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Brazil · Inside the tasting note
Caramel
Ripe cherry sugars and careful roast development
What your palate is noticing
A familiar note.
Nothing added.
Sweetness formed in the fruit becomes more aromatic during roasting through caramelization and Maillard reactions. The result may remind you of caramel, although no caramel has been added.
In Brazil coffee, variety, farm conditions, harvest decisions, processing, and roast determine how strongly this association appears.
Tasting notes are sensory associations. They are not flavors added to the coffee.
Flavor changes with variety, farm, elevation, processing, roast, water, grind, and brewing method. These are common tendencies, not guarantees.