Colin Fassnidge on flavour trends in coffee and food highlighted through blending.
Colin Fassnidge on flavour trends in coffee and food highlighted through blending.

Colin Fassnidge on flavour trends in coffee and food highlighted through blending.

Having recently visited Di Bella Head Quarters in Brisbane, I’m happy to share the coffee knowledge I gained. The cupping session and roastery tour, guided by the team of coffee professionals at Di Bella, gave me a good understanding and appreciation for the art in coffee blends and blending.


The coffee blending process is comparable to a chef creating a recipe, combining food flavours through taste, smell and most importantly understanding the origin of your produce and making sure it’s the highest quality produce you can access.  In the Di Bella HQ, they have the taste spectrum on the wall and it was interesting taking that to the tasting table, you could taste the difference in the different blends quite easily. It was really interesting doing the coffee tasting, similar to tasting wine, different land and regions bring out clear differences in the flavours. If you ever do a coffee tasting, take it from me, don’t drink all the tasters, unlike wine you need to spit a few or you’ll be ten cups down in no time!


The flavour profile of coffee can also be developed based on seasonal trends by means of blending, in a similar fashion to how chefs would go about creating a recipe based on seasonal flavour trends. For example, blending a coffee comprising of chocolate flavour notes with one that has a strong berry taste profile give you an ideal winter warmer cup or using coffees from Ethiopian origin, which is known for floral and fruity notes and could be a great blend for summer. Blends can also be created to celebrate special occasions and is also a great way to tell a story through coffee aromas and flavour profiles such as, spicy and fruity aromas creating a hot cross bun type flavour profile for Easter or a fruit cake flavour profile for Christmas.


During my recent visit, I also held a cooking masterclass, incorporating coffee into a beef cheeks recipe. My food philosophy is all about no waste, which I know is also important to Di Bella and using a secondary cut like beef cheeks, not only minimises waste but it’s also a cheaper cut of meat. Now if you’re going to cook one beef cheek, you might as well cook ten and freeze the extras, there’s no extra work making more, so you might as well. My big tip for this recipe when you’re trying it at home is don’t rush, give it time, allow the flavours to develop and you’ll end up with the best sauce.


Di Bella’s mission statement is “the Greatness is in the Detail” which is evident when it comes to their ultimate signature Di Bella Blends.  Each person who is a part of the Di Bella Product and Procuring process, right through to the Roaster is helping to create a memorable customer experience through the aromas and complex flavours of its signature coffee blends. It all starts with a great understanding of where the coffee comes from, the farm and the processing method the farmer uses. All this combined, creates a harmonious blend and a memorable customer experience – the ultimate coffee experience.


I enjoyed the visit to Di Bella and getting a greater understanding about coffee and the blending process. I already knew that Di Bella makes coffee that tastes great, but I have a better appreciation for process and passion they put into their coffee, and I’m happy to partner with the brand.

Colin Fassnidge

Di Bella Brand Ambassador

Stay In Touch

Subscribe to our newsletter to get exclusive deals and updates!