M. Berasategi Kafeak
Lasarte-Oria
4.63(5)
Basque roaster from near San Sebatian, may also be referred to as Cafés Berasategi or Beraintxa SL.
Show moreM. Berasategi Kafeak is a coffee roaster from Lasarte-Oria, Spain. We have 4 cataloged roasts with 5 total reviews with a score of 4.63.
| Name | Roast Level | Bean Source |
|---|---|---|
|
5.00(1) |
Medium | - |
|
4.50(2) |
Medium | India |
|
4.50(1) |
- | Mexico |
|
4.50(1) |
- | Guatemala |
Top Reviews(5)
-
Ted Chan, Managing Editor1101 roasts rated, avg score of 4.28
5.00 - Average
4.50 - Aroma
5.00 - Value
5.00 - Finish
4.50 - Flavor
5.00 - Acidity
4.50 - Balance
One of the best cafe roasts that I've had in Spain. Floral, complex. A little bit of sweetness like those pleasant European breakfast biscuits. A clean acidity. Medium crema with pleasant mouthfeel and a long linger makes you want more.
Don't know anything about this roaster and the website is pretty confusing, so I don't know if this is something you can really get outside of Lasarte/San Sebastian. But if you do see it, make sure you give it a try!Cupping Method:At Plan B Cafe in Lasarte-Oria
-
Ted Chan, Managing Editor
1101 roasts rated, avg score of 4.28
4.50 - Average
4.50 - Aroma
4.50 - Value
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
The caffeinated version of the Berasategi espresso was so good, the lingering mouthfeel left me wanting another. Unfortunately, I was at my caffeine limit for the morning. But that's what decaf is for!
The decaf is also outstanding, and in a lot of ways similar. Wonderful mouthfeel, a natural sweetness with the European breakfast biscuit character, caramel, a nice acidiy throught. I don't get the same level of florality and complexity but it's still an outstanding decaf espresso.Cupping Method:At Plan B cafe in Lasarte-Oria
-
Ted Chan, Managing Editor
1101 roasts rated, avg score of 4.28
4.50 - Average
4.50 - Aroma
5.00 - Value
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
After discovering M. Berasategi espresso at Plan B, a local cafe, I went to M. Berasategi roaster in Lasarte-Oria, and it was really quite an experience. It's a gorgeous, small store front, and the beans are roaster there.
Just had time for a double espresso, and they were pulling a single origin from Guatemala. Delicious single-origin espresso, medium-level roast with lovely crema. A lot of natural sweetness, a running strand of blackberry acidity.Cupping Method:At the M. Berasategi roaster in Lasarte-Oria
-
Victoria S-C406 roasts rated, avg score of 4.32
4.50 - Average
I didn't like this initially but then Ted made it with Moka pot and that was great. -
Ted Chan, Managing Editor
1101 roasts rated, avg score of 4.28
4.50 - Average
5.00 - Aroma
5.00 - Value
4.50 - Finish
4.50 - Flavor
4.00 - Acidity
4.50 - Balance
Really liked this medium roast Indian. I'm not a sophisticated drinker of Indian coffee, but this had some of good characterstics of a nice medium roast Columbian. I think it's chocolate with a nice acidity on the lighter side (maybe red grape). The standout characteristic is a fun and clear peanut mid-palate, which gives it a Reece's Pieces type character.
I also cupped a Nomad Rwandan side by side and you can see the darkness (the Berasategi Indian is the dark one).Cupping Method:I boubght the bag from the M. Berasategi roaster and cupped it the next day with a V60. Relative to coffee in the US, it was amazingly inexpensive.
Editor's Overview
Stepping into Cafes Berasategi was akin to stumbling upon a hidden gem for coffee aficionados. In the heart of Lasarte-Oria, this roastery embraced the best of both worlds, blending tradition with modernity. The allure of their Guatamala espresso roast that we had at a nearby cafe roast beckoned us to explore further, and we were not disappointed.
While light roasts were scarce, the medium roasts carry sophistication and play well with espresso machine. For those seeking a heritage coffee journey in the Pais Vasco region of Spain, Cafes Berasategi is a destination that promises to satiate the cravings of every discerning coffee lover.
-Ted Chan, Managing Editor
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