Mino Imperiali D'ambrosio

28/02/2026

Buongiorno 💯

01/02/2026

10/12/2025

😅

10/12/2025

25/05/2024

31/03/2024

Our Sensory Lexicon is the largest collaborative research project ever done on coffee flavors and aromas.

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. The purpose of the lexicon is to advance our understanding of coffee quality and how it is created, so that we may continue to increase it.

And, as you may already know, the WCR Sensory Lexicon is the basis for the Specialty Coffee Association's Coffee Flavor Taster's Wheel, which is a tool used across the globe by cuppers and Q-graders to evaluate coffee flavor/quality.

Check out the lexicon on our website: https://worldcoffeeresearch.org/resources/sensory-lexicon