Search every coffee, origin, variety, process, flavour, brew method, roaster and article by name.
The tasting vocabulary — click any note to find the beans that express it.
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.