Daterra’s Philosophy is laid out in their Manifesto which they call their Penta System: "Planting, Harvesting, Drying, Sorting and Packaging are the 5 stages of the system that eliminate all defects and guarantees outstanding quality control."
What more could you ask from a Producer to ensure that we get the very best possible beans? Rigorous standards of Planting, Harvesting, Drying and Sorting are the first four steps on the road to a Cup of Excellence, an award they have picked up on more than one occasion. Now this year the Bruzzi has been packed for the first time in their Penta Pack® which is composed of a carton box with two foiled bags inside, which are like two rigid building blocks of coffee! The beans in the bag have been through vacuum & inert gas insertion, effectively arresting those pesky fugitive volatiles from escaping.
Ripping open one these foil bags is one of the greatest joys in roasting. The whoosh of green aromas that rush out of the Pack & up your nose is like beaming down straight back the Rainforest floor! So, these carefully nurtured beans from this very progressive estate are roasted on our Ancient Roasters with extra special attention to detail. The beans are so dense & so moist that I know they can 'take' quite a roast, but I generally cut off the gas as first crack ramps up, then allow a long roll out to hang on to the bright floral aromas and still coax out the darker vanilla & chocolate undertones that are so beguiling to the Atkinsons Customer Palate . . . This perfect chocolaty espresso cup has also appealed to judges & baristas alike at the World Barista Championships where it has regularly made the podium. As far as I know it was the first sack to actually carry the word ‘Espresso’ on its stencil. Much of its success is down to its perfectly balanced acidity and body, delivering very pleasing floral aromas at the start with a lovely depth of cocoa to finish.
What more could you ask from a Producer to ensure that we get the very best possible beans? Rigorous standards of Planting, Harvesting, Drying and Sorting are the first four steps on the road to a Cup of Excellence, an award they have picked up on more than one occasion. Now this year the Bruzzi has been packed for the first time in their Penta Pack® which is composed of a carton box with two foiled bags inside, which are like two rigid building blocks of coffee! The beans in the bag have been through vacuum & inert gas insertion, effectively arresting those pesky fugitive volatiles from escaping.
Ripping open one these foil bags is one of the greatest joys in roasting. The whoosh of green aromas that rush out of the Pack & up your nose is like beaming down straight back the Rainforest floor! So, these carefully nurtured beans from this very progressive estate are roasted on our Ancient Roasters with extra special attention to detail. The beans are so dense & so moist that I know they can 'take' quite a roast, but I generally cut off the gas as first crack ramps up, then allow a long roll out to hang on to the bright floral aromas and still coax out the darker vanilla & chocolate undertones that are so beguiling to the Atkinsons Customer Palate . . . This perfect chocolaty espresso cup has also appealed to judges & baristas alike at the World Barista Championships where it has regularly made the podium. As far as I know it was the first sack to actually carry the word ‘Espresso’ on its stencil. Much of its success is down to its perfectly balanced acidity and body, delivering very pleasing floral aromas at the start with a lovely depth of cocoa to finish.
Great for: Cafetiere, With milk
Origin: South America/Brazil
Process Method: Washed
Tasting Notes: Balanced acidity and body, delivering very pleasing floral aromas at the start with a lovely depth of cocoa to finish.