Sensory Lexicon

Coffee is one of the most chemically complex things we consume, with subtleties of aroma, texture, and flavor rivaled by almost no other food, and it can seem as if its flavors are infinite. But they are not. Coffee, like anything else we eat or drink, tastes, smells, and feels the way it does because locked inside the coffee bean is a complex molecular and genetic code that determines what we experience. Every flavor, every aroma, every texture originates in a set of chemicals, which in turn are determined by the seed’s genes, by how, when and where the coffee was grown, and by everything it has experienced since leaving the tree like processing, drying, milling, storage, transport, roasting, brewing.

The goal of the Sensory Lexicon is to list the coffee notes qualities and expand on the meaning Just like a dictionary.