Daterra Farms is a remarkable force in the Brazilian coffee world, and the entire coffee world in general. Here we find one of the most innovative coffee cultivators, where each step is scrutinized, rethought, reinvented. It is more of a coffee research institute than a farm! Well, that's not true ... like all farms the coffee tree predominates, but here we have each plot marked off in terms of what "experiment" is currently being conducted to improve cup quality. When I visited there were plots of huge 20 foot tall "native" coffee trees, then pure Catuai cultivar areas, Icatu, Mundo Novo and other cultivars I have never encountered. And then there were the old traditional cultivars, Typica and , pure Yellow Bourbon. They blend the various plots, like a vintner might blend their grapes from within a farm, to get the desired results. They sell these blends (such as Sweet Yellow, Reserve, Santa Columba, etc) but I prefer the pure Yellow Bourbon cultivar, unblended. We arranged for this coffee to be imported for us, and it underwent the same special Penta system preparation as the Reserve. What's Penta? It's Daterra's system to sort coffee under black flourescent lights, with added defect removal steps, store in special warehouses optimized for coffee, locking in the moisture content in the green coffee with vacuum packaging, boxing and shipping. Perhaps it is the future of green coffee, primarily because coffee must be trasported through humid zones in the origin country and (especially if the container of traditional burlap bags gets waylaid at port) can result in the coffee taking on moisture; it's a bad thing. I could go on and on, to the extent that I made a separate page about Daterra Farms to save space in this review. The cup has a strong almondy fragrance from the dry grounds, with a suggestion of sage. These are caried through in the wet aromatics, and through the entire cup; herbal notes and nuts. The cup features a rustic sweetness (what I describe as Bee Pollen in another review is fitting here) and suggestions of graham cracker. There is a pleasant dryness I would describe as almond skins, which become more like hazelnut in the finish. I find a citric trace in the the lighter roasts, and across the board there is more brightness here than in most good Brasil coffees. It is a tribute to the farm, to the owner Luis Norberto Pascoal, and his crew that a coffee can be so expertly prepared, so carefully handled, and have such defined cup character.