It’s quite daunting when you want to choose a coffee without tasting it, but it doesn’t have to be.

Aroma and taste are the overriding factors determining coffee preference. Coffee aroma descriptors include flowery, nutty, smoky, herby, while taste descriptors include acidity, bitterness, sweetness, saltiness and sourness.  The level of roasting impacts aroma profiles.

Next time you brew up a batch of coffee, pay close attention to the development of the coffee in the cup.  Try this – smell the coffee, note fragrances.  After adding water, sniff if again and detect flavour-to-aroma development & changes.  Then as you sip the coffee, think about the acidity is it sprightly like a soda or bright like citrus.

Remember coffee is personal and only you know what you like.

Let us help you choose, here are three of ours.

Ethiopian coffee is some of the best coffee in the world thanks to its high-altitude growing conditions. The body of the coffee is not very strong, and acidity is pleasant.  Ideal for all day drinking pleasure.

  • Strength:  5/5
  • Acidity:  High with plum acids
  • Body:  Rich and full
  • Aroma:  Fruity and spicy
  • Flavour:  Berry flavours with a caramel finish

This Organic Ugandan coffee is grown on volcanic soils and are wet processed; the beans are harvested, immediately removed from the cherries and washed to remove excess pulp.  Ideal for those looking for a healthier option.

  • Strength:  4/5
  • Acidity:  Medium
  • Body:  Full body
  • Aroma:  Gentle floral, citrus and caramel
  • Flavour:  Complex sweetness

Brazilian coffee has a wonderful neutral acidity.  An easy drinking coffee that can deliver chocolate, sweetness and some nutty flavours.  Ideal for all coffee lovers.

  • Strength:  4/5
  • Acidity:  Mild and balanced
  • Body:  Light to medium
  • Aroma:  Cocoa, vanilla, spice
  • Flavour:  Dark chocolate, juicy tropical flavours and melon notes