From coffee beans to the perfect blend

What is AVA’s added value? An encyclopedic knowledge accumulated over years in the coffee business, an ability to discern the subtleties of flavors, aromas and qualities of coffee varieties from diverse sources, the experience to recognize the unique contribution made by each variety in the blends we produce, and our meticulous roasting process. These enable us to consistently preserve the original flavor of the beans, in each of the dozens of coffee blends that we produce.

BODY

The viscosity of the coffee or the texture it leaves after sipping: Light, full, flat, absent, medium or heavy.

BODY

ACIDITY

The level of acidity in the coffee is defined as: Light, smooth, bright, flat, tangy.

ACIDITY

AROMA

Chemical molecules found in the coffee create its distinctive aroma: Fruity, nutty, floral and more.

AROMA

TASTE

Characterizes the sensory experience of the coffee once its aroma and acidity have been described.

TASTE

BALANCE

The balance between the different flavors expressed in the different coffee varieties found in a blend.

BALANCE

AFTER TASTE

The taste that lingers in the mouth long after sipping the coffee.

AFTER TASTE

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