The 2024 Daterra Masterpieces Auction takes place on the 19th of November 2024. Every year Daterra choose the tastiest lots from their processing experimentations on the farm and put them up for auction. Dedicated to the Brazilian researchers, scientists, geneticists, and scholars whose groundbreaking work has revolutionised the world of coffee, we are excited to present this year’s Masterpieces!
Learn more about Daterra here.
How do I taste the coffee?
We receive one sample box of Daterra Masterpieces each year, which means we have limited sample material. The best way to taste the coffee before the auction is by purchasing a sample set directly from Daterra or by attending our Thirsty Thursday cupping of these coffees that will be held on 14th November. Contact your trader to register interest.
Each sample set contains 15 coffees, 200 grams of each coffee, and a corresponding magazine. Ikawa roast profiles are also available for each lot. Sample sets can be purchased directly from Daterra for $300. Get yours here.
Can you bid for me?
If you’re interested in the Daterra 2024 Masterpieces and would like us to participate for you, just let us know.
We’ll be participating in the auction, so please reach out to the trade team to learn more if a specific lot interests you.
What is the theme, and what lots are available?
The 2024 crop has brought unprecedented challenges to coffee production due to climate change. Despite this uncertainty, Daterra’s investment in research allows them to overcome these obstacles and produce exceptional-quality coffee. Learn more about the latest developments at Daterra here.
Daterra will take no profit from this auction; all proceeds will go towards research, with scholarships awarded to three young researchers to ensure the future of coffee science. The researchers portrayed in this edition will be awarded in recognition of the significant contributions they made to Brazilian and global coffee. Your support honours the legacy of those who shaped the industry and secured its future.
The 2024 auction features 15 coffees highlighting their commitment to developing varieties resilient to climate change, pests, and diseases while maintaining exceptional taste profiles.
Alcides Carvalho
Flavours: Pinot wine, grape, plum, blackberry, strawberry, candy orchid
Varietal: Ceuci
Process: Natural Anaerobic 72 hours + White Wine Yeast
Plot: BV152
Coaracy
Flavours: Mango, pineapple. peach. papaya, fruit liqueur, honey
Varietal: Ceuci
Process: Natural Anaerobic 40 hours
Plot: BV152
Fazouli
Flavours: Pineapple liqueur, passion fruit, melon, yellow fruits, apple cider, phosphoric acidity
Varietal: Laurina
Process: Natural Anaerobic 72 hours
Plot: TB13
Chalfoun
Flavours: Red wine, red berries. grape, floral, phosphoric acidity
Varietal: Aramosa
Process: Natural Anaerobic 78 hours
Plot: BV24
Tumoru
Flavours: Grape juice, strawberry candy, raspberry, champagne, berries, honey, orchid
Varietal: Guarani
Process: Natural Anaerobic 62 hours + White Wine Yeast
Plot: BV35
Matiello
Flavours: Matcha, floral, orange, pineapple. sugar cane, molasses
Varietal: Arara Organic
Process: Natural Anaerobic 48 hours
Plot: TB18
Deon
Flavours: Blackberry, blueberry, grape, plum, strawberry, apple. floral, honey
Varietal: Guarani
Process: Natural Anaerobic 62 hours + Cachaça Yeast
Plot: BV35
Mako
Flavours: Peach, red apple, apricot, intense florals, citric and lactic acidity, honey
Varietal: Datopia
Process: Natural Anaerobic 65 hours
Plot: BV31
Borem
Flavours: Yellow Fruits, peach, mango, watermelon, melon, honey
Varietal: Gesha
Process: Natural Anaerobic 72 hours
Plot: BV151
Guerreiro
Flavours: Green apple, tropical fruits, kiwi, starfruit, soursop, floral
Varietal: Paraiso
Process: Natural Anaerobic 48hours
Plot: BV154 – Regenerative experiment
Gontio
Flavours: White grape, yellow fruits, pineapple, peach, orange, apricot, clericot
Varietal: Ceuci
Process: Natural Anaerobic 72 hours + Cachaça Yeast
Plot: BV152
Martinez
Flavours: Yellow fruits, orange, blueberry, orange blossom, honey and spices
Varietal: Aramosa
Process: Natural Anaerobic 60 hours
Plot: BV24
Camargo & Camargo
Flavours: Ripe yellow fruits, peach candy, apricot, citric fruits, floral, molasses
Varietal: Ceuci
Process: Natural Anaerobic 72 hours
Plot: BV152
Tomaziello
Flavours: Mate tea, watermelon, yellow stonefruits, pineapple, lemon, floral, brown sugar
Varietal: Yellow Gesha
Process: Natural (Dried on Tree)
Plot: BV149
Dona Ivone
Flavours: Grape, pineapple, strawberry, white wine, green apple, candy, floral
Varietal: Laurina
Process: Natural Anaerobic 60 hours
Plot: TB13
