TRAIN YOUR PALATE

Flavour Wheel

Develop your palate with our interactive flavour wheel, developed by the SCA. Scroll over the tasting notes to discover what it is exactly that you’re tasting in your coffee.

A woody, brown, sweet, musty/earthy, slightly cedar aromatic. May include floral, beany, oily, astringent, and bitter flavor notes.
A sweet, light brown, oily, somewhat musty/dusty, beany aromatic that may be slightly astringent.
A sweet, brown, spicy, pungent, floral, citrus, medicinal, and slightly minty aromatic.
A sweet, brown, slightly woody, slightly pungent, spicy aromatic.
A wet, brown, woody, pungent, petroleum-like, heavy aromatic with a slightly lemony impression.
A pungent, sweet, brown, caramelized aromatic that may contain petroleum, medicinal, and floral notes.
The light brown, dusty, musty, sweet, sour and or slightly fermented aromatic associated with grains.
The light brown, dusty, musty, sweet aromatic associated with grains.
A rich, full, round aromatic impression always characterized as some degree of darkness, generally associated with attributes such as toasted, nutty, roasted, and sweet.
An acute, pungent aromatic that is a product of the combustion of wood, leaves, or a non-natural product.
The dry, dusty, dirty, smoky aromatic associated with the residual of burnt products.
The sharp, pungent, bitter, acidic aromatic associated with products that are excessively roasted or browned.
A dark, heavy, slightly sharp, and pungent aromatic associated with rubber.
A combination of aromatics associated with skunks.
A specific chemical aromatic associated with crude oil and its refined products, which have heavy oil characteristics.
A clean, sterile aromatic characteristic of antiseptic-like products such as Band-Aids, alcohol, and iodine.
A fundamental taste factor of which sodium chloride is typical.
The fundamental taste factor associated with a caffeine solution.
The aromatic described as damp, musty, and like animal hide. Reminiscent of a tack room.
The aromatic associated with boiled meat, soup, or stock, with weak meaty notes.
A combination of the aromatics associated with farm animals and live-animal habitation.
The somewhat sweet, heavy aromatic associated with decaying vegetation and damp, black soil.
The aromatic associated with dry, closed-air spaces such as attics and closets. May have elements of dry, musty, papery, dry soil, or grain.
The aromatic associated with damp, closed spaces or basements. May be musty, sharp, and slightly green.
The sweet, brown, musty, dark aromatic associated with a bark of a tree.
The aromatic associated with white paper cups.
The aromatic associated with cardboard or paper packaging.
The aromatic characterized by a lack of freshness.
The aromatic commonly associated with green herbs that may be characterized as sweet, slightly pungent, and slightly bitter. May or may not include green or brown notes.
The lightly sweet, dry, dusty aromatic with slight green character associated with dry grasses.
Sharp, slightly pungent aromatic associated with green plant or vegetable matter such as parsley, spinach, or peapod.
The aromatic commonly associated with cooked green vegetables such as spinach, kale, or green beans that may include bitter, sweet, dusty, musty, or earthy elements, and may have a dark, heavy impression.
A green aromatic associated with newly cut grass and leafy plants, characterized by a sweet and pungent character.
Green aromatic that is sweet, beany, fresh, raw, and musty/earthy.
An aromatic found in green/under-ripe fruit.
(Overripe/Near fermented) The sweet, slightly sour, damp, musty/earthy aromatic characteristic of fruit or vegetable past their optimum ripeness.
The pungent, sweet, slightly sour, sometimes yeasty, alcohol-like aromatic characteristic of fermented fruits or sugar or over-proofed dough.
The aromatic associated with distilled products from fermented grain mash.
The sharp, pungent, somewhat fruity, alcohol-like aromatic associated with wine.
A sour, sharp, somewhat fruity aromatic accompanied by astringency.
A mild, clean, sour aromatic with slight citrus notes accompanied by astringency.
A pungent, sour aromatic associated with sweaty, perspiration-generated foot odor and certain aged cheeses such as Romano.
A sour, fermented-dairy aromatic associated with certain aged cheeses such as Parmesan.
A sour, astringent, slightly pungent aromatic associated with vinegar.
An aromatic associated with the impression of a sour product.
The citric, sour, astringent, bitter, green, peely, sharp and somewhat floral aromatic associated with limes.
The citric, sour, astringent, slightly sweet, peely and somewhat floral aromatic associated with lemon.
The citric, sweet, floral, slightly sour aromatic associated with oranges, which may include bitter, peely, and astringent notes.
The citric, sour, bitter, astringent, peely, sharp, slightly sweet aromatic associated with grapefruit.
The sweet, slightly floral, musty, woody, fruity aromatic associated with pears.
The floral, perfuming, fruity, sweet, slightly sour aromatic associated with peaches.
A sweet, light, fruity, somewhat floral aromatic commonly associated with fresh or processed apples.
The sweet, fruity, floral, slightly sour, musty aromatic commonly associated with grapes.
The sweet, slightly sharp, fruity aromatic associated with pineapple.
A sour, sweet fruity aromatic that may be somewhat dark, musty and earthy, reminiscent of dark fruits and root vegetables such as beets and carrots; may also have an astringent mouthfeel.
The sour, fruity, slightly bitter, floral aromatic associated with cherries.
The slightly sweet, nutty, somewhat woody aromatic associated with coconut.
The sweet, slightly brown, floral, musty and overripe aromatic impression of dark fruit associated with dried plums.
The concentrated, sweet, somewhat sour, brown, fruity, floral aromatic characteristic of dried grapes.
The somewhat sweet, slightly sour, floral, fruity, frequently winey aromatic associated with strawberry.
The slightly dark, fruity, sweet, slightly sour, musty, dusty, floral aromatic associated with blueberry.
The lightly sweet, fruity, floral, slightly sour and musty aromatic associated with raspberries.
The sweet, dark, fruity, floral, slightly sour, somewhat woody aromatic associated with blackberries.
An intense, slightly pungent, sweet, floral aromatic with underlying green, musty/dusty notes.
A sweet, soft, slightly musty/dusty floral fragrance associated with fresh or dried roses.
The sweet, slightly floral/fruity, somewhat woody green associated with chamomile.
Sweet, light brown, slightly spicy aromatic associated with honey.
A round, full-bodied, medium brown, sweet aromatic associated with cooked sugars and other carbohydrates. Does not include burnt or scorched notes.
A woody, sweet, caramelized, brown, slightly green aromatic associated with maple syrup.
Dark, caramelized top notes that may include slightly sharp, acrid, and sulfur notes characteristic of molasses.
A high-intensity blend of cocoa and cocoa butter that may include dark roast, spicy, burnt, and musty notes with increased astringency and bitterness.
A blend of cocoa, including cocoa butter and dark roast aromatics at varying intensities.
A sweet, light brown, woody, and buttery aromatic with floral and fruity notes that may include rose, cherry, and apricot. It is also astringent and may be slightly smoky.
The sweet, brown aromatic associated with spices such as cinnamon, clove, nutmeg, and allspice.
A slightly sweet, brown, woody, oily, musty, astringent, and bitter aromatic commonly associated with nuts, seeds, beans, and grains.
A brown, sweet, dusty, musty, often bitter aromatic associated with cocoa bean, powdered cocoa and chocolate bars.
A rich, full, round, sweet aromatic impression characterized by some degree of darkness.
A woody, slightly chemical aromatic associated with vanilla bean, which may include brown, beany, floral, and spicy notes.
The perception of a combination of sweet taste and aromatics.
An aromatic associated with the impression of a sweet substance.
A somewhat brown, musty, dried plant and dried bark aromatic associated with the oxidization of tea leaves.
A sweet, light, slightly fragrant aromatic associated with fresh flowers.
The sweet, sour, floral, sometimes heavy aromatic associated with a variety of berries such as blackberries, raspberries, blueberries, or strawberries.
An aromatic impression of dark fruit that is sweet and slightly brown and is associated with dried plums and raisins.
A sweet, light, fruity, somewhat floral, sour, or green aromatic that may include apples, grapes, peaches, pears, or cherries.
A citric, sour, astringent, slightly sweet, peely, and somewhat floral aromatic that may include lemons, limes, grapefruits, or oranges.
The fundamental taste factor associated with a citric acid solution.
Alcohol — a colorless, pungent, chemical-like aromatic associated with distilled spirits or grain products.
A light, oily aromatic which may have buttery, green, peppery, bitter, and sweet notes.
An aromatic associated with uncooked products.
(Green) An aromatic characteristic of fresh, plant-based material. Attributes may include leafy, viney, unripe, grassy, and peapod.
An aromatic characteristic of beans and bean products that contains musty/earthy, musty/dusty, sour aromatic, bitter aromatic, starchy, and green/peapod, nutty or brown elements.
The taste of paper and musty, damp paper.
The brown, sweet, slightly pungent, fruity, floral, spicy aromatic associated with cured tobacco.
The brown, slightly sweet, slightly pungent aromatic associated with cured tobacco.
The dark brown impression of an over-cooked or over-roasted product that can be sharp, bitter, and sour.
The light brown, dusty, musty, sweet, sour and or slightly fermented aromatic associated with grains
A chemical aromatic.
Dark brown impression characteristic of products cooked to a high temperature by dry heat. Does not include bitter or burnt notes.
A spicy aromatic.
A nutty and chocolatey aromatic.
A fundamental taste factor of which sucrose is typical.
A sweet, light, slightly fragrant aromatic associated with fresh flowers.
A sweet, floral, aromatic blend of a variety of ripe fruits.
The fundamental taste factor associated with a citric acid solution, and a fermented taste.
(Green) An aromatic characteristic of fresh, plant-based material. Attributes may include leafy, viney, unripe, grassy, and peapod.

SCA Tasting Wheel provided by Specialty Coffee Association Canada

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