This image displays a "Coffee Aroma" wheel chart against a dark, textured background

This image displays a "Coffee Aroma" wheel chart against a dark, textured background. The title "Coffee Aroma" is prominently placed at the top. A central circular diagram, labeled "Aromas," is divided into an inner ring of three main categories: "Enzymatic" (green segments), "Sugar Browning" (brown, orange, and red segments), and "Dry Distillation" (blue and gray segments). Each main category expands into two outer concentric rings, listing increasingly specific aroma descriptors. Under "Sugar Browning," subcategories visible include "Nuts," "Malt," "Caramel," and "Chocolate," further detailed into specific aromas such as "Walnut," "Cereal," "Honey," and "Dark Chocolate." The chart defines "Sugar Browning" as the caramelization of sugars during roasting, resulting in nutty, caramel, and chocolate aromas. Under "Dry Distillation," visible subcategories include "Carbon," "Spicy," "Resinous," "Medicinal," "Burnt," and "Woody," with examples like "Clove," "Cinnamon," "Pine," "Menthol," "Smoky," and "Cedar." This process is defined as the burning of plant fibers during roasting, yielding spicy, smoky, and woody aromas. The "Enzymatic" section includes categories like "Floral," "Fruity," and "Herbal," with specific examples such as "Jasmine," "Berry," and "Grassy." The image exhibits a slight grid pattern, suggesting it is a photograph of a digital screen or a printed material. No individuals, active subjects, or extraneous objects are depicted. The scene is located in Voa Yeav, Cambodia.