Aroma
Aroma in specialty coffee is a mark of the growing region’s identity, which can create richness and complexity with layers of aroma.
Unlike specialty coffee, the aroma in specialty coffee is a communication of fruits, spices, chocolate, caramel… The core of specialty coffee is the original element, so the aroma plays the role of a seal, clearly defining the deep identity.
To understand more deeply about Aroma in Specialty coffee, we must know clearly the grinding and brewing process. It is here that the combined aromatic substances are released, creating the uniqueness for each coffee. In quality evaluation (cupping), coffee aroma is assessed in two key stages: dry aroma (the scent of freshly ground coffee) and wet aroma (the fragrance released after contact with hot water).
