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What your palate is noticing
A familiar note.
Nothing added.
Ripe-cherry sugars, bean chemistry, body, and roast reactions can suggest brown sugar. The note describes what the coffee recalls; it is not an added flavor.
In Mexico 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.