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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.
Reserve Series - Yemen Fawaz Ali - Mokha Haraz (Natural)
Ripe stone fruits, chocolate, red grape.
Reserve Series - Panama La Huella (Natural Anaerobic)
Plum, damson, cocoa. Also great for espresso and for soft brew.
Golden Fork Nominee - Colombia El Placer - Yellow Fruits (Carbonic)
Bursting with passionfruit and mango notes, creamy and a sugary, zesty finish.
Colombia Forest - Bright Borbon - Brayan Alvear (Natural)
An uplifting, fragrant aroma with flavours of cherry and red grapes.
Ethiopia Ardent - Yirgacheffe (Anaerobic)
Complex, juicy fruit flavours, with balanced acidity with a chocolate finish. Silky body.
Brazil Ipanema - Premier Cru 'Wine' (Natural)
Berry, red wine and chocolate notes, with a creamy texture and gentle, grape-like acidity.
El Salvador - Finca San Francisco Pacas - Jose Omar Lemus (Natural)
Jammy and fruity, with a soft texture, light acidity and sweet, winey finish.
Colombia El Placer - Purple Fruits (Carbonic)
Big flavours of concord grape and plum, with a juicy, satisfyingly creamy character.