Nearly 5 years ago, when we began our Limited Release program, a beautiful coffee from Brazil came across our cupping table. It blew our previous notions of lower elevation coffees away. It was clean, full-bodied and exceptionally robust. Since that first cupping, Sweet Blue has become a core offering. Daterra Estate is the only estate we've ever worked with due to their commitment to sustainable practices and care for our planet. They separate their lots by cup characteristics and processing methods, an organizational system we've never seen as intensive as it is at Daterra. Situated 1,150 meters above sea level, "Sweet Blue" is processed using a pulp-natural method before it is vacuum-sealed in 12-kilo bags to preserve freshness. This particular way to organize, manage and ensure quality showcases in the cup year after year.
In the cup expect everything wonderful about the traditional Brazil flavor profile: nutty, laden with various chocolates and a velvety mouthfeel. Unlike many large estates who tend to be more concerned with producing volume than quality, Sweet Blue exhibits clarified flavors. The nuttiness tastes like macadamia and the chocolate similar to a delicious dark cacao. Towards the finish - and particularly as it cools - anticipate dried fruits like raisins & figs to come to the surface. A daily drinker at the Roastery and one of Deb's absolute favorite coffees on our offering list.
Blueberry Cobbler, Amaretto, White Florals, Peach Jam
PRE-ORDER ONLY. We’ll be roasting every Friday on our lab roaster to ship out Monday morning. Picking up a few other roasts? We’ll send those on Monday with your Masterpiece Catira. Cheers, friends.
We are excited to represent Daterra's Masterpiece series for the second year! From the same producers as Sweet Blue comes Catira. This coffee, just like music, is a composition: Daterra harvested three varietals Catucai, Acaua and Catigua, processed them individually then blended them for a mind-blowing and complex cup. The semi-carbonic maceration is a fermentation technique inspired by the winemaking style of Beaujolais. The ripe cherries are placed inside and hermetical tank. The CO2 released in the fermentation expels all the oxygen from the tank, creating an anaerobic environment. The maceration is result of the bottom cherries crushing under the weight of the top cherries providing an intense saturation in the flavor notes.
Catira is folklorical dance, typical of southeast region. Dancers stomp feet and clap simultaneously, as a way to make the beats complement the guitar melodies. As many other Brazilian rhythms, Catira has hybrid origin with indigenous, African and European influences.
Pour Over: 25g coffee | 390g filtered water | 3:45 Espresso: 19g coffee | 51g liquid espresso | 25-30 sec
Bright rainier cherry and a fruit salad complexity lead into nectarine, persimmon among a myriad of ripe fruits that fill the cup. The finish has a saturated sweetness similar to maple syrup providing structure and a lingering finish.
Roast House and Rutas del Inca have been working together since 2014 because of Sustainable Harvest's continued work in Peru. Each year quality has improved as their trees mature and increase in sweetness, clarity and complexity. Piloted for the first time in 2018 in collaboration with Sustainable Harvest, Rutas del Inca’s quality control team segmented out coffees from the best performing producers in the cooperative, and blended them to create smaller, exceptional lots. This particular lot was named after the famous Inca empire couriers: El Chasqui produced by 6 producers.