How to Read a Sensory Profile

Acidity

Acidity relates to liveliness and sourness in the cup. Consider its intensity, quality and balance together. Citrus brightness and vinegary sharpness are not the same quality. High acidity is not an advantage in every application.

Body and Sweetness

Body describes perceived weight and texture in the mouth. Sweetness is a sensory characteristic of the cup, not a claim that sugar has been added to the beans.

Different roasting, grinding and brewing conditions can produce different results from the same green coffee.

Aroma and Finish

Aroma descriptions identify qualities such as jasmine, vanilla or pineapple. Intensity describes how clearly that quality is perceived; aroma identity and intensity are separate. Finish is the character and taste remaining after a sip.

Gerarco separates a product's expected profile from a selected lot's measurements and tasting results. The five-point scale indicates sensory intensity, not a 100-point lot score. Application ratings are recommendations, not customer reviews.

Intended Application

Turkish coffee, espresso, filter coffee and blend components have different priorities. Read the profile alongside the intended drink and production conditions.

In Similar Profiles, consider the match percentage together with character differences. Similarity does not mean two coffees will produce the same cup.