Coffee Flavour Language

How coffee tasters use comparative language such as fruit, floral, chocolate, spice and fermentation descriptors.

Notes are comparisons

When a coffee is described as having peach or jasmine notes, the phrase normally communicates a resemblance in aroma rather than the presence of literal peach or jasmine.

Shared vocabulary

A shared vocabulary helps producers, roasters, buyers and consumers communicate about sensory characteristics. The World Coffee Research sensory lexicon and SCA flavour resources are influential reference points.

Descriptors are not scores

A descriptive note tells you what a taster perceived. It does not automatically tell you whether the taster liked it or whether another person will value it in the same way.

Build your own vocabulary

Tasting familiar foods, fruits, spices and aromas can make sensory comparison easier. Reference experiences are especially useful when learning unfamiliar terms.

Continue exploring

Coffee Knowledge presents technical subjects as an educational reference. Terminology, grading systems and production practices can vary by country, producer, equipment and commercial context.