Inspired by the brazillian literature, Daterra brings the very best microlots from the 2019 crop made with innovative processing techniques and rare varietals.
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Iracema
Daterra's Aramosa
Natural Anaerobic Fermentation
Nose: Blueberry, grapes, jasmine, raspberry
Flavor: Strawberry, green apple, grape juice, bubblegum, red berries,
malic acidity, lots of honey.
Gabriela
Daterra's Laurina
Honey
Nose: Peach, apricot, spices
Flavor: butter, red berries cheesecake, butter, papaya, strawberry, dulce de leche, cloves, cinnamon. Lactic acidity.
Bacamarte
Daterra’s Gesha
Honey
Nose: lemongrass, aromatic herbs, sugar cane, seaweed
Flavor: stone fruits, lemon, black tea, orange, umami.
Emilia
Daterra's Acaua
Natural Anaerobic Fermentation
Nose: Tropical fruits, berries, honey, sugar cane
Flavor: Cherry, apple cider, pomegranate, grapes, floral, passion fruit, melon, sparkling wine, phosphoric acidity.
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About This Auction
As you might have already guessed, our inspiration this year comes from the books – we want to honor the rich literature of Brazil, so we have matched our best lots with the personalities of characters from Brazillian Books.
Our selection is meant to reflect the diversity of Brazil and, by learning about the literary works that we featured here, you’ll learn more about our utmost inspiration: the Brazilian people.
In certain ways, growing coffee is very similar to writing a book. These may seem like two very distant activities, but they have more in common than you think – both follow more or less the same progression:
Stage #1 – The spark:
A story that needs to be told finds its way into a writer’s head and will be ticking there until the writer gets it out.
- Here in Daterra, this spark comes as an urge to make flavors that nobody would expect to find in a cup of coffee.
Stage #2 – Studying:
The next step for a writer is to study their topic and find the right way to organize the words. This is something we know very well: research is the core of Daterra.
- We put most of our energy in studying varietals, processes and sustainable practices - many times, these efforts take years to show:
- In the 2019 auction of MASTERPIECES by Daterra, we are presenting for the first time varietals that have been under study for more than ten years at the farm!
Stage #3 – Hands-on:
Well, this is the fun (and intense!) part. Many writers will type and type forever. In our farm, though, the hands-on happens during the harvesting:
- Experimenting with each lot, tweaking the number of fermentation hours or trying out new techniques.
- That also means, of course, editing and editing a little more: lots of “this number of fermentation hours tastes great, but what if we increase it a bit more?
- ” or, “what if we try this one with oxygen instead?”.
- Our team works together on these coffees in the hopes of crafting microlots that will travel the world telling our story.
Stage #4 – Release and wait for the reception:
Can you imagine what it feels like to show the world something you worked very hard and wait for the response?
- This is exactly what we are doing right now: presenting our finest work in the best way we can and waiting for your feedback.