Each year our masterful Cuppers search the vast potential of Daterra for unique small lots of coffee, Our Masterpieces.
This very small farm is a lab, where we test new ways of producing coffee. The lab is rich with new and unusual varietals, processing methods, drying techniques and limitless experiments. Each coffee has an unique cup profile and scores 88+, is fully traceable, planted and grown with history and can never be replicated.
Click on each coffee to read more
Laurina Semi-Carbonic Fermentation
Orange, honey, peach, pineapple, sparkling
Laurina, or “Bourbon Pointu” is a rare varietal from the Reunion Islands of small, pointy beans that usually present a lower caffeine amount than other Arabica varietals. The microlot was processed with a anaerobic fermentation technique that enhanced the acidity, making it sparkling with notes of orange, peach and pineapple, with honey-like sweetness.
Harvesting: Handpicking
Process: Semi-Carbonic Fermentation
Drying: Raised beds, finished on stainless steel drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box
Aramosa Aerobic Maceration
Rosé wine, jasmine, berries
The Aramosa varietal is a crossbreed between Coffeea Arabica and Coffeea Racemosa – an heirloom Coffeea species. The Aramosa beans usually present floral aromatics and a lower caffeine content than regular Arabica beans. The aerobic maceration highlighted the floral character and created berry flavors with hints of rosé wine.
Harvesting: Handpicking / Selective Mechanical
Process: Aerobic Maceration
Drying: Raised beds, finished on stainless steel drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box
Aramosa Honey
Red grapes, papaya, black tea, blackberry
Aramosa is a very unique varietal: a crossbreed between Coffeea Arabica and Coffeea Racemosa (a heirloom Coffeea species). The Aramosa beans usually have a lower caffeine index than regular Arabica beans and present very floral aromatics. Our honey Aramosa brings red grapes and tropical fruits, berries and black tea.
Harvesting: Handpicking
Process: Honey
Drying: Raised beds, finished on stainless steel drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box
Aramosa SCM
Hazelnut, blackberry, molasses, plum, creamy
The Aramosa varietal is a crossbreed between Coffeea Arabica and Coffeea Racemosa, which is an heirloom Coffeea species. The Aramosa beans usually present floral aromatics and a lower caffeine content than regular Arabica beans. This fermentation technique made our Aramosa taste like blackberries and plum, with creamy body and intense sweetness.
Harvesting: Handpicking
Process: Semi-Carbonic Maceration
Drying: Raised beds, finished on stainless steel drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box
Aramosa Washed
Black plum, raspberry, raisin, dark chocolate
Aramosa is a very unique varietal: a crossbreed between Coffeea Arabica and Coffeea Racemosa (a heirloom Coffeea species). The Aramosa beans usually have a lower caffeine index than regular Arabica beans and present very floral aromatics. This washed lot presents flavors of black plum, raspberries, raisin and dark chocolate.
Harvesting: Selective Mechanical
Process: Washed
Drying: Raised beds, finished on stainless steel drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box
Aramosa SCM
Milk chocolate, tangerine, peach, mango
Aramosa is a very unique varietal: a crossbreed between Coffeea Arabica and Coffeea Racemosa (a heirloom Coffeea species). The Aramosa beans usually have a lower caffeine index than regular Arabica beans and present very floral aromatics. With the technique applied to this lot, the beans display fruits like tangerine, peach and mango with a velvety finish.
Harvesting: Handpicking
Process: Semi-Carbonic Maceration
Drying: Raised beds, finished on stainless steel
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box
Catuai Washed
Bitter chocolate, peach, honey
The Catuai varietal is already known among Brazilian coffee producers for its good drink profile. Under the washed process, it became more complex and gained notes of peach and honey with a bitter chocolate background.
Harvesting: Handpicking
Process: Washed
Drying: Raised beds, finished on stainless steel drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box
Yellow Bourbon + Guarani SCF
Lemon, honey, pears, spices
The semi-carbonic maceration is a winemaking technique adapted into coffee processing. The ripest cherries were fermented inside a hermetic stainless-steel tank. Here, we blended the varietals Yellow Bourbon and Guarani to create a more complex with flavors of lemon, pears and spices with honey sweetness.
Harvesting: Selective Mechanical
Process: Semi-Carbonic Fermentation
Drying: Raised beds, finished on stainless steel drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box
Yellow Bourbon SCM
Milk chocolate, lime, apple, pineapple, caramel
The semi-carbonic maceration is a winemaking technique adapted into coffee processing. The ripest cherries were placed inside a hermetic stainless-steel tank. The yellow bourbon beans after maceration show lime, apple and pineapples, milk chocolate and caramel-like sweetness.
Harvesting: Selective Mechanical
Process: Semi-Carbonic Maceration
Drying: Raised beds, finished on stainless steel drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box
Catiguá SCM
Coffee blossom, peach, pineapple, pear, honey
A lot produced with the Catigua varietal processed with our innovative fermentation technique: the ripest cherries stay inside an hermetic stainless steel tank where an anaerobic fermentation takes place, resulting in a floral cup with notes of coffee blossoms, peach, pineapple, pear and honey-like sweetness.
Harvesting: Handpicking
Process: Semi-Carbonic Maceration
Drying: Raised beds, finished on stainless steel drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box
Yellow Catuai SCM
Almond, apple, guava, raisin
The semi-carbonic maceration is a winemaking technique adapted into coffee processing. The ripest cherries were fermented inside a hermetic stainless-steel tank. This yellow Catuai brings almonds, apples, guava and raisin flavors.
Harvesting: Handpicking
Process: Semi-Carbonic Maceration
Drying: Raised beds, finished on stainless steel drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box
Catuaí SCM
Apricot, cocoa, orange, sparkling
A lot produced with the Catuai varietal and processed with our innovative fermentation technique: the ripest cherries stay inside an hermetic stainless steel tank where an anaerobic fermentation takes place, resulting in a complex cup with apricot, cocoa, orange and sparkling acidity.
Harvesting: Selective Mechanical
Process: Semi-Carbonic Maceration
Drying: Raised beds, finished on stainless steel drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box
Catucai Washed
Panella, orange, citric, red wine
Catucai cultivar is the result of a naturally-occurring breeding between the varietals Catuai and Icatu. We harvested the ripest cherries for this microlot and processed it with the Washed method, creating a complex cup with citric notes of orange, panella-like sweetness and red wine.
Harvesting: Handpicking
Process: Washed
Drying: Raised beds, finished on stainless steel drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box
Catucai SCF
Dark plum, cinnamon, orange, red wine
The semi-carbonic fermentation is a technique in which the pulped beans ferment inside an hermetically sealed tank. With this Catucai microlot, we were able to achieve a complex cup tasting like dark plum and orange, spices like cinnamon and a hint of red wine.
Harvesting: Handpicking
Process: Semi-Carbonic Fermentation
Drying: Raised beds, finished on stainless steel drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box
Geisha Washed
Orange, black tea, mango, caramel
Daterra’s experimental field is an area completely dedicated to planting and developing unusual varietals and testing their behavior in our climate. The Geisha seeds arrived to us by our partnership with The Agronomic Institute of Campinas (IAC) and developed a unique flavor profile. Because of the washed process, this microlot brought flavors of orange, black tea, mango and caramel-like sweetness.
Harvesting: Handpicking
Process: Washed
Drying: Raised beds, finished on stainless steel drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box
Geisha Aerobic Maceration
Vanilla, white blossoms, peach, orange
Daterra’s experimental field is an area completely dedicated to planting and developing unusual varietals and testing their behavior in our climate. The Geisha seeds arrived to us by our partnership with The Agronomic Institute of Campinas (IAC) and developed a unique flavor profile. This washed lot displays floral and sweet notes like vanilla, peach and orange.
Harvesting: Handpicking
Process: Aerobic Maceration
Drying: Raised beds, finished on stainless steel drum dried
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box
Geisha Natural
Roses, sugar cane, red apples, round body
Our genetic experiment field is home to many exotic varietals that we study. After years adapting the Geisha received from the Agronomic Institute of Campinas (IAC), we’re finally able to make it available commercially in microlots. This dried-on-tree lot has floral aromas of roses and sugar cane sweentness, apple flavors and a round body.
Harvesting: Handpicking
Process: Natural (dried-on-tree)
Drying: Patio, finished on stainless steel drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box
IAC 125 Aerobic Maceration
Orange, panella, black tea
This surprising microlot is made of the varietal IAC 125. This cultivar is known for its excellent yield but usually has a basic flavor profile. Under the aerobic maceration processing, though, it acquired a complex mix of black tea and orange, with panella-like sweetness.
Harvesting: Selective Mechanical
Process: Aerobic Maceration
Drying: Patio, finished on stainless steel drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box
Laurina Semi-Carbonic Fermentation
Orange, honey, peach, pineapple, sparkling
Laurina, or “Bourbon Pointu” is a rare varietal from the Reunion Islands with small, pointy beans that usually present a lower caffeine amount than other Arabica varietals. The microlot was processed with a anaerobic fermentation technique that enhanced the acidity, making it sparkling with notes of orange, peach and pineapple, with honey-like sweetness.
Harvesting: Handpicking
Process: Semi-Carbonic Fermentation
Drying: Raised beds, finished on stainless steel drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box
Naomi Aerobic Maceration
Yellow fruits, honey, caramel
The varietal Naomi is another cultivar that started as a research material in our genetic experimentation field but adapted so well to our terroir that became a commercially productive plot. Under the aerobic maceration, Naomi developed flavors of yellow fruits and intense sweetness of honey and caramel.
Harvesting: Selective Mechanical
Process: Aerobic Maceration
Drying: Patio, finished on stainless steel drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box
Ouro Amarelo SCM
Lime, redcurrant, round body
The semi-carbonic fermentation is a technique in which the pulped beans ferment inside an hermetically sealed tank. The Ouro Amarelo varietal, when processed with this fermentation technique, developed citric notes of lime and redcurrant complimented with a round body.
Harvesting: Selective Mechanical
Process: Semi-Carbonic Maceration
Drying: Patio, finished on stainless steel drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box
SH3 SCM
Passion fruit, pineapple, mango, honey
The semi-carbonic fermentation is a technique in which the pulped beans ferment inside an hermetically sealed tank. Our SH3 varietal , when processed with this fermentation technique, developed notes of tropical fruits like mango, pineapple and passion fruit with honey-like sweetness.
Harvesting: Selective Mechanical
Process: Semi-Carbonic Maceration
Drying: Patio, finished on stainless steel drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box
other coffee concepts
Collection Daterra
Our Collections are the top quality coffees from our current menu. They are the best coffees from our plantations and are completely processed using the Daterra Penta Process®. Those are coffees that score 86-89, fully traceable and usually used as single origins. This is our “small to mid-size farm”.
Daterra Classics
What attributes come to your mind when someone says Brazil Cerrado? Our Classics are the best representatives of Cerrado coffee, with the benefits of Daterra quality.
This is our larger-volume farm. Classics are used as a single origin or as an outstanding blending base, scoring 80 to 86. These coffees offer great cost-benefit for those clients who desire good and consistent quality.
Sitemap
- Meet the Participants From The 2017 Bean Academy!27 de December de 2016 - 09:44
- Planos de Ação de Emergência (PAE)1 de October de 2024 - 14:16
- Our Plot Project: How Zingerman’s Research Can Help Us Deal With Climate Change11 de January de 2024 - 11:24
- Solidary Christmas 2023: A Hot Day With Lots Of Human Warmth27 de December de 2023 - 16:07
- Daterra celebrates its 30th anniversary7 de December de 2023 - 13:34
- Daterra holds its annual Sustainability Week24 de November de 2023 - 17:42