This podcast uncovers the surprising truth about sweetness in specialty coffee. Despite its highly valued sweet taste, brewed coffee contains barely any actual sugar. Instead, sweetness is primarily an aromatic perception, driven by complex volatile compounds created during roasting. This potential is built from the bean’s genetics and terroir and further cultivated through post-harvest processing. Learn how coffee’s profound sweetness is an emergent property, a testament to meticulous care and balance across its entire journey from farm to cup.