EXCEPTIONAL SUBSCRIPTION

This month's coffee:

Origin: Cerado, Brazil
Variety: Acaia, Catuai, Novo Mundo
Process: Tree Dried Natural
Farm: Santa Colomba
Roast: Omni
Best For:Filter • Espresso

November's Exceptional Subscription coffee is Chocolate Truffle, a beautifully balanced Brazilian coffee with rich chocolate notes, juicy cherry sweetness, and a smooth, caramel-like finish. Produced by Daterra in Brazil's renowned Cerrado region, this lot showcases how careful cultivation and thoughtful processing can bring remarkable depth, sweetness, and clarity to a naturally processed Brazilian coffee.

Processed using a tree-dried natural method, this coffee delivers a beautifully rounded cup with notes of chocolate, ripe cherry, and caramel. The extended maturation and drying of the cherries encourages the development of rich sweetness and a delicate fruit character, creating a coffee that feels both comforting and expressive. The result is a cup with gentle acidity, a smooth, silky body, and a lingering caramel sweetness, offering complexity while remaining wonderfully balanced.

This coffee shines as an espresso, where its chocolate richness, cherry sweetness, and caramel notes come together to produce a beautifully rounded, syrupy shot. As a filter, its more delicate qualities take centre stage, revealing a gentle fruit character, refined sweetness, and a clean, elegant finish.

Following harvest, Chocolate Truffle undergoes a tree-dried natural process, allowing the coffee cherries to mature and begin drying while still attached to the plant. Unlike conventional natural processing, where cherries are harvested and subsequently dried, this method extends their time on the tree, encouraging the development of sweetness and a more concentrated fruit character. Once harvested, the coffee is carefully processed and prepared for export, preserving the balance and delicate qualities that distinguish this lot.

We chose this coffee because it demonstrates just how refined and expressive a naturally processed Brazilian coffee can be. Bringing together rich chocolate, ripe cherry, and smooth caramel sweetness, Chocolate Truffle offers a beautifully balanced cup that's comforting, elegant, and incredibly enjoyable to drink.

Chocolate Truffle is produced by Daterra, one of Brazil's most respected specialty coffee producers, located in the Cerrado region of Minas Gerais. Situated at altitudes between 1,000 and 1,200 metres above sea level, Daterra has built an international reputation for combining exceptional coffee quality with a pioneering approach to environmental responsibility, agricultural innovation, and sustainability.

Founded with the ambition of demonstrating that outstanding coffee production and environmental stewardship can go hand in hand, Daterra has become a leading example of responsible farming within the specialty coffee industry. It was the first coffee farm in Brazil to achieve Rainforest Alliance certification and subsequently became the first farm in the world to receive an A-grade sustainability certification, reflecting its long-standing commitment to protecting the environment while maintaining exceptional production standards.

Beyond its environmental achievements, Daterra has developed a reputation for meticulous processing and continuous experimentation. Its coffees range from classic expressions of the Cerrado terroir to highly experimental micro-lots, with dedicated research into coffee varieties, fermentation techniques, and drying methods. This commitment to innovation allows the team to explore the full potential of Brazilian coffee while maintaining consistency, traceability, and quality across its production.

Sustainability extends beyond the coffee itself, with initiatives focused on reducing waste, limiting plastic consumption, supporting education, and improving the wellbeing of the communities connected to the farm. By integrating these principles into its operations, Daterra has established a model of coffee production where environmental responsibility, social development, and exceptional quality are closely connected.

The result is a coffee that reflects Daterra's dedication to both innovation and sustainability: thoughtfully produced, beautifully balanced, and a wonderful example of the elegance and diversity that Brazilian specialty coffee has to offer.

V60

Coffee: 18g

Water: 310ml

Temperature: 92°C

Total Time: ~2:30-3:00

Grind Size:  EK 8.5 / ~26-28 clicks on Commandate

Method

1. Rinse the paper filter, add 18g of coffee and gently level the bed
2. Bloom, add 50g of water
3. Swirl gently to ensure even saturation
4. Wait 30 seconds
5. Pour up to 150g total by ~1:00
6. Keep a steady, controlled pour
7. Pour up to 310g. Maintain a slow, consistent flow,
8. Let it drain completely (finish around 2:30–3:00)

Hario switch 

Coffee: 16g

Water: 280ml

Temp: 94°C

Time: 3:00

Grind size: EK 8 / ~25–27 clicks on Comandate

Method

1. Rinse paper
2. Add coffee 
3. Bloom with 50g of water for 30s (valve closed)
4. Open the valve for 30 seconds
5. Close the valve, add 150g of water (total 200g)
6. At 1m50s open valve
7. Let it drain
8. Slowly pour 280g of water 
9. Let it drain

Aeropress

Coffee: 14g

Water: 200ml

Temperature: 92°C

Total Time: ~2:45-3:00

Grind Size: 7-7.5 on EK / 24-26 on Comandante

Method:

1. Rinse the filter paper. Add 14g of coffee
2. Add all 200ml of water quickly
3. Stir 3-5 times gently
4. Insert plunger at ~0:20 (to stop dripping), let sit until 1:45-2.00
5. Press slowly (60 sec)
6. Finish around 2:45-3:00

Orea

Coffee: 18g

Water: 300ml

Temperature: 94°C

Total Time: ~2:30-3:00

Grind Size: 6-7 on EK / 20-24 on Comandante

Method:

1. Rinse the filter paper and preheat everything. Add 18g of coffee.
2. Spiral pour to 60g, wait 30s
3. Pour to 140g wait 30s
4. Pour to 220g, wait 30s
5. Pour to 300g and let it drain

V60 

Coffee: 18g

Water: 310ml

Temperature: 92°C

Total Time: ~2:30-3:00

Grind Size:  EK 8.5 / ~26-28 clicks on Commandate

Method

1. Rinse the paper filter, add 18g of coffee and gently level the bed

2. Bloom, add 50g of water

3. Swirl gently to ensure even saturation

4. Wait 30 seconds

5. Pour up to 150g total by ~1:00

6. Keep a steady, controlled pour

7. Pour up to 310g. Maintain a slow, consistent flow,

8. Let it drain completely (finish around 2:30–3:00)

Hario switch 

Coffee: 16g

Water: 280ml

Temp: 94°C

Time: 3:00

Grind size: EK 8 / ~25–27 clicks on Comandate

Method

1. Rinse paper

2. Add coffee 

3. Bloom with 50g of water for 30s (valve closed)

4. Open the valve for 30 seconds

5. Close the valve, add 150g of water (total 200g)

6. At 1m50s open valve

7. Let it drain

8. Slowly pour 280g of water 

9. Let it drain

Aeropress

Coffee: 14g

Water: 200ml

Temperature: 92°C

Total Time: ~2:45-3:00

Grind Size: 7-7.5 on EK / 24-26 on Comandante

Method:

1. Rinse the filter paper. Add 14g of coffee

2. Add all 200ml of water quickly

3. Stir 3-5 times gently

4. Insert plunger at ~0:20 (to stop dripping), let sit until 1:45-2.00

5. Press slowly (60 sec)

6. Finish around 2:45-3:00

Orea

Coffee: 18g

Water: 300ml

Temperature: 94°C

Total Time: ~2:30-3:00

Grind Size: 6-7 on EK / 20-24 on Comandante

Method:

1. Rinse the filter paper and preheat everything. Add 18g of coffee.

2. Spiral pour to 60g, wait 30s

3. Pour to 140g wait 30s

4. Pour to 220g, wait 30s

5. Pour to 300g and let it drain

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