Tasting notes provide the consumer with a general snapshot of what kinds of tastes, aromas, and body (mouthfeel) to expect from a coffee. Flavor is the combination of those three sensory elements. Unless specified by the roaster, the tasting notes provided are not the result of any artificial flavoring added to the coffee. Coffees are unique and have a wide variety of inherent flavors, which are unlocked during the roasting process as complex chemical reactions take place. It is these chemical reactions within roasted coffee that provide the point of similarity with other food/drink items that share similar chemical compounds. These shared chemical compounds form the basis of the tasting notes and help us describe and communicate what a particular coffee tastes like. Hence, we might say that a coffee tastes like or reminds us of milk chocolate, dark chocolate, or bakers chocolate. We might say a coffee is “nutty” and tastes like almonds, hazelnuts, etc. We might say that a coffee tastes “fruity” like blueberries, plums, citrus, etc. We might say that a coffee is tea-like. We might say that a coffee is floral and has notes like jasmine. The important thing to keep in mind about tasting notes is that they are designed to communicate general similarities and not identical relationships. Tasting notes should not be understood to mean that a coffee tastes exactly like another familiar food/drink item. There are a variety of free to view flavor and aroma wheels online that you can reference if you would like to learn more or use as a guide as you think through what you are smelling and tasting.
