The year was 1902, when an Italian family from Bari, started an adventure aiming to build a new life.
They jumped on a ship to Brazil and ended up in the city of Campinas to plant coffee. In 1908, the older boy started a booth at the city’s new market selling green coffee beans. What was special about this little business? He decided to roast coffee and teach housewives how to do it properly. Educating is in our essence from the very beginning.
Planting: Contrary to what many people think, our production area is not big. Actually, it is a series of small farms that make up our whole coffee-growing lands: more precisely Daterra is divided into 216 mini-farms, of only 5 to 15ha. Each of them is traced in a GPS-based system, and we know all history and information about every little area as if it was a single plantation in a farmer’s backyard.
Drying: Beans are dried with precision, to the right levels of moisture and are then taken to “rest” in wooden silos for over 40 days, softening their taste and highlighting all the positive attributes that will be later found in the cup