How do we categorize flavours?


The challenge with categorising the flavours of third wave coffee is that it is a complex bean with more diversity than wine. Also each coffee roastery have their own perspective and philosophy so describing flavour profiles is a very individual thing.

There are several tasting charts available but we found the SCA Flavour Wheel most suited our desire to categorise the coffees by their flavours and we love its clean and elegant design.

Five Basic categories:

Almost the entire bottom half of the Flavour Wheel are the negative flavour notes (only used to describe defects or unwanted flavous), because of this the five flavour categories are based on the top half of the inner ring of the SCA Flavour Wheel. From these five basic categories all the positive variety of flavours branch out. The overall character of each coffee will be grouped according to one of these categories.