I merely highlighted a few familiar flavors for your reference within the scope of this article:
MaltFlavor of malt.

The scent of coffee is similar to that of malt. This fragrance is unique in that it combines the aromas of roasted grains with the smells of baked foods. It also has the appealing scent of grain germ (roasted corn, barley, or toasted wheat), processed and refined into malt sugar spread on toast.
Caramel Caramel Flavor

The distinctive flavor of candy or syrup in which sugar has oxidized and converted into caramel after being heated at a high temperature. The coffee bean contains maltose sugars that caramelize during roasting. If the temperature does not rise to the point of burning, these sugars can be changed by heat into caramel, emitting its distinctive aroma…
The scent of coal is carbon.

Charred food, charred bread, or charred pine flavor and aroma. This carbon odor is frequently associated with high temperatures near the conclusion of the roasting process when the coffee beans have erupted a second time and are intensely smoky. Coffee beans are currently rapidly darkening.
Chocolate Flavor Chocolate

Coffee beans

Green coffee beans

Has a chocolate flavor to it. Rarely does coffee have a pronounced chocolate taste? However, some coffee varietals grown in Central America and Yemen are unique show. There’s a definite chocolate scent about it volatiles. The taste is sweet and sour, with a hint of sourness.
Citrus fruits, such as tangerines, have citrus flavors.

When roasted, coffee takes on the scents and flavors of ripe citrus oranges. Premium coffee varietals often have this mild and tangy flavor. In reality, at the mature stage, Arabica, Moka, and car-timer coffee all have the sour taste of citrus fruit.
The earth smells like the earth.

The scent of damp soil, soil lifted by the first rain of the season, or the smell of raw potatoes are all aroma characteristics of roasted coffee beans. During the gathering and processing of the beans, a fungus activity may have produced this earthy odor.
Medicine has a medicinal odor.

It smelled like medicine, iodine, and syrup. While the ripe coffee cherries were still on the tree, this aroma filled the area. The scent of this drug is so strong that it’s challenging to get rid of it in the coffee beans, and it’s still emitted after processing, finally settling in the cup and contaminating the pure coffee.
Floral design (Belonging to flowers)
Honeysuckle, jasmine, dandelion, and nettle blossoms are among the scents found in coffee. This floral perfume is highly gentle; life requires a human sense of smell to discern the fragrances of many flowers mixed in with the aroma of a cup of coffee.
The fruit has a fruity aroma.

The aroma and flavor of coffee are both fruity. Coffee beans are, in reality, a form of fruit, and because coffee is a fruit, it has the appealing flavor of ripe fruit.
Grass has a grassy odor.

A perfume that comes from the smell of hay in the field mixed with the aromas of green grass composition, green leaves, green peas, and green fruit. This grassy perfume is also known as the smell of green vegetation, and it gives off a sense of freshness and renewal.
Herbs and herbs with a herbal flavor

The fresh lawns, the green rice fields, the herb garden studies, the smell under the forest canopy view, the smell of seeds, and the green fruit gave off an aroma. When coffee is not darkly roasted, 10% to 12% moisture is still present during coffee roasting the processing. Then there’s the aroma of structure of coffee, which is typically herbal.
Hideaway (smell of leather)

The aroma of roasted coffee beans is similar to leather’s—the odor of leather goods structures. The smell is unpleasant and musty, but when combined with other aromas in a cup of coffee, it creates a very appealing flavour.

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