Roast Level

Light Medium Dark

Variety

Variety Icon Gesha

Process

Process Icon 72hr Anaerobic Natural

Relationship

Relationship Icon Since 2015
Brazil Daterra’s Masterpiece Borém
Brazil Daterra’s Masterpiece Borém
Brazil Daterra’s Masterpiece Borém
Brazil Daterra’s Masterpiece Borém

Brazil Daterra’s Masterpiece Borém

$10.00 Sale • Save
Earth Friendly

A complex cup layered with notes of oolong tea, apricot, mango, and dark chocolate.

Only 0 left in stock

We roast every week from Monday through Wednesday. While many roasters emphasize ultra-fresh coffee, our beans truly shine after a few days of resting. The sweet spot? Enjoying our coffee within 4 weeks of roasting.

Look for the week number on the bottom of the bag taken out of 52 weeks in the year.

Curious about the roast date? Just ask us. We're always happy to help you experience our coffee at its best.

Origin Story

Since 2015, Daterra's Sweet Blue has been a staple on our menu, known for its cocoa nib and dried fruit notes. Fast forward to 2018, when we began participating in their Masterpiece Auction. This auction features a selection of high-end experimental lots, designated exclusively for a global auction of buyers, with some coffees fetching record-breaking prices of over $100 per pound. Each year has a theme; this year, Daterra is celebrating their 30th anniversary and paying homage to their milestones. Each of the 15 coffees are named after an important year in their history, introducing you to Daterra’s major efforts and achievements.

As the only B-Corp certified farm in the world, their work in sustainability is unmatched, and the quality of the Masterpiece lots are truly one-of-a-kind. We were able to secure three different lots this year that we're thrilled to share with you all.

plant life

This Gesha variety underwent a 72-hour anaerobic natural fermentation where whole ripe cherries are placed inside a stainless steel fermentation tank equipped with an airlock valve. As the cherries ferment, they release CO2, which is denser than oxygen, causing the lighter oxygen to be pushed out through the valve. After a few hours, the tank environment becomes completely anaerobic, creating ideal conditions for specific microorganisms and enzymatic reactions to occur within the beans. After fermentation, the coffee cherries are dried with their skin intact as naturals.

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