Comprehensive Coffee Flavor Profile Guide

Here's a detailed list of coffee flavors organized by category:

Fruity Flavors

Berry

• Blackberry: Jammy, sweet-tart notes found in Ethiopian naturals

• Blueberry: Distinctive sweet-tart flavor common in Ethiopian Sidamo and Yirgacheffe

• Raspberry: Bright, sweet-tart notes with subtle acidity

• Strawberry: Sweet, slightly tart flavor found in natural processed coffees

• Cranberry: Tart, slightly astringent notes

Stone Fruit

• Cherry: Sweet to tart, reminiscent of fresh or dried cherries

• Plum: Sweet-tart, found in East African coffees

• Peach: Juicy sweetness with mild acidity, common in washed Central Americans

• Apricot: Sweet-tart, honey-like notes found in Ethiopian and Kenyan coffees

• Nectarine: Bright sweetness with subtle acidity

Citrus

• Lemon: Bright, clean acidity common in high-grown coffees

• Lime: Sharp, vibrant acidity with slight sweetness

• Orange: Sweet citrus notes found in Ethiopian and some Central American coffees

• Grapefruit: Slightly bitter, bright citric acidity

• Bergamot: Aromatic citrus notes similar to Earl Grey tea, common in certain Ethiopian coffees

• Mandarin: Sweet, gentle citrus notes

Tropical Fruits

• Pineapple: Sweet-tart tropical notes with bright acidity

• Mango: Sweet, nectar-like flavor with subtle tartness

• Papaya: Subtle sweet notes with melon-like qualities

• Coconut: Sweet, creamy notes, sometimes found in island coffees

• Kiwi: Bright, slightly tart green fruit notes

• Passion Fruit: Intensely aromatic, tart-sweet tropical notes

• Lychee: Floral, sweet flavor with subtle acidity

Dried Fruits

• Raisin: Sweet, concentrated flavor common in medium to dark roasts

• Fig: Rich, honey-sweet notes

• Date: Sweet, caramel-like notes found in natural processed coffees

• Prune: Deep, sweet dark fruit notes

Sweet Flavors

Caramel

• Caramelized Sugar: Sweet, toasted sugar notes developed in the roasting process

• Butterscotch: Rich, buttery sweetness with vanilla notes

• Toffee: Deep caramelized sweetness with buttery notes

• Maple Syrup: Rich, distinctive sweetness with woody undertones

• Brown Sugar: Warm, molasses-like sweetness

• Molasses: Deep, robust sweetness with slight bitterness

Chocolate

• Dark Chocolate: Bittersweet, rich flavor common in medium-dark roasts

• Milk Chocolate: Creamy, sweet chocolate notes

• Cocoa Powder: Dry, less sweet chocolate notes

• Mocha: Blended chocolate and coffee notes

• Cacao Nibs: Raw, earthy chocolate notes with slight bitterness

• Bittersweet: Complex balanced between sweetness and pleasant bitterness

Honey & Vanilla

• Raw Honey: Pure, floral sweetness

• Honeycomb: Rich honey flavor with waxy notes

• Floral Honey: Honey with distinctive floral characteristics

• Vanilla Bean: Sweet, aromatic notes

• Cream: Smooth, rich dairy sweetness

• Custard: Sweet, eggy richness

• Marshmallow: Light, pillowy sweetness

Nutty & Cereal Flavors

Roasted Nuts

• Almond: Clean, mild nutty flavor

• Hazelnut: Rich, distinctive nutty flavor

• Walnut: Slightly bitter, bold nutty flavor

• Peanut: Distinctive nutty flavor common in certain Indonesian coffees

• Pecan: Sweet, round nutty flavor

• Cashew: Mild, sweet nutty flavor with buttery notes

Seeds & Grains

• Sesame: Subtle, oily seed notes

• Malt: Grainy sweetness reminiscent of malted barley

• Toasted Grain: Warm, bread-like notes

• Barley: Grainy, slightly sweet cereal notes

• Wheat: Mild, bread-like grain notes

• Rice: Clean, subtle grain notes

• Oat: Creamy, hearty grain flavor

Spice Flavors

Baking Spices

• Cinnamon: Warm, sweet spice notes

• Nutmeg: Warm, aromatic notes with subtle sweetness

• Clove: Intense, slightly medicinal spice notes

• Cardamom: Bright, complex spice with citrus and herbal notes

• Vanilla: Sweet, aromatic notes

• Allspice: Warm, complex spice reminiscent of multiple spices

• Star Anise: Distinct licorice-like notes with sweetness

Savory Spices

• Black Pepper: Sharp, pungent spiciness

• White Pepper: Milder pepper notes with less heat

• Licorice: Sweet, anise-like notes

• Anise: Sweet, distinctive flavor similar to licorice

• Sage: Earthy, slightly medicinal herbal notes

• Bay Leaf: Subtle, aromatic herbal notes

• Ginger: Warm, slightly spicy notes with brightness

• Coriander: Citrusy, slightly floral spice notes

Floral Flavors

Delicate Flowers

• Jasmine: Intensely fragrant, sweet floral notes

• Lavender: Aromatic, slightly herbaceous floral notes

• Orange Blossom: Sweet, citrusy floral notes

• Rose: Distinctive, sweet floral notes

• Honeysuckle: Sweet, nectar-like floral notes

• Chamomile: Gentle, apple-like floral notes

• Elderflower: Light, bright floral notes with subtle citrus

• Magnolia: Delicate, sweet floral notes

Herbal

• Lemongrass: Bright, citrusy herb notes

• Bergamot: Citrusy, floral notes similar to Earl Grey tea

• Mint: Fresh, cooling herbal notes

• Basil: Aromatic, slightly sweet herbal notes

• Thyme: Earthy, slightly floral herb notes

• Rosemary: Piney, resinous herb notes

• Verbena: Citrusy, bright herbal notes

Earthy Flavors

Forest Floor

• Mushroom: Earthy, umami notes common in certain aged coffees

• Moss: Damp, green earth notes

• Wet Earth: Rich, soil-like character after rain

• Autumn Leaves: Dry, woody notes with slight sweetness

• Compost: Rich, complex earthy notes (not necessarily negative)

• Humus: Deep, forest floor earthiness

• Truffle: Complex, musky earthiness with umami character

Woody

• Cedar: Aromatic, clean wood notes

• Oak: Rich, sometimes tannic wood notes

• Pine: Resinous, bright wood notes

• Sandalwood: Aromatic, sweet wood notes

• Tobacco: Dry, sometimes sweet leafy notes

• Leather: Rich, tannic, sometimes animal-like notes

• Walnut Wood: Distinct from walnut nut; woody, slightly bitter

Roast Flavors (Developed through roasting)

Light Roast Characteristics

• Bright Acidity: Clean, lively sharpness

• Floral: Delicate aromatic notes

• Tea-like: Light-bodied, subtle flavor

• Citrusy: Bright, fruit-forward acidity

Medium Roast Characteristics

• Balanced: Harmony between acidity, body, and sweetness

• Caramel: Sweet, developed sugar notes

• Nutty: Almond, hazelnut notes

• Milk Chocolate: Sweet cocoa notes with creaminess

Dark Roast Characteristics

• Bold: Intense, full flavor

• Smoky: Roast-driven charred notes

• Bittersweet: Complex interplay between sweetness and bitterness

• Dark Chocolate: Rich, intense cocoa notes

• Roasted: Pronounced cooking development

• Ashy: Carbon-like notes (can be positive or negative)

• Burnt Sugar: Caramelized to the edge of bitterness

Other Sensory Descriptors (Not strictly flavors)

Mouthfeel/Body

• Creamy: Smooth, rich texture

• Buttery: Slick, fatty mouthfeel

• Syrupy: Thick, viscous texture

• Juicy: Mouthwatering, refreshing quality

• Silky: Smooth, fine texture

• Velvety: Rich, soft texture

• Full-bodied: Heavy, substantial mouthfeel

• Light-bodied: Delicate, tea-like mouthfeel

• Round: Complete, satisfying texture without sharp edges

Finish/Aftertaste

• Clean: Clear, disappearing cleanly

• Lingering: Flavors that persist after swallowing

• Dry: Astringent quality

• Sweet: Pleasant sugar notes that remain

• Chocolatey: Cocoa notes in the aftertaste

• Fruity: Fruit notes that persist

• Bright: Lively, refreshing finish

This list covers most of the common flavor descriptors used in professional coffee tasting, though individual cuppers may use additional terms based on their unique experiences and cultural references.