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Coffee bottle

The aroma of coffee flowers in coffee this elegant but unnoticed aroma is a challenge even for experienced tasters, and it is a sign of elegant sensory enjoyment.

The lemon flavor in the coffee contains the aroma of many compounds, making the coffee fresh, elegant and outstanding vitality.

Apricot in coffee this subtle aroma always makes the coffee around an elegant atmosphere, but also represents that the coffee has a very prominent and fresh temperament.

The apple flavor in coffee is a basic and pleasant aroma, always hidden behind the scenes, especially from Central American and Colombian coffee, which is mixed with coffee pulp, and this aroma can sometimes be found in freshly harvested coffee.

The honey flavor in coffee is another chic flavor, although it is not as gorgeous as cedar, almonds or fresh cream, but it is only found in top coffee, which is stronger when it is powdered than when it is liquid. Arabica coffee tastes better than Robbda.

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Vanilla, the main basic feature of coffee, is also indispensable to balance the aroma of coffee. Especially in Arabica coffee, vanilla enhances and corrects other aroma compounds in coffee, giving coffee a bright mellowness.

The creamy flavor of coffee is like the smell of melted cream. Generally speaking, it is an unassailable quality guarantee for all fine Arabica beans. It is generally believed that this aroma not only gives the coffee a mild and sexy taste, but also enhances the flavor of Colombian coffee to a certain extent, which is twice the taste of coffee powder after brewing. Coffee is twice as important in Arabica as it is in Robusta.

The Toast-like aroma of coffee this is one of the subtle aromas that roasters strive to achieve, and it is also a symbol of baking skill. If the coffee is roasted for one more second, it will lose this full and delicate aroma and be replaced by other more aggressive flavors.

The caramel flavor in coffee is an important part of the aroma of coffee and is also a strong flavor enhancer, which is typical and easy to detect in Arabica coffee.

The dark chocolate flavor in coffee is one of the main features of coffee, we would also say that coffee has a lot of chocolate flavor, and they do have a lot in common, they all have bean-like fruit, they all grow in the shade of the tropics, their aroma is always so attractive after baking, and coffee and chocolate are always more pleasant when powdered.

The roasted almond flavor in coffee is a very attractive aroma and can be amazingly combined with chocolate aroma.

The roasted peanut flavor in coffee is not particularly strong, which is an indicator of elegance, also known as Greek flavor. Some certain types of coffee tend to have this flavor, and the Greeks usually store raw peanuts with raw coffee beans to increase the flavor of the coffee.

The hazelnut flavor in coffee, no matter what the aroma represents, it always brings some sweetness to the coffee aroma, and it also represents a sign of shallow baking. The aroma is more pronounced when the coffee is powdered than when the coffee is liquid, and Arabica coffee is more obvious than Robusta coffee.