A sensory map is the representation of a set of elements or categories that have been perceived by human senses.
The search for a graphic representation of the elements of coffee began in the early 20th century, when Nobel Prize winners Tadeus Reichstein and Hermann Staudinger managed to identify 13 aromatic components..
Decades later, investigations continued and this number increased to 600. At present, 850 aroma elements are identified, of the around 1000 detected.
The identification of these components allows us to recognize the distinctive characteristics in their profile, such as quality in cup, acidity and balanced flavor, that adjust very well to the microclimates, the temperature and the high altitude of cultivation of the diverse coffee regions of Peru.
Having a sensory quality map allows a consensus to be reached on the acceptability of the attributes of Peru's specialty coffees, since it represents the flavors, aromas, tastes and textures of each coffee producing region in the country.
This guide also highlights and recognizes the diversity of sensations produced by specialty coffees, through experiences compiled by expert Peruvian tasters.
