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AROMA

There’s something very special about the delightful aroma of coffee. It’s an exciting part of coffee, which instantly fills the room with its aroma.

Aroma is probably one of the most important elements of a coffee’s character and certainly the most complex. What makes it so fascinating is that it contains as many as 1000 aromatic compounds that stimulate the coffee drinker’s nose.

The aroma of coffee beans is released by the roasting process. An experienced roaster can create coffees with different aromas from the same batch of green coffee beans by controlling temperature and time.

Each coffee has a so-called aroma profile. Some of the terms used to describe coffee aroma are: fruity, caramel, roasted, cereal, rubber, fermented, earthy, floral, nutty, and cooked.

AROMA: ROBUSTA vs. ARABICA

Robusta and Arabica are the two main varieties of coffee beans in the world. They can be quite easily distinguished by their respective aromas.

Robusta often has a deep taste and a woody scent. It is intense and makes for a very deep and inviting mug of coffee.

Where Robusta is intense, Arabica is pure subtlety. It has a more refined and aromatic aroma. Arabica also carries a sweeter, fruity scent, more delicate than Robusta creating a deeply enjoyable and balanced aroma.

THE AROMA EXPERTISE OF NESCAFÉ®

Robusta and Arabica are the two main varieties of coffee beans in the world. They can be quite easily distinguished by their respective aromas.

Robusta often has a deep taste and a woody scent. It is intense and makes for a very deep and inviting mug of coffee.

Where Robusta is intense, Arabica is pure subtlety. It has a more refined and aromatic aroma. Arabica also carries a sweeter, fruity scent, more delicate than Robusta creating a deeply enjoyable and balanced aroma.