SOUR FERMENTED - SOUR - CITRIC ACID

A mild, clean, sour aromatic with slight citrus notes accompanied by astringency.

CITRIC ACID SOLUTION

How to make : 0.025% citric acid solution

Intensity: flavour 2.5

Serve in a 300 ml cup. Cover with a plastic lid.

NUTTY /COCOA -COCOA - CHOCOLATE

A blend of cocoa, including cocoa butter and dark roast aromatics at varying intensities.

CHOCOLATE SOLUTION

How to make : 

Intensity: flavour 

Nutty - Cocoa Nutty - Almond

• A sweet, light brown, woody, and buttery aromatic with floral and fruity notes that may include rose, cherry, and apricot. It is also astringent and may be slightly smoky.

ALMOND SOLUTION

How to make : 

Intensity: flavour 

Brown sugar Vanilla Vanillin Overall sweet Sweet Aromatics

A fundamental taste factor of which sucrose is typical.

SWEET

How to make :

Intensity: flavour