What are Coffee Descriptors?
Coffee descriptors are the words used to communicate flavour, aroma, and mouthfeel when tasting coffee. They can be broad (fruity, floral, nutty) or very specific (jasmine, blackberry, dark chocolate). At Nordic Approach, we follow SCA cupping protocols, which provide a structured and calibrated approach, that producers, roasters, and importers are speaking the same sensory “language.”
Descriptors can also be influenced by culture: a note like blackcurrant might resonate easily in Norway, while other markets might relate to different reference points. Using shared protocols helps us describe coffees consistently, while still acknowledging that flavour experiences are shaped by context.
Why coffee descriptors matter
Communication: They help roasters explain coffees to customers with clarity.
Evaluation: Descriptors are essential in cupping and quality control.
Marketing: Storytelling around descriptors adds value for both roasters and consumers.
Coffee Descriptors in Specialty vs. Commercial Coffee
In specialty coffee, descriptors are nuanced and specific, often linked to the flavour wheel. In commercial coffee, descriptors are more generic, like “smooth” or “strong.”
Where Nordic Approach fits in
At Nordic Approach, we provide cupping notes with every coffee we sell, ensuring roasters have transparent and reliable descriptors to communicate flavour potential.
FAQ about Coffee Descriptors
Q1: Who decides on descriptors?
A1: Descriptors are identified through cupping, usually by trained tasters following SCA protocols. At Nordic Approach, our team has also developed internal standards to decide whether a coffee makes it into our portfolio, ensuring the descriptors we use reflect both quality and character in a way that’s consistent for our customers.
Q2: Are descriptors subjective?
A2: To some degree, but using tools like the SCA Flavour Wheel creates shared reference points.