What gives coffee a jasmine flavor?

Linalool, an aromatic terpene that is also the main compound in jasmine flowers. It develops in high-altitude coffee cherries and is preserved by careful processing and a light roast. High-grown Ethiopian coffee is the most common source of a clear jasmine note.

Why does jasmine coffee smell stronger than it tastes?

Because jasmine is an aromatic, strongest on the nose. Much of what you perceive as flavor is actually aroma, so the note registers in the smell of the cup before the liquid reaches your palate. Smell before you sip to catch it fully.

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Jasmine

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Jasmine in coffee is the most prominent floral note — intense, perfumed, distinctly non-coffee in a way that surprises first-time drinkers. It's most present in light-to-medium washed Ethiopian coffees. Atlas Coffee Club Ethiopia Limu and Illy Classico both carry jasmine character. See the Citrus & Floral family guide.

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Origin: Latin America → Origin: Ethiopia → Origin: Colombia → Roast Level: Medium Roast → Roast Level: Light Roast → Roast Level: Dark Roast → Roast Level: Light-Medium Roast → Roast Level: Medium-Dark Roast → Brew Method: Drip / Auto → Brew Method: Pour Over → Brew Method: French Press → Brew Method: Espresso → Brew Method: AeroPress →