Tasting & Texture System

DRY | STRUCTURED

Warmth, grain, and subtle bitterness. Comforting but dry, cereal sweetness with clean structure.

MALT

Cereal sweetness with warmth and grain. Comforting, not complex, not acidic.

Think: malted milk, classic everyday coffees, structure without brightness.

BISCUIT

Dry sweetness and light body with a clean, slightly crumbly finish.

Think: clarity with warmth, subtle Maillard character, classic washed Centrals.

PRALINE

Caramelised nut with a slightly grainy, dry-sweet texture. Not creamy, not fruity.

Think: roasted hazelnut, walnut, Brazilian naturals, coffees with body but no fruit or chocolate dominance.

RICH | DENSE

Body, weight, and comfort. Low to medium acidity. Coffees that feel substantial in the cup.

SHORTBREAD

Buttery and structured. Richer than Biscuit, still clean and precise.

Think: butter, low-acidity washed coffees, citrus with body.

CAKE

Rounded, sweet, balanced. Medium body, familiar and versatile.

Think: approachable sweetness, medium everything, crowd-pleasers.

BROWNIE

Rich, dense, and indulgent. Weight with cocoa depth and comfort.

Think: chocolate-led, low acidity, advanced naturals, winter coffees.

FRUITCAKE

Dense with dried fruit richness and fermented depth. Heavy body.

Think: anaerobics, boozy fruit, intensity and darkness.

COOKED | PRESERVED

Ripe fruit depth, rounded acidity, cooked sweetness. Naturals, honeys, and anaerobic lots.

JAM

Berry-led cooked fruit with full body and ripe sweetness.

Think: strawberry, blackberry, natural Ethiopians, honey-processed lots.

COMPOTE

Stone fruit-led, gentler and slightly savoury. Less sweet than Jam, more rounded.

Think: plum, peach, mellow naturals, balanced depth without intensity.

MARMALADE

Cooked citrus with gentle bitterness and layered complexity. Less sharp than fresh citrus, more structured.

Think: orange peel, lighter anaerobics, complexity with depth.

FRESH | BRIGHT

High clarity, lively acidity, light body. Washed and naturally sweet coffees where brightness leads.

Meringue

Airy, dry, dissolves without weight. Delicate and precise.

Think: light Ethiopian washed, Gesha, tea-like clarity with a clean vanishing finish.

Sorbet

Sharp, clean, icy. Bright acidity with a crisp, refreshing feel rather than sweetness.

Think: citrus-forward Kenyans, clean washed lots, clarity over weight.

Jelly

Light sweetness with a floral, aromatic lift. Softer than Sorbet, more perfumed than juicy.

Think: berries, florals, elegant naturals or sweet washed lots.

Creamy | Soft

Smooth mouthfeel, low sharpness, round body. Often advanced processing—lactic, yeast, anaerobic.

Cream

Full, coating, and indulgent. Signals richness and weight more than sweetness.

Think: low acidity, luxurious mouthfeel—texture dominating flavour.

Marshmallow

Light, airy sweetness—fluffy rather than rich.

Think: vanilla, yeast-inoculated washed coffees, soft and pervasive without coating the mouth.

Custard

Silky with gentle lactic acidity. Rich but balanced, dessert-like without heaviness.

Think: yogurt-edged sweetness, lactic processes, refined richness.

Voyager