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Coffee beans with a floral flavour have light, fresh aromas reminiscent of flowers such as jasmine, lavender or roses. These flavours are often subtle and elegant.

Floral coffee beans mainly come from countries such as Ethiopia and Kenya. In particular, coffees from regions such as Yirgacheffe are known for this.

You recognise a floral flavour by a light, fresh aroma and a refined finish. The coffee often feels clean and not heavy in the mouth.

Filter coffee and slow coffee brewing methods such as V60 or Chemex are the most suitable. These methods allow the delicate aromas to come into their own.

Floral coffee beans are usually light to medium roasted. A light roast preserves the fresh and aromatic flavour notes best.

Coffee beans with a chocolate flavour have natural tasting notes reminiscent of dark chocolate, cocoa or milk chocolate. These flavours develop without added flavourings.

Chocolatey coffee beans are commonly found from countries such as Brazil, Colombia and Nicaragua. These coffees are known for their full body and smooth flavour.

The chocolate flavour is created by the coffee variety, origin and roasting method. These notes come through more strongly, especially in medium to dark roasts.

A medium to dark roast suits coffee beans with chocolate notes best. This gives the beans a warm, rounded flavour without sharp acidity.

Chocolatey coffee beans are suitable for espresso, cappuccino and other milk drinks. As filter coffee, they also produce a smooth and full cup of coffee.

Coffee beans with a fruity flavour have fresh and lively flavour notes reminiscent of citrus, red fruit or tropical fruit. These flavours are naturally present in the bean.

Fruity coffee beans often come from countries such as Ethiopia, Kenya and Colombia. Coffees from high-altitude regions in particular are known for this.

You taste fruity flavours mainly as light acids that feel fresh and sparkling. Think of notes of orange, berries or apple in the finish.

Filter coffee and slow coffee brewing methods such as V60, Chemex or Aeropress are the most suitable. These methods bring out the fruity aromas well.

Fruity coffee beans are usually light to medium roasted. A light roast preserves the fresh and complex flavour notes best.