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Brazil Daterra Masterpieces D13

Cupping notes

White wine, tropical fruit, pineapple, floral, lychee, lemon and honey. Complex, light, crisp.


Falling within Brazils famous Cerrado that makes up nearly 23% of the entire country, Daterra are the worlds first grade A rainforest certified farm of any business, and a walk around the trees will reveal a stunning array of birds and wildlife, from toucans and burrowing owls to squirrel monkeys and maned wolves. Over 60% of the land they own is given over to nature reserves. The farm itself it split into many lots, each with a designated agronomist to care for the particular varietal and aspect each lot defines. With over 100 different varietals on their farms, development is tracked and planting paired with appropriate varietal.

The Masterpieces are the pinnacle of each years’ production – experimental processes, new varietals, or a combination of both, all scoring over 90 points and all unique in their own way. The Masterpieces are processed separately to the main coffees. A small micro mill is located on the far side of the drying patio, containing sorting and pulping facilities but also tanks for anaerobic and aerobic fermentation, raised beds with moveable shade netting, and their own warehouse for storage. The segmentation of the farm into blocks – each with their own agronomist monitoring the growth and maturity throughout the season – is great for learning about the new varieties and adding to the field of research but also, somewhat handily, perfect for producing these microlots too! This is truly a farm within a farm.

Catucai is a naturally occurring cross between Icatu and Catuai that produces vigorous plants and a good yield. Icatu and Catuai are both varietals with strong Brazilian roots and in keeping with many other Brazilian grown varietals, the plants can be found with both red or yellow variants, with this being the latter.

Cherries are handpicked from trees in plot TB42, from the Taboues area of the farm.  As an anaerobic fermented coffee, the cherries are lidded in a tank that has a valve to allow oxygen to escape. As the carbon dioxide is denser than oxygen, the early fermentation stage drives out the oxygen present in the tank leaving an completely anaerobic environment after a few hours. This is perfect for microorganisms to perform their enzymatic reactions inside of the beans and produce the flavours we find.

See if it tastes as good as it sounds

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Natural Anaerobic Fermentation
1100 - 1200m
May - August

Similar coffees

Brazil Daterra Masterpieces D09

  • Floral
  • Milk Chocolate
  • Papaya
  • Phosphoric
  • Tropical

Brazil Daterra Masterpieces D04

  • Blackberry
  • Cherry
  • Floral
  • Grapes
  • Phosphoric
  • Strawberry
  • Winey

Brazil Daterra Masterpieces D07

  • Bubble gum
  • Floral
  • Grapes
  • Jasmine
  • Malic
  • Strawberry


Image for Virtual cuppings of this year’s Daterra Masterpieces

Virtual cuppings of this year’s Daterra Masterpieces

13 November 2020

Image for Daterra’s “Coffee Mise en Place”

Daterra’s “Coffee Mise en Place”

27 September 2019