ICON Series Subscription
A subscription to our limited release ICON series delivers the rarest and best coffees in the world, in recyclable, letterbox friendly packaging at less than the normal retail price. Join us in discovering exceptional coffees each month.
SUBSCRIPTION ROASTING AND DISPATCHING 1st JUNE
ALL OTHER ITEMS ORDERED WITH THIS WILL BE DISPATCHED TOGETHER
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!
01 - Natural Ja'adi, Haraz, Yemen
02 - Cold-Fermented Gesha, Rodrigo Sanchez, Colombia
03 - Rocosa Montaña Gesha, Familia Hartmann, Panama
04 - Typica Mejorado 48hr Natural, Alfonso Villagomez, Ecuador
05 - Gesha Special Preparation, Diego Samuel Bermudez, Colombia
06 - Cup of Excellence 4th Place, Fidel Huancas Huancas, Peru
07 - Aramosa Anaerobic Fermentation, Daterra Masterpiece D07, Brazil
08 - Java, Yeast Fermentation, Fabian Acevedo Rojas, Colombia
09 - "Red Plum" Castillo, Diego Samuel Bermudez, Colombia
10 - Wush Wush Honey, Sebastian Ramirez, Colombia
11 - Milenio Carbonic Maceration, Enrique Navarro Carvajal, Costa Rica
12 - Ja'adi Peaberry Anaerobic Natural, Haraz Community, Yemen
13 - El Ubérrimo Gesha, Francy Liceth Castillo, Colombia
14 - El Guatalon Cup of Excellence Lot, Guillermo Antonio Juarez Solares, Guatemala
15 - Caturra 250hr Fermentation, Maria Eugenia Escobar, Guatemala
16 - Soledad Washed Gesha, Jose Ignacio Jijón, Ecuador
17 - Thermal Shock Castillo, E.A. Decaf, Yenny Esperanza Bermudez, Colombia
18 - Yellow Bourbon X3 Natural, Sebastian Ramirez, Colombia
19 - Yaí "The Jaguar", Daterra Coffee, Brazil
20 - Grape Maceration Castillo, Felipe Arcila, Colombia
21 - Natural Bourbon Sidra, Alfonso Villagomez, Ecuador
22 - El Equimite Natural Gesha, Gibran Cervantes, Mexico
23 - Bourbon Aji Thermal Shock, Nestor Lasso, Colombia
24 - Anoxic Supernatural, Gagari Gutiti, Ethiopia
25 - Wadi Alsail, Natural, Yemen
26 - SL28 Red Honey, Luis Jiménez Padilla, Costa Rica
27 - Typica Mejorado Lixiviado, Olinka Velez, Ecuador
28 - 200hr Anoxic Gesha, Luis Anibal Calderon, Colombia
29 - Peaberry Anoxic Natural, Ghaleb Alhamasi, Yemen