About us

Golden Cherry,  is a part of Grupo de Caficultores Unidos that emerges and consolidates to offer coffee with distinctive aromatic notes and a delicious flavor, evoking a scene full of unparalleled aromas and flavors, typical of a greatum auri that, safeguarded under a certain amount of essential oils, provides unique flavors and aromas.

The aroma is one of the first elements we perceive from coffee. Its scent, depending on its origin, is very characteristic and unmistakable; however, there are hundreds of nuances that allow us to differentiate the different beans based on their origin, adding floral, citrus, fruity, chocolatey, nutty, caramel, sugary, or spiced notes.

Ethiopian-origin coffees are distinguished by a strong presence of floral notes, among which jasmine flowers, elderflowers, lavender, and orange blossoms stand out.

In contrast, African and Latin American origin coffees predominantly feature tropical and citrus fruit aromas, such as lemon, mango, orange, pineapple, melon, passion fruit, tangerine, coconut, and grapefruit.

However, the aroma released by Central and South American coffee beans presents scents permeated by certain chocolatey notes with a strong presence of dried fruits such as walnuts, hazelnuts, peanuts, and almonds. At the same time, certain hints of strawberries, blackberries, blueberries, and raspberries can be appreciated, making them some of the most sought-after beans by coffee lovers.

Among these, in a very particular way, with an unmistakable aroma and flavor, some beans from Central American and African origins offer a strong presence of fresh herbs and spices, such as mint, cinnamon, tea, pepper, olive, and anise.

That unmistakable aroma of coffee, which draws attention regardless of its source, is produced through its roasting process. The seeds do not have that smell when waiting to be roasted, which is enhanced by grinding. In other words, without roasting, there is no coffee, and thus, the different methods for roasting coffee beans.

The aroma emitted by coffee when roasted is directly linked to a large number of chemical substances present in the bean, including linoleic acids, sugars, vegetable proteins, caffeine, amino acids, volatile acids, nitrogenous compounds, alcohols, and phenols.

All of these substances react to the presence of heat in a process known as the "Maillard Reaction," in which they are basically converted into volatile compounds that generate the characteristic aromas of coffee, such as methylpyridine, pyrazines, furans, ketones, methylbutanal, and furanones.

And the flavor!... is a sensation perceived directly by the sense of taste and smell. Through four basic flavors—sweet, salty, sour, and bitter (although some scientists have described other flavors like umami, astringent, and fatty).

For coffee, four fundamental flavors are distinguished, and their predominance will be framed by their origin. A good coffee is one where the flavors are balanced and none predominates over the other; however, there are coffees with specific tasting characteristics that make them deserving of international awards for their excellent quality...