ICON 30 – Tarsila Gesha
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Possibly the most exciting time of year is when we receive our Daterra Masterpiece auction coffee. This year we won a Gesha lot which has been processed with an anoxic fermentation. This is a super complex and delicious lot as expected, with notes of watermelon, ripe strawberry, hibiscus, apple cider, cherry liqueur and green apple.
PRODUCER: Daterra Coffee
PREPARATION Natural, Anoxic Fermentation
LOCATION: Patrocínio, Minas Gerais, Cerrado, Brazil
ALTITUDE: 900 – 1,200 masl
BAG SIZE: 150g
This harvest’s auction featured twelve coffees produced in Daterra’s experimental processing unit Masteropac. Each coffee is accompanied by a digital illustration generated with artificial intelligence, as a representation of the flavours found in the coffee and the artist that inspired it. Our lot was named after the painter Tarsila do Amaral, considered one of the leading Latin American modernist artists, and regarded as the painter who best achieved Brazilian aspirations for nationalistic expression in a modern style. The lot is 100% Gesha and has been processed impeccably, using an anoxic fermentation (in an oxygen free environment) before being dried as whole cherries.
Daterra, meaning “from the earth”, was founded in 1976 and is located in the famous Cerrado, a vast tropical savanna ecoregion which covers over 20% of Brazil. They are the world’s first grade “A” rainforest certified farm and over 60% of the land they own is dedicated to nature reserves. A walk around the trees will reveal a stunning array of birds and wildlife from toucans and burrowing owls to squirrel monkeys and maned wolves.
The land dedicated to growing coffee is divided into several blocks which each have a designated agronomist to care for the varieties planted there and who understands the unique environment of their plot. The varieties are chosen carefully to suit the varying aspects of the land and across the farm and over 100 varieties are currently being grown.
Daterra’s annual Masterpiece collection is always something to look forward to. Each year they create a set of 88+ scoring coffees from exotic varieties using cutting edge processing techniques. The masterpiece farm is very small and considered to be laboratory of sorts, testing new ways of producing coffees. This section is rich with new and unusual varieties, processing methods, drying techniques, and limitless experiments. Every Masterpiece lot is grown and processed in small quantities, has a unique cup profile and high cup scores. The experimental nature of these lots mean they can never be replicated, making them truly singular. A small micro mill is located on the far side of the drying patio, containing sorting and pulping facilities but also tanks for anoxic and aerobic fermentation, raised beds with moveable shade netting, and their own warehouse for storage. The self-sufficient nature of the section make it more of a farm within a farm!