A number of factors – from soil and pH values to drying and roasting techniques – produce flavors in the coffee that you and I are essentially addicted to. As for me I never really stick to one brand or type because I’m constantly exploring flavors and aromas. And while this chart from the Specialty Coffee Association of America doesn’t break down flavors to their nitty gritty amino acid counterparts (i.e. diacetyl, benzaldehyde, dimethylsulfide, etc.), it is a beautiful representation of the range of flavors generally experienced in liquid cups of roasted beans.
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