The scientifically reviewed and open access Canephora Flavor Wheel finally creates a common, fair sensory language for Coffea canephora. It fills gaps in the established Arabica-centered Flavor Wheel, sensibly classifies attributes such as umami or saltiness, and provides cupping professionals with a practical, standardized tool. This wheel is the result of a peer-reviewed study and was actively supported by our Canephorum community and our cumpa team.

The coffee industry has been working with flavor wheels for years, most notably the SCA/CQI Coffee Taster’s Flavor Wheel. This wheel has shaped the language of sensory analysis, but it is based on a narrow database of predominantly Arabica-dominated coffees. For Canephora and other non-Arabica varieties, this means a structural disadvantage. Flavors that are common in Canephora (and are relevant in terms of quality) only appear marginally in the old grid or are hastily interpreted as “faults.”

This is where the new Canephora Flavor Wheel comes in. It depicts the sensory characteristics of Coffea canephora. Not as an “inferior Arabica,” but as a unique taste experience, just as white wine is not “bad red wine.” Different, not inferior.

Same language, fairer evaluation: Roasters, Q graders, and producers will use a common vocabulary for Canephora in the future. This will enable comparable quality assessments and pricing on an equal footing.

Better product development: When savory, cocoa, grain, nutty, and even certain wood-notes are positively contextualized, more precise roasting profiles and clearer recipe communication can be the result.

Greater market transparency: A recognized framework makes procurement and storytelling more transparent.

Inclusion & diversity: The wheel opens up portfolio strategies beyond the Arabica norm and supports diverse Coffea species.

The study “Development of a flavor wheel for Coffea canephora using rate-all-that-apply” (Scientific Reports) follows a clear, transparent approach:

Peer review & open access: The work has been externally reviewed and published in a freely accessible format, which enhances its quality and accessibility.

Methodology: RATA (Rate-All-That-Apply): Tasters select all applicable terms from a controlled descriptor list and rate their intensity. This method is efficient, reproducible, and ideal for identifying descriptors that are truly relevant for Canephora.

Goal: A standardized, inclusive vocabulary that connects science and practice and enables globally comparable quality assessments.

The SCA/CQI wheel remains a milestone, but its basis is very Arabica-heavy. The Canephora wheel:

… focuses on Canephora. It does not assume Arabica standards, but defines quality within the Canephora logic.

… reclassifies basic tastes: umami, in combination with sweetness, acidity, and aroma, can contribute positively to complexity. Saltiness is not automatically negative either, but is evaluated in relation to the overall profile.

… opens the mind to “other” positive aspects: spicy and savory, cocoa, nutty, grainy, wood-notes, etc. – descriptors that are common in Canephora profiles and relevant to quality.

Don’t automatically dismiss “hearty and spicy”: when balanced with sweetness and texture, it can add depth and length.

Differentiate between different types of saltiness: a hint of salt can support body and clarity; excessive saltiness, of course, remains a sign of imbalance.

Think of cocoa, grains, nuts, and dark fruits as anchors of quality — not as a stopgap solution.

Umami as a structural player: particularly relevant in natural or experimental preparation.

This wheel is a collaborative effort. At our Canephorum Events V2 and V3, Dr. Fabiana Carvalho introduced the Canephora Flavor Wheel and firmly established it within the scene. At the same time, we reported on it extensively with Canephorum, shared Instagram updates, and activated supporters.

Direct support also came from the field: We at cumpa contributed samples from Peru and Panama to the data set, and our team member Paul attended one of the tasting sessions in Zurich, curated and led by Gloria Pedroza (NKG/CQI), among others, which allowed the wheel to be tested in a hands-on context at an early stage. To enable the study to be published as open access, we at cumpa, as the largest supporter, also played a key role in financing the peer review process.

The result is a scientific tool that was designed from the outset by the community for the community and therefore works equally well in the laboratory, roastery, and cupping room.

The Canephora Flavor Wheel is a milestone for fairness and precision in coffee sensory analysis. It puts Canephora on an equal footing, creates a common language, and opens doors for better quality, better pay, and better communication.