Cherry

Cherry is one of the most iconic aromas in the world of coffee.

It is the aroma that marks the transition between the lively acidity of red fruits and the full sweetness of ripeness.

When it emerges in the cup, it reveals a rare balance: that between energy and softness, between freshness and warmth.

It is recognized for its bright, juicy note, reminiscent of the ripe pulp of freshly picked fruit, but can transform into a thousand different nuances: fresh cherry in washed high-altitude coffees, candied cherry in natural ones, maraschino in complex fermented ones.

It is often accompanied by hints of red flowers, almond or cocoa, amplifying the perception of sweetness and depth.

From a sensorial point of view, cherry is the “word” that unites sweetness and acidity: one of the keys to understanding the structure of many high-quality coffees.

In professional cupping, it is considered one of the first notes to be recognized, because it helps distinguish lively, fruity, and well-ripened coffees from flatter or unbalanced ones.

After all, it's no coincidence that the coffee fruit is called "cherry": it all starts from there.

And every time we smell its aroma in our cup, we ideally return to that moment of origin, when nature decides it's the perfect time for harvesting.