Find the flavour.
Then plan the cup.

Start with the drinks people choose

Tell us whether most people enjoy black coffee, espresso or milk-based favourites. The bean profile and the final drink recipe work together. We plan them around the supported machine and your menu.

Read the tasting notes

Chocolate, caramel, citrus, fruit and toasted-almond notes give you a useful direction. For example, Espresso offers a familiar chocolate-led profile; Velluto brings a rounded sweetness; Peru has a brighter citrus and stone-fruit character.

Tasting notes describe flavour. They do not replace the product ingredient and allergen information.

Compare the roast

Our range includes a medium-roasted Peru, medium-dark options such as Espresso and Velluto, and the dark-roasted Marco. Use the roast alongside the flavour notes rather than assuming everyone wants the darkest choice.

Use strength grades as a range guide

Velluto and Decaff are listed at grade 3, Espresso, Centro and Peru at 4, and Marco at 5. These are product grades, not caffeine quantities or a universal recipe. Coffees with the same grade can have different flavours.

Keep decaf in the conversation

A decaf option gives people another choice. We check the actual preparation and dispensing arrangement for your equipment rather than assuming that any machine can switch between all six coffees.

Look after the ingredients

Keep coffee in its sealed packaging until needed and follow the product’s date and storage guidance. Plan refilling around actual use and follow the machine instructions for hopper care and cleaning.

Choose the service around the purpose

Staff refreshments, coffee sales and an additional retail coffee stop have different priorities. Match the coffee and machine to the purpose, then compare the three coffee agreements.