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:
- 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
- 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
- Green / Vegetative (Green Section)
- Olive Oil
- Raw
- Green / Vegetative (Secondary): Under-ripe, Peapod, Fresh, Dark Green, Vegetative, Herb-like, Hay-like
- Roasted (Orange/Brown Section)
- Pipe Tobacco
- Tobacco
- Burnt: Acrid, Ashy, Burnt, Smoky
- Cereal: Grain, Malt
- Spices (Brown/Red Section)
- Pungent
- Pepper
- Brown Spice: Anise, Nutmeg, Cinnamon, Clove
- Nutty / Cocoa (Brown Section)
- Nutty: Peanuts, Hazelnut, Almond
- Cocoa: Chocolate, Dark Chocolate
- Sweet (Pink/Orange Section)
- Brown Sugar: Molasses, Maple Syrup, Caramelized, Honey
- Vanilla: Vanillin, Vanilla
- Sweet Aromatics
- Overall Sweet
- Floral (Purple Section)
- Black Tea
- Floral (Secondary): Chamomile, Rose, Jasmine
- 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).
