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Specialty coffee beans showing the quality markers of SCA 90+ grading

TASTING GUIDE

Train Your Palate.

The difference between good coffee and exceptional coffee lives in the details. Learn to taste what the numbers mean.

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The Language of Flavour

Professional coffee tasters use a shared vocabulary and structured protocol to evaluate beans objectively. Understanding these fundamentals transforms how you experience every cup — from your morning ritual to our SCA 92 and 93-rated lots.

Aroma

The fragrance released from dry grounds and the scent from the brewed cup. First impressions matter.

Acidity

Not sourness — brightness. The sparkle that lifts flavour, like citrus or stone fruit.

Body

The weight and texture on your tongue. From tea-like and silky to full and syrupy.

Sweetness

Natural sugars developed during roasting. Caramel, honey, tropical fruit — no added sugar needed.

Finish

The aftertaste that lingers. Great specialty coffee leaves a clean, pleasant echo for minutes.

SCA CUPPING SCORE

What the Numbers Mean

80–84
Specialty Grade

The entry point for specialty coffee. Clean, sweet, and free from defects. Already better than 95% of commercial coffee.

85–89
Excellent

Distinctive character with notable complexity. Clear origin fingerprint and exceptional balance between acidity, body, and sweetness.

90+
Outstanding

The top 1% of global production. Extraordinary complexity, pristine clarity, and memorable flavour experiences. Rare and highly sought-after.

92–93
SHOT Belfast

Where we source. Jaguar (SCA 92) and Black Panther (SCA 93) from Finca Jerusalén. This is coffee at its absolute finest.

PROFESSIONAL METHOD

How to Cup Coffee

  1. 1 Grind coarse. Use 8.25g per 150ml of water. Smell the dry fragrance — note your first impressions.
  2. 2 Pour water at 93°C directly onto the grounds. Let the crust form. Wait 4 minutes.
  3. 3 Break the crust with a spoon. Lean in and smell the wet aroma — it will be different from the dry.
  4. 4 Skim the surface. Remove floating grounds and foam.
  5. 5 Slurp aggressively from a spoon. Spray the coffee across your entire palate. Note acidity, body, sweetness.
  6. 6 Let it cool. Taste again at room temperature — defects hide in heat but reveal themselves as the cup cools.
Professional coffee cupping and tasting technique

OUR COFFEES

Jaguar

Honduras · Finca Jerusalén · SCA 92

  • Aroma — Citrus blossom, raw honey
  • Acidity — Bright, juicy, mandarin-like
  • Body — Medium, silky, clean
  • Sweetness — Brown sugar, apricot
  • Finish — Floral, lingering jasmine

Geisha variety · Washed process · Best as pour-over or AeroPress

Black Panther

Honduras · Finca Jerusalén · SCA 93

  • Aroma — Tropical fruit, fermented berries
  • Acidity — Complex, wine-like, layered
  • Body — Full, syrupy, coating
  • Sweetness — Pineapple, papaya, wild berry
  • Finish — Long, chocolate, spice

Parainema variety · Anaerobic natural · Best as espresso or French press

Taste with intention.

Now that you know what to look for, experience it yourself. Or learn how brewing method shapes the flavour.

Explore Our CoffeeBrewing Guide
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