Claudia's notes from Daterra Farms Offerings 2014...


Daterra is a very interesting farm in Brazil, very high tech. They take a blending approach similar to scotch producers. Their aim is to have consistency based on changing the blend components. The sorting process shows how technology can be implemented into coffee. Not many, if any, other farms have this level of commitment.
Daterra's plantations are located at an average altitude of 3,800 ft (1,150 m) under a stable temperature of around 70ºF (25ºC), which constitutes the perfect environment for Arabica Coffee production. Furthermore, the dry season during the harvest makes this region unique for the best Arabica coffees.

The plantations, settled in different areas, are divided into 215 mini- farms and further subdivided into 2.816 blocks called "quadras", each of which is planted with a specific coffee variety.

This plantation system ensures accurate monitoring and constant traceability of each quadra's historic track of rainfall, cultivation procedures and productivity.

Earlier in December we were invited to a cupping at Coffee Solutions.  The great folks down there set up quite a table of all the new offerings coming down the pipeline this year.  It was a great premier and immediately two blends jumped out at us.  We found them to be sweet, very clean for a Brazilian coffee and surprisingly fruity.  One leaned more toward a dried blueberry and the other surprised us by having a flavor component of melon.  Let's first start with the dried blueberry coffee.

Daterra Farms Santa Columba (Natural Process)

This coffee scored very well in aromatics and flavor.  We noted right away that this blend would make up a primary blend component for two of our espressos.  (Moteretta and Holy Grail).  Brazil coffees typically retain more sugar and fat which creates more crema and sweetness.  We enjoyed the textured body and the soft dried blueberry note in the fragrance, aroma and cup.  Our notes from the cupping table:

This full bodied (very textured) blend of natural coffees offers up a very sweet milk chocolate, pecan, and blueberry.  Long lasting sweet finish due to the palate coating.

AROMA: Milk Chocolate

FLAVOR: Pecans

SWEETNESS: Long lasting/super sweet not too drying

ACIDITY: Delicate, mild.  There is enough to add dimension but very soft on the palate.  Berry like acidity.

BODY:  Big- one of a kind really, complete coating

AFTERTASTE: Long and sweet.  Lingers in a pleasing way.


*** Must have for espresso blends

Daterra Farms Peaberry Pearl: (Pulp Natural)

Great fragrance and best aroma on the table. Made from Mokas (cultivar) this cup reflects an intense aroma, followed by a sweet nutty, melon flavor.  Body and acidity integrate perfectly- leaves a pleasing aftertaste.  Bright but balanced enough to round out CQ Coffee Peaberry Reserve blend- 3rd component. Could even use as a single origin coffee.  The impact is intriguing and revealing.

AROMA:  Intensely sweet, reministent of melon.

FLAVOR: Melon, almond notes,

SWEETNESS: Delicate but atrractive

BODY: Ample

FINISH: Smooth- lingers a while- very clean and bright.

SCORE: 86/87


Typica - original natural coffee from Ethiopia.
Bourbon - mutant of Typica from the Island of Bourbon.
Caturra - natural mutant of Bourbon originated in Brasil.
Mundo Novo - natural cross pollination of Sumatra and Bourbon in Brazil.
Red and Yellow Icatu - back cross of Bourbon and Canephora Tetraploid.
Red and Yellow Catuaí - Back cross between Mundo Novo and Caturra.



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