Descriptors that specialty roasters and cuppers use to communicate the natural flavors in a coffee. Not artificial flavoring — these emerge from variety, process, terroir, and roast. Common LATAM notes: dark chocolate, caramel, berry, citrus, floral, tropical fruit.
When a bag says "notes of cherry and dark chocolate," those are naturally occurring compounds in the bean — tasters trained in sensory analysis identified them during cupping.