Bold

Daterra itself is three farms, Boa Vista, Taboues and Franca, though they are run as both one or 216. Each lot is differentiated – soil, aspect, varietal, hours of sun all differ slightly over the farms as anywhere. Each lot is also subdivided into 1-5 hectare sectors and assigned their own agronomist in charge of it, logging data and making sure everything runs smoothly and to plan. In total this amounts to 42 agronomists looking after 560 sectors.

With a shared history in the automotive industry, engineers at Daterra have been able to specifically modify the mechanical pickers, around 40 machines in total. UNIPAC- a system that very precisely pulps the coffee under water pressure specific to maturation level, or sorts for natural processing according to flotation, screen size, and maturation level was also developed by Daterra.

Once finally processed, there are 3 more colour sorters for the final green beans. Separate machines have been developed to clean up afterwards and gather the sweepings and fallen beans. These are processed in their own processing mill to maintain cleanliness of the Unipac system. Only coffees the farm deems as speciality can be branded Daterra.

A micro mill also exists for the experimental and Masterpiece lots. This has the ability to ferment under airlock, in the dark, or with the addition of yeasts and adjuncts. It can be cleaned and sterilised too as is stainless steel. Washing channels, raised beds and a separate drymill specifically targeted for maintaining quality on smaller batches also lies in the warehouse nearby.