BOBOLINK, BRAZILThe aroma of sweet spices such as cloves, cinnamon and allspice. Flavour of toasted almonds and macadamia. Often typical of Brazil coffees and Bourbon variety.
FINCA SANTUARIO, COLOMBIACoffees in this category have zesty citrus flavours and the scent of flowers including honeysuckle, jasmin, dandelion and nettles. Often prominent in washed coffees, the traditional processing method in Ethiopia.
BALCONES ESPECIAL, PERUBrought out by the roasting process – caramelisation happens towards the end of the roast. Generally the darker the roast, the more dominant chocolate and caramel flavours are.
EMPORIUM, PANAMAMany coffees have fruity notes, not surprising considering that coffee beans are seeds of a fruit. Naturally processed coffees are often fruity as the method enables more of the sugars in the fruit are absorbed in the beans.