Daterra is a coffee grower best known for its innovative research, its respect for the environment and its high quality coffee.
Plantations are located in the Cerrado region (State of Minas Gerais) and in the Mogiana region (State of São Paulo). The high altitude, stable temperature, and defined rainy season create perfect conditions for sustainable Arabica coffee farming.
Daterra's uniqueness lies not only in its environmental philosophy: protection of wildlife, water resources, and native forests, but also in its social responsibility, promoting labor rights.
Daterra's Program for Environment and Wild Animals Preservation is certified by four international organizations, crowning the efforts of an 18-year project to establish Daterra as a fully sustainable coffee producer.
This info comes from their website and interesting to know.I spotted last week an article in which they talked about the best coffee country's in the world. And they mentioned the Brazilian beans were just medium.
I'm willing to believe that the average Santos, Cerrado or Conillon is not top notch, but what we see the last couple of years is that there is not one other country in the world with so many top class espresso beans as the Amazon Country.
And in this league the Daterra is a top player.
In the cupping of our medium roasted (the best for espresso) Daterra we find a gentle and mild mouthfeel, light acidity, fantastic sweetness with a bit of spices (cloves, pepper) and chocolate and a super clean finish. The only downfall seems to be a lack of acidity, probably more prominent on a lighter roast, but that's not our business.
I'm very enchanted to have this unique bean for the first time in Belgium on sale at €18 a kilo. Yes, that's cheap, but my goal is to bring coffee to the people, and affordable prices is an important part of that. And i don't doubt a second we will get rid of our 60K fast with all those super enthusiastic people hanging at our bars.
That's it for post 200. Thanks for reading and remember ... happiness is a warm puck.
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