What is aroma in coffee cupping?

Aroma refers to the smell of brewed coffee - the volatile compounds released when hot water meets ground coffee. It's one of the ten attributes scored on the SCA cupping form and is evaluated at two distinct stages: dry fragrance (the smell of the dry grounds before water is added) and wet aroma (the smell immediately after water is poured, and again when the crust is broken during cupping).

Aroma and flavour are closely linked because most of what we perceive as taste is actually smell processed retronasally. A coffee with exceptional aroma typically has a lot to say in the cup too - the volatile compounds responsible for both are largely the same.

Specific aroma notes - jasmine, citrus peel, stone fruit, dark chocolate, cedar - are among the most useful early indicators of a coffee's character. A lot that smells extraordinary in the dry fragrance stage has set expectations high before a single sip is taken.