VST Lab Coffee III refractometer

The type of roast will affect the balance of flavours (bitterness, acidity, sweetness, etc.) and reveal the aromas of the terroir to a greater or lesser extent.

The more the coffee is roasted the more its colour will change (from light to dark). The darker the roast, the more the aromatic notes are lost in favour of the roasting notes.

All our coffees have been placed in a colorimeter by our experts in order to compare the roast intensity.

The aromatic groups describe the tasting notes of your cup (hazelnut, chocolate, peach, white flowers, etc.).

If you don't know what your coffee profile is yet, we advise you to start with the most appreciated aromatic groups: rich & sweet or woody.

Please Note: this is not a flavoured coffee but aromatic notes noticed upon tasting.

The dominant aromatic group represents the most perceptible notes and the secondary group, the more subtle notes present in the cup.

Traditional Coffees (classic and superior) are the most common in the various distribution channels.

Specialty Coffees (rated 80-100) are among the best coffees in the world and represent less than 10% of world production. These are flawless coffees that offer unique tasting notes from one terroir (or even plot) to another.

Attributed by “Q Graders”, a coffee's /100 score is determined by the quality of the beans and the result in the cup. It is advisable to progressively move towards coffees with higher scores.