FlavoursUpdated a year ago

You've likely come across it before - descriptors like redcurrant, dried mango, ripe cherry, caramel, and milk chocolate on coffee packaging that leave you intrigued. To help you better understand what to expect, we've categorized them for you.

 

Fresh fruit

When you spot notes of berries, apple, or citrus fruits, it's likely the coffee boasts a dominant acidity. Your espresso may have a touch less body.

 

Tropical fruits

Coffees with flavors like mango, pineapple, and the like tend to offer a bit more body. Here, you can anticipate mildly fermented notes. If you're up for an experiment, give this one a try.

 

Cooked fruit

Think jam or cake? This often implies a tad less acidity and a bit more body.

 

Classic roasted flavors

Now we're delving into the realm of caramel, toffee, chocolate, and nuts. If you're a fan of classic espresso profiles, you're in good hands here. Pay attention to whether the description mentions fruit; if not, you can likely expect minimal acidity and a relatively dense body.

 

Dark roast aromas

Aromas like dark chocolate or molasses usually mean there's virtually no acidity and intense bitterness. In this territory, you'll mainly experience roasted flavors, and the coffee loses its individual character.

 

In our store, we've conveniently categorized our coffees for you, from nutty and chocolatey to experimental and complex. To find your perfect espresso, simply explore these categories or use our Tastefinder tool.