Coffea canephora Flavour Wheel

The peer-reviewed, open-access Canephora Flavour Wheel establishes a unified and objective sensory language for Coffea canephora. It addresses gaps left by the traditional Arabica-focused Flavour Wheel and offers cupping professionals a practical, standardized tool. Developed through a research project led by Dr Fabiana Carvalho (University of Campinas, Brazil), this wheel is the product of active collaboration of several research institutions In Brazil and Europe, and the coffee industry.
 
Why the coffee world needs it:
Same language, fairer evaluation: Roasters, Q graders, and producers will use a common vocabulary for Canephora in the future. This will enable comparable quality assessments and pricing on an equal footing.
Better product development: When savory, cocoa, grain, nutty, and even certain wood-notes are positively contextualized, more precise roasting profiles and clearer recipe communication can be the result.
Greater market transparency: A recognized framework makes procurement and storytelling more transparent.
Inclusion & diversity: The wheel opens up portfolio strategies beyond the Arabica norm and supports diverse Coffea species.
 
The research article is also open access and is available on Scientific Reports.
 
Text adapted from Cumpa.de
Design by Alex Gyurkovicz