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There is huge potential variety in coffee flavours and tasting notes can be complex and sometimes overwhelming. We’ve grouped coffee flavour into 5(6) key categories to allow you to filter out those you enjoy from those that you don’t!.
Process refers to the method used on the farm to separate the seed (bean) from the cherry.Typically the more fruit you leave on before drying, the more complex and fruity the coffee will be.
Common Grounds - Bourbon Whiskey Barrel Aged Coffee
Notes of vanilla, dried fruits and milk chocolate
Dark Woods Gift Tin - Common Grounds - Barrel Aged Coffee
Reserve Series - Yemen Fawaz Ali - Mokha Haraz (Natural)
Ripe stone fruits, chocolate, red grape.
Ethiopia Ardent - Yirgacheffe (Anaerobic)
Complex, juicy fruit flavours, with balanced acidity with a chocolate finish. Silky body.