A good coffee makes the day
- COR
- 8 de jun.
- 4 min de leitura
Fragrance, Aromas and Flavors - what matters most in the cup is quality
As with wine, it is possible to detect certain special notes, which can even be categorized. In the context of coffee, probably the best known classification of its smells is in the Aromas and Flavors Wheel, which was created exclusively for the Specialty Coffee Association of America (SCAA), according to the various data researched by the team of the renowned French aromaist Jean Lenoir.
The group took into account the aromas and flavors of plants and ready-to-drink beverages from around the world. With that, a first fundamental division of aromas was reached, pointing out three categories: aromas that have an enzymatic nature, those of caramelization of sugars, and those that have dry distillation. It is considered that the fragrance can already be verified in the dried coffee powder, but the definitive aroma, as well as the most decisive flavor that coffee offers, must be experienced from the finished beverage.
Aromatic - Floral
The group of enzymatic balms represents aromas with more volatile notes that come from fermentative or enzymatic processes that are formed during the final phase of fruit maturation or just before drying the beans. These reactions produce some types of alcohols and other substances that, when the drink is ready, leave aromas in the environment that may cause floral, fruity, herbal remnants like: jasmine, rose, orange blossom, and tea-like notes.
How it happens:
High-altitude farms (above 1,100–1,300 m) → slow bean development → preserved floral compounds.
Arabica varieties like Yellow Bourbon, Gesha, or Catucaí.
Light roast keeps florals intact.
Brewing: Best in V60, Chemex.
Fruity - Sweet
This group of fruity and citric aromas presents medium volatility notes, which are reached during the coffee roasting process. As a result, they provide fruity and more acidic flavours, also very sweet like vanilla, red berries, yellow fruits (peach, passionfruit), honey, brown sugar, syrupy mouthfeel.
How it happens:
Natural or honey process = strong fruit concentration.
Mid to high altitudes allow better sugar accumulation.
Light to medium roast preserves brightness and sweetness.
Brewing: Espresso, Kalita, Cold Brew.
Licourish - Fermented
Also present in medium volatility notes, as a result, of the fermentation process they provide a more complex taste and aroma, remembering light fruity licor and wine type coffees also presenting also some light, winey, rum raisin, balsamic, tropical ferment, and overripe fruits.
How it happens:
Experimental processes: anaerobic, carbonic maceration, extended fermentation.
High altitude and controlled drying slow fermentation, adding complexity.
Medium roast best balances ferment character and sweetness.
Brewing: Espresso, French press.
Intense - Chocolatey
These are aromas with notes of lesser volatility, resulting from the coffee roasting process in its most intense or final phase, and with that they can give rise to more peppery or chocolatey notes like:, cocoa powder, dark chocolate, nuts (hazelnut, almond), toasted grain, caramel, brown sugar.
How it happens:
Natural and pulped natural methods.
Lower altitude (800–1,100m) beans = heavier body, faster ripening.
Medium to dark roast enhances cacao, nut, caramel flavors.
Brewing recommendation: Espresso, Moka Pot, French press
The Texture and Body of coffee – an experience of smoothness or fullness
Coffee is more than flavor; it’s a sensation. One of its most telling qualities is its body — the texture and weight it leaves on your tongue. Imagine taking a sip: if the coffee feels as light as water, thin and fleeting, it’s missing the richness that great coffees embody. The perfect cup should unfold with a graceful viscosity, enveloping your palate like liquid velvet, lingering in a way that makes every sip memorable.
Body is shaped by two key elements: roasting and extraction. A full-bodied coffee delivers a dense, thick mouthfeel — almost creamy — where each drop feels substantial and satisfying. A lighter-bodied coffee, by contrast, flows more easily and feels airy or delicate, offering a refreshing, silky texture.
True coffee craftsmanship strikes the balance: a cup that neither overwhelms nor disappears but leaves a profound, tactile memory behind.
Balance and Taste - Acidity, Sweetness and Bitterness
A high-quality coffee must balance acidity, sweetness and bitterness in a single cup, with a smooth, complex, and nuanced flavor. Some main features are:
Acidity is characterized by the solution of an organic acid present in coffee. It is a desirable, strong, pleasant flavor, present in several fruits (such as oranges, pineapples, and apples), but it cannot be confused with a very acidic vegetable or cupric taste.
Attention: Sourness describes an excess of unpleasant flavor (such as vinegar or acetic acid), and is often related to the aroma of brewed coffee. Tasters have to be careful not to confuse this term with acidity (which is generally considered a desirable taste in coffee).
Sweetness is the basic flavor, characterized by sucrose or fructose solutions, which are commonly associated with aromas such as fruity, chocolatey or caramelized. It is generally used to describe coffees that are free of external flavors. Even the most acidic and strong coffees can be delicious and refreshing if there is a balanced mix with sweetness.
Bitterness is a primary taste, characterized by the solution of caffeine, quinine and some other alkaloids. This taste is considered desirable to a certain extent, and is affected by the degree of roasting more intensely during caramelization.
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