Aroma
香气
TastingDefinition
Aroma is the cloud of volatile compounds you perceive through the nose — sniffed from the dry grounds and the wet crust, and again retronasally as you swallow. More than 800 aromatic compounds have been identified in roasted coffee, and most of what drinkers call 'taste' is really smell.
Etymology
From Greek aroma, 'spice' or 'sweet herb', which reached English through Latin in the 13th century. The SCA splits the profile into fragrance (dry grounds) and aroma (the wet slurry) when cupping.
In use
A roaster's notes may list 'jasmine and stone fruit in the aroma', while the cupping form folds fragrance and aroma into a single score.