Literally, Bakewell Tart. Lingering notes of sweet frangipane, and berry acidity.
This is a remarkably tasty single origin grown by two family owned farms in the Sul de Minas, Brazil.
This is a coffee that works really well for all brew methods, but the more intense you brew it, the stronger the frangipane notes become, and as a milky (flat white, cappuccino, latte) the sweetness of the milk or milk alternative really lifts it straight into Bakewell tart territory!
How It Tastes
Via pourover, Aeropress & cafetiere it's a very satisfying yet easy drinking coffee with subtle notes of frangipane, and you might catch some berry acidy, maybe a slight hint of chocolate.
As espresso, long black or Americano, for me the Bakewell tart flavour is unmistakable when properly dialled in, but it's a forgiving bean in that if you're not well dialled in it'll still usually taste pretty good, it just won't quite sing the sweet notes.
As a flat white or cortado (i.e. a more intense milky) for me this is an amazing coffee, the espresso cuts through but is sweetened by the milk, for some really stunning milkies!
Sitio Sao Joao & Sitio Maranhao
This coffee comes from two female run coffee farms in the Sul de Minas, one of Brazils most important regions for speciality coffee beans.
Sitio Sao Joao, owned by the Dolivo family, and Sitio Maranhao, owned by the Betti family.
Both farms are members of the Donna's Do Cafe initiative, which aims to empower women in specialty coffee.
