Meet your new friend, Taste Bud. Taste Bud allows you to explore the different flavours and varieties in coffee and compare them, in smaller doses. Our goal is to allow you to define your taste preferences and better understand the nuances in coffee culture in a relaxed homely manner.
For the 'connoisseurs' of the cafe world.
Taste Bud comprises three x100g bags of our current Single Origin coffee offerings, we hand pick coffees in a manner we feel will help you discover the intricacies or differences in our selections. Offerings will be updated regularly based on fresh stock. Talker card with easy-to-scan QR code included.
If this is a gift, please let us know in the comments on the checkout page!
Read more about them
San Francisco (100g)
(Lactic Fermentation) (100g)
Hambela Wamena (100g)
This is the oldest and most traditional way of processing coffee which was used in Ethiopia. Natural processing involves drying the cherry with its skin (mucilage) intact in the sun, the cherry 'raisin-ifies' around the bean. The complex flavours created by the cherry drying against the bean come through with every sip, natural coffees tend to taste more complicated than other processes with strong sugars and interesting dark but bright fruity notes, often resulting in fun contradictory flavour assessments . It is also a lot more environmentally friendly as it does not require water to pulp the bean. Some people prefer this processing method as the bean has had more time to interact with the natural sugars from the cherry.
Washed coffees are dried without the cherry and mucilage (de-pulping). The aim is it lets you taste what's inside the bean. Both the origin and environmental factors play a huge part in the taste. This type of processing leads to bright and acidic flavours. The beans are soaked in water which and fermented over 12 - 72 hours to remove all remaining berry and mucilage. Following this they are dried in the sun often on raised beds. This process provides a bright, clean and crisp taste with clarity of flavour.
This type of coffee is halfway between natural and washed coffee, the coffee bean is de-pulped but allowed to dry naturally without washing most of the cherry is gone but the remaining sticky mucilage is similar to honey - alas the name! This is a relatively unique way of processing coffee that requires attention to detail, when done correctly, Honey processed coffee will display the sweetness of natural coffee and the brightness of washed coffee with a nice balanced acidity. An eco friendly process also as it uses less water than traditional processing methods allowing for the dried fruit to be removed physically during the milling process.
Grab a cup and join us! Keep an eye out for what your Bud has next time!