The roastery team are pretty dedicated to perfecting their palates. Daily coffee cuppings and tastings. Sensory activities throughout the week. It’s by pushing our palates that we’re able to spot some of the more obscure notes and undertones of our coffees. Custard creams, red apples rather than green, citrus notes.
Of course one way of putting this to the test is experimenting outside of the world of coffee (apparently a world outside coffee exists?!). With this in mind, Production Roaster Sean put his palate to the test when he was invited to take part in a twitter tasting by Bruichladdich, a fantastic Islay whisky distiller.
Here are some of the (more sober) highlights.
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