Founded in the late 1980s, Daterra helped pioneer Brazil’s estate microlot culture—precision agronomy, selective mechanical picking, and meticulous dry‑/wet‑mill standards that reshaped Brazilian espresso profiles. This dark‑roast draws from pulped‑natural and natural lots chosen for sweetness and tactile weight. An extended Maillard phase builds fudge‑like chocolate and toffee, while nut varietals add praline and roasted‑pecan tones. The body runs thick and syrupy; acidity is low and smoothly integrated. Expect a crema‑rich shot that carries long cocoa and caramel, reflecting Daterra’s hallmark consistency and traceability from plot to bag.
Founded in the late 1980s, Daterra helped pioneer Brazil’s estate microlot culture—precision agronomy, selective mechanical picking, and meticulous dry‑/wet‑mill standards that reshaped Brazilian espresso profiles. This dark‑roast draws from pulped‑natural and natural lots chosen for sweetness and tactile weight. An extended Maillard phase builds fudge‑like chocolate and toffee, while nut varietals add praline and roasted‑pecan tones. The body runs thick and syrupy; acidity is low and smoothly integrated. Expect a crema‑rich shot that carries long cocoa and caramel, reflecting Daterra’s hallmark consistency and traceability from plot to bag.
