Rather than thinking about coffee in terms of its strength, which is deeply subjective, in our Union we prefer to objectively examine and assess coffees on the basis of the following three key indicators:

Body
This describes the sensation of 'weight' and creaminess of the coffee on your tongue. Light bodied coffees are delicate and refreshing; full bodied coffees have a rich voluptuous character which lingers on the palate.

Acidity
It may not sound delicious, but this word is used to describe the pleasant sensation of brightness, tartness and the 'tingle' around the sides of the tongue. Sometimes this "tingle" is confused with bitterness, yet it is an essential element of high quality coffees from East Africa, Central and South America. High acidity delivers a crisp, zingy cup with a very clean finish. Try our Costa Rica Zamorana and you’ll see exactly what we mean. A low acidity coffee, such as Sumatra Extra Fancy from Indonesia, is smooth and velvety.

Flavour
True gourmet quality coffees have unrivalled aromas and flavour profiles unique to their origin. These flavours are uncovered and developed through skilled hand-crafted roasting. Scientific studies have uncovered some 800 different flavour isolates. In our coffees you'll find a wealth of delicious flavours: from zesty fresh lemon to sweet milk chocolate, refreshing delicate apricot to smooth rich caramel.