02 / COFFEE BEANS & FLAVOUR
Long before it reaches a roaster, coffee is a mountain fruit. Its botanical species, high-altitude soil, post-harvest drying and roast curve weave together every note you smell and taste in your cup.
LOCAL & CLASSIC COFFEES · MAISON DE L’ASPIRATEUR
A capable grinder and coffee maker shine brightest with well-chosen beans. Explore a curated lineup at Maison de l’Aspirateur featuring coffees roasted in Laval, Québec by family-run Café AGGA alongside classic espresso blends such as Spalanzani — in whole-bean or ground formats.
Browse all coffees at Maison de l’Aspirateur ↗
SWEET COCOA · GENTLE CITRUS · CARAMEL
High-altitude 100% arabica from Matagalpa and Jinotega, medium roasted. Smooth, bright and balanced — welcoming in both filter brewers and gentle espresso.
View at Maison de l’Aspirateur ↗
CHOCOLATE · SOFT FRUIT · LIGHT HONEY
100% arabica grown in Peru’s Chanchamayo mountains. A refined medium roast delivering natural honeyed sweetness for pour-over, lungo or smooth espresso.
View at Maison de l’Aspirateur ↗
VIBRANT FRUIT · LIVELY SPARKLE · RICH BODY
Top-grade AA 100% arabica from Kenya’s high plateaus. Structured and expressive, pairing lively berry brightness with deep roast character.
View at Maison de l’Aspirateur ↗
TOASTED NUT · VELVETY · ITALIAN MEDIUM-DARK
A harmonious Italian-style medium-dark blend already ground for convenience. Ready for smooth lungos, Moka pots, filter brewers or creamy cappuccinos.
View at Maison de l’Aspirateur ↗
DARK CHOCOLATE · HAZELNUT · SWISS WATER®
100% arabica naturally decaffeinated with pure water via the chemical-free Swiss Water® process, medium-dark roasted for rich evening espressos.
View at Maison de l’Aspirateur ↗
CHOCOLATEY · TOASTED WARMTH · THICK CREMA
A classic espresso blend crafted for generous, lingering crema and comforting cocoa-toast depth — effortless neat or folded into steamed milk.
View at Maison de l’Aspirateur ↗Tasting notes below describe natural flavour nuances from origin and roast level, never artificial flavourings. Follow each bag link to view the full product listing on Maison de l’Aspirateur.
Pick whole-bean bags (Nicaragua, Peru, Gran Crema or Decaf), grind fresh per shot and nudge grind size in small steps while watching shot time.
Medium to medium-dark beans without heavy surface oil keep internal burrs clean. Boost coffee strength before adding extra water volume.
Nicaragua and Peru sing in pour-over and French press for sweet clarity, while Dolce Vita ground or Gran Crema brings cozy warmth to a stovetop Moka.
Coffea arabica
Grown mostly on cool mountain slopes (1,000 to 2,200 m), where slow cherry ripening concentrates complex sugars and organic acids. Celebrated for aromatic diversity and gentler caffeine.
Typical notes: jasmine, berries, citrus, caramel, milk chocolate, roasted almond.
Coffea canephora
Hardier and grown at warmer elevations, packing roughly twice the caffeine of arabica. Brings thick crema, deep body and punchy structure — especially when harvested ripe with specialty care.
Typical notes: dark cocoa, cedar, toasted grain, walnut, syrupy body.
Good to know: Bourbon, Typica, Caturra, SL28 and Geisha are arabica varieties — much like Pinot Noir or Chardonnay in wine. And “Espresso” printed on a bag describes a suggested roast style, never a botanical species.
THE ROASTER’S CRAFT
Heat caramelises green bean sugars through Maillard reactions. As roast time progresses, bright fruit origin notes give way to toasted cocoa — and beans become more porous and easier for water to extract!
Ideal water94 – 96 °C
Dropped shortly after “first crack”, preserving delicate terroir signatures like jasmine, peach, bergamot or red currant. Dense beans love hotter water to unlock full sweetness.
Ideal water91 – 94 °C
Lively acidity rounds out into caramel, praline, baked apple and milk chocolate. A versatile sweet spot that shines equally in filter brewers and modern espresso.
Ideal water88 – 90 °C
Sugars deepen toward dark chocolate, warm spice and toasted crust with very low acidity. Because dark beans are porous, brew with cooler water to prevent smoky harshness!
FOLLOW YOUR PALATE
Standing in front of a wall of coffee bags? Simply look for the tasting family that sounds most delicious to you.
Soft acidity, warm praline sweetness and cocoa depth — effortless black or with milk.
Common cues: Brazil, Nicaragua, Peru, Colombia in medium roast.
When whole cherries dry naturally in the sun (“natural process”), the seed absorbs notes of strawberry, blueberry and fruity cocoa.
Common cues: Natural Ethiopia, natural or honey-processed Central America.
A sparkling, clean cup recalling bergamot, jasmine or sweet tangerine — unforgettable in a manual pour-over.
Common cues: Washed Ethiopia, Kenya, high-elevation washed lots (> 1,700 m).
Rich mouthfeel and a long bittersweet finish of 80% dark chocolate, clove and roasted walnut.
Common cues: Classic espresso blends, Sumatra, medium-dark to dark roasts.
COFFEE ORIGINS ATLAS
From volcanic Andean ridges and East African highlands to sunlit Brazilian estates, every region leaves an unmistakable natural signature inside the bean.
SOUTH AMERICA
CENTRAL ANDES
CENTRAL AMERICA
HIGH ANDES & AMAZON
BIRTHPLACE OF ARABICA
RED VOLCANIC HIGHLANDS
Roasted coffee never spoils dangerously, but its aromas fade just like crusty bakery bread. A printed roast date lets you enjoy beans in their prime window (roughly 1 to 6 weeks post-roast, allowing 7 to 12 days of rest for espresso so excess gas doesn’t disrupt shots).
Coffee seeds live inside sweet red cherries. “Washed” coffees have fruit cleanly removed with water before drying for crisp, floral clarity. “Natural” coffees dry whole inside the fruit for jammy berry sweetness and heavier body. “Honey” keeps part of the sticky fruit mucilage for a silky middle ground.
Single-origin coffees celebrate the distinct terroir of one farm, cooperative or region. Blends pair complementary coffees (like a nutty Brazilian base with a bright Ethiopian lift) to deliver a balanced, reliable profile — especially lovely with milk.
Roasted beans act like tiny odor sponges and every trip out of a cold fridge condenses moisture right onto their surface, speeding up staling! Keep them in a valve bag or opaque airtight canister in a cool cupboard instead. (Only airtight single-dose freezing, thawed completely sealed before opening, preserves freshness long-term.)
Yes! Gentle modern decaffeination — such as Swiss Water® or natural sugarcane ethyl acetate — removes over 99% of caffeine while keeping origin character intact. Because decaf beans are slightly more porous, expect to adjust your grind a touch and watch flow rate.