Surely, by tasting. If you like sour flavors, look for those tasting notes in the description, and if you like sweet flavors, choose sweet tasting notes. It is as simple as it sounds. We work with coffees from different origins, with very different personalities and flavors. We try to be really specific in our descriptions, so if you read the info box of each coffee you are likely to get it right.

As you may already know, coffee can be roasted with different profiles, playing with heat and time to modulate its flavour. Normally, in light roasts, the fruity and bright nuances are highlighted and there is a higher volatile load, so they are usually recommended for those who like filtered coffee or drink espresso but more diluted (so that the acidity is not overwhelming), while in medium roasts, there is a greater caramelisation and the resulting flavours are sweeter, chocolatey and fuller-bodied. For this reason they are usually recommended for those who drink it black and don't want a lot of acidity or for those who drink it with milk.some coffees are roasted with only one type of profile because we believe that that bean expresses itself better that way, regardless of the method you use to prepare it. At the moment, we do not produce a dark roast, which would be characterized by a predominant bitterness, but we do not rule out doing so in the future because we know there are fans of coffee with a strong, bitter body as well.

Whole beans preserve their qualities for a longer time, but ground coffee also holds up very well. We grind on demand according to your coffee maker. If you get hooked on real coffee—and we hope you do—it's highly advisable and a great investment to buy a manual or automatic grinder.

For Spain: between 1 and 2 working days. The courier collects orders on Tuesdays and Thursdays at 12.30. As soon as it leaves our premises, we will send you a tracking number by email so that it can be tracked at all times. For more details, you can consult our shipping policy

Please! We have been training baristas of all kinds for years, there are those who come to learn from scratch and those who come to improve or perfect their technique, and everyone leaves happy. Click here to learn more about our courses

There are few things we like more in life. You provide the premises and the soul and here we provide the rest: the coffee, the knowledge, the training, the machinery, the experience of so many years. Fill in this form and we will contact you!

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En nuestras cafeterías y en todas estas cafeterías amigas fueled by Hola Coffee.

1. The basics: the coffee must be good. Not too high a natural roast, Arabica and traceable.
2. Water. Don't use water you wouldn't drink, it doesn't get any better with coffee. We always recommend water that is neither too hard nor too soft (between 75 ppm and 250 ppm), without smells or flavours, we get a bit crazy. In our coffee shops we opt for filtered tap water, but in other places we have worked with osmosis or mineral water.
3. The coffee machine: clean, as clean as possible.
4. If the coffee is freshly ground, the better, it is always more aromatic and has more flavour. It lasts for 60 days. After that it does not spoil but it starts to lose strength.
5. Keep in its own bag with the zip tightly closed, in a cool, dry place, away from strong smells and sunlight. It is a hoax that it keeps better in the fridge, coffee is very porous and absorbs odours from other foods.
6. Do not overheat it. Once brewed, coffee tends to oxidise and deteriorate quickly. Don't reheat it even if you have a hangover.