Find in a cup of coffee (taking into account that the names given to these are for reference only and not indicative that the coffee in question contains them). Professional coffee tasters taste to classify and distinguish each rich drop of good coffee. This is how they determine the nature of the product in question, therefore a wheel of flavors and aromas of a coffee can give us a very good idea of ​​its quality and class.

Many say that we begin to savor coffee before we have it in our mouths. Definitely one of its most distinctive features is its delicious smell. The coffees have a huge variety of aromas. There are three main classes: the enzymatic aroma, the caramelized aroma and the dry distillation aroma, from these three a series of subdivisions emerges. From flower aromas to charcoal, there is a huge range of aromas to cover, but the most important thing is which combination of these is conducive to a good coffee. As with everything, this largely depends on the taste of the consumer, even so, a fruity enzymatic aroma is generally sought along with a chocolaty smell during caramelization, these contribute to giving a strong but sweet sensation to the coffee and are indicators of a roasting process. appropriate

Now the most important: the flavors. There are four main flavors: sour, sweet, salty, and bitter. As mentioned before, each of these is a quality product and the artistic hand behind the process. The most conducive combination of flavors is one between sweet and bitter. The purpose behind this is to obtain a rich and attractive flavor without sacrificing the body and taste impact for which coffee is so well known, thus allowing us to better enjoy and contemplate its rich composure. that tempts us to take the next sip.