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Tasting notes describe what a coffee reminds you of, not added flavours. We group every note in the catalog into twelve families so you can search by what you like.
Chocolatecocoa, dark chocolate, brownie
510 coffeesCaramel & sweetcaramel, jaggery, toffee, honey
333 coffeesNuttyhazelnut, almond, praline
212 coffeesFruitystone fruit, plum, apple, raisin, wine
451 coffeesBerryblueberry, strawberry, jamun
219 coffeesCitrusorange, lemon, grapefruit, bergamot
285 coffeesTropicalmango, pineapple, passion fruit, jackfruit
180 coffeesFloral & teajasmine, rose, hibiscus, black tea
156 coffeesSpicecinnamon, cardamom, clove, pepper
142 coffeesBoozywhisky, rum, wine, liqueur
59 coffeesEarthy & toastymalt, tobacco, cedar, smoky
122 coffeesVanilla & creamyvanilla, butter, cream
112 coffees
510 coffeesCaramel & sweetcaramel, jaggery, toffee, honey
333 coffeesNuttyhazelnut, almond, praline
212 coffeesFruitystone fruit, plum, apple, raisin, wine
451 coffeesBerryblueberry, strawberry, jamun
219 coffeesCitrusorange, lemon, grapefruit, bergamot
285 coffeesTropicalmango, pineapple, passion fruit, jackfruit
180 coffeesFloral & teajasmine, rose, hibiscus, black tea
156 coffeesSpicecinnamon, cardamom, clove, pepper
142 coffeesBoozywhisky, rum, wine, liqueur
59 coffeesEarthy & toastymalt, tobacco, cedar, smoky
122 coffeesVanilla & creamyvanilla, butter, cream
112 coffees
How to taste
- Smell the dry grounds, then the brewed cup.
- Let it cool a little: flavours open up between 50 and 60 °C.
- Slurp to spread it across your palate. Ask: is it bright or mellow (acidity)? Light or heavy (body)? What does the sweetness remind you of?
- Taste two coffees side by side. Differences are much easier to spot in comparison.