caramelized sugar
Caramelized sugar in specialty coffee presents as a smooth, rich sweetness with a slightly toasty, buttery depth — distinct from raw sweetness in its complexity and warmth. It is commonly found in medium to medium-dark roasted coffees, particularly from Brazil, Colombia, and Guatemala, where natural or pulped natural processing methods concentrate sugars in the bean. This note is a hallmark of well-developed Maillard reactions and caramelization during roasting, and is frequently cited in coffees with a syrupy body and a clean, lingering finish.
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