Browse Flavor Profiles
Medium to Mild Profiles
Costa Rican coffee is the “classic cup” - it pairs well with most foods, particularly breakfast fare. While chocolate and cream-based desserts are overpowered by more pronounced coffees, they are complimented by the bright citrus and berry-like flavors of Costa Rican beans.
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Pair your Sumatran coffee with dense chocolate or aged full flavor cheeses to bring out the earthy and smoky overtones. The concentrated flavors and round body
also make it a fine alternative to the after dinner
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Kenyan coffee pairs well with all chocolate flavors, particularly milk chocolate which will not overwhelm the subtle wine undertones. Try pairing your Kenyan coffee with tart, chocolate-covered cherries to really bring out the
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Colombian coffees pair well with milder chocolates, so pair your coffee with milk chocolate or white chocolate. Vanilla or cinnamon are also nicely complemented by this
versatile bean's intense aromatics.
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Pair your Guatemalan coffee with dark chocolate to enhance
the smoke and spice flavors. Dark chocolate-dipped
fruit also brings out the floral tones of the nuanced bean.
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French roast coffee really brings out the nuttiness of desserts while evenly balancing flavor and richness. Try slightly richer desserts with your French Roast to bring out the caramel tones of the coffee. Cheesecakes is a popular pairing with French roast, as are rich chocolately desserts such as dark chocolate mousses.
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