The visualization below is interactive and captures the relationships between coffee flavor, processing method, roast level, and region of origin (color coded). Each point in the 3-axis ternary plot is an individual single origin coffee. The different flavors, processing methods, and roast levels move along their respective axis. Hover over (or tap) individual dots to see that coffee’s triangulation within the plot. Or, use the filters on the top right to highlight specific flavor categories, processing methods, roast levels, or regions of origin.
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? …
