Aroma: Strictly speaking, aroma can't be separated from acidity and flavor. Acidy coffees smell acidy, and richly flavored coffees smell richly flavored. Nevertheless, certain high, fleeting notes are reflected most clearly in the nose of a coffee, as some tasters say. There is frequently a subtle floral note to some coffee that is experienced most clearly in the aroma, particularly at the moment the crust is broken in the traditional tasting ritual. Of the three coffees I recommend for your tasting, you are most likely to detect this fresh floral note in the Yemen Mocha, but depending on the roast and freshness of the coffee you could experience it in any of the three samples. The best Colombian and Kona coffees are particularly noted for their floral aroma. The sensation of the gases released from brewed coffee, ranging from fruity to herby, as they are inhaled through the nose.

 

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Aroma: Strictly speaking, aroma can't be separated from acidity and flavor. Acidy coffees smell acidy, and richly flavored coffees smell richly flavored. Nevertheless, certain high, fleeting notes . . . View Full Definition

Aromatic: Designates a coffee that fully manifests the aroma characteristic of its nature and origin.

Aromatic Compound: A compound containing an aromatic ring. Aromatic compounds have strong, characteristic odors.

Aromatherapy: The use of essential oils (extracted from herbs, flowers, resin, woods, and roots) in body and skin care treatments is known as aromatherapy. Used as a healing technique for thousands of yea . . . View Full Definition