Published by SpecialityCoffee.ca
■ The Nose of Coffee: Discover the Flavours of Specialty Coffee
Coffee isn’t just a drink — it’s a world of aromas. Every bean hides hundreds of flavour compounds that
reveal themselves through roasting and brewing. At SpecialityCoffee.ca, we love helping you
understand these flavours and find your perfect cup.
■ Where Do Coffee Flavours Come From?
Flavours depend on many factors:
– Origin – soil, altitude, and climate shape the taste.
– Processing – washed, natural, or honey methods all influence sweetness and acidity.
– Roast level – from light and fruity to dark and smoky.
– Brewing method – espresso or filter brings out different aromas.
Each step tells a part of the story — from farm to cup.
■ The Main Aroma Families
Experts classify coffee aromas into six big groups:
1. Floral: jasmine, rose, orange blossom, bergamot.
2. Fruity: citrus, berries, apple, mango.
3. Sweet/Gourmet: caramel, honey, vanilla, chocolate.
4. Nutty & Spicy: almond, cinnamon, clove, nutmeg.
5. Roasted: toast, dark cocoa, brown sugar.
6. Earthy/Herbal: wood, tobacco, wet soil, herbs.
■ How Roast Changes Flavour
– Light roast: floral and fruity with bright acidity.
– Medium roast: sweet, balanced, and round.
– Dark roast: smoky, full-bodied, and intense.
Roasting transforms green beans through the Maillard reaction — the same process that browns
bread or caramelizes sugar.
■ How to Train Your Nose
1. Smell freshly ground coffee before brewing.
2. Taste slowly and note what you feel.
3. Compare two coffees side by side.
4. Keep a small aroma notebook — your palate improves with practice.
❤■ Explore the Aromas of the World
At SpecialityCoffee.ca, we bring together exceptional roasters from Canada and around the globe.
From floral Ethiopian beans to chocolate-rich Brazilians or tropical Thai coffees, each bag offers a
unique sensory journey.
■ Discover your next favourite coffee at www.SpecialityCoffee.ca.
