Light Club

Light Club

Regular price $49.00
Unit price  per 
Shipping calculated at checkout.

Our Light Club Subscription gives you the opportunity to have new coffee experiences every month. Join the Light Club and let us take you on a journey through the world of coffee. 
As a subscriber you will receive
  • 2 x New bright, exciting coffees every month
  • First turn to experience new coffees
  • Access to subscriber-exclusive coffees
  • Free shipping 
  • Roasted to order every first Tuesday of the month 

November's coffee

As November will be our inaugural launch of our subscription, we decide to start with a bang and give you not one, but two Masterpieces lots from Daterra! These two lots are grown a stone's throw away from each other but taste radically different; with the rounded, sweet, floral taste of the Tree-Dried Natural Geisha and the tropical fruit expression of the low-caffeine Aramosa sensation. 

    Tree-Dried Natural Geisha

    Patrocínio, Minas Gerais
    Flavour notes: dates, nectarine, jasmine
    Variety: Geisha
    Altitude: 1200m
    Located the state of Minas Gerais, Daterra is one of the most renown farms in Brazil, producing coffee with a commitment to both quality and sustainability. All Daterra's coffees have been Rainforest Alliance certified since 2003, meaning the coffee is being grown on a farm in which the wildlife is conserved, forests, rivers and soil are protected, and its workers are paid decently and given access to medical care and education.

    Each year Daterra's masterful cuppers search the vast potential of the farm for unique small lots of coffee, called Masterpieces.

    These coffees are processed in a lab on the farm, where they test new ways of producing coffee. The lab is rich with new and unusual varietals, processing methods, drying techniques and limitless experiments.
     
    The Fermentation Process: Tree-Dried Natural
    The coffee cherries were left on the trees for a longer time, allowing them to go through the full maturation process and dry while still attached to the branch. This processing technique is only possible if the weather is very dry and stable during harvest (otherwise the excess moisture can develop fungus and other undesired microorganisms). It is because of the Cerrado of Brazil's unique climate that this process is possible. This brings lovely qualities to the coffee; tree-dried naturals usually show heavy body and an extra-intense sweetness.

    Assemblage Aramosa

    Patrocínio, Minas Gerais
    Flavour notes: pineapple, kiwi, tangerine
    Variety: Aramosa
    Altitude: 1200m
    Aramosa is a pre-cultivarmeaning its genetics are still being studied. Daterra has been  researching Aramosa for many years together with the Agronomic Institute of Campinas; the  farm even has its own exclusive Aramosa plants! Aramosa is a cross between Coffea Arabica  and Coffea Racemosa. This crossbreeding was done to blend the low caffeine and drought  resistance of Racemosa with the flavour of Arabica. Since the plant produces less caffeine, the  beans always taste very sweet, floral, and devoid of any bitterness. However, low-caffeine coffee  plants are incredibly rare since caffeine acts as a protection against coffee plant pests and  diseases. This makes the Aramosa varietal extremely hard to grow as it naturally contains only  0.3-0.7% caffeine (regular Arabica coffee has up to 1.8%).
    Located the state of Minas Gerais, Daterra is one of the most renown farms in Brazil, producing  coffee with a commitment to both quality and sustainability. All of Daterra's coffees have been  Rainforest Alliance certified since 2003, meaning that the coffee is grown on a farm wherein wildlife is conserved, forests, rivers and soil protected, and where its workers are paid decently,  and given access to medical care and education.

    Each year Daterra's masterful cuppers search the vast potential of the farm for unique small lots of coffee, called Masterpieces.

    Materpieces are processed in a lab on the farm, where they test new ways of producing coffee. This lab is rich with new and unusual varietals, processing methods, drying techniques and endless experiments.
     
    The Fermentation Process: Assemblage (Anaerobic & Aerobic)
    To make this coffee, Daterra experimented, dividing the same plot into two batches: the first went through an aerobic fermentation, while the second batch went through anaerobic fermentation. The batches were then mixed, dried, and rested; as a result the coffee achieves a more complex cup.

      en