Aromatyczna, słodka i gęsta jak sok z... :)

[pj.w]

Some of these esters, such as ethyl butyrate, also contribute to the perception of sweetness (D. Labbe et al, 2006). While the sugars themselves are mostly destroyed during roasting, they are also important precursors to many aroma molecules created during caramelisation, such as furans, that also make naturally processed coffee seem sweeter.
https://www.baristahustle.com/blog/sugars-in-natural-processing/#:~:text=The%20main%20form%20of%20sugar,how%20the%20coffee%20was%20grown.

[Antonio]

Właśnie, sacharoza i 200 stopni Celsjusza!