Flavors

Jammy, sweet, sometimes wild — the classic 'fruity coffee' note.

Tart, dark, structured — the signature of great Kenyan coffee.

Bright, zippy acidity — lemon, orange, grapefruit.

Peach, apricot, plum — soft, round, juicy sweetness.

Mango, papaya, pineapple — lush and exotic.

Delicate, perfumed, tea-like aromatics.

Earl Grey in a cup — fragrant, drying, elegant.

Cocoa, dark chocolate, fudge — comforting and round.

Toffee, molasses, baked sweetness.

Almond, hazelnut, peanut — mellow and easygoing.

Fermented, red-wine depth — rich and a little wild.

Cinnamon, clove, cardamom — warm and aromatic.

Cedar, tobacco, forest floor — savoury and full-bodied.