Coffee Tasting | The Captivating Floral Aromas in Coffee - Can You Identify Them?

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Most coffee enthusiasts know that the majority of specialty coffees contain floral aromas. But coffee aromas are so complex, and there are so many types of floral scent - so how do you decide whether a coffee has floral notes and which type they belong to?

So it's worth sharing what I've learned from talking with coffee teachers who have many years in the industry. This is only meant to spark further discussion.

First, let's look at the coffee flavor wheel

Three flowers are mentioned here: chamomile, rose, and jasmine.

Actually, these three should be understood as representing three categories of floral scent profile, rather than necessarily being these three specific floral aromas.

1. Chamomile - mellow floral type

With a slightly pungent aroma that can feel intense at first. Another representative floral scent in this group is osmanthus.

Osmanthus aroma is particularly prominent in Guatemala Balsa.

2. Rose - subtle floral type

It creates a calming, soothing sensation. Another representative floral scent here is lavender.

Natural-processed Sidamo Flower Queen is most prominent for its tea-like floral aroma.

3. Jasmine - fresh floral type

With an uplifting, vibrant aroma. Another representative floral scent is coffee flowers. Quite a lot of coffees share this floral profile.

Panama's Blue Label Geisha, FrontStreet Coffee's Flower Butterfly, and Geisha Village Geisha all belong to the jasmine floral type.

Panama La Esmeralda Red Label Geisha possesses both jasmine and rose floral aromas.

Panama Hartmann's red wine processing method has a strong coffee flower aroma.

How to distinguish floral aromas in coffee

Now that we understand the different types of floral aroma, let's focus on how to tell floral notes apart in coffee. Coffee aromas are very complex, after all, and floral scents hidden among other aromas are not easy to identify. The method here isn't so-called orthonasal or retronasal perception, but rather the frontal sinus. Put simply, it's about the sensation in your forehead. By noticing how your frontal sinus feels combined with the aroma you perceive, you can more easily judge whether a coffee has floral notes and, if so, which category they fall into.

This theory is based on years of experience summarized by teachers and personally verified by me, so its credibility is fairly high. As shown above, when we smell aromas, the aroma molecules fill the sinuses within the nasal cavity. The sinuses also contain olfactory receptor cells, which explains why some people feel dizzy when smelling certain aromas. We can use this natural ability to distinguish floral aromas.

First, the mellow floral type. When this kind of floral aroma enters the nasal cavity, it first gathers in the frontal sinus, then moves toward the top of your head. If you detect a similar floral aroma in your coffee and feel a fullness in your head, you can basically confirm it is a mellow floral type.

Next, the subtle floral type. This kind of floral aroma gathers in your frontal sinus after entering the nasal cavity, creating a fullness that makes your brow slightly tense. Too much can make you feel dizzy. It only accumulates in the forehead area and does not spread elsewhere.

Finally, the fresh floral type rushes into the frontal sinus and then disperses, making you feel refreshed. It doesn't accumulate anywhere, so it doesn't last very long. Coffees with fresh floral aromas are usually accompanied by excellent fruit aromas as well.

Of course, everyone has their own way of judging coffee - this is just my personal method. There is also another category of floral aroma that doesn't fall into the three types above but rather resembles small wildflowers, so pay attention to telling them apart. Coffee sensory training is long-term and broad. Only through continuous practice and memory building, forming your own taste memory bank, can you properly appreciate coffee.

Also worth mentioning: floral aromas are mostly found in light to medium roast coffees and gradually dissipate over time. In brewing, floral aromas are more easily detected in the wet aroma, especially at medium to low temperatures. Try to pay more attention to these aspects when tasting coffee, and I believe you'll be able to capture those floral notes.

FrontStreet Coffee Recommendation

If you want to taste the jasmine floral type at its most iconic, Geisha is the bean to seek out, and FrontStreet Coffee offers several grades to explore. For the clearest floral expression, the FrontStreet Esmeralda Red Label Geisha is harvested from a single plot above 1,600-1,800 meters, with each lot cupped above 90 points and its own lot number, delivering a refined orange-honey character.

If you'd like the same estate's signature Geisha flavor at a friendlier price, the FrontStreet Esmeralda Green Label Geisha blends parcels from multiple plots to showcase the estate's flagship high-altitude Geisha profile, and it offers excellent value.

And for a straightforward introduction to the jasmine-floral, honeyed citrus character of Geisha, the FrontStreet Boquete Geisha is an entry-level estate Geisha grown at 1,600 meters, showing jasmine, green tea, honey, citrus, and orange notes.