The coffee not only has aroma and flavor, but also body. These three characteristics together make coffee a drink that not only increases lucidity and concentration, but it also allows to evoke sensations and memories.

• The aroma is the combination of scents
• The flavor refers both to the sourness and the notes that distinguish the varieties
• The body is the tactile sensitive perception that is born between the tongue and the palate.

Beyond the body and the flavor, the aroma of the coffee is responsible of most of the flavor qualities. The aroma is perceived by the smell, and across the retro-nasal routes as well.

A correct tasting allows to increase the sensory perception and to enjoy individualizing every component of the coffee. Beginning with the sense of smell, different aromas and flavors are recognized. Once in the mouth, the body and the texture are distinguished and later on seek to register the variety of flavors.