Flavours and Aromas to identify Coffee at Kenya Coffee School through Cupping and Sensory Analysis
🍫 Nutty/Cocoa
- Dark Chocolate
- Chocolate
- Milk Chocolate
- Cocoa
- Peanut
- Hazelnut
- Almond
🍬 Sweet - Brown Sugar
- Molasses
- Maple Syrup
- Honey
- Caramelized
- Vanilla
🌶️ Spices - Anise
- Nutmeg
- Cinnamon
- Clove
- Black Pepper
- Peppercorn
- Pungent
🌿 Green/Vegetative - Olive Oil
- Raw
- Peapod
- Fresh
- Dark Green
- Under-ripe
- Vegetative
- Hay-like
- Herb-like
- Papery
- Musty/Dusty
- Moldy/Damp
- Dirty
- Chemical
- Petroleum
- Skunky
- Rubber
🔥 Roasted - Pipe Tobacco
- Burnt
- Brown
- Smoky
- Ashy
- Acrid
- Malt
- Rye
- Oatmeal
- Bran
🌸 Floral - Black Tea
- Chamomile
- Rose
- Jasmine
- Orange Blossom
- Lavender
- Honeysuckle
🍇 Fruity - Blackberry
- Raspberry
- Blueberry
- Strawberry
- Raisin
- Prune
- Coconut
- Cherry
- Pomegranate
- Pineapple
- Grape
- Apple
- Peach
- Pear
- Grapefruit
- Orange
- Lemon
- Lime
🍋 Sour/Fermented - Acetic Acid
- Butyric Acid
- Isovaleric Acid
- Citric Acid
- Malic Acid
- Winey
- Whiskey
- Overripe
- Cider
The Kenya Coffee School emphasizes key flavor attributes taught in their curriculum, which are typically organized in a hierarchical structure, moving from general to specific.
Here is the suggested flavor wheel structure, focusing on the attributes commonly associated with Kenyan coffees and those taught in sensory analysis courses at the school:
Kenya Coffee Flavor Wheel Structure
This structure categorizes the most prominent flavors and aromas (aromatics) found in high-quality Kenyan Arabica beans (SL28, SL34, etc.) often used for professional grading (cupping).
- General Categories (Innermost Tier)
The broadest flavor and aroma sensations.
Category Typical Kenyan Characteristics
Fruity Dominant, complex, often tart or juicy
Floral Subtle but characteristic aroma
Sweet Present and well-defined
Spices Often present in darker roasts
Other Includes nutty and earthy notes Flavor Subcategories (Middle Tier)
Narrowing down the primary categories.
Subcategory Specific Notes (Outermost Tier)
— —
Fruity Berry, Citrus, Tropical
Floral Aromatic
Sweet Caramelized, Sugar Browning
Other Nutty, Earthy, Cocoa Specific Flavor Notes (Outermost Tier)
The most precise flavor descriptors taught during sensory analysis:
Subcategory Specific Flavor/Aroma Notes
— —
Berry Blackcurrant (The signature note), Raspberry, Red Berries
Citrus Grapefruit, Lemon Zest, Lime, Tangerine
Tropical Passionfruit, Pineapple
Aromatic (Floral) Jasmine, Tea Rose, Bergamot (tea-like)
Caramelized Caramel, Honey
Sugar Browning Molasses
Nutty Hazelnut
Cocoa Dark Chocolate
Earthy Clean Earthy (often associated with processing methods) Key Attributes (Body and Acidity)
While not “flavors,” these characteristics are critical to evaluating Kenyan coffee quality and are emphasized in cupping protocols:- Acidity: Bright, Vibrant, Crisp, Wine-like (or Tartaric).
- Body: Medium, Full, Velvety, or Juicy mouthfeel.
- Balance: The harmonious integration of acidity, flavor, and body.