The Flavor 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 analyze and describe coffees. The WCR Lexicon is the largest collaborative research project on coffee's flavors and aromas ever done. Created at the Sensory Analysis Center at Kansas State University, the lexicon identifies 110 flavor, aroma, and texture attributes present in coffee, and provides references for measuring their intensity. These new posters expand on the popular Coffee Taster’s Flavor Wheel by including the WCR Lexicon attributes and their references.

Green Vegetal

Sweet & Floral

Nutty/Cocoa & Spices

Roasted

Sour/Fermented

Fruity

Other Fruit

Other

This is a complete digital set of 8.5 x 11inches files. They can also be ordered individually.