MASTERPIECES by Daterra – Daterra Coffee

Cada año nuestros maestros catadores buscan incansablemente de entre los vastos recursos de Daterra pequeños lotes de café únicos, nuestras obras maestras o Masterpieces.
Nuestro laboratorio es rico en variedades nuevas y poco habituales, métodos de procesamiento, técnicas de secado y una infinidad de experimentos. Cada café tiene un perfil de bebida único y una puntuación por encima de 88 puntos. Tienen una trazabilidad total y una historia de plantación y cultivo única e irrepetible.

Haga clic en cada café para leer más

Laurina Natural
Citric, yellow fruits, velvety, sugar cane, exotic

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. Our Laurina Natural was produced by leaving the fully matured cherries on the tree until they dried naturally, creating a very sweet cup with velvety mouthfeel, citric notes of yellow fruits and exotic profile.

Harvesting: Hand-stripping
Processes: Natural (dried on tree)
Drying: Finalization on Patio and drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box

Laurina Honey
Yellow citric fruits, molasses, full body

Laurina, also known as “Bourbon Pointu”, is a varietal from the Reunion Islands known for its odd tree shape, small beans and excellent drink profile that usually present a lower caffeine content than regular Arabica beans. Our honey-processed Laurina shows flavors similar to yellow citric fruits and molasses, with a heavy and creamy body.

Harvesting: Hand-stripping
Processes: Honey
Drying: raised beds, drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box

Acaua Natural
Ripe orange, chocolate, creamy body

The varietal Acaua is a crossbreed between Mundo Novo and Sarchimor and was tried and tested in our experimental field, which is a plot dedicated to studying new or rare varietals. This coffee was created by leaving the fully mature Acaua cherries on the tree until they dried naturally. The cup has very present ripe orange and chocolate flavors, with intense sweetness and a creamy body.

Harvesting: Hand-stripping
Processes: Natural (dried on tree)
Drying: Finalization on Patio and drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box

Acaua Honey
Yellow fruits, caramelized sugar, full body

Our honey processed Acaua were dried on raised beds and present a very intense body and sweetness of caramelized sugar, with notes of yellow fruits like pineapples and passion fruit. The Acaua is a crossbreed between Mundo Novo and Sarchimor.

Harvesting: Hand-stripping
Processes: Honey
Drying: raised beds, drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box

SH3 Carbonic Fermentation
Stone fruits, peach, cherry, lactic acidity, citrus

SH3 is a Catuai varietal with a rust-resistance gene, combining great drink profile with a healthy and vigorous plant. The carbonic fermentation is a process where the ripest cherries are hand-picked, pulped and placed on an hermetic fermentation tank. Inside the tank, the beans go through an anaerobic fermentation that produced, in this coffee, a lactic acidity and flavors of stone fruits â€“ most prominently peach â€“ and cherries.

Harvesting: Hand-picking
Processes: Semi-carbonic Fermentation
Drying: raised beds, drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box

Aramosa Honey Floral tea, citric yellow fruits, passion fruit

Aramosa is a very unique varietal: a crossbreed between coffeea arabica and coffeea racemosa (a heirloom coffea species). The aramosa beans usually have a lower caffeine index than regular arabica beans and present very floral aromatics. Our honey Aramosa is no different: a delicate floral and citric cup that presents passion fruit and other citric fruits.

Harvesting: Hand-picking
Processes: Honey
Drying: patio, drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box

Aramosa Pulped Raisin
Roses and jasmine, red berries, grapes, plum

Very floral and fruity cup with roses and jasmine, red berries, grapes and plum. The Aramosa varietal is a crossbreed between coffeea arabica and coffeea racemosa, which is an heirloom coffea species. The Aramosa beans usually present floral aromatics and a lower caffeine content than regular Arabica beans.

Harvesting: Hand-picking
Processes: Pulped raisin
Drying: raised beds, drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box

Yellow Catucai Semi Carbonic Maceration
Lactic acidity, overripe yellow fruits

The ripe Catucai cherries were hand-harvested and placed inside an hermetic stainless-steel fermentation thank, going through an anaerobic fermentation. The technique produced in this cup a lactic acidity and flavors of ripe yellow fruits.

Harvesting: Hand-stripping
Processes: Semi-carbonic Maceration
Drying: patio, drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box

Catuai Semi Carbonic Maceration
Red berries, wine, whisky, herbal, full body

The semi-carbonic maceration is a winemaking technique adapted into coffee processing. THE ripest Catuai cherries were placed inside a hermetic stainless-steel tank. This fermentation process brought out intense red berries aromatics, with an alcoholic profile that reminds of red wine and whisky, wrapped with a full body.

Harvesting: Selective mechanical
Processes: Semi-carbonic Maceration
Drying: raised beds, drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box

Assemblage Natural
Yellow fruits, citric fruits, hazelnut, full body

A combination of two varietals – Catuai and Acaua – made with the dried-on-tree processing method. The result is a rich velvety body, flavors of chestnut and hazelnuts, yellow fruits and a citric acidity.

Harvesting: Selective mechanical
Processes: Natural (dried on trees)
Drying: finalization on patio, drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box

Paraiso Semi Carbonic Fermentation
Juicy tropical fruits, tangerine, honey

The Paraiso varietal is another gem from our experimental field. It is a crossbreed between Yellow Catuai and Timor Hybrid. This time, we chose the ripest Paraiso cherries, pulped them and placed them inside a stainless-steel fermentation tank. The processes brought out flavors of juicy tropical fruits and tangerine and honey sweetness.

Harvesting: Hand-stripping
Processes: Semi-carbonic Fermentation
Drying: raised beds, drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box

Triple Treat
Citric, dried fruits, vanilla, chestnuts, apricot

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. The Triple Treat is a combination of three maturation levels: we mixed raisin-stage cherries that provide a fruit flavor; dried-on-trees for body and sweetness and some of the ripest pulped cherries for enhanced acidity. The result is an unusual flavor of vanilla, dried fruits, chestnuts and apricot with citric acidity.

Harvesting: Hand-stripping
Processes: Natural (dried-on-tree), pulped
Drying: raised beds, drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box

Assemblage Semi Carbonic Fermentation
Citric, dark chocolate, malt, long aftertaste

A blend containing Catucai and Acaua, pulped and processed with our innovative semi-carbonic fermentation technique: the ripest cherries stay inside an hermetic stainless steel tank where an anaerobic fermentation takes place, resulting in a citric cup, with notes of dark chocolate, malt and a long aftertaste.

Harvesting: selective mechanical, hand-stripping
Processes: Semi-carbonic Fermentation
Drying: raised beds, drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box

Daterra Collage
Sweet almond, sugar cane, plum liquor, tropical fruits

We mixed some unusual varietals and processes in Daterra Collage. This coffee is a blend of SH3, Paraiso, Acaua, Catucai, Laurina and Aramosa processed in semi-carbonic fermentation, pulped or honey-processes. The Daterra Collage brings flavors of sweet almond, plum liquor and tropical fruits, with a sugar cane sweetness and pleasant acidity.

Harvesting: selective mechanical, Hand-stripping
Processes: Semi-carbonic Fermentation, pulped, honey
Drying: raised beds, patio, drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box

Daterra Collage - Low Caffeine
Cinnamon, dried apricot, sparkling wine

An unique cup with cinnamon, dried apricot, peach-infused tea and hints of sparkling wine. This coffee is a blend of Laurina and Aramosa beans, in several processes: semi-carbonic fermentation, pulped and also honey-processed. The varietal Laurina is original from the Reunion Island and known for its conic tree shape, small beans and excellent drink; while the Aramosa is a crossbreed between coffea Arabica and coffea Racemosa. These varietals usually present a lower caffeine index than regular Arabica beans.

Harvesting: hand-stripping
Processes: Semi-carbonic Fermentation, pulped, honey
Drying: raised beds, patio, drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box

Daterra Collage Petit
Passion fruit, lemon, spices, umami

Daterra Collage Petit is a selection of the smaller beans of our Daterra Collage. This is a blend of SH3, Paraiso, Acaua and Catucai in different processes: semi-carbonic fermentation, pulped and honey-processed. The assemblage results in intense citric flavors of lemon and passion fruit with hints of spices and an umami profile.

Daterra Collage Peaberry
Clove, Coffee blossom, ripe orange

The Daterra Collage Peaberry is blend of unusual varietals and different processes: we mixed SH3, Paraiso, Acaua and Catucai beans processed by semi-carbonic fermentation, pulped and honey-process. The small peaberry beans offer coffee blossom arromatics with flavors of ripe orange and cloves.
Harvesting: selective mechanical, Hand-stripping
Processes: Semi-carbonic Fermentation, pulped, honey
Drying: raised beds, patio, drum drier
Sorting: Size, Density and Electronic Penta-chromatic
Packing: Penta-box

MÁS CONCEPTOS SOBRE EL CAFÉ

Collection Daterra

Nuestros Collections son los cafés de calidad más elevada de nuestra carta anual. Son los mejores cafés de nuestras plantaciones y se procesan en su totalidad utilizando el Proceso Penta de Daterra.
Estos cafés tienen una puntuación de entre 86 y 89 puntos, son totalmente trazables y normalmente se utilizan como «single origin». Ésta es nuestra finca de tamaño pequeño a mediano.

Daterra Classics

¿Qué carácterísticas sensoriales vienen a su mente cuando alguien dice «Cerrado Brasileño»? Nuestros Classics son los mejores representantes del típico café del Cerrado, con los procesos de alta calidad de Daterra. Ésta es nuestra finca de mayor tamaño. Los Classics se utilizan como «single origin» o como una base excepcional para mezclas, con puntuación de entre 80 y 86 puntos. Estos cafes ofrecen una excelente relación coste/beneficio para clientes que desean buena calidad y consistencia.

Haga clic en cada café para leer más

MÁS CONCEPTOS SOBRE EL CAFÉ

Collection Daterra

Daterra Classics

Sitemap

Facebook

Instagram