Flavors of pecan nuts & a soft fruitiness with honey like sweetness accompanied by a soft leather note.
Industry Review: The Coffee Attendant
Processing: Natural & Patio Dried
Altitude: 1200 - 1300 M.A.S.L.
Harvest: May to September
12 oz. Handcrafted Fair Trade/Rainforest Alliance/Organic Coffee
The Daterra Estate is a Brazilian coffee grower and exporter best known for its innovative research, its respect for the environment and its high quality coffee. Quality and sustainability are the passion of the Daterra Estate. The coffee plantations are located in the Cerrado region (State of Minas Gerais) and the Mogiana region (State of San Paulo).
Technology, research and attention to the environment during coffee production have led the Daterra Estate to be known as one of the best coffee producers in the world. The Daterra Estate was Brazil's first sustainable coffee farm. In 1999 it became ISO 14001 certified and in 2003 became Rainforest Alliance certified, another first for Brazil.
The Daterra Estate plantations, settled in different areas, are divided into 215 mini-farms. They are located at an average altitude of 3,800 feet and under a stable temperature of around 70ºF which constitutes the perfect environment for Arabica Coffee production. Furthermore, the prominent dry season during the harvest makes this region unique for the best Arabica coffees.
The Daterra Estate values revolve around massive investment in research, quality improvement, solid partnerships, responsible governance, environmental protection, and social development. The Daterra Estate grows its own seedlings and uses organic composting in 100% of the plantation.
The Sweet Yellow Bourbon is a single origin bean, getting its name from the yellow color of the ripened cherries and its sweet taste. The Bourbon variety, is a mutant of the Typica variety and is from the island Bourbon. The Typica variety is the original, natural coffee from Ethiopia.
The heart of Daterra’s quality control is their Penta System, divided into five main catogeries: Planting, Harvesting, Drying, Processing and Sorting, Warehousing and Packaging.
Here is a brief description of each of these:
Daterra has an in-house nursery that allows them better quality control as well as the chance to develop unique cultivars through their various partnerships with research institutions.
Daterra does something quite unique in that they cup the coffee in a lot before harvesting. If the cup quality is optimum, Daterra can harvest the coffee and deliver it to the wet mill within 2 hours. All lots are meticulously tracked throughout the process.
The facilities at Daterra contain an enormous insulated patio, and sun drying is the first step of the drying process, finished off by mechanical drying. The size of the patio allows for thin layers, and the quantity of dryers means that humid coffee is not left in a pile where it can develop off-flavors. After drying to 11.5%, the coffee is put into wood silos where it ages for 6 weeks to achieve a homogeneous moisture level throughout the bean. One key factor is that Daterra’s Carlos Borges cups the coffee at all points and is very careful not to dilute the highest quality coffees with standard coffee.
Processing and Sorting:
Daterra uses a combination of densiometric tables, trichromatic color sorters, black lights among other instruments to remove impurities and defects from the coffee and sort by screen size. The difference is noticeable, and the absence of defects ensures quality and consistency in the cup.
Warehousing and Packaging:
The warehouse is completely sealed and impermeable to light. when the door is closed. They have installed a special UV-resistant canvas on the ceiling and walls. Dehumidifiers maintain humidity at a constant 60% and line the perimeter of the warehouse with one every three meters. Coffee is either stored in insulated bags or in the vacuum-sealed Penta Packs. Coffee store in the insulated bags is transferred to certified organic jute only upon shipping to avoid aroma/flavor contamination. The result is a freshness that maintains the potential of each bean all the way to the roaster.