this as a family venture with no idea of the value of finger limes—only a love for plants and a desire to care for the land. Now, it’s a flourishing citrus farm born out of tradition, intuition, and a little dance called the Vira ‘roda’.