Daterra Masterpieces, Ciranda lot - Brazil
Rose / Papaya / Blackberry / Rosè wine / Hazelnut
Suggested for espresso and filter
QUALITY SCORE: 92.50
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 6:00pm (UTC+1) of the day before the roast day.
- 1200 mt
- Aerobic maceration
- Picked in
- June 2018
- Landed in
- February 2019
- Lot Size
- 300 kg
- Arrived in
- Vacuum pack
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised roaster
THE STORY BEHIND
Daterra Estate is one of the world-famous farms in Brazil where the coffee is produced with an inspiring commitment to both quality and sustainability. All Daterra Farms coffees have been Rainforest Alliance certified since 2003 which means coffee is grown on farms where forests, rivers and soils are protected, wildlife is conserved; workers are paid decent wages and given access to medical care and education.
Each year Daterra masterful Cuppers search the vast potential of Daterra for unique small lots of coffee, defined as "Masterpieces".
This very small farm is a lab, where Daterra test new ways of producing coffee. The lab is rich with new and unusual varietals, processing methods, drying techniques and limitless experiments. Each coffee has a unique cup profile and scores 88+, is fully traceable, planted and grown with history and can never be replicated.
The Aramosa varietal is a crossbreed between Coffeea Arabica and Coffeea Racemosa – an heirloom Coffeea species. The Aramosa beans usually present floral aromatics and a lower caffeine content than regular Arabica beans.
Coffea racemosa is a lesser known species of coffee, one of over 120 Coffea species, similar to Coffea arabica. Racemosa is endemic to the coastal forest belt between northern Kwa-Zulu Natal and Mozambique, found growing wild in the coastal forests north of Lake St Lucia. Suited for the local climate, this coffee species is hardy, drought resistant, and resilient (it can withstand up to nine months in drought, and grows in even sandy soils).
Coffea racemosa is most well known trait is its naturally low levels of caffeine, less than half of arabica, and a quarter of robusta coffee. This naturally low caffeine status gives C.racemosa a healthy and unprocessed image.
C.racemosa was widely farmed by the Portuguese during the 1960-1970’s in Mozambique, but only two plantations currently exist, one on Ibo Island, and the other in Hluhluwe.
THE FERMENTATION PROCESS
The Aramosa cherries were fermented in an aerobic fermentation tank, as an experimental variation of the anaerobic fermentation techniques. We don't know much about it, but what we know for sure is that this experimental process highlighted the floral character and created berry flavors with hints of rosé wine.