Aftertaste and finish evaluation
How to evaluate aftertaste (finish) in coffee, what factors influence its quality, and how it contributes to overall sensory experience.
Fruity floral
Aroma compounds: pyrazines, furans, thiols
The roles of key aroma compound groups—pyrazines, furans, and thiols—in shaping coffee’s fragrance and flavor profile.
Flavor wheel and lexicon use
How to use the Coffee Taster’s Flavor Wheel and Sensory Lexicon to describe and evaluate coffee flavors with accuracy and consistency.
Flavor development in naturals
This topic explains how flavor develops in natural (dry) processed coffees, the factors that influence it, and why naturals are known for their fruit-forward, complex profiles.
Pacamara and Pacas traits
This topic explores the Pacas and Pacamara coffee varieties, their origins in El Salvador, their distinctive traits, and their importance in specialty coffee cultivation.
Arabica vs Canephora (Robusta) vs Liberica/Excelsa
This topic compares the three main commercial coffee species—Arabica, Robusta (Canephora), and Liberica/Excelsa—covering their genetics, cultivation environments, bean traits, flavor profiles, and market roles.