Black and White Coffee "Daterra"

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Roasted by local roaster Black and White Coffee. 12oz 

  • ROAST | LIGHT MEDIUM
  • ORIGIN | CERRADO REGION, SÃO JOSÉ, BRAZIL
  • NOTES | ALMOND BUTTER, MAPLE, MANGO, GRAPE JELLY
  • Words like "organic" and "sustainable" have become big buzz words in the food industry and in popular culture, and specialty coffee is no exception. The problem is, they don't often coexist on the same farms. Those farms which have worked so hard to obtain an organic certification are usually not growing coffee in a way that is environmentally sustainable. The "Our Plot Project" is looking to change that, inviting coffee roasters to come alongside them in a collaborative effort to grow and process coffee in ways that are both sustainable and innovative (and, yes, also organic!).

Here's how it works: Daterra is a massive coffee operation in Brazil, and they've created a really cool concept called the Our Plot Project. Basically, a piece of land was selected for us after we cupped and chose one of the coffee varieties growing on their farm - in our case, Arara. This plot is ours to do with as we please, provided it meets three primary criteria: quality, sustainability, and scalability. Our friends at Coffee Collective in Denmark, who are also participating in the Our Plot Project, outlined these three criteria really well, so we'll let them jump in here:

This year, we decided to explore the different yeasts added during fermentation and their unique effects on the resultant cup of coffee. After harvest, we broke our lot into three microlots, each of which underwent three (slightly) different fermentation journeys. Each of the microlots is an anaerobic natural, but they differ in the yeast that was added to them during that anaerobic fermentation period. The first underwent 60 hours of anaerobic fermentation with only the yeast present in the air - in other words, a yeast-free or wild fermentation. The other two microlots each had a yeast added to them during fermentation: one with brettanomyes claussenii (a bread yeast), and the other with lactobacillus brevis (a sour beer yeast).

After roasting, we found each of the three lots to be a really great example of Brazilian coffee, but we ultimately fell in love with the cup we experienced when we blended all three together. This blend stirs up some nostalgia, giving us all the PB&J vibes! In the cup, we tasted notes of almond butter, maple, mango, and grape jelly. You don't see many Brazilian offerings on our menu, but this one is something special - not only for the way it tastes, but also for the project and purpose it represents.