The definitive guide from seed to cup
The complete sensory reference — 100+ descriptors mapped to origins, processes, and compounds
Based on the SCA/WCR/UC Davis Coffee Taster's Flavor Wheel.
Berry: Blueberry, Strawberry, Raspberry, Blackberry, Cranberry
Citrus: Lemon, Lime, Orange, Grapefruit, Bergamot, Tangerine
Stone Fruit: Peach, Apricot, Nectarine, Cherry, Plum
Tropical: Mango, Papaya, Pineapple, Passion Fruit, Lychee, Coconut
Dried Fruit: Raisin, Date, Fig, Prune
Floral: Jasmine, Rose, Honeysuckle, Chamomile, Lavender, Orange Blossom, Hibiscus
Tea-like: Black Tea, Earl Grey, Green Tea
Sugar: Honey, Brown Sugar, Caramel, Maple Syrup, Molasses, Cane Sugar
Confection: Vanilla, Butterscotch, Toffee, Milk Chocolate
Nutty: Hazelnut, Almond, Walnut, Pecan
Cocoa: Dark Chocolate, Milk Chocolate, Cocoa Nib
Warm Spice: Cinnamon, Clove, Cardamom, Nutmeg, Ginger
Pungent: Black Pepper, Anise
Earthy: Cedar, Tobacco, Leather, Earth, Mushroom
Herbal: Herbal, Olive Oil
Tea-like → Juicy → Silky → Smooth → Round → Creamy → Syrupy → Velvety → Heavy → Viscous
| Origin | Notes | Acidity | Body | Sweetness |
|---|---|---|---|---|
| Panama Gesha | Jasmine, bergamot, tropical, honey | Bright | Light, silky | High |
| Ethiopia Yirgacheffe (W) | Jasmine, lemon, bergamot, stone fruit | Bright, citric | Light-medium | Med-high |
| Ethiopia Guji (N) | Peach, blueberry, tropical, syrupy | Medium | Med-full | High |
| Kenya AA | Blackcurrant, grapefruit, wine | Very bright | Med-full | Medium |
| Colombia Huila | Caramel, red fruit, grape | Bright, malic | Medium | High |
| Guatemala Antigua | Chocolate, spice, stone fruit | Medium | Full | Medium |
| Brazil Cerrado (N) | Nuts, chocolate, low acid | Low | Full | High |
| Sumatra (WH) | Earth, herbs, cedar, tobacco | Low | Very full | Low-med |
| Yemen | Dried fruit, wine, chocolate, spice | Medium | Full | Medium |
| Rwanda | Cranberry, cherry, floral | Bright | Medium | Med-high |