Coffee Supreme

Supreme Blend and decaf blended 50:50 into a lighter-caffeine coffee for any hour, from the first cup of the morning to the fourth of the afternoon.

Low acidity, light

A limited release for Coffee Supreme Japan's ninth anniversary: a natural Yellow Catuai from Sítio Colinas in Carmo de Minas, a farm handed down through generations, aged in barrels from Merlot made in the same region. Gentle Brazilian sweetness with red-fruit aromatics, juicy, elegant acidity and a wine, honey and milk-chocolate finish.

Merlot, black cherry, grape, plum, milk chocolate

A Brazilian decaf made with the chemical-free Mountain Water Process, which removes caffeine slowly with pure water and leaves the coffee 99.9% caffeine-free with its flavour intact. Malt, toast and hazelnut aromatics, cocoa, tobacco and caramel, soft acidity and a thick, creamy body.

Cocoa, tobacco, caramel

Ripe cherry from 175 producer families, dried slowly on African beds under a dedicated quality team to draw out sweetness and fruit. Syrupy body and juicy acidity with berry sorbet and sweet melon, plus a pineapple-and-chocolate sweetness reminiscent of New Zealand's Pineapple Lumps, and a long finish.

Pineapple lumps, berry sorbet, melon

From the Anasora area of Guji, known for distinctive cherries, with careful quality control from picking to drying. A bright natural with mixed-berry aromatics, strawberry and raspberry flavours, a lively acidity, round body and a floral, chocolate-cake finish.

Mixed berries, milk chocolate, chocolate cake

Coffee Supreme's signature blend: a medium-dark roast with a full body, complexity, depth and a cocoa finish, designed to go with milk. Caramel, malt and toast aromatics, refined acidity and a smooth, creamy body.

Milk chocolate, citrus, caramel, malt

A Guatemala-based blend with a distinctive dark-chocolate aroma, full body and clean finish, made for strong milk coffees. Central and South American components add balanced maple-syrup and almond sweetness.

Dark chocolate, maple syrup, almond