"The dry aroma exudes lemon zest and orange candy The cup opens with a lively citrus brightness, transitioning into raisin and dried fruit warmth. A gentle brown sugar depth lingers on the finish, creating a comforting, well-balanced experience."
One of the most sophisticated coffee operations in the world, Daterra is located near the city of Patrocínio in the state of Minas Gerais, Brazil. This region, known as the Cerrado, is famed for its fertile, flat land—ideal for coffee growing. Through its commitment to quality and innovation, Daterra has transformed the farm into an intensive network of individually monitored lots, many of which feature automated irrigation systems to ensure that each plant receives the perfect balance of nutrients and water.
The coffee harvest at Daterra is approached with meticulous precision. Members of the team are dispatched to evaluate the cherries across different lots, harvesting small batches to strategize the optimal time for each varietal. This careful approach ensures that every coffee is picked at its peak, preserving the integrity and flavor that Daterra is known for. Once harvested, the quality team decides how to best utilize each coffee, selecting where it will be featured on the farm’s vast offerings.
Daterra offers a diverse menu with three tiers of offerings: Masterpieces, Collections, and Classics. What we have here is the Masterpieces collection selected in a small lots of coffee. This selection consist of new and usual varietal, processing method, drying techniques and limitless experimental and each coffee must have atleast 88+ cupscore to be qualified as Daterra Masterpieces collection.
What we have here is the Daterra BV 19 Laurina, a rare varietal from the Ile de Reunion. This small pointy beans presents a very low caffein than other arabica varietal. This microlot coffee is processed as an anaerobic fermentation technique which elevates its acidity, marking it a sparking.
For the processing, during the harvest, the cherry is picked and sorted based on its ripeness. Once sorted, the coffee cherries is placed in stainless steel tank and fermented together with its cherry. The fermentation process is approximately 65 hours. Then the cherries is placed on a raised based for drying.
Variety : Laurina
Altitude : 1200 masl
Process : Anaerobic Fermentation Natural
Origin : Patricinio, Cerrado Miniero