Floral coffee beans and blends

What makes a coffee taste floral?

Floral notes come from the bean itself, not from added flavouring. They are most common in arabica grown at high altitude, where the cherries ripen slowly, and Ethiopia is famous for them. A light to medium roast keeps them intact; the darker the roast, the more roasted and bitter flavours take over.

Floral notes you might taste

• Jasmine: light and fragrant, typical of many Ethiopian coffees.
• Rose: soft, with a hint of sweetness.
• Tea-like: a clean, light finish that some people compare to black tea.

What you will find in this category

Fresh coffee beans

Our fresh coffee in this category includes three single-origin arabicas: Ethiopia, Yirgacheffe Speciality and Peru, plus two blends: Bregman's Blend Captain's Choice and Despertando Espresso. Choose one of the single origins if you want the floral character up front, for example as filter coffee. Another Ethiopian single origin is illy Arabica Selection Monoarabica Ethiopia, in a 250 g bag of beans.

Drip bags

The Ethiopia single-serve drip bags are the easiest way to try a floral coffee. You hang the bag over your cup and pour hot water through it: no grinder, no machine. More options are in single-serve drip bags.

Floral espresso beans and blends

Most of the espresso blends here come in 1 kg bags of beans. Lavazza has the widest choice, from Lavazza Qualità Oro to Lavazza Espresso Barista Gran Crema. Alongside it you will find Kimbo, Segafredo Selezione 100% Arabica, Gorilla, Café Intención Crema Aromatico, Julius Meinl Jubiläum, Joerges Heritage Blend and Caffè Mauro Special Bar. In a blend the floral note is subtler: a lift in the aroma rather than the main flavour.

Ground coffee, decaf and tasting packs

No grinder? illy Classico comes ground, in 250 g. For decaf there is illy Decaf beans. The illy tasting packs and the Lavazza and Café Intención sample packs let you compare several coffees before you commit to a bigger bag.

Floral or fruity?

The two are easy to confuse. Floral coffees smell of blossom and taste light and delicate. Fruity coffees taste of berries, citrus or stone fruit and usually have a brighter acidity. Many Ethiopian coffees have a bit of both. If you want more of the fruit side, see our fruity coffee beans.

How to brew floral coffee

• Method: pour-over, filter coffee and French press show delicate aromas well. Espresso concentrates them, and milk tends to mask them.
• Grind: medium for pour-over and filter, coarse for French press, fine for espresso.
• Water: around 90-95°C. Boiling water pulls out more bitterness and flattens the floral notes.