Coffee Beans E-commerce Catalog
This catalog page prioritizes user experience by addressing key pain points identified in e-commerce research:
- Lack of Clear Information (42% abandonment rate according to https://capturly.com/blog/capturly-is-a-great-addition-to-your-online-store/): "Origins" added above the product name instantly informs users of the bean's source and potential flavor profile. This addresses the need for clear and detailed product information upfront, reducing abandonment due to confusion.
- Difficulty Finding the Right Products (38% bounce rate according to https://baymard.com/research): Filters for "Origins," "Acidity," and "Body" allow users to refine their search based on preferences, avoiding irrelevant options. Highlighting "bestsellers" with a tag showcases popular choices, aiding discovery for undecided customers (think "Amazon's Choice").
- Lack of User Reviews and Ratings (95% of online shoppers read reviews before making a purchase according to https://www.brightlocal.com/research/local-consumer-review-survey/): Including ratings offers social proof and builds trust, helping users feel confident about their purchase. This addresses the user desire for additional information beyond product descriptions.
By incorporating these features, the catalog empowers users to:
- Navigate efficiently with clear product information and filtering options.
- Make informed choices based on their origin, acidity, and body preferences.
- Feel confident about the quality of the coffee they choose, thanks to ratings and social proof.
Reviews
1 review
This will be a life saver, Sarah!
As someone who’s currently transitioning from instant and ready-to-drink coffee, I always have to be aware of the acidity levels. I feel like what’s already out there isn’t really inclusive, since it’s mostly tailored to coffee artisans. What about newbies like me who happen to have a sensitive stomach but still love coffee, lol.
My current measurement is only by brand. For example: Americano at Starbucks = acid friendly, Long Black at Moonbucks = take with caution, and Piccolo at Sunbucks = no go.
Here’s another example from one of the coffee specs at a well-known local shop in my hometown:
- 100% Robusta Premium
- Roasting Profile: Medium Dark Roast
- Cupping Notes: Full Body, Chocolate, Nutty, Brown Sugar
- Net Weight: 1Kg
Where’s the inclusivity in acidity? I really appreciate that you also included the scientific research in the project description. I hope your solution will be useful for others out there, because it definitely will be for me ☕️
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