This tool turns coffee bean data into a dynamic, interactive flavor landscape. Each element you see represents a key part of the coffee’s sensory profile:
Variety sets the base flavor. The colors at the top reflect the natural taste of the coffee bean, shaped by its genetic variety.
Processing enhances or transforms the flavor. The bottom colors represent the processing method, which chemically alters the bean’s taste, adding complexity or highlighting certain notes.
Altitude affects complexity. Higher altitudes produce more nuanced flavors, which is visualized by additional layers. The more layers you see, the more complex the coffee’s taste.
Temperature influences acidity and silkiness. Lower temperatures create brighter, more acidic flavors, shown as sharper, spikier peaks. Higher temperatures lead to a smoother, silkier texture, represented by curvier, rounder peaks.
Humidity determines body. Beans with lower humidity create a lighter-bodied coffee, visualized by thinner peaks. Higher humidity leads to a fuller body, represented by wider peaks.
By adjusting these factors, you can instantly see how different growing conditions shape a coffee’s taste and texture.