Heres a breakdown of some of the primary flavor categories on the wheel: Fruity These notes often come from lighter roasts or naturally processed beans and include flavors like: Citrus (lemon, lime, orange, grapefruit) Berry (strawberry, blueberry, raspberry) Dried fruit (raisin, prune) Tropical fruit (pineapple, mango) Floral Common in lightly roasted, high-altitude coffees, especially from East Africa: Jasmine, rose, hibiscus Sweet These notes often stem from the caramelization of natural sugars during roasting: Caramel, honey, brown sugar, vanilla Nutty/Chocolatey Found in medium and darker roasts, particularly Central and South American coffees: Almond, hazelnut, walnut, cocoa, milk chocolate, dark chocolate Spices More common in complex, spiced coffees or certain aged beans: Cinnamon, clove, pepper, anise Sour/Fermented Usually associated with overripe or experimental processing methods: Lactic acid, yogurt, vinegar, wine-like Roasted These flavors become more prominent in dark roasts: Burnt sugar, toast, tobacco, smoke Other Includes less desirable or controversial flavors, often tied to defects or unique processing: Papery, earthy, musty, rubbery Understanding and practicing with the flavor wheel helps tasters develop a shared vocabulary, enabling consistent communication across the global coffee industry
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Canyon Cake offers a decadent, dessert-like profile that is both sweet and satisfying, while Baja Cooler adds a crisp, invigorating twist reminiscent of a tropical breeze
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