In partnership with Daterra in Minas Gerais, Brazil, we set out to evaluate the impact of six different processing methods. This Cupping Club is a chance to taste the influence of processing and uncover the impact of fermentation - all through the lens of one stand-out variety.
Typically when we compare different processing methods, we are comparing contrasting varieties, often from different regions or even countries of origin. This means that, whilst we can taste overall trends in what makes a ‘natural’ coffee ‘natural’ or a ‘washed’ coffee ‘washed’, we’re not evaluating that taste on an even playing field with so many variables that may be affecting flavour - from terroir to climate to the make-up of the crop itself.
We will taste the IAC 125 variety processed using the following methods; naturally dried, pulped natural (you might recognise this coffee as our bestselling espresso, The Baron), honey, washed, anaerobic fermentation and anaerobic fermentation with the addition of brettanomyces yeast.
We will also share stories from the people at Daterra and our experience visiting the farm in October last year.
Our 2024 trip to Brazil was much more than an origin visit—it was a window into the future of coffee, shaped by innovation, sustainability, and bold experimentation. At the heart of it all was the Daterra 6 project: a pioneering exploration into how one coffee variety can express a diverse range of cup profiles through processing alone.
