Sensory Grammar
Sensory Grammar is our way of describing the language of coffee.
Every aroma, every nuance, every sensation has its “word,” and in this collection we learn to recognize them, one at a time.
The cover images represent the most iconic aromas you can find in a cup: fruit, flowers, spices, sugars, tactile sensations.
Behind each of them lies a small sensory lesson: an invitation to understand how and why a coffee can remind you of a cherry, a jasmine flower, or a piece of dark chocolate.
It is the grammar that unites those who roast, those who prepare and those who taste.
A common language made of aromas, memories, and curiosities, to learn to "read" coffee with all the senses.
Blueberry
Blueberry is one of the most fascinating notes in coffee: sweet but never cloying, with a freshness reminiscent of the forest after the rain.
In washed Ethiopian coffees or natural Central American coffees, it expresses itself as a rounded sweetness and a light vinous acidity, capable of making the cup lively and juicy.
Cherry
Sweet, juicy, and lively. The hint of cherry reveals the fruitiest and brightest part of the coffee.
Melon
The melon tells the story of the ripest and sunniest part of the fruity aroma.
In the cup it offers sensations of rounded sweetness, juicy pulp and a soft freshness, similar to that of a freshly cut summer fruit.
It is a rare and precious aroma, a sign of clean and well-controlled fermentations
Strawberry
The hints of strawberry bring the immediate sweetness of ripe fruit to the cup. It's a bright and clean profile, often associated with natural mountain coffees or complex fermentations.
Rose
The rose scent manifests itself as a sweet and persistent aroma, reminiscent of fresh petals and fragrant teas. It's typical of high-altitude coffees and more delicate varieties like Gesha.
Raspberry
The hints of raspberry bring a bright, red freshness. This is typical of washed coffees, where the citric acidity transforms into fruitiness, creating energy and definition.
Green tea
The green tea notes offer vegetal and floral sensations, reminiscent of sweet grass, white flowers, and light honey. It's typical of washed coffees with light roasts.
Honey
soft, smooth and natural.
The hints of honey express the purest and most rounded part of the coffee, where the sweetness intertwines with delicate floral and fruity nuances.
It is typical of mature and well-roasted coffees, especially those with honey processes or slow fermentations, which enhance the creamy and velvety sensation in the cup.
Cloves
This aroma arises from the interaction between sugars and heat during roasting or rich fermentations. It adds complexity and a sweet, almost balsamic, spicy sensation.
Chamomile
Delicate yet recognizable, chamomile is a sweet, velvety floral scent reminiscent of warm herbal teas and light honey.
It brings balance and serenity to the cup, softening the acidity and brightening the profile with a natural, clean sweetness.
It is often found in washed mountain coffees, especially in the Typica, Bourbon and Gesha varieties.
Syrup
Describes the texture and sweetness of the coffee in the mouth: it recalls melted sugar, honey, or molasses. It is a sign of precise roasting and perfect maturation.
Black Rose
It is a rare and intense note, combining floral and spicy, sweetness and darkness.
It is found in complex, fermented coffees, where elegance and strength coexist.
Lemongrass
It recalls lime zest and aromatic herbs. It has a bright, invigorating aroma, often found in washed Ethiopian coffees or lightly fermented coffees.
Prune
Sweet, velvety and deep.
The hint of plum tells of the ripeness of the fruit and the sweetness that comes with time.
It recalls dark, juicy flesh, with hints of honey, sweet wine, and almond.
It is typical of natural or long-brewed coffees, where the sweetness evolves and becomes soft, persistent and harmonious in the cup.
Bubblegum
A sugary and fruity profile reminiscent of candy and fermented tropical fruits.
It often appears in complex anaerobic or carbonic fermentations
Nectarine
Reminiscent of peach, but more intense and lively. In the cup, it brings a sunny sweetness and a fruity freshness typical of natural mountain coffees.
Lemongrass
It recalls lemon peel, cut grass and wildflowers.
It brings a fresh and balsamic touch, typical of washed coffees with bright citric acidity
Blackberry
It recalls ripe berries and red wine.
In the cup it adds body, warmth and a touch of elegant acidity
Orange marmalade
Lively and bittersweet. Orange marmalade combines energy, warmth, and complexity in a single aroma.
Lavender
It brings notes of dried flower, honey and light spice.
It is a subtle scent, often found in Gesha and Ethiopian highland coffees.
Orange Blossoms
Reminiscent of citrus honey and fresh petals.
It brings delicacy and a citrus sweetness to the cup, typical of light and aromatic coffees.
Jasmine
A sweet, clean scent, reminiscent of white tea and summer flowers.
It is typical of washed Ethiopian coffees and Gesha varieties
Star anise
Its scent recalls oriental pastries and infusions.
Adds depth and balsamic sweetness, often found in coffees with complex fermentations
Mango
Reminiscent of ripe fruits and acacia honey.
It is a rich aroma, typical of natural coffees or tropical fermentations
Peach juice
It reminds me of a ripe peach just blended.
In the cup it offers velvety sweetness and silky consistency, a sign of perfect maturation
Mandarin
It reminds of citrus peel and orange honey.
It is typical of washed coffees and profiles with lively and bright acidity
Lemon
Brings energy and precision to the cup.
It is the symbol of the bright acidity, typical of washed high-altitude coffees.
Strawberry candy
A sugary and lively scent that recalls childhood and candied red fruits.
Often associated with natural and experimental anaerobic fermentations
Watermelon
It resembles the sweet, red pulp of a ripe watermelon.
A rare scent that gives freshness and cleanliness to the profile
Passion fruit
It brings lively acidity and exotic aromas to the cup.
It is a signature of fermented coffees with a tropical or anaerobic profile