plume of sweetly camphoric enzyme by-products giving off notes of basil and tarragon, by chocolate aromatics, sugar carbonyl and pyrazine compounds carrying the suggestion of vanilla, by hints of nutmeg and celery seed and cumin in the products of dry distillation created during roasting. And, overlaying all, the tenuous odor of volatile short-chain carbons, the saline memorial of an alien ocean: sweat from the fingers of Emilio Sandoz.
smell of coffee and person's sweat
