Disclosed is a method of aromatizing coffee beans. The beans can be green or roasted, including ground beans, and are allowed to stand together with an aroma generating substance for an effective standing time before removing said substance. The aroma generating substance preferably is a dry and solid natural substance, such as a cinnamon or vanilla stick, in whole or ground form. The invention also pertains to packages comprising both roasted coffee beans and an aroma generating substance present in a removable way.
