You can group coffee into four broad flavour profiles:
Floral, Bright Citrus, Berry
Brightness, or acidity, is a positive and pleasant flavour attribute in coffee. It provides liveliness on the palate, like biting into a crisp apple. Think flavours and aromas of jasmine, tea rose, red berry, currants, and light red wine. These single-origin coffees shine when prepared using the drip or syphon method.
Chocolaty, Nutty, Caramel
These coffees have pleasant notes of cocoa and roasted nuts, such as hazelnuts and almonds; through to toffee praline and maple syrup flavours. Most of these coffees would suit espresso extraction.
Bold, Spicy, Smoky
For those wanting a rich, deep flavour; with bold syrupy body these coffees have smoky, earthy, darker flavours. Think complex flavours of pepper spice, cinnamon, tobacco, and cedar. Well suited to plunger, syphon and drip brewing method.
Sweet, Balanced, Soft
Each of these coffees is sweet, often with hints of caramel and brown sugar, with harmonious flavours and a soft, mellow acidity that make them a pleasure to drink. Think smooth Merlot wine. These coffees would suit most brewing methods, including espresso, plunger, drip and syphon.