How to Savor Daterra Estate's Sweet Collection Pour-Over Coffee: A Guide to Brewing Brazilian Pour-Over Coffee

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The Journey of Daterra Estate Coffee from Brazil

Daterra Estate is located in the Cerrado region of Minas Gerais state, Brazil, at an average altitude of 1150 meters. The stable climate of 25 degrees Celsius and shade-grown cultivation under rainforest conditions enable the production of high-quality Arabica coffee beans.

Founded in 1974, Daterra is one of Brazil's largest coffee producers, covering 6,500 hectares. It is not just a single estate but divided into five major areas, each further subdivided into 88 small plots, covering over 6,000 hectares, with more than 2,500 hectares under protection.

Although Brazil produces large quantities of commercial coffee beans, Daterra is divided into more than 200 mini-estates at an altitude of 1,100 meters, further subdivided into over 2,800 blocks. Each estate is classified and managed individually, and a complex system has been developed, combining specially developed software and equipment to monitor rainfall, temperature, harvest data, and other information via satellite positioning. This has earned it ISO14001 certification. From planting to harvesting, sorting, and transportation, every step is methodically executed to select high-quality premium coffee.

With an annual output of up to 14,000 tons and approximately 15 million coffee trees, the estate also preserves 150,000 native trees. In addition to having excellent growing conditions, the farm's emphasis on rainforest, water resources, ecological protection, and labor rights has earned its coffee beans certification from four international organizations.

These are:

ISO14001 - Environmental Management System certification; IBD Organic certification; UTZ Kapeh Good Coffee certification; Rainforest Alliance - Sustainable Agriculture Network Seal certification.

Bean Processing

Cultivation

Contrary to what many people think, our production area is not large. In fact, the coffee growing area consists of a series of small farms: more precisely, the Daterra coffee growing area is divided into 216 small farms, only 5 to 15 hectares each. Each of them is tracked in a GPS-based system, and we know all the history and information about each small area as if it were a single-plantation in a farmer's backyard.

Harvesting

Each cherry is harvested individually according to its optimal maturity. This timing is determined by cupping the coffee multiple times as needed before the coffee harvest until the coffee reaches its optimal ripeness point.

Separation

These wonderful coffee cherries must be separated and sorted to produce the best coffee beans. Cherries are selected by their natural ripeness stage using a new and unique technology. It directs each coffee cherry individually to the maturity group it belongs to. This has been a process of 10 years of design, development, and construction.

Drying

The beans are precisely dried to the appropriate moisture level, then brought to wooden silos to "rest" for more than 40 days, softening their flavor and highlighting all the positive characteristics that will be discovered later in the cup.

Sorting

All minor defects are sorted through a complex sorting process, from screen size and modern density separation to a set of 5 electronic sorters. These classifiers use different and complementary optical sorting systems to minimize defects to the lowest level. The result is a very clean and pure coffee batch, containing only the most perfect beans produced with great care.

Packaging

PunaPACK® is an excellent green coffee package. It consists of a cardboard box containing two plastic bags. The contents are inserted through vacuum and inert gas. Each bag weighs 12.10kg/26 pounds, and the total box weight is 24.2kg/53.25 pounds. It is very easy to handle, and has proven capable of preserving—and in some cases, even improving—the quality of coffee for over 3 years of storage. PunaPACK® developed by DeDela is internationally patented.

FrontStreet Coffee Brewing Parameter Recommendations:

How to Brew Brazilian Coffee [Daterra Estate Sweet Collection] Well?

FrontStreet Coffee's pour-over reference: Weigh 15g of [Daterra Estate Sweet Collection] coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 6A (50% standard sieve pass rate), water temperature 88°C, extraction with Kono/Kalita filter cup, recommended coffee-to-water ratio around 1:14.

Hot water from the pour-over kettle is poured in clockwise circles centered on the middle of the filter cup. Start timing when brewing begins. In 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour water for the second time. The second pouring should be the same as before: clockwise circles centered on the middle of the filter cup, avoiding pouring water on the area where coffee powder meets the filter paper to prevent channel effects.

When pouring coffee powder to the outermost circle, leave one circle, then brew circle by circle toward the center. At 2 minutes and 10 seconds, the coffee should be brewed to 210g, completing the coffee brewing process.

Japanese-style Iced Pour-over [Daterra Estate Sweet Collection]

FrontStreet Coffee's iced pour-over [Daterra Estate Sweet Collection] reference:

Brazilian coffee [Daterra Estate Sweet Collection], medium-dark roast, BG grinder setting 5R (60% standard sieve pass rate)

20g powder, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal recommended 88°C for pour-over. Normal grinding is Small Fuji 3.5 setting, while iced pour-over should be slightly finer by half a setting - Small Fuji setting 3. Recommended powder-to-(water+ice) ratio is 1:15.

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Using a relatively fine but high pouring water column, forcefully stir and impact to make the coffee powder roll fully, but be careful not to let the liquid level get too high and avoid pouring on the edge filter paper.

The entire extraction time is approximately 2 and a half minutes (similar to the normal extraction time for 20g powder).

Important Notice :

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