This finely tuned coffee from The Barn combines notes of cherries, blueberries, and syrup, reminiscent of a fruitier cola. As it cools, however, it reveals another layer of oolong tea and vanilla notes, which adds complexity to the coffee and elevates the experience of every cup to a new level.
Daterra is best known for its exclusive nano-lots and cutting-edge coffee research in Brazil. Four years ago, they made a 0.5-hectare plot of Aramosa coffee trees available to The Barn roastery to conduct processing experiments aimed at improving the quality of coffee exported from Brazil. The Aramosa variety is among the rarer varieties. Its caffeine content is naturally 50% lower than that of other varieties, which makes the plant more vulnerable. It requires a lot of care, but the result is worth it. The coffee naturally contains less than half the caffeine of standard Arabica beans. Without compromising the body or flavor of the coffee, this natural method allows you to either drink more coffee per day or, for those who are sensitive to caffeine, enjoy coffee more fully.
The main goal of The Barn roastery’s project in Datéra was to find the best way to produce honey-processed coffee—something we rarely see in Brazil. To that end, they enlisted the expert help of Marjorie Canjuru from Belco Coffee as a consultant. She has already led honey-processing projects with The Barn’s partner farms in Ethiopia, Kenya, and Central America, with excellent results. This lot is processed using the Black Honey method, and according to the roaster, it is the best lot of the season.
- Elevation: 1,173 m above sea level