The Language of Tasting Notes

For the unflavoured coffees in this collection, tasting notes aren't added flavourings — they're an attempt to describe aromatic compounds naturally present in the coffee, the same way a wine taster might note cherry or leather.

The easiest way to start noticing them is to smell the dry grounds before brewing, then the wet grounds after the bloom — a surprising amount of the aroma is available before you even taste anything.

From there, ask simple questions: is it more citrus or more stone fruit? More chocolate or more nut? You don't need a trained palate, just a willingness to slow down for ten seconds.

Over time, the vocabulary becomes a shortcut — a way of finding coffees you'll like again without having to taste-test everything.