Orangolepticism

organoleptic - adj.

1. Of or pertaining to the sensory properties of a particular food or chemical, the taste, colour, odour and feel. (Wiktionary.org)

I have written before about my challenges with the "naming" of the sensory experience of taste. I run into the challenge professionally when talking with someone about the body, describing a movement, or the feeling of a sensation or pain. Language is clearly a powerful tool, but it obviously happens (as a process) after sensation. With my aforementioned challenges with cough syrup flavors in coffee, I have done more research. 

My main effort has been the reading of Ted Lingle's The Coffee Cupper's Handbook. With my new understanding of "taste", I am finding new ways to boggle my mind. I had some light roasted coffee in a slightly overdosed preparation and the "saltiness" was intense. Well, mineral salts, of course, are in coffee and give it much of it's flavor and other properties, but to taste them as "salt" makes me unsure of myself. Do I like salty coffee? That sounds totally wrong.

So here I am, driving into work with my cup of Joe. It is a 50/50 blend of two Costa Rican coffees, one a Bourbon and the other a Finca. I am on the Golden Gate Bridge and it hits me. Out of left field - Banana! Yes, banana.. Wow! Of course, I freak out a little. Is this because I know it is a CR and I am thinking tropical? Did something dislodge from in between my teeth? Is my mind tainted by all my thoughts of Costa Rica. (I've not been, but would like to go.) Banana again. Hmmm.. Banana lighter now with a finishing floral note - a sweet, aromatic flavor. It is lavender.