Farm Size: 6,000 hectacres (3,000 of which is land preserve)
Altitude: 3,600 - 3,900 ft.
Harvest: June - August 2012
Production Method: Pulped Natural and Natural
fruit, chocolate, nuts and butter-marzipan
Our 'signature' espresso roast! ~ A "light" dark roast in the tradition of Northern Italy (Milan - Trieste). Terroir has carefully blended several Daterra Farm varieties to produce this exceptionally sweet, full bodied coffee.
As an espresso, it has a floral, cocoa- almond aroma. The cup is elegant, smooth, of one piece from first contact to aftertaste. It is honey textured, extra-sweet and lively, with notes of mellow clean fruit, chocolate, nuts and refined butter-marzipan. Other brewing methods produce a rich very mellow, low acid cup with complex nutty-chocolate flavors.
The owner of Daterra, Luis Pascoal, is a key coffee visionary in the quality coffee movement who never tires of tweaking everything he does one notch up every year for the quality of the coffee and for his social and environmental policies. Daterra was the first farm in the world to package its raw coffees in sealed packages, preserving its coffees' subtle nuances over the long oceanic journey to our shores.
Suggested extraction instructions:
Group head temperature: 197 F (91.7 C)
Espresso: 18.5 grams in a double basket
Pulling time: 28 seconds
Finished espresso: 32 liquid grams
Choice coffee of Troels Poulsen, the World Barista Champion of 2005!
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