Five profiles, one bean
The same Huila lot tastes like five different coffees depending on how far we take it. Frisk Air suits nearly everyone.
01 / 05 · Light
Nordic Morning
Crisp, bright and refreshing.
- Acidity
- High: lemon, green apple
- Sweetness
- Floral: honey, elderflower
- Body
- Light and tea-like
Filter, V60 and Chemex
02 / 05 · Medium
Mountain Bloom
The cosy, reliable morning cup.
- Acidity
- Medium: orange peel
- Sweetness
- Nutty: milk chocolate, hazelnut
- Body
- Smooth and rounded
Drip machine and AeroPress
03 / 05 · Medium-plusOur pick
Frisk Air(Charlotte)
Balanced: not too sharp, not too heavy.
- Acidity
- Low and balanced: ripe cherry
- Sweetness
- Velvety: brown sugar, caramel
- Body
- Harmonious and creamy
Every brew method, and gifts
04 / 05 · Dark
Sea Breeze
Deep, bold and traditional.
- Acidity
- Very low: dark cocoa
- Sweetness
- Dark: molasses, dried plum
- Body
- Heavy and rich
French press and moka pot
05 / 05 · Very dark
Midnight Glow
Intense, syrupy and powerful.
- Bitterness
- High: extra dark chocolate
- Sweetness
- Deep: toasted vanilla, blackberry jam
- Body
- Syrupy and thick
Espresso, latte and cappuccino
Not sure which one?
Three questions about how you drink it, and we point you to one of the five. No sign-up, no email.
Question 1 of 3
Getting the best from your bag
- Soft water
- Water makes a real difference. Use soft water, ideally below 150 ppm total dissolved solids.
- Let it rest
- Give the coffee at least ten days after roasting. The sharper, astringent notes mellow and its character comes through.
- Keep it sealed
- Cool, dry and out of the sun, in the bag it came in. Every bag carries the date it was roasted.
New to specialty coffee?
The words on our bags and in our tastings, in plain language. You need none of them to enjoy a cup.
- Specialty coffee
- Coffee that scores 80 or more out of 100 when trained tasters grade it. Most supermarket coffee scores below that. Ours scores 84 or more.
- SCA score
- The Specialty Coffee Association's 100-point scale. Tasters grade aroma, flavour, acidity, body, balance and sweetness, and take points off for defects.
- Cupping
- How the coffee trade tastes: ground coffee steeped in hot water in a bowl, then slurped from a spoon so every note reaches the tongue. We cup a lot before we buy it, and our tastings teach you to do it.
- Roast profile
- How far we roast the bean. Lighter keeps fruit and brightness; darker brings chocolate, caramel and a bitter edge. Same bean, very different cup.
- Acidity
- The bright, juicy, mouth-watering feel, like biting into an apple. In coffee it is a good thing, not sourness.
- Sweetness
- The natural sweetness of the bean, from sugars the roast turns into honey, fruit or caramel notes. No sugar is added.
- Body
- How heavy the coffee feels in your mouth. Tea-like is light, like skimmed milk; full body is round and heavy, like cream.
- Tasting notes
- The flavours a coffee reminds tasters of, such as lemon or hazelnut. Nothing is added: the bean and the roast make them.
- Single origin
- From one place rather than a blend of countries. Ours comes from one region, Huila in Colombia.
- Lot
- One harvest from one farm or group of farms, kept apart so you can trace it back to the people who grew it.
- Green coffee
- The raw bean before roasting. It keeps for months, while roasted coffee is best within weeks. We sell it to people who roast at home.