UNLOCK THE SOUR AND FERMENTED DIMENSION OF COFFEE FLAVOUR

Push your palate to the edge with the SCA Flavour Perception in Coffee (Sour/Fermented) Poster, an essential sensory tool for those who dare to explore coffee's wild side.

Created through a pioneering collaboration between the Specialty Coffee Association of America and World Coffee Research, this poster draws from the WCR Lexicon, the most comprehensive sensory research project in coffee history. Developed at Kansas State University's Sensory Analysis Center, the lexicon identifies 110 flavour, aroma, and texture attributes, offering precise references for measuring intensity.

This poster expands on the iconic Coffee Taster's Flavour Wheel, spotlighting the bold and often misunderstood world of sour and fermented flavour notes. Whether you're evaluating natural process coffees or decoding experimental fermentations, this poster helps you describe what you taste with clarity and confidence.

Perfect for Q-graders, sensory scientists, baristas, and flavour explorers—this poster is your guide to the tangy, funky, and thrilling side of coffee.