Guarani Daterra
In this masterpiece batch, don't expect anything ordinary, here we find complex, sweet and floral notes such as strawberry, grape and white wine, very creamy and special, reminiscent of a tropical fruit yogurt.
PRODUCER: Luís Pascoal
FARM: Daterra
REGION: Cerrado Mineiro, Patrocinio - MG
VARIETY: Guarani (Aramosa)
PROCESS : Natural Aerobic
ALTITUDE: 900 M
Contains 150g of special coffee beans
GUARANI VARIETY
If you're not familiar with Guarani, that's because it's an exclusive Daterra variety.
Aramosa is a rare cross between Coffea Arabica and Coffea Racemosa. This little-known species, originating in the forest belt between northern Kwa-Zulu Natal and Mozambique, is famous for its drought resistance and low levels of caffeine.
The Aramosa variety, in turn, is known for its small grains that have floral aromas.
The most notable feature of Guarani is its naturally low bitterness content, thanks to its lower caffeine content. Coffea Racemosa contributes only half the caffeine found in Arabica coffee and a quarter in Robusta coffee.
This varietal was widely cultivated by the Portuguese during the 1960s and 1970s in Mozambique, and today it is cultivated exclusively by Daterra in Brazil, keeping tradition and innovation alive in the cultivation of specialty coffees.
FROM THE EARTH
Fazenda Daterra is an icon in the world of coffee, recognized for its deep commitment to sustainability and the production of high quality coffees. Located in a privileged region of Brazil, the farm is a pioneer in innovation and technology, both in planting and harvesting coffee.
Sustainability is at the heart of Daterra's operations. The farm implements practices that ensure environmental protection and the responsible use of natural resources. For example, they adopt precision irrigation methods that minimize water use, as well as using renewable energy to reduce the environmental impact of their operations. This conscious approach is reflected in the biodiversity preserved within the farm, which serves as a habitat for several species of local flora and fauna.
In terms of quality, Fazenda Daterra stands out for the meticulousness with which it takes care of each stage of coffee production. From selecting the coffee varieties best adapted to the local soil and climate to the harvest and post-harvest processes, everything is planned to guarantee the excellence of the final product. The farm uses advanced techniques such as controlled fermentation and layer drying, which are crucial to enhancing the unique aromas and flavors of its coffees.
Technology and innovation are important pillars at Fazenda Daterra. The farm employs modern tools and advanced precision agriculture techniques, which allow monitoring and optimizing plant development. This includes using drones for aerial mapping and geographic information systems (GIS) for detailed terrain analysis. These technologies not only increase efficiency but also help implement more sustainable agricultural practices.
Daterra is also recognized for its numerous quality and sustainability certificates, such as the Rainforest Alliance and UTZ Certified. These certificates are testimony to the farm's commitment to responsible agricultural practices and the production of high-quality coffee, respecting both the environment and local communities.
Ultimately, what makes Daterra Farm truly impressive is its ability to combine tradition with innovation, quality with sustainability, all while continuing to push the boundaries of what is possible in coffee farming. This not only raises the bar for the industry as a whole, but also ensures that every cup of Daterra coffee is an exceptional and ethical experience for consumers around the world.
AEROBIC PROCESS
Selective Harvest
Initially, the coffee fruits are harvested selectively, ensuring that only the ripe beans are chosen. This is crucial for the quality of the coffee
Cleaning and Preparation
After harvesting, the grains are cleaned and washed to remove impurities. This step is important to prepare the grains for uniform fermentation.
Aerobic Fermentation
The cleaned grains are then transferred to fermentation tanks where they are exposed to air. Unlike anaerobic fermentation, which occurs in the absence of oxygen, aerobic fermentation depends on oxygen to activate the yeast and bacteria naturally present in coffee beans. These microorganisms consume coffee sugars and produce acids, alcohols and esters that enrich the beans with distinct flavors and aromas.
Strict Monitoring
During fermentation, parameters such as temperature, humidity and pH are strictly monitored. This control helps ensure that the fermentation process progresses properly, promoting the desired formation of flavor compounds without allowing unwanted bacteria to proliferate.
Finishing and Drying
After a set period, which can vary from a few hours to several days depending on the desired flavor profile, fermentation stops. The grains are then removed from the tanks and spread in thin layers to dry in the sun or in mechanical dryers, stabilizing the flavors developed during fermentation.
