SHOP
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This coffee from Daterra Classics is perfect as a starting point in Specialty Coffee. It is easier to manage as an extraction in espresso and its sensory profile is very pleasant for any taste buds, as it is sweet, with a medium low acidity and a round syrupy body. It marries perfectly with cow’s milk as well as any kind of vegetal milk for its attenuated acidity will not interact negatively with the milk proteins.
- Origin: Brasil
- Terroir: Minas Gerais, Cerrado 1150 masl
- Farm: Daterra
- Variety: Catuai
- Process: Semi-washed
- Drying process: Patio, drum-drier
- Aroma: Intense, Sweet fruit, Hazelnuts
- Flavour: Sweet, Round body, Plum-like
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The land of the farm Serra das Araras is operated by Paulo Roberto Cintra Coelho. The coffee here was first planted in the 1960s and has been maintained ever since. This coffee is excellent for an espresso extraction for its high sweetness and good balance in milk beverages.
- Origin: Brasil
- Terroir: Sao Tomas de Quino, Alta Mogiana, 1100 masl
- Farm: Serra das Araras
- Variety: Yellow Bourbon
- Process: Natural
- Drying process: Patio
- Aroma: Nutmeg, Honey
- Flavour: Cacao, Cookie, Creamy body
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This coffee from Huila makes for a very balanced espresso with chocolatey notes, but with a pleasant acidity making the cup more bright. Still the acidity is not that dominant, so it will work perfectly well as an espresso base in milk beverages.
- Origin: Colombia
- Terroir: Timana, Huila 1200 – 2200masl
- Farm: Various small farm holders
- Varietal: Caturra, Castillo, Colombia
- Processing: Washed
- Aroma: Toffee
- Flavour: Milk Chocolate, sweet citrus
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Los Dos Socios is a 10-manzana farm with 226 coffee trees on it. Coffees are picked and depulped the same day, then fermented dry for 18–24 hours before being washed three times and laidon patios and nylon tarps to dry for 3.5–6 days, weather depending. This coffee makes for a perfectly sweet and smooth espresso.
- Origin: Guatemala
- Terroir: El Chalum, La Libertad, Huehuetenango / 1700masl
- Producer: Concepción Villatoro Matías
- Varietal: Caturra, Pache, Pacamara
- Processing: Washed
- Aroma: Chocolate, raisin, sweet apple
- Flavour: Very sweet with citrus fruit
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There are about 600 producers in the region who are served by Beriti Washing Station, many of whom own less than 1 hectare of farmland on which they typically grow other crops like bananas and corn. The washing station was founded in the year 2000, and produces both Natural and Washed lots. Producers deliver the coffee in cherry form, and it will be sorted from there and prepared for processing. Natural coffees are dried on raised beds: It takes about 8–20 days for the Naturals to dry depending on the sun access and temperature.
This is great for a more daring espresso or an aromatic filter coffee.
- Origin: Ethiopia
- Terroir: Beriti, Tore, Yirgacheffe / 1770masl
- Producer: 600 smallholder farmers
- Varietal: Heirloom Ethiopian varieties
- Processing: Natural
- Aroma: Black tea, herbal and floral notes
- Flavour: Honey sweetness with velvety smooth body
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Rianjagi factory is owned and operated by the Rianjagi Farmers Cooperative Society, which was built in 1950 and currently has just over 1,500 member farmers.
Coffee is picked and delivered by the local farmers on the same day. Before fermenting, the coffee is sorted for quality. Then the cherries are depulped, left to ferment in water tanks overnight and washed with fresh river water the next day, then placed on drying tables.
This is a wonderful bright filter coffee.
- Origin: Kenya
- Terroir: Ngandori, Manyatta, Embu / 1605 – 1625masl
- Producer: 1,516 smallholder members of Rianjagi Farmers Cooperative Society
- Varietal: SL-28, SL-34, Ruiru 11, Batian
- Processing: Washed
- Aroma: Sweet strawberry and peach
- Flavour: Apple cider, bright acidity