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Coffee is the second favorite drink of the French: each amateur can consume about 6 kg per year. Each person is usually able to say which is his or her favorite coffee bean flavor: bitter, spicy, sour, chocolatey or fruity. The choice is indeed vast, as there are more than a hundred different coffee flavors. Let's discover together a selection of the most frequently encountered aromas and thus be able to express which is the best taste of coffee beans!
For people who are not fully aware of the different flavors in their cup of coffee bean, theacidity of the coffee bean can sometimes be mistaken for bitterness. In fact, the acidic aroma, which is perceived on the sides of the tongue, gives a sensation very close to that of lemon. A quality coffee with an acidic flavor is a 100% Arabica beverage, which has been harvested at a certain altitude to develop unmistakable aromas.
Some people who drink a cup of coffee regularly prefer it bitter or pungent. These aromas are recognized by the top of our tongue: the more the coffee is roasted, the more this aroma is present in the process. It comes mainly from caffeine and specifically from an acid in the coffee beans.
Coffee lovers recognize the sweetness of coffee by a very pleasant, exquisite and very soft perception in the mouth. Our taste buds, in contact with this aroma, are not compressed at all and no sensation of acidity is experienced. These are in fact very sweet aromatic coffees, in which there is no need to add sugar or milk. This sweet aroma results in a very appreciated and complete coffee bean, drinkable at any time of the day.
In the extension of this sweet aroma, it is also possible to distinguish thecaramelized or burnt aroma which simply reminds the burnt taste of a caramelized sugar.
This salty aroma can be felt especially when turning coffee beans into espresso. A coffee with a salty aroma will dry out the tongue and make you thirsty as if very salty food had been consumed. This aroma is the result of the carbon dioxide contained in this type of coffee.
Coffee lovers have many quality floral aromas to tantalize their taste buds with both mild extractions and espressos. Perhaps the best known floral bouquets are coffee flower and jasmine, but there are many others such as hawthorn, chamomile, rose, honeysuckle and violet.
The bunna bet mocha and gedeo are coffees with unmistakable floral aromas. They are extracted in the south of Ethiopia and their jasmine aromas are intense on the palate. To enjoy other flavors, unna's kent bean coffee is marked by a rose aroma: bewitching and intense, it leaves no one indifferent.
Spices are a quality organic material often found without coffee, so much so that they can sometimes be listed as a spice in their own right. The most common are pepper (black or green), cloves, coriander and cinnamon, but new ones are becoming more and more known: chilli, paprika or cardamom. Depending on the roasting of the coffee bean, this spicy aroma will be more or less strong.
If you want to experience a spicy coffee, it's easy to be tempted by the lacu ten or the red lapar: their peppery notes leave no one unmoved. These spicy sensations give a boost to these rather sweet and chocolatey coffees: it produces a cocktail of intense sensations, perfect to start the day! And for all the cinnamon lovers, the diamente, by its fermentation, is to discover urgently.
As for a great wine, coffee also has its fruits of choice: red fruits, black fruits, nuts, white fruits, stone fruits, small fruits such as blackcurrant or redcurrant, tropical fruits, everything is good for a coffee!
To discover this range of flavors, unna's natural kent, nature and bombo coffees share aromas of raspberry, blackberry, blueberry or strawberry that will awaken the taste buds. The gedeo is also to be tasted for its notes of peach, apricot and pear: nothing better to travel at a distance. For the gourmands, the mocha bunna bet will scent the nose with its stone fruit aromas. More specifically, it gives off a smell of apricot compote that will explode in the mouth. The manana, on its side, seems closer to the blueberry, the watermelon, the grape, the grenadine or the red currant. For flavors close to exotic fruits, the bourbon pointu is to discover urgently.
A coffee bean can have a sweet chocolate aroma that is reminiscent of the taste of cocoa and therefore of chocolate. It is possible to find nuances with aromas that tend towards dark, white or milk chocolate. Any chocolate lover will appreciate these essential coffees.
One of the great vintages of chocolate coffees is the red lapar: this mixture of dark chocolate and spices makes a greedy, deep and smooth drink. To discover an aroma rather inspired by a milk chocolate, it is recommended to taste the chakra coffee, while to taste white chocolate, it is enough to drink qima coffee.
The proper conservation of coffee beans, whether organic or not, allows it to keep all its organoleptic and gustatory characteristics. An informed consumer is well aware of this: the fresher the grind, the more complex and powerful the aromas. It is mainly for this reason that coffee lovers simply take it in beans, because they can preserve it until the last moment before tasting.
A coffee bean will reveal all its aromas during the grinding process, just before the final step of preparing it. Grinding the product just before preparation is probably the best way to appreciate all the subtleties of the aromas of some great coffees.
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