Aroma

What it is and what sets it apart: Aroma is orthonasal smell with liquid present. It differs from fragrance (dry grounds) and flavour (taste + retronasal). Together they build tasting notes.

How it’s perceived or evaluated: In cupping: smell the crust, break, skim, smell again. At home, smell bloom and the hot cup. Log families (floral, fruit, spice).

Flavours, benefits or impact: Sets expectations and flags defects (mould, phenol) before sipping. Shared language with the SCA wheel.

Technical notes: Volatiles shift with temperature and time. SCA forms separate fragrance/aroma.

Common mistakes: Do not treat aroma and fragrance as synonyms. Do not invent notes without the wheel. Do not smell only the bag.