Anidaso Coffee
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Coffee Selector
Not sure which coffee to choose? 
Select your preferences from the categories below and we'll make some recommendations based on what you like.

Choose from as many or few categories as you want to find the perfect coffee to match your taste.

Body Caffeine Brightness
 
Finish Aroma Flavor Profile


Terminology
Aroma: A coffee’s aromatic profile is a result of the gasses released from the coffee grounds when immersed in hot water, which greatly influences the taste perception.

Body: Body, which is one of the key characteristics in a coffee’s profile, is generally described as the “mouth feel,” or the viscosity of the coffee on the palate. The range is from light to full bodied, and is often compared to the difference between white and red wine, or skim and whole milk.

Brightness: Brightness is also a key attribute of a coffee’s profile, and describes it prevalent acidity level. Acidity, as used to describe coffee, is much different from the abrasive nature to which it is normally associated. It is often described as lively, snappy, or clear, and is often compared to the level of dryness in wine. As well, brightness usually represents a flavor quality such as citrus, fruit, or wine.

Balance: When a coffee has the correct optimal of complementary attributes, with none overpowering the others, it is said to be well balanced.

Citrus: Most commonly you can detect hints of lemon or orange, and sometimes grapefruit or tangerine.

Cocoa: very similar climates as coffee, and often in the same fields where the essence of the cocoa bean will be absorbed by the coffee bean during maturation.

Finish: The aftertaste, or flavors present on the back of the palate after swallowed.

Floral: Many coffees will give off a hint of the aroma from flora that grows in proximity to the coffee.

Herbal: Coffee is often affected by wild herbs that grow around coffee trees.

Nutty: Most often almond, pecan, or walnut, though sometimes pistachio and cashew.

Spice: Usually peppercorn, cumin, cinnamon, cardamom, turmeric, or paprika. Common in many Indonesian coffees.

Sweet: Typically used to denote a caramel or honey flavor, not a sugary sweetness.

Winy: A tannic quality, often present in African coffees