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Masterpieces by Daterra Auction 2023 - Lot 1987 "Reencontro" JACIRA (YELLOW ARAMOSA) - 72hr Anaerobic Process

Masterpieces by Daterra Auction 2023 - Lot 1987 "Reencontro" JACIRA (YELLOW ARAMOSA) - 72hr Anaerobic Process

Regular price $29.00 USD
Regular price $24.00 USD Sale price $29.00 USD
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Daterra Sustainable Coffee has long set industry standards in Brazil and worldwide for their sustainability efforts, as well as their innovative techniques in processing and cutting-edge genetics research. 

Each year Daterra produces a limited amount of Masterpieces by Daterra coffees which they subsequently sell via an auction platform. This year, in wake of a new global climate, they opted for a new platform for the sales of these high-scoring Masterpieces and we were beside ourselves with the prospect to get our hands one of these coffees to share with our beloved customers!

1987 "Reencontro" JACIRA (YELLOW ARAMOSA) - 72hr Anaerobic Process

Nose: Fresh yellow fruits, caramelized sugar, floral.

Flavor: Pineapple, passion fruit, green grapes, sangria, pear, melon, jasmine, honey

Cultivar: Jacira, also known as Yellow Aramosa, is a naturally low caffeine. Aramosa is a hybrid between a Coffea Arabica and Coffea Racemosa (a species of flowering plant from the Rubiaceae family). The genetics of Aramosa are still being studied by Daterra and IAC, the Agronomic Institute of Campinas. The idea behind this crossbreed was to create a varietal that inherited valuable aspects from each species of plant. The Racemosa species imparted its low caffeine content and drought resistance, while the Arabica imparted its flavour.

Process: These Jacira cherries ferment inside a tank equipped with a valve system that prevents any gas from entering the tank. As the cherries ferment, they release CO2 and, because carbon dioxide is denser than oxygen, it pushes the lighter gas out through the valve. After a few hours, the tank environment becomes completely anaerobic, allowing the perfect conditions for microorganisms to perform enzymatic reactions inside of the beans. This lot spent 72 hours in these conditions lending to increased sweetness, bright tropical fruit notes, and a smooth, creamy body.

 

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