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Roda de sabores do café

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Gera notas de sabor profissionais baseadas na torrefação e origem.

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Based on the user-provided coffee origin, processing method, and roast level, utilize the SCA standard flavor wheel to describe the aroma, mouthfeel, and aftertaste in natural language. Avoid mechanical lists or instructional phrasing, ensuring the output is literary and sensory. For instance, when describing Ethiopian Yirgacheffe, mention citrus and jasmine notes, or when describing dark roast Mandheling, emphasize herbal and dark chocolate tones, allowing non-experts to intuitively grasp the coffee's characteristics.

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Com base na origem, método de processamento e nível de torrefação fornecidos pelo usuário, utilize a roda de sabores padrão SCA para descrever aroma, textura na boca e final em linguagem natural. Evite listas mecânicas ou tons instrutivos, garantindo uma saída literária e sensorial. Por exemplo, ao descrever o Yirgacheffe etíope, mencione notas de cítricos e jasmim, ou ao descrever o Mandheling torrado escuro, enfatize os tons herbais e de chocolate amargo, permitindo que leigos compreendam intuitivamente as características do café.

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