Green Coffee Descriptor Wheel
Green Coffee Descriptor Wheel
Sensory Evaluation Tool
The descriptor wheel is an essential tool for the sensory evaluation of coffee, whether by experienced professionals or those who are taking their first steps in this world. During this analysis, the taster, through taste and smell, identifies and values the characteristics that define the profile of each coffee.
While it is possible to recognise unique aromas and flavours, some of these perceptions can be complex and difficult to describe. The descriptor wheel acts as a supporting guide , helping to organise and interpret sensory nuances, making the assessment more accurate and intuitive.
Explore the sensory nuances and enrich your coffee experience.
What is the reading process?
To correctly interpret the descriptor wheel , the reading should be done from the center outwards. The wheel is organized into three large sensory groups – enzymatic, caramelization and dry distillation – which cover the 145 most common descriptors in coffee.
🔹 Enzymatic – Compounds formed while the grain was still alive, resulting from reactions
natural. This group includes herbal, floral and fruity aromas,
highlighting the most fragrant descriptors.
🔹 Caramelization – Characteristics developed during roasting, when the sugars in the coffee are
caramelize. Here, notes of chocolate, caramel and toasted sugars emerge.
🔹 Dry distillation – Aromas formed in more intense roasting processes, although also
may be present in some origins.