Flavour

What it is and what sets it apart: In specialty English, flavor = taste + retronasal smell. It differs from aroma (smells at the nose) and fragrance (dry). It is what you name while drinking: “blackberry”, “cocoa”, “jasmine”.

How it’s perceived or evaluated: Sip, take a little air, breathe out through the nose. Cross-check the SCA wheel. Separate intensity, quality and defects.

Flavours, benefits or impact: Defines lot identity and card language. Aligns buying, roasting and bar recipes.

Technical notes: On the SCA form, Flavor is a scored attribute with Aftertaste, Acidity, Body, Balance… Temperature shifts flavour as the cup cools.

Common mistakes: Do not call everything “aroma”. Do not reduce flavour to only sweet/sour/bitter basics.