A bright and sweet espresso. We taste blueberries, dark chocolate & clotted cream. We recommend a brew ratio of 1:2 for espresso. As an espresso it has a fruity aroma and a bit of complexity. As a milky number it’s reminiscent of clotted cream goodness.

This small lot from Beija Floris is the work of daughter and father team Viviane Aparecida Quintana & Bernado Quintana Neto. Their farm is just 19 hectares perched at an altitude of 1200m.
Beija Flor translates literally as ‘flower kisser’ which is an elegant description of the beautiful hummingbirds which are common on the farm.
The coffee is hand-picked and processed using the natural method. The harvest from each lot is separated out and delivered to the patio, each day’s pickings are laid out separately. The cherries are left to try naturally in the sun, being turned around 10 times a day to ensure even drying.

Leaving the fruit of the coffee cherry around the bean to dry in this way allows the natural sugars to ferment and imparts rich, fruit flavours which we love!
Once dried, the coffee is sent to be dry milled for the remaining fruit of the cherry to be removed.

Sitio Beija Flor Espresso

One simple mission. Make Coffee Better. Better for farmers, better for roasters, better for baristas, better for drinkers. We travel the world sourcing the best coffee. It’s an unending endeavour and one we love.

Sitio Beija Flor Espresso

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Sitio Beija Flor Espresso