Coquira Soil Project: Where Grass, Soil, and Life Come First
Mornings at the Coquira Soil Project begin with a familiar rhythm. The farm team gathers to map out the day, discussing grazing rotations, the health of the herds, water needs, and fence repairs. It is the kind of meeting you would expect on a cattle farm.
However, as owner Thomas Patton will tell you, Coquira is not simply a cattle operation.
Farming for the Land, Not Just the Livestock
Coquira’s approach begins with rotational grazing, where herds are kept together in smaller groups and moved frequently so they graze evenly without damaging the pasture. Cattle remain on a section just long enough to trim the grass, fertilize with their manure, and gently compact the soil with their hooves. This natural process enriches the land, allowing it to store carbon and water while encouraging a diverse mix of native grasses to thrive.
With over one hundred twenty pastures, each is given a forty-five day rest before the cattle return, ensuring optimal regrowth and soil regeneration.
From Worn-Out Fields to a Thriving Ecosystem
Years ago, Coquira’s land told a different story. The pastures were overgrazed, the soil was dry, and monoculture pineapple fields had drained the land of vitality. Today those same fields are lush and alive. Sloths lounge in treetop canopies, monkeys leap from branch to branch, and a rich variety of plants now blanket the pastures.
A walk through the farm feels like stepping into a living painting, with cowboys on horseback guiding Brahman cows across vibrant fields while white egrets take turns riding on the backs of the large ungulates.
A Taste of Regeneration
Coquira’s mission reaches beyond agriculture. It aims to set a standard for organic, grass-fed beef in a market where it is rare. Thomas understood that raising cattle regeneratively was only part of the story. Sharing the flavor and nutrition of clean, local food was equally important, highlighting the need to make this kind of food more accessible to people.
To that end, Coquira welcomed a dedicated chef to the on-site restaurant. Guests enjoy meals crafted from meat, vegetables, herbs, and fruits grown directly on the farm, each dish celebrating the connection between place and process. For Thomas, the real highlight is when school groups visit. Time and again, the farm transforms even the pickiest eaters into enthusiastic fans. In those moments, the experience becomes a lesson, planting the seeds of ecological stewardship and healthy eating in the next generation.
From Pasture to Plate and Into the Community
Coquira is more than Lega Vera’s supplier of organic beef. It is a living classroom. Residents can purchase beef directly from the farm, join in daily activities, and even ride alongside the cowboys to experience regenerative ranching firsthand.
There, every hoofprint, every blade of grass, and every shared meal tells the same story. Caring for the land is the surest way to care for the people who call it home.
“This farm is not about how many kilos or head of beef we sell, it is about growing grass and building healthy soil.”
