The 2025 Daterra Masterpieces Auction will take place on 25th November 2025 at 11am GMT. Each year, Daterra selects the most remarkable lots born from their ongoing processing and varietal experiments and makes them available through this auction.
This year’s Masterpieces celebrate the folk culture of Brazil. The coffees are named after Brazilian colloquial expressions that capture universal feelings and experiences. Through these names, Daterra takes us on a journey, one that lives in childhood memories and deep-rooted customs.
To set the mood, Daterra has also curated a playlist inspired by the Masterpieces. We’ve added it below so you can press play, enjoy the sounds of Brazil, and read on to discover this year’s collection.
How do I taste the coffee?
We receive one sample box of Daterra Masterpieces each year, meaning sample material is limited. The best way to taste these coffees ahead of the auction is by purchasing a sample set directly from Daterra, or by joining one of our public cuppings: either on Friday 14th November at the Manchester Coffee Festival (6–7pm) or during our Thirsty Thursday cupping on 20th November. To register your interest, please contact your trader.
Each sample set contains 15 coffees (200 grams of each) and an accompanying magazine. Ikawa roast profiles are available for every lot, and sets can be purchased directly from Daterra.
Can you bid for me?
If you’re interested in the 2025 Daterra Masterpieces and would like us to participate on your behalf, please get in touch.
We’ll be taking part in the auction, so reach out to our trade team if a specific lot catches your attention or if you’d like to discuss bidding options.
What is the theme, and what lots are available?
In a year marked by severe climatic challenges, with scarce rainfall and high temperatures affecting production across Brazil, Daterra continues to show resilience and innovation. The 2025 Masterpieces reflect that spirit, a combination of scientific precision and creative exploration, uniting proven processes with daring new experiments.
While total volumes are smaller this year, the quality remains exceptional. More than just an auction, this edition is a celebration of identity, creativity, and perseverance in the face of adversity.
Ziriguidum (zee-ree-GEE-doom)
Process: Natural with Cryo-Anaerobic Fermentation for 140 hours.
Varietal: Laurina.
Flavours: Cherry cola, ripe grape, blackberry, candied cherry, strawberry, pineapple, caramelized sugar, cinnamon, spices, phosphoric acidity, sparkling, herbal minty finish.
Malemolência (mah-leh-moh-LEN-see-ah)
Process: Natural Anaerobic Fermentation with Native Brazilian Yeast for 62 hours.
Varietal: Guarani.
Flavours: Brandy-soaked candy bonbons, ripe strawberry, raspberry, plum, violet, phosphoric and malic acidity.
Gingado (jeen-GAH-doo)
Process: Natural Anaerobic Fermentation for 72 hours.
Varietal: Harar.
Flavours: Green grape, strawberry, green apple, tropical fruits like pineapple, melon, papaya, orange, white blossom and lemongrass, caramel and brown sugar honey finish.
Balacobaco (bah-lah-koh-BAH-koh)
Process: Natural Anaerobic Fermentation with Wild Yeast for 72 hours.
Varietal: Ouro Amarelo.
Flavours: Grape wine, strawberry, plum syrup, green apple cider, ripe pineapple, candied orange, white blossoms, citric and phosphoric acidity, honey sweetness.
Chamego (shah-MEH-go)
Process: Natural Anaerobic Fermentation with Native Brazilian Yeast for 72 hours.
Varietal: Ceuci.
Flavours: Tropical fruits like papaya, mango, peach, apricot, passion fruit juice, watermelon, coffee blossom, and brown sugar sweetness. Creamy body with lactic notes.
Gandaia (gan-DAI-ah)
Process: Low Moisture Anaerobic Fermentation for 72 hours.
Varietal: Laurina.
Flavours: Grape soda, Umeshu, blueberry, jabuticaba, amarena cherry, fizzy apple, apple cider, passion fruit, pineapple, peach tea, ripe orange, touch of cinnamon, caramel sweetness.
Aconchego (ah-kon-SHEH-go)
Process: Natural Anaerobic Fermentation with Native Brazilian Yeast for 72 hours.
Varietal: Aramosa.
Flavours: Grape, grape juice, grape candy, jabuticaba, açaí, cherry, floral jasmine, honey sweetness, mild acidity like apple, creamy and buttery body.
Borogodó (boh-roh-go-DOH)
Process: Natural Anaerobic Fermentation with Native Brazilian Yeast for 72 hours.
Varietal: Laurina.
Flavours: Strawberry jam, cherry, raspberry juice, grape juice, peach juice, apple juice, honey, biscuity sweetness.
Cafuné (kah-foo-NEH)
Process: Natural Anaerobic Fermentation for 96 hours.
Varietal: Aramosa.
Flavours: Grape, strawberry jam, raspberry juice, apple, cherry in syrup, cherry blossom, orange blossom, honey, jammy body, champagne-like phosphoric acidity.
Xodó (sho-DOH)
Process: Natural Anaerobic Fermentation with Native Brazilian Yeast for 72 hours.
Varietal: Laurina.
Flavours: Raspberry candy, strawberry jam, cherry, grape, red berries, peach, apple, sweet floral finish, phosphoric acidity, syrupy texture.
Gambiarra (gam-bee-AH-hah)
Process: Double Anaerobic Fermentation (72 hours + 72 hours).
Varietal: Ceuci.
Flavours: Green grape, blackberry, blackcurrant, lemon juice, tamarind, cocoa pulp, complex and layered tropical sweetness with malic and fosforic acidity.
Mutirão (moo-chee-ROWN)
Process: Natural Anaerobic Fermentation for 72 hours.
Varietal: Kaffa.
Flavours: Orange liqueur, tangerine, peach, lychee, mango, tropical yellow fruits, tea-like florals, delicate and elegant with honey sweetness and phosphoric acidity.
Vira-Lata (VEE-rah LAH-tah)
Process: Natural Aerobic Fermentation with Symbiotic Culture of Bacteria & Yeast for 48 hours.
Varietal: Paraiso.
Flavours: Orange soda, lemon and clementine, apricot, peach, pineapple, caramel, panela brown sugar, bright citric acidity.
Saudade (sow-DAH-jee)
Process: Natural Anaerobic Fermentation for 72 hours.
Varietal: Gesha.
Flavours: Yellow fruits, ripe orange, peach, apricot jam, mango, watermelon candy, grape, cola soda sweetness with floral and spicy aromas.
Bafafá (bah-fah-FAH)
Process: Natural Anaerobic Fermentation for 78 hours.
Varietal: Laurina.
Flavours: Jabuticaba, blueberry juice, açaí berry, raspberry, candied cherry, lychee, papaya, passion fruit, orange, herbal notes like iced peach tea and yerba mate.
