Checking processing methods against your preferences
Washed coffees tend to taste clean and bright. Naturals often lean fruity and bold. Honey processing typically sits somewhere in between. How the cherry gets processed is one of the biggest factors in what you'll eventually taste.
We're determining which processing styles tend to match your preferences.
Analysing altitude preferences
Coffee grown at higher altitudes generally develops more slowly in cooler temperatures, which often leads to brighter acidity and more complex flavours. Lower elevations tend to produce mellower, rounder profiles.
We're working out which elevation range tends to match what you're looking for.
Matching your profile to coffee origins
Ethiopian coffees often show different characteristics than Indonesian ones. Kenyan coffees frequently have berry-like notes, while Brazilian coffees commonly lean toward chocolate and nuts. Where coffee is grown influences what it tastes like.
We're figuring out which regions tend to produce the profiles you'll enjoy.
Determining your ideal roast level
Lighter roasts generally preserve more of the coffee's origin characteristics, like fruit and floral notes. Darker roasts tend to develop roasted, caramelised flavours. The same bean can taste completely different depending on how it's roasted.
We're working out which roast spectrum usually works for your palate.
Evaluating body preferences
Some folks prefer coffee that feels light and tea-like. Others want something more syrupy and coating. Most people land somewhere in the middle. Body isn't just texture; it fundamentally changes how you experience the flavours.
We're matching you with coffees that tend to have the weight you prefer.
Calibrating your acidity preferences
Bright acidity is what speciality coffee folks often call "brightness", and it can make coffee feel lively and vibrant. Some people love it, others find it too sharp. There's no universally right level, just what tends to work for your palate.
We're checking whether you typically prefer brighter or mellower coffees.
Checking complexity preferences
Some people want coffees with layers of different fruit notes and florals. Others prefer more straightforward chocolate and caramel profiles. Neither approach is inherently better; they're just different ways people enjoy coffee.
We're determining which style you tend to gravitate toward.
Determining your processing preferences
Speciality coffee has seen more experimentation with processing methods like anaerobic fermentation and carbonic maceration. At the same time, traditional washed and natural processing continues to produce excellent coffees.
We're figuring out whether you prefer innovation, tradition, or a bit of both.
Analysing varietal preferences
Different coffee varietals (Bourbon, Typica, Geisha, SL28, Caturra) can have different flavour tendencies even before you factor in processing or roast. Some are often described as naturally sweeter, others as more floral or structured.
We're checking which plant genetics tend to align with your taste preferences.
Balancing sweetness preferences
Coffee naturally contains both sweet and bitter compounds. The ratio between them varies quite a bit; some coffees lean heavily toward caramel and fruit sweetness, while others embrace more pronounced bitterness like dark chocolate or tobacco.
We're finding where on this spectrum you tend to be happiest.