MASTERPIECES by Daterra

來自巴西的Daterra是我們Studio Caffeine團隊

一直關注的莊園,自2001年參加了巴西COE後至今在各大比賽舞台仍能見其踪影,他們非旦致力於品質控制,在品種,處理法,可持續發展性等領域均在行業中屬於非常創新及有前瞻性。

因疫情關係,今年度的拍賣取消了,改以先到先得的形式進行。我們團隊重點引了其中的數個特別品種,希望能夠分享此莊園與傳統巴西莊園的不同之處。由即日起至售完為止,可以到我們的三間分店感受一下這個莊園的新品種以及新處理法,三個地方各有不同主題啊,詳細見下;

Jordan Store - Variety "Aramosa"
Taihang Store - Variety "Laurina"
Fotan Store - Variety "Gesha" "Guarani" "Ibairi" 

Variety "Aramosa" - 佐敦店限定

Aramosa is a pre-cultivar: that means this genetics is still under study. We have been researching Aramosa for many years the Agronomic Institute of Campinas – today, we even have our own exclusive Aramosa selections! The Aramosa is a cross between Coffea Arabica and Coffea Racemosa. This crossbreeding was performed to inherit. Racemosa's low caffeine and drought resistance with Arabica's Favor. Because the plant produces less caffeine, the beans always taste very sweet, Floral, and without any bitterness.

Racemosa是Arabica及Robusta以外的另一個品種,其咖啡因比Arabica少50%;味道亦因其天然低咖啡因而帶甜及花香,苦味較低。我們這一次引入了5個處理法的樣品

Lot D04 Aramosa Natural Aerobic Fermentation
Nose: Floral, grapes, blackberries.
Flavor: fruit liqueur, ripe strawberries, yogurt, blackberries, natural red wine, cherries; phosphoric acidity
Process: The ripest Aramosa cherries were fermented on an open tank. We don't use water, yeast, or any other additives – it's an open, natural fermentation. 

Lot D05 Aramosa Natural Anaerobic Fermentation (BV36)
Nose: grapes, butter, vanilla, Floral.
Flavor: spices, cocoa nibs, Beaujolais wine, grapes, strawberry, Floral, orange; lactic acidity
Process: We fermented the Aramosa cherries inside a tank equipped with a valve system that prevents any gas from entering the tank. As the cherries ferment, they release CO² and, because carbon dioxide is denser than oxygen, it pushes the lighter gas out through the valve. After a few hours, the tank environment becomes completely anaerobic, allowing the perfect conditions for microorganisms to perform enzymatic reactions inside of the beans.

Lot D06 Aramosa Anaerobic Honey 

Nose: Floral, grape candy, strawberries.
Flavor: grapes, jasmine, blackberries, raspberries, stone fruits, Pinot Noir wine.
Process: For this lot, we made a honey process with a twist: first, we carefully removed only the cherry's skin – the goal was to retain all of mucilage. After that, we fermented the pulped beans and their mucilage in an anaerobic environment.

Lot D07 Aramosa Natural Anaerobic Fermentation (BV 24)

Nose: oral, strawberries.
Flavor: jasmine, red berries, grapes, bubblegum; malic acidity.

Process: The ripe Aramosa cherries ferment inside a tank equipped with a valve system that prevents any gas from entering the tank. As the cherries ferment, they release CO2 and, because carbon dioxide is denser than oxygen, it pushes the lighter gas out through the valve. After a few hours, the tank environment becomes completely anaerobic, allowing the perfect conditions for microorganisms to perform enzymatic reactions inside of the beans.

Lot D08 Aramosa Fermentation Assemblage

Nose: Floral, tropical fruits, grapes.
Flavor: pineapple, kiwi, mango, tangerine, oral,
red berries; citric acidity.

Process: To make this coffee, we divided the same plot in two batches: the first went through an aerobic fermentation, while the second batch went through anaerobic fermentation. The batches were then mixed, dried, and rested. With this experiment, we achieved a more complex cup.

 

Variety "Laurina" - 大坑店限定

Varietal: Here in Daterra, we are very protective of Laurina. It's a tricky plant – we've been studying it for 25 years until we finally got it right. What makes it so difficult? Simple: the plant produces very little caffeine, which is a very important defense component for the plant since it acts as a natural insecticide. The short, pine-shaped trees also have low productivity and die easily. On the bright side, the beans are also very low in caffeine and we believe that's the reason behind Laurina's remarkable sweetness and cleanliness.

Lot D24 Laurina Natural Aerobic Fermentation.

Nose: papaya, mango, butter.
Flavor: tropical fruits, papaya, mango, lactic acidity, caramel, spices.

Process: We made this coffee fermenting the ripe Laurina cherries inside an open tank. We don't use water, yeast, or any other additives – it's an open, natural fermentation.

Lot D25 Laurina Natural Anaerobic Fermentation (BV 40)

Nose: tropical fruits, orange blossom, yogurt.
Flavor: dark chocolate, candied orange, dried fruits, molasses, caramel, bright citric acidity.

Process: the cherries ferment inside a tank equipped with a valve system that prevents any gas from entering the tank. As the cherries ferment, they release CO2 and, because carbon dioxide is denser than oxygen, it pushes the lighter gas out through the valve. After a few hours, the tank environment becomes completely anaerobic, allowing the perfect conditions for microorganisms to perform enzymatic reactions inside of the beans.

Lot D26 Laurina Double Fermentation

Nose: papaya, ripe citric fruits, orange blossom.
Flavors: tropical fruits, citric fruits, orange, papaya, whisky.

Process: We made this coffee in two parts: First, we fermented the Laurina cherries aerobically. After that, we pulped the cherries and fermented the beans anaerobically. This was an interesting experiment: the process kept Laurina's characteristics of citric fruits favors but added a boozy profile to it.

Lot D27 Laurina Natural Anaerobic Fermentation (TB13)

Nose: berries, mango, butter.
Flavor: floral, lemon, tropical fruits, apple cider, phosphoric acidity, lactic.

Process: the cherries fermented inside a tank equipped with a valve system that prevents any gas from entering the tank. As the cherries ferment, they release CO2 and, because carbon dioxide is denser than oxygen, it pushes the lighter gas out
through the valve. After a few hours, the tank environment becomes completely anaerobic, allowing the perfect conditions for microorganisms to perform enzymatic reactions inside of the beans.

Variety "Gesha" "Guarani" "Ibairi" - 火炭店限定

Lot D17- Gesha Natural Anaerobic Fermentation

Nose: winey, blackberries, red berries, floral.
Flavors: floral, pineapple, blackberries, sparkling wine, rapes, green apple. Phosphoric acidity.

Varietal: Original from the South of Ethiopia, the first Gesha seeds arrived in the Americas through Panama in the '60s. The Agronomic Institute of Campinas received the varietal for study and added it to their genetic bank to assess Gesha's performance under the Brazilian climate. To fully understand its genetic, IAC cultivated the Gesha both in their lab and on select research partner farms: this is how Gesha arrived in Daterra. We have been studying this varietal since 2014 and only recently it became commercially available.

Process: the cherries fermented inside a tank equipped with a valve system that prevents any gas from entering the tank. As the cherries ferment, they release CO2 and, because carbon dioxide is denser than oxygen, it pushes the lighter gas out through the valve. After a few hours, the tank environment becomes completely anaerobic, allowing the perfect conditions for microorganisms to perform enzymatic reactions inside of the beans.

Lot D18 Gesha Tree-Dried Natural

Nose: apricot, panela, pineapple.
Flavor: Floral, apricot, peach, yellow fruits, honey,
intense sweetness.

Process: The Gesha cherries were left on the trees for a longer time, allowing them to go through the full maturation process and dry while still attached to the branch. This processing technique is only possible if the weather is very dry and stable during harvest (otherwise the excess moisture can develop fungus and other undesired microorganisms). Because of Cerrados's unique traits, this process is possible - which is great, because it brings very positive attributes to the cup: tree-dried naturals usually show heavy body and extra-intense sweetness.

Lot D20 Guarani Natural Aerobic Fermentation

Nose: tropical fruits, molasses.
Flavor: papaya, green apple, mango, rosé wine.

Varietal: Guarani is a selection of the Aramosa varietal performed in Daterra. The Aramosa is a cross between Coffea Arabica and Coffea Racemosa that we have been researching in our farm in partnership with The Agronomic Institute of Campinas. We have grown many generations of Aramosa and, a couple of years ago, we noticed that some trees were more productive than the rest. We selected seeds from these trees and named this selection Guarani.
Process: We made this coffee fermenting the ripe Guarani cherries inside an open tank. We don't use water, yeast, or any other additives – it's an open, natural fermentation.

Lot D21 Ibairi Natural Anaserobic Fermentation

Nose: red berries, grapes, oral, vanilla.
Flavor: apple, cherries, berries, oral, rosé wine.
Varietal: in Tupi, the language of the native Brazilians, Ibairi means “small and sweet fruit”, a name that ts well this varietal: it's a cross between Red Bourbon and Mokka. The beans are very small and round, and the mucilage is exceptionally sweet.

Process: the cherries fermented inside a tank equipped with a valve system that prevents any gas from entering the tank. As the cherries ferment, they release CO2 and, because carbon dioxide is denser than oxygen, it pushes the lighter gas out through the valve. After a few hours, the tank environment becomes completely anaerobic ,
allowing the perfect conditions for microorganisms to perform enzymatic reactions inside of the beans.

 


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