To start with aroma is the smell of coffee. It's responsible for many of the flavor attributes not directly perceived by the tongue (which are sweet, salt, bitter, sour and umami). There are over 800 known aromatics in coffee with new ones being discovered regularly thanks to advances in testing equipment.
Aroma coffee blends are crafted using beans from around the world: Brazil, Columbia, Ethiopia, Guatemala, India and more.
Coffee essence is a concentrated form of coffee made by steeping the grounds in boiling water, then strained. As a concentrate, even when diluted it often has a stronger flavor profile than regularly brewed coffee.
In general, extract is a natural product, whereas essence is synthetic. As a result, you will usually find that extract is less processed and provides a stronger and more pure vanilla flavour when compared to essence. Since it's manufactured, you will often find vanilla essence contains very little or no real vanillin.
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