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

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

Four Corners Blend brings together Guatemala, Colombia, Uganda and East Timor in a medium roast built around depth, sweetness and complexity. Dark chocolate and caramel establish the foundation, while red fruit, citrus zest, blackcurrant and raisin add layers of fruit character.

Indonesian components contribute earthy spice, cedar and clove, giving the blend additional warmth and depth. Its medium-to-full body and velvety, creamy texture make it equally suited to black coffee, espresso and milk-based drinks.

The result is a layered and satisfying blend with bright citrus structure, rich chocolate sweetness and a long, balanced finish.

Cupping Notes:

Aroma

Rich dark chocolate and caramel sweetness lead the aroma, accompanied by subtle floral notes and a light earthy undertone that adds depth.

Acidity

Bright citrus-driven acidity brings vibrancy and structure to the cup, remaining balanced without overwhelming the richer flavour profile.

Body

Medium to full-bodied with a smooth, velvety mouthfeel and creamy, rounded texture that carries the coffee’s layered character.

Flavour

Dark chocolate and caramel establish the foundation, followed by red fruit and citrus zest. Blackcurrant and raisin add depth, while earthy spice, cedar and clove from the Indonesian components introduce warmth and complexity.

Finish

Long and satisfying, with lingering cocoa, toasted nuts and soft spice leading into a clean, balanced aftertaste.

Coffee Profile

• Type: Blend
• Origin Composition: Guatemala • Colombia • Uganda • East Timor
• Roast Level: Medium
• Flavour Notes: Dark Chocolate • Red Fruit • Spice
• Body: Full • Velvety
• Acidity: Bright • Citrus

Serving Suggestions

• Best enjoyed black to explore its full flavour complexity
• Excellent as an espresso with depth and layered sweetness
• Works well with milk, enhancing chocolate and spice notes

Preparation Guide

V60 (Highlighting Complexity & Balance)

• 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 (Depth & Layered Sweetness)

Objective: Emphasise the blend’s dark chocolate, caramel and spice character while retaining enough citrus brightness to keep the espresso balanced.

• 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, steady flow to develop the deeper chocolate and caramel characteristics while allowing the red fruit and citrus complexity to remain present.

Expected Cup:

• Dark chocolate depth
• Rich caramel sweetness
• Red fruit complexity
• Soft spice character
• Velvety, full-bodied finish

Mountain View Blend brings together coffees from Africa and South America in a medium roast designed around balance, sweetness and expressive fruit character. Fruity notes lead the cup, supported by warm spice and developing sweetness.

Medium acidity provides gentle brightness without dominating, while the smooth, rounded body keeps the coffee approachable and satisfying. The cup finishes clean and sweet, with a lingering smoothness that makes it equally enjoyable black, with milk, or as espresso.

Cupping Notes:

Aroma

Warm and spice-forward with inviting depth, creating an expressive aromatic profile that sets the foundation for the cup.

Acidity

Medium acidity remains balanced and well integrated, providing gentle brightness without overpowering the fruit and spice character.

Body

Medium-bodied with a smooth, rounded mouthfeel that gives the coffee a satisfying yet approachable texture.

Flavour

Fruity notes lead the cup, supported by underlying spice and a developing sweetness. The fruit and spice work together in harmony, creating a vibrant profile that remains balanced and easy to enjoy.

Finish

Sweet and clean with a smooth, lingering aftertaste that carries the balanced character of the cup through to the final sip.

Coffee Profile

• Type: Blend
• Origin Composition: Africa • South America
• Roast Level: Medium
• Flavour Notes: Fruity • Sweet • Spicy
• Body: Medium • Smooth
• Acidity: Medium • Balanced

Serving Suggestions

• Enjoy black to highlight the fruit and spice balance
• Excellent with milk, enhancing sweetness and body
• Suitable for espresso and filter brewing

Preparation Guide

V60 (Balanced & Smooth)

• 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 & Expressive)

Objective: Emphasise the blend’s fruit sweetness and spice character while maintaining its smooth, balanced structure.

• 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, steady flow to develop sweetness and body while allowing the fruit and spice character to remain expressive.

Expected Cup:

• Juicy fruit character
• Developing sweetness
• Gentle spice
• Smooth medium body
• Clean, lingering finish