Launched as a seasonal estate selection, Summer Solstice captures Daterra’s early-harvest sweetness and meticulous lot curation. In Cerrado Mineiro’s plateau climate—dry harvests, cool nights, and long daylight—cherries ripen evenly, preserving floral–citrus volatiles while building soluble sugars. Daterra’s pulped‑natural approach protects clarity yet keeps the caramel depth Brazil is loved for. A light–medium roast preserves lemon zest and wildflower honey up top, adds a soft peach/apricot lift, and sets everything on a gentle cocoa–caramel backbone. Acidity is lively but clean, the body silky and cohesive, and the finish glows with a citrus–honey resonance that feels refreshing and poised.

Sustainability Badges: Estate Grown, Rainforest Alliance, Traceable Lot, Small Batch Roasted

In the late 1980s Daterra reimagined Brazilian estate coffee—mapping plots, cataloging varieties, and dialed milling—to chase sweetness and consistency. “Sweet Yellow” draws on yellow‑variety selections (often Yellow Bourbon/Catuai) that naturally carry higher soluble sugars. A medium–dark curve extends Maillard to deepen chocolate into a fudgy core and transform cane sweetness into toffee and praline, while pulped‑natural prep preserves a remarkably clean line. Cerrado’s plateau climate—dry harvests, cool nights—keeps acidity low and even, and the body turns syrupy and cohesive. Expect a long, chocolate‑caramel trail and a polished finish that reflects Daterra’s estate precision from field to bag.

Sustainability Badges: Estate Grown, Rainforest Alliance, Traceable Lot, Small Batch Roasted

La Minita helped set Costa Rica’s modern quality bar—rigorous picking, immaculate washed milling, and lot separation that became the Tarrazú gold standard. On steep volcanic slopes, cool nights and dry harvest winds slow ripening and protect delicate aromatics. Kept at a measured medium, this lot opens with milk chocolate and cane‑caramel over a clean cocoa frame. A fine line of orange zest and gentle stone fruit brings lift without sharpness. The mouthfeel lands satin‑smooth and cohesive; acidity reads medium and tidy. Expect a precise, cocoa‑perfumed finish that showcases why La Minita remains a benchmark for clean, sweet Central American coffee.

Sustainability Badges: Estate Sourced, Selective Picking, Clean Washed Process, Traceable Lot, Small Batch Roasted

On the volcanic cordillera of Apaneca‑Ilamatepec, farms like La Esperanza helped revive El Salvador’s quality reputation after decades of upheaval—replanting Bourbon and Pacas, tightening selective picking, and investing in clean washed milling. SHG density from these high slopes tolerates deeper roasting without collapsing sweetness. Taken dark with an extended Maillard, the cup settles into bittersweet chocolate and molasses, with toffee and roasted‑walnut tones anchoring the mid‑palate. Acidity falls to a soft, integrated hum; texture turns heavy and coating. Expect a measured, chocolate‑sweet finish that reflects disciplined wet‑mill practice and Rainforest Alliance standards—comforting, polished, and steady.

Sustainability Badges: Rainforest Alliance, High‑Elevation Grown, Estate/Smallholder Sourced, Traceable Lot, Small Batch Roasted

“Taman Dadar” (“flower garden”) is an Organic selection from the historic Kayumas estate area on East Java’s Ijen Plateau, where shade canopies and careful estate/cooperative milling yield clean, sweet cups. Taken to a medium–dark curve, this lot develops a fudgy chocolate core, turns sugars toward toffee and caramel, and layers gentle sweet‑spice over toasted‑almond/walnut depth. The profile drinks velvety and composed, with acidity resting low and even so the cocoa‑nut line carries from mid‑palate to finish. Expect a polished, chocolate‑sweet close—classic Java comfort with organic credibility and enough structure to shine as a standalone or espresso component.

Sustainability Badges: Organic, Shade‑Grown, Estate/Cooperative Sourced, Clean Estate Milling, Traceable Lot, Small Batch Roasted

In Oaxaca’s Sierra and Mixteca communities, smallholder cooperatives revived quality by tightening selective picking, clean washed processing, and slow mountain drying—often under Organic and Fair-Trade programs that stabilize prices and invest in local projects. Kept at a medium–light roast, this lot shows lemon‑honey brightness and white‑grape lift over a cane‑sugar core, with a hint of cocoa to ground the cup and soft floral aromatics. Acidity reads lively but composed; the texture is silky and tea‑like, not thin. Expect a clean, sweet finish with citrus‑floral persistence—an elegant everyday Mexico profile that balances refreshment with approachable sweetness.

Sustainability Badges: Organic, Fair Trade, Cooperative Sourced, Selective Handpicking, Spring‑Washed, Traceable Lot, Small Batch Roasted

On the slopes of Mount Elgon in eastern Uganda, Bugisu smallholders cultivate heirloom Bourbon/Typica lines under shade, delivering ripe cherries to cooperative wet mills for clean washed processing and raised‑bed drying. Careful prep yields naturally sweet, tidy parchment that thrives just shy of dark. Taken to a medium–dark curve, this Organic lot develops a cocoa‑to‑dark‑chocolate core; cane sugars lean to toffee and caramel; and roasted‑almond/walnut notes round the mid‑palate. The texture drinks velvety and cohesive; acidity stays low and smoothly integrated, supporting a chocolate‑forward line. Expect a long, tidy cocoa‑nut finish—polished, steady, and quietly distinctive Bugisu.

Sustainability Badges: Organic, Cooperative Sourced, Selective Handpicking, Double‑Wash/Soak, Raised‑Bed Dried, Traceable Lot, Small Batch Roasted

In Vietnam’s Central Highlands, honey processing has emerged to elevate Robusta character: ripe cherries are depulped and dried with mucilage intact, concentrating sugars and tempering rough edges. Taken to a dark roast with an extended Maillard phase, this lot lands in a fudgy chocolate core; caramelized sweetness reads as molasses and toffee; and the honey method contributes a gentle dried‑fruit undertone. Expect a heavy, coating texture with toasted‑walnut/almond warmth through the mid‑palate. Acidity stays very low and smoothly integrated, emphasizing weight and calm structure. The cup finishes long and tidy with cocoa‑nut persistence—robust, comforting, and espresso‑ready.

Sustainability Badges: Selective Handpicking, Honey Process, Estate/Cooperative Sourced, Traceable Lot, Small Batch Roasted