[Coffee] Sensory Skills 4) Cucumber

Coffee Sensory Skills

4) Cucumber
Aroma group Green

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Aromatic features of the sample

This is the smell of firm, crunchy cucumber. Trans-2-Nonenal gives this fresh, high-quality aroma. Other similar compounds from the same group are reminiscent of melon, watermelon and fresh Pacific oysters.

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The smell of “cucumber” in coffee

Although it does not dominate, it is highly characteristic. Lively and fresh, it is nevertheless present in harvests which have aged a little as a premise for more woody tones.

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Coffee Tasting

“I think this is one of the most interesting notes. It comes out best in Venezuelan Tachira but I have found it in lots of other coffees too in varying degrees of intensity, whether it be in unwashed arabicas from Brazil or very subtly proportioned in the superbly elegant Excelso Valledupar from Colombia.
I recognize it in the African coffees such as in some Ethiopian mochas like the Limu; in the light and delicate coffees of Zaire and in the more intense Kenyans. If you can’t smell it straight away, don’t lose heart, you’re sure to find it on the aftertaste.”