Explorateur d'arômes
Explorez le spectre complet des saveurs de café organisé par catégorie, sous-catégorie et descripteurs individuels.
Bright, fruit-forward notes ranging from citrus to tropical and dried fruits. Often associated with high-altitude, light-roast coffees.
Berry
Citrus
Stone Fruit
Tropical
Dried Fruit
Other Fruit
Delicate, aromatic qualities reminiscent of flowers and blossoms. Common in washed Ethiopian and Kenyan coffees.
Floral
Sugary, caramel, and honey-like sweetness that balances acidity and bitterness. A hallmark of well-developed roast profiles.
Brown Sugar
Vanilla
Honey
Warm, comforting flavors of nuts and chocolate. Frequently found in Brazilian, Colombian, and Central American coffees.
Nutty
Cocoa
Warming, aromatic spice notes including cinnamon, clove, and pepper. Often emerge in natural-process and aged coffees.
Brown Spice
Pepper
Flavors produced by the Maillard reaction and caramelization during roasting, from toasty warmth to smoky char.
Roasted
Grain-like, bready, and malty flavors that recall wheat, oats, and baked goods. Typical of medium-roast profiles.
Grain
Herbaceous, grassy, and vegetal notes. Can indicate under-development or appear as desirable freshness in some origins.
Green
Sharp, tangy, and fermented qualities ranging from bright acidity to vinous complexity and over-fermentation defects.