It is the skill of owners, Jeremy Torz and Steven Macatonia, who make the decisions for selecting, buying and roasting. They know the flavour profiles of each origin and have developed the art of aroma and taste perception in coffee. They score each coffee in terms of: fragrance, aroma, body, acidity & flavour.
As members of the "Cup of Excellence" international jury, Jeremy and Steven have judged competitions in Brazil, Guatemala, Nicaragua, El Salvador and Rwanda. Their expertise can detect an array of fine flavours you would not typically associate with coffee. While each term – such as blackcurrant, pear and cedar wood - may at first sound strange in the context of coffee, true speciality grades join these qualities together to form a memorable experience which everyone can appreciate.
For example, apricot, with its aura of elegance and fleeting, delicate scent, is a flavour note known to Jeremy and Steven as being associated alongside the very finest Arabica coffees available. Another might be fresh butter, which brings voluptuousness and a subtle mildness that enhances other aromas. In total, more than 800 flavour isolates have been found in coffee. Given this fact, the need for skilled, careful and honest examination is essential to ensuring your customer's continued satisfaction and joy.