New Approved FlavorActiV Standards For Coffee Will Help The Industry Fairly Compare Coffee Flavors

Oct. 18, 2017

The 24 World Coffee Research approved additional FlavorActiV standards for coffee as a tool that allows a taster in one part of the world to taste exactly the same thing as another, according to Comunicaffe. Previously, a common language only existed for coffee aroma, but now there are standards for tasting that will help coffee professionals better assess coffee from where it is grown to where it is consumed. Recently, new FlavorActiV standards were accepted which give the lexicon of coffee 24 attributes to reference, including: Sour, Bitter, Salty, Apple, Grape, Coconut, Pineapple, Acetic acid, Butyric acid, Isovaleric acid, Fermented, Peapod, Fresh, Papery, Musty/Earthy, Musty/Dusty, Moldy/Damp, Phenolic, Petroleum, Brown Spice, Almond, Vanillin, Floral, and Jasmine.

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