Daterra Farm

Nestled in the fertile lands of Cerrado Mineiro, Daterra is redefining coffee culture in Brazil with a bold vision that fuses innovation and respect for the environment. Since the 1980s, this iconic farm has been at the forefront of experimentation, cultivating exceptional coffees while being one of the first to fully commit to sustainability.

At Daterra, each coffee is the result of meticulous scientific research. Partnerships with agronomic institutes allow them to develop unique varieties, designed to withstand climatic challenges while revealing complex aromatic profiles. They are constantly experimenting with new fermentation and drying methods to get the best out of each bean.

Their sustainable approach goes beyond simple certifications. Each batch is traced with surgical precision, ensuring consistent quality while minimizing environmental impact. Daterra proves that you can produce world-class coffee while caring for the planet – a commitment that’s reflected in every cup.

Laurina (Bourbon Pointu)

Discovered on the volcanic lands of Reunion Island in 1800, this little pearl, long considered to have disappeared, was rediscovered in 1999 by the famous "coffee hunter" José Yoshiaki Kawashima. Laurina, also called Bourbon Pointu, is distinguished by its delicate profile and low caffeine content, while preserving aromas of exceptional finesse.

Aramosa

Aramosa is a rare hybrid resulting from the cross between the species Coffea Arabica and Coffea Racemosa, a still little-known ancestral species. By combining the genes of Arabica with those of Racemosa, this hybrid inherits a refined floral profile while maintaining an exceptionally low caffeine content, offering a subtle and balanced sensory experience.

Native to the coastal forests of Mozambique, Racemosa is a rare and resilient species, adapted to harsh climates. Able to survive up to nine months of drought and grow in sandy soils, it has a naturally low caffeine content – ​​less than half that of Arabica and a quarter that of Robusta. It is this low caffeine content, achieved without processing, that gives Aramosa its smooth and light character, ideal for sensitive palates or those seeking discreet nuances.

At the crossroads of botanical exploration and innovation, Aramosa illustrates how genetic selection can preserve rare qualities while opening up new taste possibilities for discerning enthusiasts.