Get 20% off when you spend £35 on L'OR coffee

Get 20% off when you spend £35 on L'OR coffee


✓ Large assortment in coffee

✓ Premium taste

✓ Responsibly sourced coffee

The art of coffee creation

Every cup of L'OR coffee tells a fascinating flavour story. From sourcing to roasting and blending, each step of our process is designed to deliver the ultimate coffee tasting pleasure. All carefully created, controlled and overseen by our passionate Coffee Artists.

Arabica beans

Aroma: Perfumed, rich and aromatic with subtle fruity notes.

Arabica beans

Beans: Long, smooth, consistent and actually a yellow or green colour.

Arabica beans

Plant: The arabica tree measures between 8-10 metres high and its leaves are smaller than those of the robusta.

Flowering & Harvesting

The quality of the harvested beans has an impact on the exceptional L'OR coffee that ends up in your cup. And it all starts with a small coffee cherry.

In the tropical regions, small shrubs called coffee bushes produce a white flower similar to Jasmine. This flower only blooms for two days, giving way to a fruit which is fully ripe 6 to 11 months later. Once ripe, this fruit takes on a vivid red colour and is called a 'cherry' at that moment it's ready to be harvested. 

Each cherry contains two beautiful coffee beans. The cherries are harvested once or twice per year, from September to December in the Northern Hemisphere and from April to August in the Southern Hemisphere. The coffee cherries (and the beans inside) are harvested by hand or mechanically, depending on the coffee farm. 

Each element – from the type of coffee plant, to where it's grown and how the coffee is treated – will influence the taste and aroma you experience in your cup of L'OR coffee.


«When I look at a coffee’s origin, I see potential, ideas, flavour, – all carefully grown »

- Judith de Boer, L'OR Coffee Artist

What is Arabica coffee?

GLe café arabica est obtenu à partir des grains du coffea arabica, une plante exotique. Le café arabica a été découvert en Abyssinie (Éthiopie) vers le 6e siècle. À l'époque, cette région était l'une des seules où le café était populaire. La plante a donc reçu le nom d'«arabica» en raison de son lien avec l'«Arabie», la région.

Les mélanges L'OR sont composés de différents types de café, chacun étant soigneusement sélectionné pour offrir le meilleur profil gustatif possible. Certains mélanges L'OR sont composés à 100 % d'arabica et d'autres d'un mélange de grains de café arabica et robusta. Il existe même des différences entre les grains de café provenant de différents plants d'arabica et tu peux savourer ces différents goûts dans la gamme de cafés L'OR.

Quelques informations sur le café arabica

  • Aroma:Perfumed, rich and aromatic it reveals subtle fruity notes.

  • Beans: Long, smooth, regular and actually a yellow or green colour.

  • Plant:The arabica tree measures between 8-10 metres and its leaves are smaller than those of the robusta.

  • Growing:Grown at an altitude of 600-2000 metres, in temperate or tropical climates.

From cherry to coffee bean

Not many people know that our exquisite coffee beans start their journey inside a ripe coffee cherry. Once the coffee cherries have been harvested, the beans must be carefully extracted from the fruit. There are two ways to do this.

In the 'washed' method, the pulp is first removed from the cherries and then they are submerged in water for 24 to 48 hours so the skins naturally peel off. Once dried, the green coffee beans can be extracted. These are known as 'washed' coffee beans.

In the 'dry' method, the cherries dry in the sun for 20 days so their skins peel off naturally. These are known as 'unwashed' coffee beans.

Although washed coffee beans are thought to deliver a more aromatic final cup of coffee, there are reasons for using both washed and unwashed coffee beans. We blend the very best of both kinds to achieve the perfect taste complexity, with smoothness and balance, in every cup of L'OR.

« “Perfectly milled, perfectly polished“ »

Before the carefully selected beans are moved, the parchment skin of the coffee bean must be removed. This is known as hulling. The beans are then polished, to remove any last pieces of skin to make sure they are pure and clean.

We do a final check for any sub-standard beans before they are transported to be roasted, ground and packed. This careful attention to detail is what creates the finest coffee taste and aroma experience, every time.

Taste-tested by Coffee Artists

Once the green coffee beans arrive, they are taste-tested by the L'OR Coffee Artists, who check the quality and characteristics of every batch of beans.

The green beans are roasted and immediately ground, then mixed with boiling water, before being tasted by our Coffee Artists. This technique of tasting for quality is known as 'cupping'.

Using their deep sensory knowledge and understanding of coffee, the Coffee Artists can detect over 800 aromas and tastes in the coffee. They use this rare skill to blend the coffee beans and create exquisite taste profiles, as well as to check if any of the beans don't live up to their quality standards.

The passionate expertise of the L'OR Coffee Artists is what makes L'OR truly unique – and delivers the ultimate coffee taste experience in every cup.

« Les grains issus d'une même plantation peuvent être différents, car le sol et les plantes environnantes influencent leur qualité. »


  1. Enzymatique : Comme le grain de café est en fait la graine d'un fruit, semblable à une cerise, de nombreux cafés contiennent un arôme floral ou plutôt fruité. Ces arômes, décrits comme des propriétés enzymatiques sont très variés, de la baie à l'agrume en passant par l'oignon et le melon.

  2. L'infusion de sucre : Lorsqu'ils sont exposés à la chaleur pendant l'étape de torréfaction, le parfum libéré par les acides aminés et les sucres peut rappeler les noix grillées ou même le cacao. Selon le grain de café, différents niveaux de sucre influenceront ces nuances de parfum dans la tasse de café finale.

  3. Distillation sèche : Pendant la torréfaction du café, certaines parties du grain de café sont « brûlées » dans le torréfacteur. Cela fait naître des arômes uniques et distinctifs, semblables à ceux du bois ou du tabac à pipe. Plus le degré de torréfaction est élevé, plus les goûts de la distillation sèche sont prononcés.

Coffee roasted to richness

Once the coffee beans have been taste-tested, they are roasted to perfection at specific temperatures (from 180°C to 250°C) that yield different taste profiles.

The roasting time is designed by our Coffee Artists to allow the espresso oils from deep inside the bean to travel outwards, which is what gives the beans a beautiful shine. As the espresso oils are released, flavour and aroma develops into exquisite layers waiting to be unlocked, and the bean transforms from green to gold, beige, brown and ultimately, a deep, rich chocolate brown.

The intensity, acidity, smoothness and roundness that is tasted in each distinct L'OR blend is determined by the roasting time of the beans.

Ground to release flavour and aroma

The perfectly roasted beans are ground and packed quickly after roasting, so we preserve their freshness and richness. The grinding step in our process is what allows each cup of L'OR to deliver layers of flavour and aroma that are instantly released when water is added.

An inconsistent grind can lead to unpredictable variations in flavour, and often doesn't celebrate the best of the bean. Coffee beans that are ground too coarsely, won't extract the full flavour of the bean, while granules that are too fine can lead to over-extraction and an unpleasant taste. Grinding is important, which is why we do it so well.

Our Coffee Artists understand the impact of grind size on the final cup and their expertise ensures every blend is ground consistently for the same delicious L'OR taste, every time.

Une multitude d'arômes

Lorsque tu dégustes ton café, en te concentrant bien, tu peux identifier des notes familières, notamment l'acidité, l'amertume ou encore l'onctuosité. Certains cafés révèlent également des notes épicées ou florales, ainsi que des notes de fruits rouges ou secs. Lors de la dégustation, tu reconnais un bon café à son goût généralement corsé, équilibré, velouté et intense. L'idée est qu'il n'ait pas un goût de brûlé, agressif, amer ou encore granuleux.

Nos experts goûtent chaque mélange L'OR sans lait ni sucre, afin de profiter pleinement de l'expérience de dégustation et de détecter toutes les nuances du profil gustatif. Le lait et le sucre peuvent réduire l'intensité de certains arômes, comme le côté amer d'un café."

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