Brazil Daterra Summer Solstice Tree Dried Natural Arabica Green Coffee Beans (1kg)
Our Product Code: GRBRACRUZ
We currently have 150 in stock.
| Location/Origin | Brazil |
| Altitude | 1000 -1200m |
| Variety | Coffea Arabica |
| Preparation | Tree Dried Natural |
| Harvest | May-August |
| Owner / Farm | Daterra |
| SCA Cup score and notes | 88 Grapes, strawberry, tropical fruits, honey sweetness, malic acidity, full body. |
Not only ripe cherries make fun and bright coffees: Summer Solstice is made only from dried-on-tree cherries. Thanks to Daterra’s exclusive technology they’re able to sort out the fruitiest beans that make this cup so awesome.
Falling within Brazils famous Cerrado that makes up nearly 23% of the entire country, Daterra are the world’s first grade A rainforest certified farm of any business, and a walk around the trees will reveal a stunning array of birds and wildlife, from toucans and burrowing owls to squirrel monkeys and maned wolves. Over 60% of the land they own is given over to nature reserves. The farm itself is split into many lots, each with a designated agronomist to care for the particular varietal and aspect each lot can define. With over 100 different varietals on their farms, progress is tracked, and planting paired with appropriate varietal.
Selective mechanical picking is common in Brazil and occurs typically with 40- 60% ripe coffee on the tree, with 5% green, 10% underripe, and the rest tree dried. A sample will be picked, processed and roasted to check taste is as expected, before the order is given to pick the specific lot. Sorting is done on a specially adapted wet mill, first with density sorting that removes overripes, then with the drier and natural beans being sorted very specifically by size from each lot. The tree dried beans this coffee comprises of are left to almost fully dry on a large concrete patio before then being finished in a Guardiola to ensure consistency throughout the lot.
Daterra itself is three farms, Boa Vista, Taboues and Franca, though they are run as both one or 216. Each lot is differentiated – soil, aspect, varietal, hours of sun all differ slightly over the farms as anywhere. Each lot is also subdivided into 1-5 hectare sectors and assigned their own agronomist in charge of it, logging data and making sure everything runs smoothly and to plan. In total this amounts to 42 agronomists looking after 560 sectors.
With a shared history in the automotive industry, engineers at Daterra have been able to specifically modify the mechanical pickers, around 40 machines in total. UNIPAC- a system that very precisely pulps the coffee under water pressure specific to maturation level, or sorts for natural processing according to flotation, screen size, and maturation level was also developed by Daterra.
Once finally processed, there are 3 more colour sorters for the final green beans. Separate machines have been developed to clean up afterwards and gather the sweepings and fallen beans. These are processed in their own processing mill to maintain cleanliness of the Unipac system. Only coffees the farm deems as speciality can be branded Daterra.
A micro mill also exists for the experimental and Masterpiece lots. This has the ability to ferment under airlock, in the dark, or with the addition of yeasts and adjuncts. It can be cleaned and sterilised too as is stainless steel. Washing channels, raised beds and a separate drymill specifically targeted for maintaining quality on smaller batches also lies in the warehouse nearby.