Sweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter, Savory (Umami). In coffee, sweetness is a highly desirable quality, and the green bean has sugars and polysaccharides. Sugars are converted during roasting but not found in the roasted bean, and some only form as intermediary compounds in the roast. So sweetness in coffee is less a matter of literal sweetness from sugars, as the perception of sweetness.

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