Our labels explained

The taste of coffee is largely determined by its origin and how the coffee is processed. To explain more about this and because we value transparency, we provide information about this on the labels on our packaging.

Our labels contain the following information:

  1. Country of origin & plantation / cooperative
  2. Taste Notes
  3. Region
  4. Processing method
  5. Variety
  6. Roast date

  1. Country of origin & plantation / cooperative

In our roastery we always have coffee from about ten different countries or producers in stock. We purchase about thirty different varieties per year. These beans are purchased with care and ninety percent are purchased directly. This means that we visit the plantations of our coffee producers yearly.

Coffee is a labour-intensive product that requires a lot of knowledge. Every choice the producer makes has a huge influence on the taste of the end product. That makes coffee a far from anonymous product. On our labels you will find the name of the plantation, cooperative and/or name of the producer.

Kenya Coffee

2. Taste notes

The “terroir” and the variety of the coffee bean largely determine the taste of the coffee. “Terroir” includes microclimate, variety, soil type and altitude. These factors influence how the plant grows and how it develops. The way of processing the coffee cherries and the roasting profile also influence the coffee and, of course, the brew method. Our taste buds can distinguish five basic tastes: sweet, sour, salty, bitter and umami. The receptors to distinguish this are all over the tongue and each person has their difference. The sense of smell is also very sensitive and can distinguish more than 10,000 fragrances. What you smell in coffee, we call the aroma.


The Specialty Coffee Association (SCA) developed a flavor wheel, the “Coffee Taster’s Flavor Wheel”, to better describe the flavors and aromas of coffee. The tasting and evaluation of coffee is also known as ‘cupping’ or ‘cuptasting’. It’s an important part of our quality control and purchasing. The taste of the coffee determines whether we buy it or not. It tells us how the coffee is holding up and whether the roasting profiles are still performing properly. All this is done to ensure that you get the best quality and flavors. During these cupping sessions, we also determine the flavor notes that will appear on the packaging. We put these on the bag to give you an idea of ​​how the coffee is going to taste. How you brew the coffee is of course still of great influence.

In our bar we often organize cupping sessions where you can learn more about the flavors and aromas of coffee. Our coffee roaster Jonatan guides you through the cupping and tells you everything you need to know. It’s a fun and informal introduction to cupping and accessible to everyone! Keep an eye on our socials and cup with us!


3. Region

The taste is largely due to the conditions in which coffee grows, in wine this is also called “terroir”. Think of a combination of microclimate, variety, soil type and altitude. The region also tells you a lot about the taste.

Coffee plantation

4. Processing method

After picking the berry, the pulp has to be removed and the coffee always undergoes a form of fermentation that actually starts as soon as the berry is picked. The fermentation and removal of pulp is also referred to as “processing”. A few common methods are described below:


The pulp is removed, after which the beans are pushed out of the pulp.


For this method, the coffee berry is dried as a whole and the berry is not washed.


The skin is removed and the berry is dried without washing off the sticky outer layer.


After de-pulping, the whole berry or bean is fermented in a tank without oxygen.


Before the berries go into the washed process, the berries undergo a short fermentation.

5. Variety

There are two main types of coffee plants that we use for consumption: Arabica and Robusta. All our coffee is 100% Arabica. There are many different types (varieties) of the Arabica plant that all look and taste different. Some varieties can only be found in a specific country. New varieties are created by crossing existing varieties, natural mutations or even in a lab.

Coffee Berries

6. Roast date

To honor the hard work of our suppliers, we roast each batch by hand to bring out the beautiful, unique flavors and ensure freshness. Our coffee is best within six weeks of roasting. After that, the flavors and aromas will diminish.