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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.
Colombia Forest - Bright Borbon - Brayan Alvear (Natural)
An uplifting, fragrant aroma with flavours of cherry and red grapes.
Honduras Delmy Regalado - Finca La Fortuna - Parainema (Fully Washed)
A developed roast with sweet, nutty aromatics. Chocolaty and smooth.
Colombia - Orange & Cardamon Infusion
Floral and spicy in fragrance with a deliciously sweet, orangey flavour and cardamon finish.
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.
Bolivia - Union Pro-Agro - Cafe Femenino (Fully Washed)
Chocolate, vanilla and hazelnut notes, with a full body and gentle citrus finish.