Creamy and nutty. Stone fruits and caramel.
This is our third year of buying this coffee from the Daterra farm in Brazil. Daterra are one of the big guns in the world of Brazilian specialty coffee and use advanced agronomy and processing techniques which enable them to select coffees at various stages of ripeness and process them accordingly.. This is all done automatically and nothing is wasted. 60% of the whole estate is maintained as a nature reserve.
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, development is tracked and planting paired with appropriate varietal.
Picking occurs typically with 40-60% ripe coffee on the tree, with 5% green, 10% underripe, and the rest tree dried. Each brings its own unique characteristics to a coffee, so a sample is 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 from the ripes, underripes and greens.
These pulped raisins (3rd from the bottom in the below pic) are the slightly drier ripe beans, adding a little more sweetness to the cup, and requiring mechanical pulping rather than the modified waterjet pulping the softer beans receive. They get separated with the tree dried naturals, and first sorted by size to carefully separate each stage. Beans are then briefly dried on the patio before being finished in a Guardiola to ensure precise moisture levels throughout.
Each finished lot is tasted for exact flavour profiles before blending if required for each type. For Santa Colomba this is caramelized sugar, ripe fruits, with a delicate acidity. Once complete, beans are then size, density, and triple colour sorted before packing in to Penta bags ready for shipping.