Before launching our coffee blend, we spent a lot of time researching and testing various types of coffee in order to create the perfect final product our customers love so much. It has been a labour of love – sampling various coffee beans from across the world, combining them and making subtle tweaks to perfect our special recipe. Currently, each batch of our coffee blend is measured by hand, ensuring the perfect medium-dark roast every time.
We use Arabica and Robusta beans together to produce a stunning combination of smooth caramel flavour and deliciously nutty taste. These tasting notes are stamped on every single bag of our fresh roasted SYMPOSIUM coffee beans. Check out our full guide if you want to find out a bit more about these two types of coffee.
More about our coffee blend
Our hazelnut, chocolate and caramel tasting notes are what make our coffee stand out. In this article, we’ll explore coffee beans from around the world that go into our coffee blend. Throughout, we’ll give you a little more information about each one, including the Colombia Supremo & Excelso, Ethiopia Sidamo, Brazil Santos, and Vietnam Robusta. See if you can pick out any of the tasting notes next time you enjoy a SYMPOSIUM coffee at home!
Firstly, we’ll start with the Colombia Supremo. Grown high in the Colombian Andes, the Supremo bean gets its name from its size. The medium-strength coffee produced from these beans is perfect for our Signature SYMPOSIUM blend. Further on, you’ll start to see how each type of coffee combines to create our final product. To this end, the Supremo offers a subtle acidity and nutty overtone.
Colombia produces some of the finest coffee in the world, and the Excelso bean is no exception! Similar to the Supremo, Excelso beans produce a rich, full-bodied coffee. This is unsurprising since the two types of beans are often harvested from the same tree before being sorted by size (Excelso being the slightly smaller of the two). Personally, we think the rich flavour of the Excelso and Supremo perfectly complements our recipe’s more subtle tasting notes!
Brazil is the world’s largest coffee producer, and also produces perhaps the widest range of beans. We use Santos beans that give a smooth and light coffee with a mellow flavour. As a result, if you drink our coffee blend and notice the pleasant chocolate taste, this comes from the Santos bean!
Ethiopia Sidamo beans are grown at high elevations in the Sidamo region, in the Ethiopian mountains. As a result of these strict growing conditions, you get well-balanced coffee beans with brilliant fruity aromas. Creating the perfect coffee blend is all about finding the right combination of acidity and sweetness – Sidamo beans help us with that!
Finally, we have the Robusta beans from Vietnam. Robusta beans characteristically have a higher caffeine content than Arabica, which is perfect for our blend. Additionally, we also use these beans to give our coffee its smooth crema and nutty aroma. Combined with the harmonious mixture of Arabica beans, these Robusta beans are the final piece in the puzzle to create our coffee blend.
We could definitely use a cup of SYMPOSIUM now! That rounds up our little bit of background into the different types of bean that go into our coffee blend. Hopefully, this helps you to appreciate the complex, unique nature of our delicious Signature recipe. Make sure to pick up a bag of our freshly roasted coffee beans from our online shop so you can enjoy the perfect SYMPOSIUM coffee at home!