Before we commit to purchasing green beans, we take samples from top graded arabica coffees, which we sample roast and test to see which coffees display the finest qualities. This process is called cupping, and takes place several times throughout the year. We import all our own beans based on our assessments in the cupping laboratory.

There are four main desirable categories of taste that we look out for when assessing green beans or ‘cupping’: aroma, acidity, body and flavour.

Aroma

Aroma is the fragrance released by both roasting and grinding coffee. Also the fragrance produced by freshly brewed coffee. Some aromas are delicate and fleeting, some are complex and powerful.

Acidity

Acidity describes the pleasant ‘brightness’ of a coffee. It indicates both quality and high altitude. It might be sharp, fruity, citrus, winey or dry.

Body

Body describes the texture and weight of the coffee in the mouth. Thin or light body can feel watery; full-bodied means heavy texture. Body is a very desirable characteristic for espresso coffees.

Flavour

Flavour distinguishes the taste of the coffee once its aroma, acidity and body have been described. For example the sweetness of Brazilian beans, the smokiness of Guatemalan beans or the chocolate finish of Mocha beans.