Flavour Savour Series
Flavour Savours is our happy place for flavour‑forward specialty coffee. It’s where we take everything we love about single origins and build blends that really shine, especially through milk. This series is all about making specialty coffee feel easy and approachable. Each release is designed so you can taste distinct flavour notes, whether you’re deep into coffee or just finding your feet. By dialing up flavour clarity, Flavour Savours brings coffee geeks and casual drinkers to the same table... one cup at a time.
Flavour Savours
“Is it flavoured syrup?” Fair question. It’s not – but we get why you’d ask. When the flavours get this wild, it’s natural to wonder what the secret is. Meet Rodrigo Sanchez, our partner in Huila, Colombia. He’s a fourth‑generation coffee producer and the driving force behind Aromas Del Sur, a family project with hundreds of hectares under coffee. Across his farms, Rodrigo has developed distinct flavour profiles that are recognised on the world stage.
Rodrigo’s method starts with a living “mother culture” that he feeds with fruit plus sugar or molasses, keeping the fermentation active. Once it’s singing, he adds freshly harvested cherries and ferments the lot in a sealed tank for around 190 hours, locking big, expressive flavours into the green coffee. Flavour Savours goes beyond one lot, too. Our first release, Butterscotch Pudding, blended Myanmar, Brazil and El Salvador to layer strawberry, cherry and whisky notes over raisin, chocolate, sweetness and structure – all without a single flavoured syrup in sight.
We had a wild line‑up of options from Rodrigo. On the cupping table there were around 10 potential flavour components, which we roasted, cut down and refined to about 5 we really wanted to play with. Each roaster then built their own ratios. For Pandan Waffle, that meant testing different mixes of infused coffees – think vanilla, marzipan, melon, peach, tropical – until one balance really sang in milk. That winning recipe went to the wider Toby’s crew to taste, workshop flavour calls, and land on a name that actually fit the cup. Through all of this, the rule stays the same: the coffee leads. We roast to lift what’s already there, not to force a profile that doesn’t belong.
Our coffee team builds every Flavour Savour recipe card as the starting point for dial‑in. Follow the specs and you’ll hit the extraction and flavour balance we designed for the cup. These coffees are built to shine in milk, where those big flavour notes really pop. Trust the recipe the way you’d trust a cake formula: stick to it first, then tweak once you’ve nailed the base.
Yes, the shots run fast – they’re meant to. That “turbo” recipe is dialled for even extraction and big flavour, and has been tested to taste great that way. When you’re adjusting, move the grinder in small steps. If the shot is too punchy, go a touch coarser; if you want more intensity, go a little finer, while staying within the recipe yield and time. Expect a quick pour and a huge aroma – that’s the profile. For exact specs, lean on the recipe card on the product page.
