The modern Coffee Taster’s Flavor Wheel, developed by the Specialty Coffee Association (SCA) and World Coffee Research (WCR), organizes descriptors into three tiers: Core Categories (center), Secondary Groups (middle), and Specific Descriptors (outer ring).
The following list is organized by the nine core families found at the center of the wheel:

1. Fruity (Red/Yellow Section)

• Berry: Blackberry, Raspberry, Blueberry, Strawberry
• Dried Fruit: Raisin, Prune
• Other Fruit: Coconut, Cherry, Pomegranate, Pineapple, Grape, Apple, Peach, Pear
• Citrus Fruit: Grapefruit, Orange, Lemon, Lime

1. Sour / Fermented (Yellow/Green Section)

• Sour: * Sour Aromatics: (General)
• Acids: Acetic Acid, Butyric Acid, Isovaleric Acid, Citric Acid, Malic Acid
• Alcohol / Fermented: Winey, Whiskey, Fermented, Overripe

1. Green / Vegetative (Green Section)

• Olive Oil
• Raw
• Green / Vegetative (Secondary): Under-ripe, Peapod, Fresh, Dark Green, Vegetative, Herb-like, Hay-like

1. Roasted (Orange/Brown Section)

• Pipe Tobacco
• Tobacco
• Burnt: Acrid, Ashy, Burnt, Smoky
• Cereal: Grain, Malt

1. Spices (Brown/Red Section)

• Pungent
• Pepper
• Brown Spice: Anise, Nutmeg, Cinnamon, Clove

1. Nutty / Cocoa (Brown Section)

• Nutty: Peanuts, Hazelnut, Almond
• Cocoa: Chocolate, Dark Chocolate

1. Sweet (Pink/Orange Section)

• Brown Sugar: Molasses, Maple Syrup, Caramelized, Honey
• Vanilla: Vanillin, Vanilla
• Sweet Aromatics
• Overall Sweet

1. Floral (Purple Section)

• Black Tea
• Floral (Secondary): Chamomile, Rose, Jasmine

1. Other (Blue/Grey Section)
   This section captures chemical notes or defects:

• Chemical: Rubber, Skunky, Petroleum, Medicinal, Salty, Bitter
• Papery / Musty: Stale, Cardboard, Papery, Woody, Moldy/Damp, Musty/Dusty, Musty/Earthy, Animalic, Meaty Brothy, Phenolic
  Terminology Note: The SCA defines “Flavor” as the combination of Taste (perceived by the tongue, like sour or bitter) and Aroma (perceived by the nose).

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