>> Brazil Daterra
Daterra is located in the sub-tropical regions of the Cerrado, in the state of Minas Gerais, and of the Mogiana, in the state of Sao Paulo. Daterra has divided its land into 88 minifarms demarcated by coffee variety. Their philosophy goes beyond quality, research and a great espresso. It embodies a sustainable coffee program that preserves the Eco-Social System around its plantations. Daterra's passion for the environment has turned this coffee farm into a garden, surrounded with native trees, wildlife and human development.
Sunrise-The coffee for every occasion. High and fruity acidity. Deep nutty flavor that is crisp and clean with a strong aroma. Sweet and round aftertaste with notes of vanilla and marzipan.
*Processing Method: Pulped Natural
Santa Colomba-This full bodied, remarkable blend of natural beans displays a truly sweet flavor and delicate citric acidity, offering an elegant and unique aftertaste. Dry milk chocolate aroma, well-balanced, long lasting aftertaste.
*Processing Method: Natural
Monte Cristo-This rich, full bodied coffee has a nice soft acidity with hints of cherry and dark chocolate. Creamy, chocolaty and well-rounded, perfect addition for any espresso blend.
*Processing Method: Natural
Peaberry Pearl-Intense sweet aromatics, distinctive nuttiness with a hint of soft fruit combined with a low acidity creates a well-balanced, clean-short finish to the cup.
*Processing Method: Pulped Natural
Box Collections (53.35 lbs foil bags in a corrugated box)
Bourbon Collection-rich aroma, nice acidity and full body. A blend of the fruit from red and yellow Bourbon trees. Its pronounced sweet acidity is reminiscent of a perfectly developed fine wine, its finish delicate and clean.
*Processing Method: Pulped Natural
Yellow Bourbon-deep and complex body, rich, smooth, almond aroma and spicy flavor, with hints of citrus. Sweet acidity, clean and well-balanced cup.
*Processing Method: Pulped Natural
Reserve-Powerful aromatics with sweet pronounced floral fragrance and flavor, bold yet round and smooth with a complex exciting finish. Well balanced flavor, body and acidity.
*Processing Method: Pulped Natural
Sweet Yellow-Sweet chocolaty, hazelnut aroma with a continuing nice sweet acidity, refreshing, clean, sweet aftertaste. Very nice espresso component, with a firm body and nice, soft citric acidity.
*Processing Method: Pulped Natural
Sweet Collection-Sweet fruity aromatics, a delicate acidity, with a smooth, rich, caramelly body. Hints of vanilla and spice throughout the pleasant and well balanced cup.
*Processing Method: Pulped Natural
Organic Collection-It was the result of more than 5 years of research. This blend has an impressive aroma and is heavy and opulent. Its acidity is moderate, leaving a nutty and caramel flavor in the mouth. A powerful, velvet body.
*Processing Method: Pulped Natural
Opus I Exotic Blend-The result of almost 13 years of research, during which 5 generations of seeds were carefully analyzed and tested. A naturally grown low-caffeine Arabica coffee. Not genetically modified or decaffeinated, Opus I Exotic has less than 1% caffeine as opposed to other Arabica varietals containing 1.2-1.9% caffeine. A rich, malt aroma with hints of almond and chocolate, sweet velvety flavor with distinct almond, dried fruit and dark chocolate, delicate acidity and a creamy-smooth and well balanced body.
*Processing Method: Pulped Natural
Villa Borghesi-intriguing fragrance, floral and almost like a hazelnut extract. It has a mild to medium acidity with a medium-full body. The Villa Borghesi is a pleasant and complex clean cup. Its intense sweet-fruity aromatics are the prelude to a medium to full bodied plum-like fruit taste experience.
Altitude: 3800 feet
Variety: Typica, Bourbon, Caturra, Mundo Novo, Red and Yellow Icatu, Red and Yellow Catuai
Processing Method: Pupled Natural & Natural
Grade: Strictly Hard Bean
Species: Arabica
Harvest: April-August
