Familiar, but better than you remember.
The Classic is our daily driver. It is the coffee we built for every morning, every brew method, and every kind of person. The series number changes, the components rotate with harvests and availability, but the purpose never does.
This is our take on an elevated diner coffee. We have spent a long time figuring out what makes that experience feel right: the weight, the sweetness, the comfort, and the way it holds up in milk without disappearing.
Every new series gets cupped and roasted with one goal: to keep The Classic tasting like the coffee people wish “classic coffee” always tasted like.
Dependable without being dull. Approachable without being basic. Refined enough for coffee people, welcoming enough for everyone else.
For the record: Brazil’s first Rainforest Alliance certified coffee farm. ISO 14001 certified. Carbon-negative before that was a marketing line. Daterra was doing the work while the rest of the industry was still figuring out the words for it.
FLAVOR
Upon grinding, the aroma opens with warm, toasted pecan. The first sip uncovers candied pecan, peanut butter, and a rich milk chocolate finish that lingers in the most comforting way.
COFFEE DETAILS
Varietal: Yellow Varieties
Process: Pulped Natural
Milk Compatibility: 3/3
Brewing Difficulty: 1/3, Easy
Roast: Medium-Light, roasted for maximum sweetness and consistency across brew methods and grinder types.
ROAST APPROACH
This coffee is roasted to be forgiving, steady, and easy to enjoy across a wide range of brewing styles.
It is light enough to preserve sweetness, clarity, and origin character, but developed enough to feel round, comforting, and dependable. It is built to reward you whether you are carefully dialing in or just pressing go.
As the coffee degasses over time, the goal is the same: sweet, stable, and easy to brew, start to finish.
FOR FANS OF
Diner coffee done right. All-day drinkers. Coffees that taste great black and even better in milk. Comforting cups with real sweetness, real structure, and real care behind them.
DATERRA
Some farms grow coffee. Daterra obsesses over it.
The name means “from the earth,” and it was not chosen lightly. The Pascoal family came from Italy in the early 1900s, found their footing in Brazil, and eventually built one of the country’s largest auto parts businesses.
When it was time for Donato Pascoal to retire in 1976, he decided to reinvest in the industry that had sparked his family’s passion so long ago. Not to farm commodity coffee. To rethink what a Brazilian coffee farm could be.
He started with the land itself. Repairing the ecosystem was a priority from day one. Today, Daterra produces coffee in the Cerrado with more than half of its land dedicated to environmental preservation.
The farm does not just coexist with the surrounding biome. It actively works to restore it.
THE FARM
Daterra’s farms in Patrocínio sit among the oldest coffee plantations in the Brazilian Cerrado, at an average altitude of over 3,000 feet, with some terroirs approaching 4,000.
Dry winters, warm summers, and red soil that has no interest in making things easy. The climate forces the trees to work, and the trees reward the patience.
The two main farms, Boa Vista and Taboões, are divided into a system of mini farms. Each one is harvested based on its own maturation data.
Cherries are sorted into eight different ripeness levels before processing begins.
Most farms sort ripe from unripe.
Daterra sorts ripe from very ripe from perfect.
THE LAB
One of Daterra’s partners put it plainly:
“Daterra is not only a farm, but a scientific lab that happens to produce coffee.”
It is not posture. Daterra has built its reputation on sustainability, traceability, processing control, genetics research, and long-term quality. They are not just producing coffee for the present. They are working on what Brazilian coffee can become next.
That is why we source here.
Not just for what they are growing now, but for what they are willing to imagine next.
Size: 225g 7.9oz Whole Bean
The Classic with the chrome polished.
This is classic Brazilian coffee, refined to the limits of sweetness and texture. No bourbon whiskey, no barrel aging, no added flavoring. Just the noble Bourbon variety, selected at peak ripeness and processed with the kind of precision Daterra is known for.
If The Classic is your dependable daily driver, Bourbon Collection is the same car after a full tune-up. Still familiar. Still easy to love. But more dimensional, more dialed-in, and built with the kind of clarity that turns comfort into craftsmanship.
While most coffees chase loudness, Bourbon answers with polish. The cup score, 87, reflects it: classic flavors, dialed in with real intent.
Nostalgic without being boring. Rich without being roasted into the ground. Sweet without needing sugar.
FLAVOR
Chocolate orange, toasted hazelnut, soft caramel, creamy body, and a clean citric lift cutting through the richness.
The coffee equivalent of a chocolate orange dessert. Dense, sweet, and familiar, with a beautiful flash of brightness running through it.
Approachable enough for classic coffee lovers. Structured enough to keep specialty drinkers highly interested. Personally, It’s one of our favorite coffees from this farm. Rarely do things beat a beautiful processed Bourbon variety.
COFFEE DETAILS
Varietal: Bourbon, red and yellow
Process: Pulped Natural
Score: 87
Harvesting: Selective mechanical, calibrated for ripe-cherry selection
Drying: Patio + drum dryer
Milk Compatibility: 3/3
Brewing Difficulty: 1/3, Easy
Roast: Light-medium, developed for sweetness, body, and clarity.
ROAST APPROACH
This coffee is roasted to preserve the comfort of classic Brazilian coffee while adding more clarity, sweetness, and structure.
The goal is round chocolate, toasted hazelnut, creamy body, and ripe-orange acidity that stays intact. It is not a wild coffee. It is a precision coffee.
No funk. No gimmicks. No roastiness covering up the cup.
Just sweetness, balance, polish, and a richer finish than you expect.
FOR FANS OF
Chocolate-orange desserts.
Hazelnut spread.
Classic Brazilian coffees with more clarity and sweetness.
Coffees that feel rich, smooth, and easy to love.
Espresso, milk drinks, and brewed coffee with a creamy finish.
The feeling of finding the best cup of coffee on a quiet road after dark.
DATERRA
Some farms grow coffee. Daterra obsesses over it.
The name means “from the earth,” and it was not chosen lightly. The Pascoal family came from Italy in the early 1900s, found their footing in Brazil, and eventually built one of the country’s largest auto parts businesses.
When it was time for Donato Pascoal to retire in 1976, he decided to reinvest in the industry that had sparked his family’s passion so long ago.
Not to farm commodity coffee.
To rethink what a Brazilian coffee farm could be.
That is exactly the spirit Bourbon Collection runs on. This is not a coffee made special by adding something extra. It is special because of how carefully the raw material is grown, selected, processed, dried, and sorted.
THE FARM
Daterra’s farms in Patrocínio sit among the oldest coffee plantations in the Brazilian Cerrado, at an average altitude of over 3,000 feet, with some terroirs approaching 4,000.
Dry winters, warm summers, and red soil that has no interest in making things easy. The climate forces the trees to work, and the trees reward the patience.
The two main farms, Boa Vista and Taboões, are divided into a system of mini farms. Each one is harvested based on its own maturation data.
Cherries are sorted into eight different ripeness levels before processing begins.
Most farms sort ripe from unripe.
Daterra sorts ripe from very ripe from perfect.
THE PROCESSING
This lot draws from ripe red and yellow Bourbon cherries selected for sweetness, structure, and balance.
The coffee is pulped, then dried using a combination of patios and drum dryers for consistency, sweetness, and control. That combination builds the creamy body, chocolate depth, and clean finish that make this cup so easy to love.
The result has the weight and chocolate depth for espresso, but enough citrus clarity to stay lively as a brewed coffee.
Size: 225g 7.9oz Whole Bean
FLOWER POWER: DATERRA
Like walking through a garden after rain.
Coffee at its most expressive, structured, and alive.
Flower Power is our year-round floral offering, built around the kind of aromatics that stop you mid-sip and make you want to stay there a little longer.
This is the coffee for people who love fragrance, texture, and lift. Not loud for the sake of being loud. Not fruity in a chaotic way. Beautifully aromatic, sweet, structured, and alive.
Floral coffee is easy to oversell and hard to deliver. The aromatics fade. The sweetness goes thin. The cup gets sharp before it gets graceful.
Everything we have learned about sourcing, roasting, and presenting this kind of coffee is the reason Flower Power does not do any of that.
This series cups in the 88 to 89 range, and that is not a coincidence. It is the standard we built toward, harvest after harvest.
FLAVOR
Upon grinding, the aroma opens with delicate florals, sweet citrus, and soft honeyed fruit.
In the cup: orange blossom, jasmine, apricot, white tea, and a clean sweetness that lingers without feeling heavy.
The finish is bright, fragrant, and graceful, and it keeps unfolding as the coffee cools.
COFFEE DETAILS
Varietal: Aramosa, Daterra-developed hybrid
Process: Pulped Natural
Score: 88 to 89
Milk Compatibility: 1/3
Brewing Difficulty: 2/3, Moderate
Roast: Light, roasted to preserve aromatics, clarity, sweetness, and delicate structure.
ROAST APPROACH
Flower Power is roasted with a lighter touch to protect the aromatics that make this coffee what it is.
The goal is not chocolate. The goal is fragrance, sweetness, clarity, and lift.
We roast it to feel expressive without becoming sharp, delicate without becoming thin, and floral without feeling fragile.
This coffee rewards careful brewing, but it should still feel approachable. When brewed well, it opens up as it cools: more aroma, more sweetness, more detail, more bloom.
FOR FANS OF
Floral coffees.
Jasmine tea.
Orange blossom.
Apricot and honey.
Elegant washed Ethiopian coffees.
Coffees you smell before you taste.
The moment when a cup cools down and suddenly becomes more beautiful.
DATERRA
Some farms grow coffee. Daterra obsesses over it.
The name means “from the earth,” and it was not chosen lightly. The Pascoal family came from Italy in the early 1900s, found their footing in Brazil, and eventually built one of the country’s largest auto parts businesses.
When it was time for Donato Pascoal to retire in 1976, he decided to reinvest in the industry that had sparked his family’s passion so long ago.
Not to farm commodity coffee.
To rethink what a Brazilian coffee farm could be.
Flower Power is the clearest evidence of what that reinvestment built. This is not a floral coffee from a lucky harvest. It is the result of research, selection, genetics, and years of asking what Brazilian coffee could become if the farm pushed beyond expectation.
THE FARM
Daterra’s farms in Patrocínio sit among the oldest coffee plantations in the Brazilian Cerrado, at an average altitude of over 3,000 feet, with some terroirs approaching 4,000.
Dry winters, warm summers, and red soil that has no interest in making things easy. The climate forces the trees to work, and the trees reward the patience.
The two main farms, Boa Vista and Taboões, are divided into a system of mini farms. Each one is harvested based on its own maturation data.
Cherries are sorted into eight different ripeness levels before processing begins.
Most farms sort ripe from unripe.
Daterra sorts ripe from very ripe from perfect.
THE LAB
One of Daterra’s partners put it plainly:
“Daterra is not only a farm, but a scientific lab that happens to produce coffee.”
For Flower Power, that matters more than anywhere else in our lineup.
One dedicated plot exists solely for genetics research, with over 150 unique genetic materials in development. Among them is Aramosa, Daterra’s hybrid born from years of breeding work, and the reason this coffee can taste the way it does.
Aramosa is not the obvious version of Brazilian coffee.
That is the point.
This is why we source here. Not just for what Daterra is growing now, but for what they are willing to imagine next.
Size: 225g 7.9oz Whole Bean
