Tasting Notes: June 2025 Coffees
Fuglen coffee roasters are another favourite of ours who are rightly regarded as one of the world's very best. We're always rather humbled to be able to offer you Fuglen, testament to what GUSTATORY has become - because of you, our community - in which Fuglen are absolutely one of Europe's finest who are very strict and selective with the third parties they partner with.
With six retro-design espresso bars in Oslo and Tokyo, Fuglen roast and source only the freshest coffee they can find, offering small lots as directly as possible from who they believe are the best coffee growers around the world. Roasting lightly in a true Nordic style to enhance all the good, natural flavours of coffee without adding any roasty tones, Fuglen showcases the vast difference of flavours and terroir uniqueness that the world of coffee has to offer.
Fuglen Coffees | Norway
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Augusto, Brazil | Augusto is a 5th generation coffee producer, and was raised on the farm amongst the coffee trees. His wife Patricia Fernanda Silveira also comes from a coffee producing family, and together they have high aspirations for their farms production. It was in 2008 Augusto became dedicated to the production of quality coffee, and he joined up with some friends to share their knowledge.
Augusto and Patricia’s farm is called Capadocia, it is in the South of Minas Gerais. Sul de Minas is a well-known area in Brazil for coffee production and accounts for approximately 30% of Brazil’s production. Capadocia covers 7 hectares in total, 4 of which are currently used for coffee production, and the farm is situated between 1100 and 1300 meters above sea level. The cherries are harvested by hand and “naturally processed”. Coffee cherries are picked when evenly ripe, and hand sorted to remove defects, before being dried on a patio. Augusto believes that cherry maturation is a key factor in producing great quality coffees. |
Brown sugar, chocolate and macadamia nut Process: natural |
Plus 87, Rest of World, Single / Light |
| El Puquio, Peru | Unavailable | Almond, sugars and spices Process: washed |
Selected Mix |
| La Chancha, Peru | Unavailable | Passionfruit, pear and plum Process: washed |
Plus 87, Rest of World |
| Benjamin Paz, Honduras | Benjamin Paz is an important figure in the coffee industry within Honduras. He comes from a family of coffee producers and owns his own farms as well as working at San Vicente which is a family-owned dry mill and export company.
Benjamin and San Vicente have done a lot for the coffee producers in their region, including contributing to the fame of Santa Barbara as a coffee region, and all this is shown by the number of finalists that place in the prestigious Cup of Excellence competition. Usually more than half of the finalists are from this beautiful region. Benjamin decided to also get his own farm in 2015 and has been producing coffee there since. The farm is 3,5 hectares large, and Benjamin has planted Pacas, Bourbon, Caturra, Catuai, Parainema, and Geisha varieties. |
Red apple, milk chocolate and walnut Process: washed |
Plus 87, Rest of World, Single / Light |
| Yacuanquer, Colombia | Unavailable | Blueberry, honeycomb and nougat Process: washed |
Selected Mix, Blend / Darker, PERCENT |
DAK coffee roasters was founded in 2019 by Louis-Philippe Boucher. Originally from Montreal, Canada, his passion for coffee began during his young professional years. After working many years in the Finance and Venture Capital industry, Louis-Philippe decided to make the big move and leave everything behind to follow this passion, learning a lot along the way. Much like with wine and beer, Louis-Philippe wants people to discover the breadth and understand the complexity of flavors that coffee can offer.
Today, DAK have become an instant hit in the speciality coffee world. On a journey to discover and help their customers appreciate the many ways coffee can be brewed, served and enjoyed, Louis-Philippe truly believes that every coffee beverage is unique in its own way and deserves a dedicated roast that is able to celebrates this characteristic.
DAK Coffees | Netherlands
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Berry Bounce, Ethiopia | A natural Ethiopian that we absolutely love as espresso produced by Adanech Gemede - a single farmer based in Ethiopia. Tasting notes of wild berries, black tea and white flowers.
Adanech is a farmer in Yirgacheffe, a region renowned for its fertile soil and perfect climate for coffee cultivation. Her farm, situated at 2022 masl, covers 6.46 hectares. Last year, her dedication resulted in an impressive annual production of 103 quintals. Adanech's journey into specialty coffee began in 2008, although her husband had been preparing coffee traditionally before that. Adanech aims to increase her farm's productivity and feels immense pride knowing her coffee contributes significantly to the local economy. |
Wild berries, black tea and white flowers Altitude: 2100 masl, Process: natural |
Rest of World, Plus 87 |
| Abricotine, Ethiopia | Unavailable | Lavendar, apricot and peach Process: washed |
Rest of World, Plus 87 |
| Sugar Float, Peru | The perfect coffee from Norbil Perez in Peru for a sweet and round cup. This natural processed Caturra is delicious as filter and espresso with tasting notes of forest fruits, caramel and cacao.
Norbil Pérez is a producer located in El Campo, Cajamarca, cultivating Caturra at 2,183 meters above sea level. As a member of the Aromas del Valle Cooperative, he participates in the cooperative’s microlot program. His harvest takes place between July and October. |
Caramel, cacao and forest fruits Altitude: 2180 masl, Process: natural |
Single / Light, Selected Mix |
| Yellow Supremo, Colombia | Unavailable | Nectarine, hibiscus, jasmine and bright Process: washed |
Plus 87, Rest of World |
| Alchemist, Rwanda | An Experimental Natural Rwandan coffee from Gasharu farms. This new harvest is cleaner than last year with notes of ripe and tropical fruits and cocoa nibs.
This experimental lot is inspired by the emotional connection of the producer's family to the coffee community as a whole. Coffee farming, processing, and distribution for consumption have been kept in silos and their family believes this can change. The idea of this coffee is to provide the most authentic coffee cup of Rwandan coffee to coffee lovers, making the consumer think of the producer as the grower also keeps the buyer in mind when processing the coffee. |
Tropical fruits and cocoa Process: experimental natural |
Plus 87, Rest of World, Single / Light |
| Picasso, Honduras | A very sweet and round natural from El Picacho farm based in Honduras, a perfect espresso! This layered coffee is dense with tasting notes of cranberries, dates and milk chocolate.
This coffee has been produced at Apolonio Canales’ farm, El Picacho. El Picacho spans the Intibucá and Montecillos regions, with the Masaguara municipality intersecting both areas. Initially, Apolonio worked with construction before investing in his own farm. With 8 hectares of land, he cultivates Red Catuai, Lempira, and recently added Bourbon. Upon learning about higher coffee prices in neighbouring farms, he joined a program with these producers. He upgraded his farm with a parabolic dryer, improved warehouse facilities, and focused on picking only ripe cherries. Apolonio expressed gratitude for his coffee being selected for sale in Norway and is committed to further enhancing its quality. He mentions his aim is “to continue selling my 'cafecito' every year and maintain its excellent quality for those who enjoy it". |
Cranberries, dates and milk chocolate Altitude: 1700 masl, Process: natural |
Selected Mix, PERCENT, Blend / Darker |
| Citronette, Colombia | Unavailable | Lemon, rhubarb, honey and bright Process: washed |
Premium |
| Marshmallow, Bolivia | Unavailable | Blackberries, vanilla and nougat Process: natural |
Premium |
| Magnolia, Costa Rica | This particular lot from Finca Voo in Costa Rica has won first place in Cup of Excellence in the experimental category. This natural catuai tastes very unique for its varietal and process, it tastes like a washed bright African coffee! Full of currants, honeydew and florals.
Recollection of cherries + fermentation in dark plastic bags for 36 hours. Afterwards, the coffee is dried on African beds for 19 days. During the most warming hours, they cover it with plastic nets like in Ethiopia. Nestled in the lush landscape of Copey, Tarrazu, Finca Voo stands as a testament to the vision and hard work of Ivan Solis and his family. This esteemed 40-hectare coffee farm, whose name signifies 'fly' in Portuguese, embodies the realization of their dreams. Finca Voo has consistently produced exceptional coffee, winning #1 in the Costa Rica Cup of Excellence 2024. The family behind Beneficio Santa Fe has a rich histroy in coffee. Ivan Solis, the owner, has been part of the coffee industry for his entire life, beginning with his parents' farm. In 2018, he ventured into coffee production independently, purchasing Santa Mara and establishing his Beneficio, Santa Fe together with his wife, Leandra Cordero. The couple, alongside their children Solsire and Ivan Jr., form a dedicated team where each member contributes uniquely to the farm's success. Leandra handles administrative tasks, Solsire manages commercial operations and Ivan Jr aspires to become an engineer to oversee production. |
Blackberries, vanilla and nougat Process: natural |
Plus 87 |
White Star Coffee seeks to deliver sustainable and transparent solutions, using their unique experience to provide a personalised solution for the needs of the independent cafe. They utilise their freedom as a roaster to develop and experiment in house where they try out ideas, accumulate knowledge and sharpen their skills. In also accumulating knowledge from their friends around the world to keep on top of emerging trends and using research, White Star looks to work with farmers/cooperatives who are progressive in their practices and determined to farm in sustainable and transparent ways.
White Star Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Izuba, Burundi | Unavailable | Grapefruit, blackberry and walnut Process: washed |
Plus 87, Rest of World, Single / Light |
| Camacho, Colombia | Luis Edgar Camacho inherited his farm, La Palma, from his father, who funded it by working as a cherry picker. Luis, his wife Ledy, and their two children all play key roles in the day-to-day operations of the farm, so they usually only need to hire one or two additional cherry pickers each harvest season.
Luis Edgar works on enhancing the quality of his coffee through his own unique fermentation methods and processes. This lot is a Washed Pink Bourbon—a naturally juicy and sweet coffee. His processing methods further develop the coffee's natural sweetness, resulting in notes of Blood Orange, Cranberry, and Demerara sugar. |
Blood orange, cranberry and demarara sugar Process: washed |
Plus 87, Bloom |
| Highlands, Colombia | Unavailable | Red apple, almond and toffee Process: sugarcane decaf |
Decaf |
| Edison Jiminez, Colombia | Unavailable | Mango, passion fruit and elderflower Process: washed |
Premium |
Time for a break...time for yourself...time with a friend...time for a meeting...time to get ready...time to procrastinate...time to catch up...time for a mindless scroll...time to google baby pigeons...time to avoid emails...time to plan an adventure...time for a long read...time for a quick bite...time to make a plan...time for coffee...
A coffee roasters aspire to change the rhythm of the world, Intermission's mission is to put people and planet first and change the coffee industry for good. With the aim to be at the forefront of sustainable coffee, Intermission make every effort to verify that everybody along their coffee supply chain is treated and paid fairly for their time and that their coffee causes no unnecessary harm to our planet. Years to grow...weeks to process...months to ship...hours to roast...minutes to make...moments to drink.
Intermission Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Timewarp, El Salvador | Irene is an exemplary woman and coffee farmer who now runs Finca Talquezalar after her husband Alfonso Rodriguez passed away in 2020. Talquezalar in the Nahuatl language means sweet grass, a type of grass that thrives in a tropical climate. The farm has been productive for over 40 years, first in the hands of her father in law. Before taking over, she used to say to Alfonso “why don’t we sell the farm? It only generates losses." . Over time her feeling about the farm has changed and now, she cannot even think about the idea of selling the land. For thirteen years, she worked alongside her husband, and as the new farm manager, she proudly continues to produce some of the finest coffees from the region, with her daughters Tamara and Paola. What motivates Irene now to continue growing specialty coffee is the desire to build a legacy for her daughters, to create jobs and better incomes for farmworkers and nearby communities, and of course to enjoy the delicious coffee you have grown yourself.
This is a great example of a natural coffee that has just the right amount of fruity notes. It has a good amount of sweetness and a syrupy body to balance the cup so there's it's not overpowering and you still can enjoy the layers of interesting flavours (it reminds me of Rum at Raisin among other flavours). The sweetness and balance of this coffee as well as its solubility makes it suitable for any brewing method and it's also great with milk. |
Passionfruit, dark cherry, papaya and complex Altitude: 2100 masl, Process: natural |
Bloom, Plus 87, Single / Light |
| Neverending Story, Colombia | This coffee is produced by Alejandra Muñoz, a young woman from Brussels-Pitalito, located in the mountains of the south-east of the department of Huila in Colombia, she is a 26-year-old girl who is proud of the path that she has just begun to travel in the world of coffee.
The coffee was fermented anaerobically for 24 hours, and exposed to a thermal shock to wash off the mucilage of the cherry. 24 hours isn't a particularly long fermentation time, so this coffee remains very clean, bright and elegant. It's herbaceous, floral and tropical with an almost fizzy mouthfeel. Enjoy! |
Mandarin, florals, stone fruits and vibrant Altitude: 1550 masl, Process: washed |
Bloom, Single / Light |
| Power Hour, El Salvador | We have bought this coffee 3 years in a row now and for good reason. A staff and customer favourite, and for a long time our "house espresso" in West Hampstead. We do like to mix it up but people often ask about this coffee.
The name of this green coffee is "El Imposible", named after the largest national park in El Salvador. This coffee represents the uniqueness and special characteristics of the producers that farm this land, growing along the highlands of Ahuachapán.
El Imposible National Park is a forest reserve that is infamous for its dangerous gorge that has claimed the lives of many farmers who used to saddle up their mules to transport coffee to the Pacific port. Inside and around El Imposible National Park, the department of Ahuachapan is full of volcanos, beautiful peaks, lakes, rivers, and is really a perfect environment for producing a diverse range agricultural products. 28 Coffee growers in this region, strive to produce high-end specialty coffee that is blended together to make El Imposible! This coffee is such a crowd please with good body and sweetness. Going in depth to the flavour notes, you might be able to find flavours of milk chocolate, stone fruit, raisin, caramel, malt, toffee, creamy nuts, dried fruit, yoghurt, red fruit, almonds, and citrus fruit like orange. |
Chocolate, coconut, almond and sugar Altitude: 1200 - 1700 masl, Process: washed |
Bloom, Plus 87 |
| Just A Minute, Brazil | We purchase this coffee directly through Ana Luiza Pellicer, the COO of Mío based in London. We really admire Mío's dedication into improving the life of the 95 workers at the farm, investing in technology to improve the traceability of each coffee, and reducing the farms carbon footprint. So many of our values align and we're super excited to be working with the Pellicer family
This coffee is super easy to enjoy thanks to its lower acidity and approachable profile. It's processed via natural processing — Considered the most eco–friendly coffee process, using little to no water. This is used for most of Mió’s microlots to increase the fruity and citrus aromas while retaining the sweetness in the cup |
Dried apple, hazelnut, molasses, raisins and caramel Altitude: 900 - 1100 masl, Process: natural |
Selected Mix, Blend / Darker, PERCENT |
| About Last Night, Ethiopia | Ephtah Specialty Coffee is dedicated to building sustainable and collaborative supply chains that benefit customers, farmers, and their communities. The company emphasizes promoting the role of women in the coffee industry, recognizing their pivotal role in driving social and economic change in Ethiopia. Ephtah ensures quality at every stage of the shipment process, focusing on providing the highest quality green coffee beans and maintaining satisfaction among all stakeholders in the supply chain.
Chelbesa, located in Gedeb, is a vital coffee sourcing area where Ephtah exclusively rents and manages the washing station. The washing station in Chelbesa (Kebele), Gedeb (Woreda), plays a crucial role in processing high-quality coffee. The region is predominantly Christian, with both Protestant and Orthodox followers. The farm spans 2 hectares and is situated at an elevation of 2150-2200 MASL. It employs 17 permanent staff and 150 additional workers during the harvest season from late November to January. The farm features 150 drying beds and cultivates Heirloom coffee varieties. The Chelbesa, Gedeb coffee lot, grown at an elevation of 2200 MASL, encompasses a total parcel size of approximately 38400 kg. The best cherries are chosen, floated, and pulped. The coffee is then fermented in fermentation tanks without water and dried for 10-15 days. This processing method ensures the highest quality of coffee. Once dried and stored, the coffee is transported to Moplaco in Gerji, Addis Ababa, and then moved to Djibouti via train for export. |
Nectarine, lemon, honey and Assam tea Altitude: 1800 - 2100 masl, Process: washed |
Selected Mix |
| Time After Time, Colombia | This is the second year we have purchased La Serrania. Like all coffee, each year it tastes different, and we absolutely love it this year. It's like Maltesers and Reese's Pieces, super tasty. We roast the coffee for espresso but it's fairly light roast and suitable for filter too.
La Serrania Decaf is grown along an isolated set of mountains within the central cordillera of the Andes that go through Pitalito, Acevedo, Palestina, Timaná, and Suaza. This coffee represents the work of more than 50 producers who are committed to quality and excellence. La Serrania is carefully hand-sorted and processed at each individual farm, with special attention paid to the drying process to ensure consistency, uniformity, and a clean cup profile. La Serranía Decaf is a Natural EA Decaf Coffee, processed at the Descafecol plant in Manizales. The decaffeination process at this plant uses ethyl acetate derived 100% from sugar cane mixed with mountain water, together removing 99.7% of the caffeine present. The beauty of the Natural EA process is that it helps preserve most of the original flavours of the coffee while adding fruity notes and some complexity to the cup. |
Berries, dried fruit and chocolate Altitude: 1500 - 1800 masl, Process: sugarcane decaf |
Decaf |
Puchero are not yet sure if coffee found them or if it was the other way around, but their story smells like coffee; but not just any coffee, but specialty coffee. Purchero were founded by Paloma and Marco, a Castilian and an Italian who, after several years living in London, decided to stop, reflect and look at things with a new perspective to focus on their way.
They travelled to new countries and, on their journey, they met incredible people who passed on their love for the exciting world of coffee, all of which helped to give birth to Puchero. This was back in 2015 and since then has grown to become a benchmark in specialty coffee and one of the best roasters in the country.
Puchero Coffees | Spain
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Aricha, Ethiopia | Cultivation methods in the region remain largely traditional. Farmers in Yirgacheffe often intercrop their coffee plants with other crops. This method is common among smallholders because it maximises land use and provides food for families. In addition to this traditional polyculture system, most farms are organic by default. And most of the farm work is done manually by the direct family.
To take advantage of the magnificent climate, the washing station offers training to help farmers improve the quality of the cherries. This training focuses on cherry harvesting and transport procedures. Farmers select and hand-pick the cherries and deliver them to the washing station. Upon receipt, employees manually sort the cherries to remove unripe or damaged cherries. The cherries are then pulped and fermented for 36 to 48 hours in the station’s 12 standardised fermentation tanks. After fermentation, the parchment is washed with clean water and transferred to some of the 280 raised drying beds. The parchment is raked frequently to ensure uniform drying. The drying process takes approximately 18 days. |
Vanilla, lemon and floral Altitude: 1925 masl, Process: washed |
Plus 87, Rest of World, Single / Light |
| Ijen, Indonesia | Unavailable | Chocolate, blueberry and creamy Process: natural |
Plus 87, Rest of World |
| Huitaca, Colombia | Huitaca, the Colombian indigenous goddess of music and sexual liberation, thoroughly enjoyed the festivities. Her bacchanalian tendencies didn’t sit well with Bochica, the god of civilization, morality, and law, and as punishment, he turned her into a white owl.
Huitaca has a delicate, medium-bodied profile, a traditional washed profile associated with Colombia. This Huitaca lot is IMPACT certified, the standard for responsible sourcing, improving the impact on carbon emissions, human rights, regenerative agriculture, living incomes, and deforestation. Thanks to the certification, farmers can access new markets and improve their livelihoods, while generating a greater positive impact with their production. It is sourced from small farmers in Colombia’s most famous coffee-growing regions. Farmers typically use the traditional “fully washed” processing method. The cherry is selectively hand-picked and then pulped, usually on the farm. After pulping, the coffee ferments in tanks for 26 to 36 hours. The parchment is then washed with clean water and left to dry on parabolic beds for up to 20 days. |
Ripe apple, hazelnut and dark chocolate Altitude: 1300 - 1700 masl, Process: washed |
Plus 87, Rest of World, Selected Mix |
| Presbitero, Peru | Unavailable | Mango, raspberry and floral Process: natural |
Plus 87, Rest of World, Single / Light |
| El Triunfo, Colombia | Oliver Cortés is a second-generation coffee producer and owner of the El Triunfo farm, located in the Alto de Urraca hamlet, Huila. The farm, established more than 20 years ago, is located at an altitude of 1,800 meters above sea level and is planted with Castillo, Caturra and San Bernardo varieties. Huila, along with Nariño, is recognised as one of the main regions in Colombia with characteristic, diverse and distinctive flavour profiles in coffee.
Oliver aims to continue investing in the farm’s infrastructure, strengthening its capacity to produce high quality coffee and sustain sustainable agricultural practices. With over two decades of experience, the El Triunfo farm reflects Oliver’s commitment to excellence, coffee tradition and the continued development of his family legacy. |
Plum, raisins and tea Altitude: 1800 masl, Process: washed |
Rest of World |
| Campo Verde, Brazil | This coffee is part of a series in which we seek to maintain sweet cup profiles, with notes of nuts, chocolate, a hint of fruit and a dense body.
Formoso is a Brazilian municipality located in the northeast of Minas Gerais, near the convergence of the states of Minas Gerais, Goiás, and Bahia. Minas Gerais features a rugged topography that includes some of Brazil’s highest peaks and hosts the sources of major national rivers, granting it a strategic role in water resources. Its tropical climate ranges from cool and humid in the south to semi-arid in the north, supporting rich biodiversity in both fauna and flora across various biomes. The state is a leader in agricultural production, excelling in coffee, sugarcane, and soybeans. In 2020, it accounted for 74% of the national Coffea arabica production and, in 2017, represented 54.3% of Brazil’s total coffee output. With its blend of natural resources, diverse climate, and significant agricultural output, Minas Gerais is a cornerstone for Brazil’s economy and biodiversity. |
Chocolate, hazelnut and orange Altitude: 800 masl, Process: natural |
Blend / Darker, PERCENT |
| Turaco, Burundi | During the harvest in Burundi, families hand-pick coffee cherries. Each has between 200 and 250 trees, producing around 200-300 kilos of cherries per year. The cherries are taken to washing stations run by Greenco or Bugestal, who support the farmers with transport, training and sustainable practices. At these stations, the cherries are pulped and fermented in water for 10-12 hours, then washed, sorted and dried in the sun for 2-3 weeks. | Milk chocolate, orange and tea Altitude: 1600 - 1800 masl, Process: washed |
Blend / Darker, PERCENT |
| Tumbaga, Colombia | This lot is named after a Colombian alloy of gold, copper, and silver. Tumbaga symbolizes balance, much like this decaffeinated coffee. The coffee is processed using the sugarcane decaffeination method. The process involves soaking the coffee in water with an added “extractor” (ethyl acetate, which is naturally derived from sugarcane fermentation) to reduce caffeine levels. Finally, the coffee is washed multiple times to completely remove the extractor and dried to a 10-12% moisture content. | Brown sugar, caramel and apple Altitude: 1400 - 2100 masl, Process: sugar cane decaf |
Decaf |
| Nestor Lasso, Colombia | Washing with thermal shock: Fixation of sensory attributes. Mechanical drying (10-12 days, max. 35 °C, stirred 4 times/day): Stabilization of humidity and preservation of cup profile. Thanks to this meticulous fermentation and drying process, a vibrant and balanced coffee is obtained, where malic acidity and fruity sweetness merge in a clean and expressive cup.
Five years ago, brothers Néstor and Adrián Lasso took over the management of the family farm in Pitalito, Huila, Colombia, focusing on specialty coffee production and innovative cultivation methods. Together with Jhoan Vergara, they united their family farms to create El Diviso, combining their knowledge to improve the quality of the coffee. Working with CATA, they established fermentation protocols and strengthened relationships that boosted their careers as coffee growers. In a region where coffee farming has traditionally been poorly paid and unattractive to young people, Nestor found a valuable opportunity in specialty coffee, training himself in theoretical and scientific knowledge through the state-run SENA program. This approach has led to the growth of specialty coffee consumption in the area, with producers roasting part of their crop for personal consumption, a previously unusual practice. The Bourbon Sidra variety is notable in the specialty coffee world for its unique flavor profile. Although initially thought to be a cross between Typica and Bourbon, recent research indicates that it is a naturally developed landrace variety, possibly originating in Ecuador. Its name could allude to its bright acidity and fruity notes evoking apple cider. Despite its indigenous genetics, it shares characteristics with the Bourbon and Typica varieties in terms of plant structure and bean morphology. |
Lavender, ginger and lemon Altitude: 1750 masl, Process: anaerobic washed |
Premium |
GUSTATORY (adjective): curating excellence in taste.