Brazilian Coffee | Datra Manor-Flavor characteristics of blooming flowers

Datra Manor-in full bloom

Particle size: 17 / 18 mesh

Variety: CATUAI AMARELO yellow Kaduai

Producing area: MinasGerais Minas-Djilas area

Altitude: 1000-1100 m above

Harvest time: June-September

Refining method: sun treatment method Natural

Reference flavor: drupe, blueberry, caramel

Datra Manor is currently divided into three series, namely

1.Daterra classics

2.MASTERPIECES By Daterra

3.Collection Daterra

Datra Classic Series Daterra classics

What do you think of when it comes to Brazilian Syracuse? Is it a Brazilian neutral flavor? Or a commercial producing area?

In fact, the Syrador coffee produced in Datra Manor is the most classic and high-quality coffee raw bean, it has the highest yield, regardless of single variety or mixed batch, the cup test score of 80 to 86 points.

Datra Manor hopes to provide these classic high-quality coffee to customers who are eager for good quality and stable harvest.

Master series MASTERPIECES By Daterra of Datra

Every year, the famous cup surveyor of Datra Manor selects high-quality raw beans in the vast sea to become Datra's unique micro batch, the so-called Datra Master series.

The small farm planting this series is also a small laboratory to open up an innovative way to grow coffee; there are rare and new varieties, processing methods, drying techniques and endless experiments in the laboratory.

Each coffee has its own cup rating scale with a score of more than 88, and all items can track its origin and the process of planting and development over the years.

Datra General Assembly Series Collection Daterra

The total collection is selected from the current list of high-quality coffee, these high-quality raw beans are from the Datra origin and are fully processed by the five fine items of Daterra Penta Process ®. These coffee scores usually fall between 86 and 89, usually using only a single variety and not mixing with other varieties as much as possible. This is true from small to medium-sized manors.

The coffee at Datra Manor has complex and high-quality sweet fruit aromas and comfortable citrus acidity. In addition, his aftertaste, mellowness and fragrance add the smell of vanilla caramel, and the reasons for his fame are Troels Poulsen and Klaus Thomsen. In the 2005 and 2006 WBC championships, the espresso formula used in the competition included Brazil's Datra sweetness, and four of the top six contestants who entered the World Barista Championships in 2008 used Datra's products. Fengrun Co., Ltd. began to sign an agreement with Datra in 2010 to formally distribute all items of Dara in Taiwan.