The Flavour Perception in Coffee Series, a collaborative effort by the Specialty Coffee Association of America and World Coffee Research, is designed to be a tool for the coffee taster. As a tool, it is meant to be intuitive, enjoyable to use, and a benefit to those who seek to analyse and describe coffees. The WCR Lexicon is the largest collaborative research project on coffee's flavours and aromas ever done. Created at the Sensory Analysis Center at Kansas State University, the lexicon identifies 110 flavour, aroma, and texture attributes present in coffee, and provides references for measuring their intensity. These new posters expand on the popular Coffee Taster’s Flavour Wheel by including the WCR Lexicon attributes and their references.
Sweet & Floral
Nutty/Cocoa & Spices
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