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What it is and what sets it apart: Fragrance is dry-grounds smell—distinct from wet aroma and in-mouth flavour. SCA often logs Fragrance/Aroma as two moments in one field.
How it’s perceived or evaluated: Grind fresh, smell the dry cup, then add protocol-temperature water. Compare intensity and typicity across samples.
Flavours, benefits or impact: Foreshadows florals/fruit and flags storage defects (baggy, musty) early.
Technical notes: Fresh, even grind matters. Waiting too long after grinding loses volatiles.
Common mistakes: Do not confuse fragrance with wet aroma. Do not treat cold whole beans as cupping fragrance.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.