Cupping Notes:

Aroma

Rich chocolate aromas lead, layered with toasted nut notes and a soft white sugar sweetness that gives the cup an inviting warmth.

Acidity

Low acidity keeps the profile smooth and mellow, allowing the sweetness and body to take the forefront without sharpness.

Body

Creamy and rounded, with a medium-to-full body that delivers a soft, coating mouthfeel.

Flavour

The cup opens with deep dark chocolate, followed by roasted nut tones and a clean white sugar sweetness. The low acidity supports a steady, balanced profile with a focus on richness and comfort.

Finish

Smooth and clean, with lingering chocolate and nut notes that fade gently, leaving a balanced and satisfying aftertaste.

Coffee Profile

• Origin: Brazil – Cerrado
• Type: Single Origin
• Varietal: 100% Arabica
• Roast Level: Medium
• Flavour Notes: Chocolate • Nuts • White Sugar
• Body: Creamy
• Acidity: Low

Serving Suggestions

• Ideal black for a classic chocolate and nut profile
• Pairs well with milk, enhancing sweetness and body
• Suitable for espresso and filter brewing

Preparation Guide

V60 (Smooth & Balanced)

• Dose: 20 g
• Water: 320 g
• Ratio: 1:16
• Grind: Medium

Method:

Bloom 50 g – 30 sec

Pour to 160 g

At 1:10, pour to 260 g

Final pour to 320 g

Total Brew Time: 2:30 – 2:45

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Brazil Instant Coffee

Birthday Blend is Aura Bean’s Roaster’s Master Blend, combining Brazil, Colombia and Tanzania into a balanced and expressive medium roast. Sweet cocoa and toasted almond create a smooth foundation, while red cherry, plum and ripe fruit bring natural sweetness and complexity.

A gentle citrus brightness and subtle floral character from the Tanzanian component add vibrancy to the cup, while the medium body and rounded texture maintain balance and drinkability. The result is a versatile blend that performs beautifully across filter, espresso and milk-based preparations.

Cupping Notes:

Aroma

Sweet cocoa and toasted almond lead the aroma, complemented by a subtle floral lift and hints of ripe fruit.

Acidity

Medium acidity is well integrated into the cup, bringing gentle citrus brightness alongside a soft red fruit character.

Body

Medium-bodied with a smooth, rounded texture that balances the coffee’s clarity with its underlying richness.

Flavour

Milk chocolate and toasted almond form the foundation, layered with red cherry and plum sweetness. Delicate citrus brightness and light floral character from the Tanzanian component add vibrancy and refinement to the blend.

Finish

Clean and lingering, with soft chocolate, fruit sweetness and a light citrus sparkle remaining on the palate.

Coffee Profile

• Type: Blend (Roaster’s Master Blend)
• Composition: Brazil • Colombia • Tanzania
• Roast Level: Medium
• Flavour Notes: Chocolate • Red Berry • Citrus
• Body: Smooth • Rounded
• Acidity: Medium • Balanced

Serving Suggestions

• Excellent as a filter coffee to highlight balance and clarity
• Produces a smooth, fruit-forward espresso
• Works well with milk, enhancing chocolate and caramel tones

Preparation Guide

V60 (Balanced & Expressive)

• Dose: 20 g
• Water: 320 g
• Ratio: 1:16
• Grind: Medium

Method:

Bloom 50 g – 30 sec

Pour to 160 g

At 1:10, pour to 260 g

Final pour to 320 g

Total Brew Time: 2:30 – 2:45

Uganda Bugisu – Single Origin comes from the Bugisu region of Eastern Uganda on Mount Elgon. This fully washed coffee combines lively citrus acidity with floral honey sweetness, brown spice and subtle nutty character.

Bright lemon and black tea form the foundation of the cup, developing into brown sugar, dark chocolate and dried fruit. As the coffee cools, orange zest, sweet grapes and plum wine emerge, followed by deeper fig and chocolate richness.

With a medium to full body and smooth, syrupy texture, this is an expressive coffee that rewards careful filter brewing and offers a bright, fruit-forward espresso character.

Cupping Notes:

Aroma

Floral honey sweetness opens the cup, accompanied by gentle brown spice and subtle nutty undertones.

Acidity

Lively, citrus-driven acidity brings a wine-like brightness to the cup, adding structure and vibrancy while keeping the profile expressive.

Body

Medium to full-bodied with a smooth, syrupy texture and creamy mouthfeel that carries the coffee’s sweetness and complexity.

Flavour

Bright lemon and black tea establish the foundation, followed by brown sugar sweetness, dark chocolate and dried fruit. As the cup cools, orange zest, sweet grapes and plum wine develop before moving towards richer fig and chocolate character.

Finish

Long and complex, with lingering brown sugar sweetness, tea-like clarity and a winey fruit character supported by soft chocolate undertones.

Coffee Profile

• Origin: Bugisu, Eastern Uganda (Mount Elgon)
• Type: Single Origin
• Varietal: Bourbon • SL28
• Processing: Fully Washed
• Altitude: 1,300–2,600 masl
• Roast Level: Light–Medium
• Flavour Notes: Chocolate • Brown Sugar • Nutty
• Body: Velvety
• Acidity: Bright • Citrus

Serving Suggestions

• Best enjoyed black to highlight citrus acidity and winey complexity
• Excellent for filter brewing methods
• Can produce a bright, fruit-forward espresso

Preparation Guide

V60 (Highlighting Acidity & Complexity)

• Dose: 20 g
• Water: 300 g
• Ratio: 1:15
• Grind: Medium

Method:

Bloom 50 g – 30 sec

Pour to 150 g

At 1:00, pour to 230 g

Final pour to 300 g

Total Brew Time: 2:15 – 2:30

Brazil Donas Café – Single Origin is a Roaster’s Select coffee from female-led smallholder farms in South Minas Gerais. Candied brown sugar and toasted nuts introduce the cup, followed by a delicate floral sweetness and bright red apple acidity.

Dark chocolate and warm caramel form the core of the flavour profile, while crisp apple brightness adds freshness and balance. A creamy, medium-full body gives the coffee a refined structure, finishing with lingering cocoa powder, soft nutty notes and a clean, slightly dry finish.

Cupping Notes:

Aroma

Candied brown sugar sweetness leads the aroma, complemented by toasted nuts and a delicate floral character.

Acidity

Bright and lively, with clean red apple acidity and a subtle citrus lift that adds freshness and definition.

Body

Medium-full bodied with a smooth, creamy texture and a refined structure that balances richness with clarity.

Flavour

Dark chocolate and warm caramel sweetness establish the foundation, followed by crisp red apple brightness. The combination of sweetness, fruit and depth creates a balanced and expressive cup.

Finish

Lingering cocoa powder notes remain on the palate, accompanied by soft nutty undertones and a clean, slightly dry finish.

Coffee Profile

• Origin: Minas Gerais, Brazil (South of Minas)
• Type: Single Origin (Roaster’s Select)
• Producers: Female-led smallholder farms
• Varietals: Bourbon • Caturra • Red & Yellow Catuaí
• Processing: Natural / Pulped Natural
• Altitude: 1,060–1,450 masl
• Roast Level: Light–Medium
• Flavour Notes: Caramel • Red Apple • Chocolate
• Body: Creamy
• Acidity: Bright • Clean

Serving Suggestions

• Best enjoyed black to highlight caramel sweetness and apple acidity
• Excellent for filter brewing
• Produces a smooth, chocolate-forward espresso

Preparation Guide

V60 (Highlighting Balance & Sweetness)

• Dose: 20 g
• Water: 320 g
• Ratio: 1:16
• Grind: Medium

Method:

Bloom 50 g – 30 sec

Pour to 160 g

At 1:10, pour to 260 g

Final pour to 320 g

Total Brew Time: 2:30 – 2:45

Espresso (Smooth & Chocolate-Forward)

Objective: Bring forward the dark chocolate and caramel sweetness while maintaining the coffee’s bright red apple character and creamy texture.

• Dose: 18 g
• Yield: 38 g
• Time: 23–26 sec
• Temperature: 93°C
• Grind: Fine

Method:

Dial the grind to achieve a controlled 23–26 second extraction. Aim for an even flow and consistent puck preparation to develop chocolate depth and caramel sweetness while retaining the coffee’s fruit brightness.

Expected Cup:

• Rich dark chocolate
• Warm caramel sweetness
• Subtle red apple brightness
• Creamy, rounded body
• Clean, slightly dry finish

This keeps the espresso recipe distinct from the V60, with the V60 emphasizing balance and sweetness while the espresso emphasizes chocolate, caramel and body.

House Blend brings together Ethiopia and Brazil in a medium roast designed to balance vibrant fruit character with comforting chocolate and nut sweetness. Peach and apricot lead the cup, supported by orange zest brightness and the floral character of the blend.

Milk chocolate and roasted hazelnut provide warmth and depth, while soft caramel sweetness develops as the coffee cools. A medium, silky body and clean finish make it versatile across pour-over, espresso and milk-based drinks.

Cupping Notes:

Aroma

Sweet and floral aromatics open the cup with notes of dried apricot and toasted almond, followed by a subtle cocoa character.

Acidity

Bright citrus acidity brings lively freshness to the cup, balanced by nutty sweetness for an integrated and approachable profile.

Body

Medium-bodied with a silky texture and smooth structure, providing balance while adding depth to the fruit and chocolate character.

Flavour

Peach and apricot lead the flavour profile with a distinct stone fruit sweetness, supported by the brightness of orange zest. Milk chocolate and roasted hazelnut provide a warm foundation, while soft caramel sweetness develops as the cup cools.

Finish

Clean and lingering, with sweet cocoa notes accompanied by subtle dried fruit character.

Coffee Profile

• Type: Blend
• Origin Composition: Ethiopia • Brazil
• Roast Level: Medium
• Flavour Notes: Stone Fruit • Chocolate • Hazelnut
• Body: Medium • Silky
• Acidity: Bright • Citrus

Serving Suggestions

• Ideal for pour-over brewing to highlight fruit clarity and brightness
• Produces a balanced, sweet espresso with chocolate and citrus notes
• Pairs well with milk, enhancing caramel and nut sweetness

Preparation Guide

V60 (Highlighting Clarity & Fruit)

• Dose: 20 g
• Water: 320 g
• Ratio: 1:16
• Grind: Medium

Method:

Bloom 50 g – 30 sec

Pour to 160 g

At 1:10, pour to 260 g

Final pour to 320 g

Total Brew Time: 2:30 – 2:45

Espresso (Sweet & Balanced)

Objective: Bring forward the milk chocolate, hazelnut and caramel sweetness while retaining the blend’s bright citrus character.

• Dose: 18 g
• Yield: 38 g
• Time: 23–26 sec
• Temperature: 93°C
• Grind: Fine

Method:

Dial the grind for a controlled 23–26 second extraction. Aim for an even flow to develop chocolate and nut sweetness while maintaining the citrus brightness of the Ethiopian component.

Expected Cup:

• Milk chocolate sweetness
• Roasted hazelnut character
• Soft caramel sweetness
• Gentle citrus brightness
• Silky, balanced finish