Quais características sensoriais vêm a sua mente quando alguém diz “Cerrado Brasileiro”? Nossos Classics são os melhores representantes do típico café do Cerrado, com os benefícios da qualidade da Daterra. Esta é nossa fazenda de maior volume.
Os Classics são usados como “single origin” ou como uma base excepcional para blends, pontuando entre 80 a 86 pontos.
Estes cafés oferecem excelente custo benefício para clientes que desejam boa qualidade e consistência.
Clique em cada café para ler mais
Gubbio
Score: 80 Process: Natural (dried on tree) + Pulped Sensory: A blend of two processes – natural (dried-on-tree) and pulped. Intense cocoa flavors with walnuts, cedar, and full body. Keywords: Cocoa, walnuts, cedarwood, full body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Trieste
Score: 80 Process: Natural (dried on tree) + Pulped Sensory: A blend of two processes – natural (dried-on-tree) and pulped. Intense cocoa flavors with walnuts, cedar, and full body. Keywords: Cocoa, walnuts, cedarwood, full body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Petra
Score: 80-81 Process: Natural (dried on tree) Sensory: Petra is a dense coffee made from natural (dried-on-tree) cherries. You’ll taste intense walnuts and dark chocolates and a hint of dried fruits, a creamy body, and long-lasting. Keywords: Dark chocolate, dense body, hints of dried fruits. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Samar
Score: 81-82 Process: Pulped Sensory: Samar is a 100% pulped coffee. The intense cocoa notes set the tone, but you’ll also find nuts and cedar, mild citric acidity and caramelized sugar all the way. Keywords: Cocoa, citrus, cedar, nuts, caramelized sugar Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Grutta
Score: 80-81 Process: Natural (dried on tree) Sensory: Grutta is a dense coffee made from natural (dried-on-tree) cherries. You’ll taste intense walnuts and dark chocolates and a hint of dried fruits, a creamy body, and long-lasting. Keywords: Dark chocolate, dense body, hints of dried fruits. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Pertu
Score: 80-81 Process: Pulped Sensory: Pertu is a 100% pulped coffee. The intense cocoa notes set the tone, but you’ll also find nuts and cedar, mild citric acidity and caramelized sugar all the way. Keywords: Cocoa, citrus, cedar, nuts, caramelized sugar. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Tibre
Score: 80-81 Process: Natural (dried on tree) + Pulped Sensory: A blend of two processes – natural (dried-on-tree) and pulped – that makes an interesting espresso base. Expect cedar aromas, intense cocoa flavors, walnuts, pinenuts, and a sweet finish. Keywords: Pinenuts, cocoa, walnuts, cedarwood, sweet. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Bravo
Score: 80-81 Process: Natural (dried on tree) + Pulped Sensory: A blend of two processes – natural (dried-on-tree) and pulped – that makes an interesting espresso base. Expect cedar aromas, intense cocoa flavors, walnuts, pinenuts, and a sweet finish. Keywords: Pinenuts, cocoa, walnuts, cedarwood, sweet. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Daterra Lille
Score: 82 Process: Natural (dried on tree) + Pulped Sensory: Daterra Lille is a selection of small beans with a very balanced profile. Milk chocolate is very present, but you’ll also find biscuit and a soft citric acidity. Keywords: Buttery body, biscuit, milk chocolate, citric. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 15 Package: Poly Bag Best for: Espresso
Petit Soleil
Score: 82 Process: Natural (dried on tree) + Pulped Sensory: Petit Soleil is a selection of small beans with a very balanced profile. Milk chocolate is very present, but you’ll also find biscuit and a soft citric acidity. Keywords: Buttery body, biscuit, milk chocolate, citric. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 15 Package: Poly Bag Best for: Espresso
Maturo
Score: 81 Process: Natural (dried on tree) Sensory: One of the most versatile coffees of our menu, Maturo is a fine representative of the best of the traditional Cerrado style: notes of chocolate, chocolate, and chocolate. Ok, besides chocolate you’ll also find stone fruits and pecan nuts. As a single-origin, it makes a syrupy espresso, but it’s also a great base to blend with something brighter. Keywords: Chocolate, stone fruits, pecan nuts. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Monte Cristo
Score: 81 Process: Natural (dried on tree) Sensory: One of the most versatile coffees of our menu, Monte Cristo is a fine representative of the best of the traditional Cerrado style: notes of chocolate, chocolate, and chocolate. Ok, besides chocolate you’ll also find stone fruits and pecan nuts. As a single-origin, it makes a syrupy espresso, but it’s also a great base to blend with something brighter. Keywords: Chocolate, stone fruits, pecan nuts. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Landscape
Score: 81-82 Process: Pulped Sensory: Landscape is a versatile coffee made from pulped cherries. The cup presents a dark chocolate background with notes of toasted almonds, caramel-like sweetness, and soft citric acidity. Keywords: Caramel, dark chocolate, toasted almonds, citric acidity. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Abadia
Score: 82 Process: Natural (dried on tree) Sensory: Many think that natural (dried-on-tree) coffees must always be heavy and bold, but Abadia is here to show that’s not true: this mellow cup is full of caramelized sugar and hints of ripe fruits all wrapped up in a medium body and delicate citric acidity. Keywords: Caramelized sugar, ripe fruits, delicate acidity. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Bag Best for: Espresso; Drip
Bari
Score: 85 Process: Natural (dried on tree) + Pulped Sensory: To make Bari we process the coffee cherries in two different ways: natural (dried-on-tree) and pulped (semi-washed). This combination creates a great espresso full of dark chocolate and stone fruits notes, a very creamy body and citric acidity. Keywords: Dark chocolate, stone fruits, citric acidity, full body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Box® Best for: Espresso; Drip
Buena Vista
Score: 81-82 Process: Pulped Sensory: Buena Vista is a versatile coffee made from pulped cherries. The cup presents a dark chocolate background with notes of toasted almonds, caramel-like sweetness, and soft citric acidity. Keywords: Caramel, dark chocolate, toasted almonds, citric acidity. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Cittá
Score: 84 Process: Natural (dried on tree) + Pulped Sensory: Citta is a coffee, but it tastes like a dessert: the caramel is very present right at the aroma, and in flavor, it becomes more tactile and reminds of dulce de leche and hazelnuts while also showing some citric acidity. The body is, of course, super velvety. Keywords: Aroma of caramel, dulce de leche, citric, hazelnuts, velvety body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Bag Best for: Espresso
Daylight
Score: 83 Process: Pulped Sensory: We selected the very ripest cherries and pulped them to make Daylight, a sweet cup with buttery texture and notes of caramel, hazelnuts, and stone fruits with citric acidity. Keywords: Buttery body, caramel, hazelnut, stone fruits, citric acidity. Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Bag Best for: Espresso; Drip
Dusk
Score: 83 Process: Natural Sensory: A rich coffee that translates well the classic Cerrado coffee: notes of dark chocolate, walnuts, and ripe plum with critic acidity and, of course, a heavy creamy body. Keywords: Dark chocolate, walnuts, ripe plum, citric acidity, creamy body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Bag Best for: Espresso
Grand Classic
Score: 82-83 Process: Natural (dried on tree) + Pulped Sensory: Grand Classic is a selection of the largest beans we produce, and it involves a blend of several varietals processed in two ways – pulped and naturals. You’ll find notes of cocoa, fragrant cedar aromas and walnuts, with hints of citric fruits and caramel-like aroma. Keywords: Cocoa, cedarwood, citric fruits, walnuts, aroma of caramel. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 18/19 Package: Penta Bag Best for: Espresso
Indigo
Score: 84-85 Process: Natural (dried on tree) + Pulped Sensory: Indigo is meant to be a rich and complex cup. To achieve that, we process our coffee cherries in two different ways – pulped (semi-washed) and natural (dried-on-tree). On the nose, it’s slightly floral, while the cup brings fine dark chocolate, stone fruits and almonds, all wrapped in a delicate acidity. Keywords: Fine chocolate, stone fruits, almonds, slightly floral, delicate acidity. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Box® Best for: Espresso; Drip
Lille Classic
Score: 82-83 Process: Natural (dried on tree) + Pulped Sensory: A selection of small beans from the best coffees amongst Daterra Classics menu – both naturals and pulped – make this chocolaty cup. You’ll notice a creamy milk chocolate base with hazelnuts and stone fruits and a buttery body. Keywords: Milk chocolate, hazelnuts, stone fruits, buttery body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 15 Package: Penta Bag Best for: Espresso
Organic Classic
Score: 83 Process: Natural (dried on tree) Sensory: From our organic plots comes this fully natural (dried on tree) cup with a sugar cane profile. You’ll find notes of molasses, stone fruits and dark chocolate with a dense and creamy body and mild acidity. Keywords: Sugar cane molasses, dense and creamy, stone fruits, dark chocolate. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Bag Best for: Espresso
Peaberry Daterra
Score: 81-82 Process: Natural (dried on tree) + Pulped Sensory: Usually, a coffee cherry bears two seeds inside it, but sometimes, it happens to bear just one. The sole bean acquires a smaller and rounder shape and we call it moka (MK) or peaberry. This selection of MK beans presents a lot of chocolate right at the aroma, and a very chocolaty and sweet nutty cup with hints of dark dried fruits. Keywords: Chocolate, dark dried fruits, sweet, sweet nuts. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: MK Package: Poly Bag Best for: Espresso
Pearl Bourbon
Score: 82-83 Process: Pulped Sensory: Usually, a coffee cherry bears two seeds inside it, but sometimes, it happens to bear just one. The sole bean acquires a smaller and rounder shape, and we call it moka (MK) or peaberry. This selection of MK beans presents a lot of chocolate right at the aroma, and a very chocolaty and sweet nutty cup with hints of dark dried fruits. Keywords: Ripe peach, milk chocolate, citric acidity, body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: MK Package: Penta Box® Best for: Espresso; Drip
Pearl Daterra
Score: 81-82 Process: Natural (dried on tree) + Pulped Sensory: Usually, a coffee cherry bears two seeds inside it, but sometimes, it happens to bear just one. The sole bean acquires a smaller and rounder shape and we call it moka (MK) or peaberry. This selection of MK beans presents a lot of chocolate right at the aroma, and a very chocolaty and sweet nutty cup with hints of dark dried fruits. Keywords: Chocolate, dark dried fruits, sweet, sweet nuts. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: MK Package: Poly Bag Best for: Espresso
Petit Classic
Score: 82-83 Process: Natural (dried on tree) + Pulped Sensory: A selection of small beans from the best coffees amongst Daterra Classics menu – both naturals and pulped – make this chocolaty cup. You’ll notice a creamy milk chocolate base with hazelnuts and stone fruits and a buttery body. Keywords: Milk chocolate, hazelnuts, stone fruits, buttery body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 15 Package: Penta Bag Best for: Espresso
Santa Colomba
Score: 82 Process: Natural (dried on tree) Sensory: Many think that natural (dried-on-tree) coffees must always be heavy and bold, but Santa Colomba is here to show that’s not true: this mellow cup is full of caramelized sugar and hints of ripe fruits all wrapped up in a medium body and delicate citric acidity Keywords: Caramelized sugar, ripe fruits, delicate acidity. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Bag Best for: Espresso; Drip
Sunbird
Score: 83 Process: Pulped Sensory: We selected the very ripest cherries and pulped them to make Sunbird, a sweet cup with buttery texture and notes of caramel, hazelnuts and stone fruits with citric acidity. Keywords: Buttery body, caramel, hazelnut, stone fruits, citric acidity. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Bag Best for: Espresso; Drip
Sunlight
Score: 82 Process: Pulped Sensory: Sunlight is created from pulped cherries to be a versatile option that goes well for a mild drip or as a brighter espresso base. You’ll find milk chocolate with walnuts, hints of yellow fruits and soft citric acidity. Keywords: Milk chocolate, walnuts, yellow fruits, citric acidity. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Bag Best for: Espresso; Drip
Sunset
Score: 83 Process: Natural Sensory: A rich coffee that translates well the classic Cerrado coffee: notes of dark chocolate, walnuts and ripe plum with critic acidity and, of course, a heavy creamy body. Keywords: Dark chocolate, walnuts, ripe plum, citric acidity, creamy body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Bag Best for: Espresso
Sunrise
Score: 82 Process: Pulped Sensory: Sunrise is created from pulped cherries to be a versatile option that goes well for a mild drip or as a brighter espresso base. You’ll find milk chocolate with walnuts, hints of yellow fruits and soft citric acidity. Keywords: Milk chocolate, walnuts, yellow fruits, citric acidity. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Bag Best for: Espresso; Drip
Villa
Score: 84 Process: Natural (dried on tree) + Pulped Sensory: Villa is a coffee that tastes like a dessert: the caramel is very present right at the aroma, and in flavor, it becomes more tactile and reminds of dulce de leche and hazelnuts while also showing some citric acidity. The body is, of course, super velvety. Keywords: Aroma of caramel, dulce de leche, citric, hazelnuts, velvety body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Bag Best for: Espresso
Bourbon
Score: 84 Process: Natural (dried on tree) + Pulped Sensory: The noble varietal Bourbon is the sole star in this selection. We blended pulped beans with naturals to create a soft and sweet coffee. The intense sweetness will remind you of caramelized sugar and almonds, with a citric touch that makes it a balanced cup for every day. Keywords: Caramelized sugar, citric acidity, almonds. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Box® Best for: Espresso; Drip
Bourbon Peaberry
Score: 82-83 Process: Pulped Sensory: A selection of Moka (MK) or Peaberry beans exclusively from the Bourbon varietal. A MK bean happens when, for some reason, the coffee cherry produces only one bean instead of two and this sole bean acquires a smaller and rounder shape. In this juicy cup you’ll find ripe peach and milk chocolate, a soft citric acidity and heavy body. Keywords: Ripe peach, milk chocolate, citric acidity, body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: MK Package: Penta Box® Best for: Espresso; Drip
Bruzzi
Score: 85 Process: Natural (dried on tree) + Pulped Sensory: To make Bruzzi we process the coffee cherries in two different ways: natural (dried-on-tree) and pulped (semi-washed). This combination creates a great espresso full of dark chocolate and stone fruits notes, a very creamy body and citric acidity. Keywords: Dark chocolate, stone fruits, citric acidity, full body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Box® Best for: Espresso; Drip
Grand Soleil 18/19
Score: 82-83 Process: Natural (dried on tree) + Pulped Sensory: Grand Soleil is a selection of the largest beans we produce, and it involves a blend of several varietals processed in two ways – pulped and naturals. You’ll find notes of cocoa, fragrant cedar aromas and walnuts, with hints of citric fruits and caramel-like aroma. Keywords: Cocoa, cedarwood, citric fruits, walnuts, aroma of caramel. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 18/19 Package: Penta Bag Best for: Espresso
Sweet Blue
Score: 84-85 Process: Natural (dried on tree) + Pulped Sensory: Sweet Blue is meant to be a rich and complex cup. To achieve that, we process our coffee cherries in two different ways – pulped (semiwashed) and natural (dried-on-tree). On the nose, it’s slightly floral, while the cup brings fine dark chocolate, stone fruits and almonds, all wrapped in a delicate acidity. Keywords: Fine chocolate, stone fruits, almonds, slightly floral, delicate acidity. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Box® Best for: Espresso; Drip
Gubbio
Score: 80 Process: Natural (dried on tree) + Pulped Sensory: A blend of two processes – natural (dried-on-tree) and pulped. Intense cocoa flavors with walnuts, cedar, and full body. Keywords: Cocoa, walnuts, cedarwood, full body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Trieste
Score: 80 Process: Natural (dried on tree) + Pulped Sensory: A blend of two processes – natural (dried-on-tree) and pulped. Intense cocoa flavors with walnuts, cedar, and full body. Keywords: Cocoa, walnuts, cedarwood, full body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Petra
Score: 80-81 Process: Natural (dried on tree) Sensory: Petra is a dense coffee made from natural (dried-on-tree) cherries. You’ll taste intense walnuts and dark chocolates and a hint of dried fruits, a creamy body, and long-lasting. Keywords: Dark chocolate, dense body, hints of dried fruits. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Samar
Score: 81-82 Process: Pulped Sensory: Samar is a 100% pulped coffee. The intense cocoa notes set the tone, but you’ll also find nuts and cedar, mild citric acidity and caramelized sugar all the way. Keywords: Cocoa, citrus, cedar, nuts, caramelized sugar Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Grutta
Score: 80-81 Process: Natural (dried on tree) Sensory: Grutta is a dense coffee made from natural (dried-on-tree) cherries. You’ll taste intense walnuts and dark chocolates and a hint of dried fruits, a creamy body, and long-lasting. Keywords: Dark chocolate, dense body, hints of dried fruits. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Pertu
Score: 80-81 Process: Pulped Sensory: Pertu is a 100% pulped coffee. The intense cocoa notes set the tone, but you’ll also find nuts and cedar, mild citric acidity and caramelized sugar all the way. Keywords: Cocoa, citrus, cedar, nuts, caramelized sugar. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Tibre
Score: 80-81 Process: Natural (dried on tree) + Pulped Sensory: A blend of two processes – natural (dried-on-tree) and pulped – that makes an interesting espresso base. Expect cedar aromas, intense cocoa flavors, walnuts, pinenuts, and a sweet finish. Keywords: Pinenuts, cocoa, walnuts, cedarwood, sweet. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Bravo
Score: 80-81 Process: Natural (dried on tree) + Pulped Sensory: A blend of two processes – natural (dried-on-tree) and pulped – that makes an interesting espresso base. Expect cedar aromas, intense cocoa flavors, walnuts, pinenuts, and a sweet finish. Keywords: Pinenuts, cocoa, walnuts, cedarwood, sweet. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Daterra Lille
Score: 82 Process: Natural (dried on tree) + Pulped Sensory: Daterra Lille is a selection of small beans with a very balanced profile. Milk chocolate is very present, but you’ll also find biscuit and a soft citric acidity. Keywords: Buttery body, biscuit, milk chocolate, citric. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 15 Package: Poly Bag Best for: Espresso
Petit Soleil
Score: 82 Process: Natural (dried on tree) + Pulped Sensory: Petit Soleil is a selection of small beans with a very balanced profile. Milk chocolate is very present, but you’ll also find biscuit and a soft citric acidity. Keywords: Buttery body, biscuit, milk chocolate, citric. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 15 Package: Poly Bag Best for: Espresso
Maturo
Score: 81 Process: Natural (dried on tree) Sensory: One of the most versatile coffees of our menu, Maturo is a fine representative of the best of the traditional Cerrado style: notes of chocolate, chocolate, and chocolate. Ok, besides chocolate you’ll also find stone fruits and pecan nuts. As a single-origin, it makes a syrupy espresso, but it’s also a great base to blend with something brighter. Keywords: Chocolate, stone fruits, pecan nuts. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Monte Cristo
Score: 81 Process: Natural (dried on tree) Sensory: One of the most versatile coffees of our menu, Monte Cristo is a fine representative of the best of the traditional Cerrado style: notes of chocolate, chocolate, and chocolate. Ok, besides chocolate you’ll also find stone fruits and pecan nuts. As a single-origin, it makes a syrupy espresso, but it’s also a great base to blend with something brighter. Keywords: Chocolate, stone fruits, pecan nuts. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Landscape
Score: 81-82 Process: Pulped Sensory: Landscape is a versatile coffee made from pulped cherries. The cup presents a dark chocolate background with notes of toasted almonds, caramel-like sweetness, and soft citric acidity. Keywords: Caramel, dark chocolate, toasted almonds, citric acidity. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Abadia
Score: 82 Process: Natural (dried on tree) Sensory: Many think that natural (dried-on-tree) coffees must always be heavy and bold, but Abadia is here to show that’s not true: this mellow cup is full of caramelized sugar and hints of ripe fruits all wrapped up in a medium body and delicate citric acidity. Keywords: Caramelized sugar, ripe fruits, delicate acidity. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Bag Best for: Espresso; Drip
Bari
Score: 85 Process: Natural (dried on tree) + Pulped Sensory: To make Bari we process the coffee cherries in two different ways: natural (dried-on-tree) and pulped (semi-washed). This combination creates a great espresso full of dark chocolate and stone fruits notes, a very creamy body and citric acidity. Keywords: Dark chocolate, stone fruits, citric acidity, full body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Box® Best for: Espresso; Drip
Buena Vista
Score: 81-82 Process: Pulped Sensory: Buena Vista is a versatile coffee made from pulped cherries. The cup presents a dark chocolate background with notes of toasted almonds, caramel-like sweetness, and soft citric acidity. Keywords: Caramel, dark chocolate, toasted almonds, citric acidity. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Poly Bag Best for: Espresso
Cittá
Score: 84 Process: Natural (dried on tree) + Pulped Sensory: Citta is a coffee, but it tastes like a dessert: the caramel is very present right at the aroma, and in flavor, it becomes more tactile and reminds of dulce de leche and hazelnuts while also showing some citric acidity. The body is, of course, super velvety. Keywords: Aroma of caramel, dulce de leche, citric, hazelnuts, velvety body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Bag Best for: Espresso
Daylight
Score: 83 Process: Pulped Sensory: We selected the very ripest cherries and pulped them to make Daylight, a sweet cup with buttery texture and notes of caramel, hazelnuts, and stone fruits with citric acidity. Keywords: Buttery body, caramel, hazelnut, stone fruits, citric acidity. Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Bag Best for: Espresso; Drip
Dusk
Score: 83 Process: Natural Sensory: A rich coffee that translates well the classic Cerrado coffee: notes of dark chocolate, walnuts, and ripe plum with critic acidity and, of course, a heavy creamy body. Keywords: Dark chocolate, walnuts, ripe plum, citric acidity, creamy body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Bag Best for: Espresso
Grand Classic
Score: 82-83 Process: Natural (dried on tree) + Pulped Sensory: Grand Classic is a selection of the largest beans we produce, and it involves a blend of several varietals processed in two ways – pulped and naturals. You’ll find notes of cocoa, fragrant cedar aromas and walnuts, with hints of citric fruits and caramel-like aroma. Keywords: Cocoa, cedarwood, citric fruits, walnuts, aroma of caramel. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 18/19 Package: Penta Bag Best for: Espresso
Indigo
Score: 84-85 Process: Natural (dried on tree) + Pulped Sensory: Indigo is meant to be a rich and complex cup. To achieve that, we process our coffee cherries in two different ways – pulped (semi-washed) and natural (dried-on-tree). On the nose, it’s slightly floral, while the cup brings fine dark chocolate, stone fruits and almonds, all wrapped in a delicate acidity. Keywords: Fine chocolate, stone fruits, almonds, slightly floral, delicate acidity. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Box® Best for: Espresso; Drip
Lille Classic
Score: 82-83 Process: Natural (dried on tree) + Pulped Sensory: A selection of small beans from the best coffees amongst Daterra Classics menu – both naturals and pulped – make this chocolaty cup. You’ll notice a creamy milk chocolate base with hazelnuts and stone fruits and a buttery body. Keywords: Milk chocolate, hazelnuts, stone fruits, buttery body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 15 Package: Penta Bag Best for: Espresso
Organic Classic
Score: 83 Process: Natural (dried on tree) Sensory: From our organic plots comes this fully natural (dried on tree) cup with a sugar cane profile. You’ll find notes of molasses, stone fruits and dark chocolate with a dense and creamy body and mild acidity. Keywords: Sugar cane molasses, dense and creamy, stone fruits, dark chocolate. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Bag Best for: Espresso
Peaberry Daterra
Score: 81-82 Process: Natural (dried on tree) + Pulped Sensory: Usually, a coffee cherry bears two seeds inside it, but sometimes, it happens to bear just one. The sole bean acquires a smaller and rounder shape and we call it moka (MK) or peaberry. This selection of MK beans presents a lot of chocolate right at the aroma, and a very chocolaty and sweet nutty cup with hints of dark dried fruits. Keywords: Chocolate, dark dried fruits, sweet, sweet nuts. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: MK Package: Poly Bag Best for: Espresso
Pearl Bourbon
Score: 82-83 Process: Pulped Sensory: Usually, a coffee cherry bears two seeds inside it, but sometimes, it happens to bear just one. The sole bean acquires a smaller and rounder shape, and we call it moka (MK) or peaberry. This selection of MK beans presents a lot of chocolate right at the aroma, and a very chocolaty and sweet nutty cup with hints of dark dried fruits. Keywords: Ripe peach, milk chocolate, citric acidity, body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: MK Package: Penta Box® Best for: Espresso; Drip
Pearl Daterra
Score: 81-82 Process: Natural (dried on tree) + Pulped Sensory: Usually, a coffee cherry bears two seeds inside it, but sometimes, it happens to bear just one. The sole bean acquires a smaller and rounder shape and we call it moka (MK) or peaberry. This selection of MK beans presents a lot of chocolate right at the aroma, and a very chocolaty and sweet nutty cup with hints of dark dried fruits. Keywords: Chocolate, dark dried fruits, sweet, sweet nuts. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: MK Package: Poly Bag Best for: Espresso
Petit Classic
Score: 82-83 Process: Natural (dried on tree) + Pulped Sensory: A selection of small beans from the best coffees amongst Daterra Classics menu – both naturals and pulped – make this chocolaty cup. You’ll notice a creamy milk chocolate base with hazelnuts and stone fruits and a buttery body. Keywords: Milk chocolate, hazelnuts, stone fruits, buttery body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 15 Package: Penta Bag Best for: Espresso
Santa Colomba
Score: 82 Process: Natural (dried on tree) Sensory: Many think that natural (dried-on-tree) coffees must always be heavy and bold, but Santa Colomba is here to show that’s not true: this mellow cup is full of caramelized sugar and hints of ripe fruits all wrapped up in a medium body and delicate citric acidity Keywords: Caramelized sugar, ripe fruits, delicate acidity. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Bag Best for: Espresso; Drip
Sunbird
Score: 83 Process: Pulped Sensory: We selected the very ripest cherries and pulped them to make Sunbird, a sweet cup with buttery texture and notes of caramel, hazelnuts and stone fruits with citric acidity. Keywords: Buttery body, caramel, hazelnut, stone fruits, citric acidity. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Bag Best for: Espresso; Drip
Sunlight
Score: 82 Process: Pulped Sensory: Sunlight is created from pulped cherries to be a versatile option that goes well for a mild drip or as a brighter espresso base. You’ll find milk chocolate with walnuts, hints of yellow fruits and soft citric acidity. Keywords: Milk chocolate, walnuts, yellow fruits, citric acidity. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Bag Best for: Espresso; Drip
Sunset
Score: 83 Process: Natural Sensory: A rich coffee that translates well the classic Cerrado coffee: notes of dark chocolate, walnuts and ripe plum with critic acidity and, of course, a heavy creamy body. Keywords: Dark chocolate, walnuts, ripe plum, citric acidity, creamy body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Bag Best for: Espresso
Sunrise
Score: 82 Process: Pulped Sensory: Sunrise is created from pulped cherries to be a versatile option that goes well for a mild drip or as a brighter espresso base. You’ll find milk chocolate with walnuts, hints of yellow fruits and soft citric acidity. Keywords: Milk chocolate, walnuts, yellow fruits, citric acidity. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Bag Best for: Espresso; Drip
Villa
Score: 84 Process: Natural (dried on tree) + Pulped Sensory: Villa is a coffee that tastes like a dessert: the caramel is very present right at the aroma, and in flavor, it becomes more tactile and reminds of dulce de leche and hazelnuts while also showing some citric acidity. The body is, of course, super velvety. Keywords: Aroma of caramel, dulce de leche, citric, hazelnuts, velvety body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Bag Best for: Espresso
Bourbon
Score: 84 Process: Natural (dried on tree) + Pulped Sensory: The noble varietal Bourbon is the sole star in this selection. We blended pulped beans with naturals to create a soft and sweet coffee. The intense sweetness will remind you of caramelized sugar and almonds, with a citric touch that makes it a balanced cup for every day. Keywords: Caramelized sugar, citric acidity, almonds. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Box® Best for: Espresso; Drip
Bourbon Peaberry
Score: 82-83 Process: Pulped Sensory: A selection of Moka (MK) or Peaberry beans exclusively from the Bourbon varietal. A MK bean happens when, for some reason, the coffee cherry produces only one bean instead of two and this sole bean acquires a smaller and rounder shape. In this juicy cup you’ll find ripe peach and milk chocolate, a soft citric acidity and heavy body. Keywords: Ripe peach, milk chocolate, citric acidity, body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: MK Package: Penta Box® Best for: Espresso; Drip
Bruzzi
Score: 85 Process: Natural (dried on tree) + Pulped Sensory: To make Bruzzi we process the coffee cherries in two different ways: natural (dried-on-tree) and pulped (semi-washed). This combination creates a great espresso full of dark chocolate and stone fruits notes, a very creamy body and citric acidity. Keywords: Dark chocolate, stone fruits, citric acidity, full body. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Box® Best for: Espresso; Drip
Grand Soleil 18/19
Score: 82-83 Process: Natural (dried on tree) + Pulped Sensory: Grand Soleil is a selection of the largest beans we produce, and it involves a blend of several varietals processed in two ways – pulped and naturals. You’ll find notes of cocoa, fragrant cedar aromas and walnuts, with hints of citric fruits and caramel-like aroma. Keywords: Cocoa, cedarwood, citric fruits, walnuts, aroma of caramel. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 18/19 Package: Penta Bag Best for: Espresso
Sweet Blue
Score: 84-85 Process: Natural (dried on tree) + Pulped Sensory: Sweet Blue is meant to be a rich and complex cup. To achieve that, we process our coffee cherries in two different ways – pulped (semiwashed) and natural (dried-on-tree). On the nose, it’s slightly floral, while the cup brings fine dark chocolate, stone fruits and almonds, all wrapped in a delicate acidity. Keywords: Fine chocolate, stone fruits, almonds, slightly floral, delicate acidity. Harvesting: Selective mechanical Drying: Patio + Drum dryer Screen: 16/18 Package: Penta Box® Best for: Espresso; Drip
MAIS CONCEITOS DE CAFÉ
MASTERPIECES by Daterra
A cada ano, nossos mestres provadores procuram dentro do vasto potencial da Daterra por pequenos lotes de café únicos, as nossas obras-primas, ou Masterpieces. Este laboratório é rico em variedades novas e não usuais, métodos de processamento, técnicas de secagem e um infinidade de experimentos.
Cada café tem um perfil de bebida único e pontuação acima de 88 pontos. Eles são totalmente rastreáveis, plantados e cultivados com história e nunca serão replicados.
Collection Daterra
Nossos Collections são os cafés de qualidade mais elevadas do nosso menu anual. Eles são os melhores cafés de nossas plantações e são totalmente processados utilizando o Processo Penta da Daterra.
Estes cafés tem pontuação entre 86 e 89 pontos, são totalmente rastreáveis e normalmente são usados como “single origin”. Esta é nossa fazenda de pequeno a médio porte.
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