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.