"Blueberry, candy-like, berry jam." "Rose, lychee, pink guava." If you have ever read the label on a bag of specialty coffee and wondered whether someone added fruit to it, you are not alone. Coffee tasting notes are one of the most talked-about, and most misunderstood, parts of specialty coffee.
In this guide, we explain what coffee tasting notes really mean, where those flavours come from, and how you can learn to taste them at home.
What tasting notes are, and what they are not
Tasting notes describe the natural flavours and aromas a coffee professional detects when tasting a coffee. They are comparisons, not ingredients. When we describe our Blueberry coffee as tasting of blueberry and berry jam, there is no fruit or flavouring in the bag, just coffee beans whose natural compounds remind us of those flavours.
Coffee contains more than 800 aromatic compounds, more than wine. Many of them are the same compounds found in fruits, flowers, nuts and spices, which is why coffee can genuinely taste of them.
Where coffee flavour comes from
Four main factors shape a coffee's flavour:
| Factor | How it affects flavour | Example |
|---|---|---|
| Origin and altitude | Soil, climate and elevation shape sweetness and acidity | High-grown Ethiopian coffees often taste floral and citrusy |
| Variety | Different coffee plant varieties have different flavour potential | Ethiopian heirlooms vs Brazilian Bourbon |
| Processing | How the fruit is removed and dried after picking | Natural coffees taste fruitier; washed coffees taste cleaner |
| Roast | How the roaster develops sugars and aromas | Lighter roasts keep fruit and florals; darker roasts bring chocolate and nuts |
The coffee flavour wheel
Professionals use a shared vocabulary to describe flavour. The best known is the Coffee Taster's Flavor Wheel, created by the Specialty Coffee Association and World Coffee Research. It groups flavours into families such as fruity, floral, sweet, nutty and cocoa, spices, roasted and sour.
Start at the centre of the wheel with broad categories ("fruity"), then move outwards to more specific notes ("berry", then "blueberry"). You do not need to name every flavour precisely. Even recognising "fruity" or "chocolatey" is a great start.
How to read a Caffeine & Culture bag
Every coffee we roast lists the same key details:
- Origin: the country and region where the coffee was grown, such as Colombia, Honduras or Kenya.
- Crop year: the harvest the beans came from, such as 2025. Newer crops generally taste fresher and brighter.
- Process: how the coffee was processed, such as washed, natural, honey, anaerobic or co-fermented.
- Flavour notes: the three or four main flavours our roasters taste when cupping the coffee.
- Roast type: espresso roast or filter roast, so you know how to brew it.
Here is how tasting notes change across our range:
| Coffee | Process | Flavour notes |
|---|---|---|
| Grapes | Double washed (Kenya) | Grapes, raisins, berries |
| Lychee | Anaerobic washed (Honduras) | Rose, lychee, pink guava |
| Tobacco | Honey process (Malaysia) | Tobacco, vanilla, creamy, dark chocolate |
| Choco Hazelnut | Natural (Brazil) | Hazelnut, almond, chocolate |
How to taste like a pro at home
You do not need special equipment to start training your palate. Try this simple cupping method:
- Weigh and grind. Use about 8 g of coffee per 150 ml of water, ground medium-coarse.
- Smell the dry grounds. Note your first impressions: sweet, fruity, nutty?
- Add hot water. Pour water at about 93°C and let it steep for 4 minutes.
- Break the crust. Gently push the floating grounds aside with a spoon and smell the aroma that rises.
- Wait and taste. When the coffee has cooled a little, slurp it from a spoon so it spreads across your palate.
- Taste again as it cools. Flavours often become clearer and sweeter at lower temperatures.
For the best results, taste two coffees side by side, such as a washed and a natural. Comparison makes differences much easier to notice.
Tips for training your palate
- Taste everyday foods mindfully. Pay attention to fresh berries, citrus, nuts and chocolate so you have reference points.
- Write down what you taste. Keep a simple coffee journal.
- Do not worry about being "right". Taste is personal. If you taste plum where we wrote cherry, you are still tasting stone fruit.
- Taste with others. Sharing impressions is the fastest way to learn.
Train your palate with the C&C Academy
Our Sensory & Cupping workshop at the C&C Academy in Dubai Design District is a guided half-day experience. You will learn to identify flavour notes, assess coffee quality and understand what makes one origin different from another, tasting coffees roasted in-house at our roastery.
Explore Academy workshops · Shop our coffees
Frequently asked questions
Are flavours added to specialty coffee?
No. Tasting notes describe natural flavours. Our coffees contain nothing but roasted coffee beans.
Why can't I taste the notes on the bag?
It takes practice. Brewing method, freshness and water quality also matter. Try tasting the coffee black and as it cools.
Do tasting notes change between espresso and filter?
Yes. Espresso concentrates body and sweetness, while filter brewing often brings out more delicate fruit and floral notes.
What is the best way to start learning?
Taste two very different coffees side by side, such as a fruity Ethiopian and a chocolatey Brazilian.
