Our coffee originates from more than 12 different countries – each representing unique taste qualities paired with exceptional flavour & aroma.
Each of our coffee is representing a different taste configuration, characterized by 10 qualities:
This is the body of the infusion. An important concept when describing coffee. It can be associated with density. For example, skim milk has a low body – it is more watery. On the other hand, heavy cream has a very high body, because it is more viscous, dense, greasy and more specific.
Colloquially – because it’s really about baking. There are such flavors and aromas as: smoky, snuff, toasted, roasted, and ashen.
A feeling of spicy taste. Examples: cinnamon, ginger, clove, nutmeg, cardamom, pepper, coriander seeds, licorice.
Aromas of nuts in coffee. In particular: hazelnuts, walnuts, cashews, peanuts, pecans or Brazil nuts, but also dried or roasted nuts.
Many factors influence the acidity level of coffee. The most important is its variety. Arabica is more acidic, which makes it much milder compared to Robusta. The acidity, like the taste and aroma of the coffee, is closely related to the degree of roasting, but also to the grinding and brewing. Acidity should not be confused with coffee sourness. This undesirable taste is mainly influenced by its improper brewing.
Sweet or very sweet? Or maybe bitter? It is not enough! We judge the sweetness in coffee with many paraphrases. Here are the most popular: vanilla, butter, honey, caramel and sweet liqueur.
When assessing coffee by its chocolateiness, we distinguish three basic areas: pure cocoa, dark chocolate, milk chocolate.
When it comes to the coffee description – it means the intensity of a strong, pleasant smell.
This is the broadest spectrum of descriptions of all coffee aromas and tastes. These include: pear, green apple, red apple, mango, pineapple, peach, mandarin orange, bergamot, lemon, lime.
Strongly noticeable floral aromas, mainly: rose, lavender, hibiscus, chamomile, elderberry, jasmine and coffee flower.
ROASTING & PROCESSING
PROCESSING METHOD №1
The washed processing method is mainly focused on working with the grain, which allows the extraction of the essence hidden inside. The fruit of the coffee tree is peeled from the skin, then fermented and – finally – dried. Coffee based on this type of beans is characterized by the purest taste and the most perceptible notes.
PROCESSING METHOD №2
The natural process, also known as “dry”, is the most environmentally friendly processing method. The fruit of the coffee tree is dried exactly as nature created it – without peeling. Although this process does not require as many steps as the other methods, the weather conditions in the area are crucial. Only the right amount of sunlight and wind allow the coffee beans to dry in time.
PROCESSING METHOD №3
Honey and Pulped Natural are quite similar processes. The name Honey comes from the specific “sticky state” in which the fruit finds itself during the processing process. The skin is stripped during the process, however, a layer of mucilage is left behind as it contributes to the sweet, full-bodied flavor of the coffee. The fruit is not as susceptible to flavor influences as it is in the “dry” method, nor is it as pure and natural as it is in the “wet” method. Honey and Pulped Natural are in many ways halfway between them.
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