Brazil — Daterra Full Bloom Yellow Catuai & Paraiso (Pulped Natural)

Tastes Like — 🍫 Chocolate • 🌰 Hazelnut • 🍂 Dried Fruit

DETAILS

• Producer: Luis N. Pascoal — Daterra
• Farm: Daterra
• Region: Cerrado, Brazil
• Varietal: Yellow Catuai & Paraiso
• Process: Pulped Natural
• Altitude: 900–1,200 MASL
• Roast: Espresso
• Size: 250g

INTRO

From Luis N. Pascoal and the Daterra team in Cerrado — a full-bodied, creamy espresso blend of Yellow Catuai and Paraiso, processed through pulped natural to retain the sweetness and dried fruit character that Brazilian coffees at altitude consistently deliver. A reliable, deeply satisfying espresso with real depth. In the cup: chocolate, hazelnut, and dried fruit.

THE PRODUCER

Daterra is one of the world's most ambitious and innovative large-scale coffee estates — redefining what farming at scale can look like through a combination of precision agriculture, advanced processing technology, and a deep commitment to sustainability and reforestation. Located in the Cerrado of Minas Gerais, one of Brazil's most productive and celebrated coffee-growing regions, Daterra operates with the rigour of a research institution and the passion of a specialty coffee producer.

Head agronomist João Reis leads an ongoing programme of agronomic experimentation — developing new varietals, refining processing protocols, and continuously pushing the boundaries of what Brazilian coffee is capable of. Coffee Collective has been visiting and working with Daterra for many years, even maintaining their own "Our Plot" — a dedicated section of the farm on which experiments are conducted in collaboration with the team. Luis N. Pascoal oversees the production behind this espresso blend.

Yellow Catuai — a Mundo Novo and Caturra cross developed in Brazil in the 1940s — provides the clean, sweet backbone of this blend, while Paraiso — a newer Daterra-developed variety — contributes additional complexity and depth. Together at 900–1,200 MASL in Cerrado's savannah climate, they produce the full body, creamy texture, and dried fruit richness that make this such a dependable and enjoyable espresso.

THE PROCESS

The Pulped Natural process at Daterra involves:

🍒 Mechanical harvesting — Cherries harvested at peak ripeness across the estate 🔧 Pulping — Outer skin removed before drying, while the mucilage layer is retained on the bean ☀️ Mechanical drying — Dried with mucilage intact using Daterra's advanced drying infrastructure to precise moisture specifications

The retained mucilage during drying is the defining step — by leaving the sticky fruit layer on the bean throughout, the pulped natural process builds the dried fruit sweetness and syrupy body that distinguish Brazilian pulped naturals from washed lots, while the precise mechanical drying ensures the consistency and stability needed for a reliable espresso blend.

THE CUP

A full-bodied, creamy, and deeply satisfying espresso from one of Brazil's most technically advanced and sustainability-minded estates — chocolate richness, hazelnut warmth, and a dried fruit sweetness in a round, smooth cup that works beautifully as a straight shot or with milk. Daterra's benchmark espresso blend.

Flavour Notes

🍫 Chocolate 🌰 Hazelnut 🍂 Dried Fruit