Tasting

Tasting Notes

Quick definition

Tasting notes describe sensations perceived in coffee, such as jasmine, citrus, or cocoa. They are sensory comparisons, not automatically ingredient disclosures or a guarantee that every drinker will notice identical flavors. A roaster's notes must be attributed to that roaster, not presented as our own tastings.

Source transparency2 sources listedPage updated Oct 12, 2026

Sources show where the underlying information came from. They do not automatically make a claim correct, so disputed history, evolving science and uncertain claims should be labeled as such in the explanation itself.

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Tasting notes help people communicate aromas, flavors, and textures they notice in brewed coffee. A label such as orange or chocolate usually describes a resemblance rather than the presence of that food in the beans.

World Coffee Research's Sensory Lexicon documents 110 aroma, flavor, and texture attributes and offers references to improve consistency. The Specialty Coffee Association's Coffee Value Assessment separates descriptive sensory observations from personal judgments of quality.

People may perceive coffee differently because of individual sensory differences, roasting, age, water, brewing, and serving temperature. A roaster's tasting note may describe a separate batch or preparation from the one in your cup.

Some coffees involve added ingredients or flavorings during processing. Do not assume they were added or absent based only on a flavor descriptor. Look for the producer's specific disclosure.

Our publication keeps roaster-provided flavor language clearly separate from original tasting observations. We label a coffee as independently reviewed only after our editors obtain and evaluate that coffee.

Why this matters

A tasting note is a perception, not a universal promise. World Coffee Research's Sensory Lexicon establishes reference attributes for describing aroma, flavor, and texture; the SCA's Coffee Value Assessment separates those descriptions from personal judgments of quality. Preparation and individual perception can change what someone notices. A note supplied by a roaster belongs to that roaster until our editors independently brew and evaluate the particular coffee. This distinction is especially important when comparing a catalog profile with a published original review.

What to verify

Check whether the notes come from the producer, roaster, another reviewer, or this publication's recorded tasting. Added flavorings or ingredients require their own disclosure; neither a fruit note nor the lack of one proves what was used.

Research reference: Specialty Coffee Association — Coffee Value Assessment

Sources

Tasting Notes

Why this matters

What to verify

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