The data visualization below was generated using tasting note data from 1,200 single origin coffees from hundreds of small roasters around the US. Unlike other coffee flavor wheels that are simply a visual dictionary of all terms that “could” be used to describe coffee (as per industry organizations or trade groups), this wheel features terms the roasters actually used. There are many terms in the wheel below that are not part of the universe of accepted terms, which speaks to how outdated some of the “theoretical” flavor wheels can be.
This is a real coffee flavor wheel, based on 1,200 actual single origin coffees and their tasting notes as described by the roasters. The size of each slice is proportionate to the frequency that note is mentioned across the 1,200 coffees …
How does the taste of coffee vary based on the region it originates from? There are clear patterns when it comes to the dominant notes of coffees from different coffee-growing regions around the world …
How does the flavor of coffee vary with the altitude at which it was grown? What primary tasting notes are more common from lower-altitude coffees, as opposed to higher altitudes? …
What roast level and tasting note pairings are common? Where are the pockets of uniqueness? Can a dark roast really have a citrus as a primary tasting note? …
