Fragrance / Aroma

Fragrance and aroma are two distinct ways we experience the smell of coffee during a cupping, which is the standard professional method used to taste and evaluate beans. Fragrance is the scent of the dry, freshly ground coffee, acting as a quick preview of the delicate fruity or floral notes hidden inside. Aroma, on the other hand, is the smell that rises with the steam the moment hot water hits those dry grounds. Because hot water unlocks different compounds, a coffee that smells like sweet chocolate when dry might suddenly reveal surprising hints of berries once wet. This two-step sniffing routine is highly sensitive to freshness, making the dry smell the quickest indicator of how recently the coffee left the roastery.