Daterra Farms Sweet Collection

UPDATE: Its worth starting out by saying that the tests in this review are too flawed for it to be valid. While the tastes were all mine, I don’t think I’d put much validity into this article. Check this article out for more on my thinking here.

I wrote earlier about my recent coffee uses, and touched on one that I’ve just got – Daterra Farms (Brazillian) Sweet Collection (from I said then that I’d wait until the weekend to review the flavour of this. I’ve had ten or so cups of this now, as espresso, long black and latte. The espresso and long black had a little milk, though much less than the latte (around 1oz to the latte’s 4oz). This morning I had two double espresso’s with soy milk. Something I’d not even dare with most coffee.

The consistency of the Sweet Collection is fantastic. Thick and dense, with a fabulous thick and very plentiful crema. The smell is good, a classic coffee smell, I’d say, and I was delighted to come home from work at lunch time the other day and still be able to smell the aroma from my 7:45am pull. Amazing.

The taste is very interesting. It changes with each mouthful, and I’d say it has a slight hint of wood, marzipan, and I’m getting a leather note, and something I’ve not tasted before with coffee – I can only describe it as an Indian food element. I’m not really a fan of Indian food (with a couple of exceptions), so for me to say that this compliments the coffee taste really well is a compliment itself. I have no idea what this taste actually is – its not a specific spice… the Indian label is just a feeling. It’s not a dominant flavour, but adds this dimension that to me is unique (and maybe I need to try more coffee’s!) and along with the other notes, makes this coffee taste very expensive. It’s somewhat similar in overall flavour to Lavazza Crema e Aroma, and Ethical Bean Lush (both medium-dark roasts), but is much better suited to latte than either of these, holding its own through the larger volume of milk, without losing intensity. It is low in acidity, though maybe a bit higher than Lavazza CEA and Ethical Bean Lush. This would support my theory that acidity is needed to cut through milk (though that could still be wrong!). I actually tried this with soy milk this morning. Twice! I use soy milk for my breakfast shakes, and my wife uses it for her tea and coffee too. I find it has too much flavour normally to put in coffee, but it goes really well with this coffee. As does 2% milk.

This costs per pound, what Lavazza CEA costs per kilo. That’s not horrendously expensive, but since I like coffee a lot, I’m not sure I can afford to drink it all the time. I could happily do so though – it is absolutely the best I’ve had so far (I have two other brews lined up to try from iDrinkCoffee, so we’ll see if it stays top dog), and is clearly much fresher than any of the pre-packaged coffee I’ve bought.