The Canephora Flavour Wheel | Mocca d’Or contributes to globally recognized flavour wheel for Robusta coffee
Judith Konsten and Niels te Vaanhold of Mocca d'Or
Judith Konsten and Niels te Vaanhold of Mocca d'Or
Mocca d’Or, based in Zwolle, in the eastern parts of the Netherlands, has played a notable role in the development of the Canephora Flavour Wheel, the first scientifically grounded flavour wheel for Robusta coffee (Coffea canephora), published in the scientific journal Scientific Reports. Of the only three Dutch cuppers invited to take part in the research, two, Judith Konsten and Niels te Vaanhold, are quality staff at Mocca d’Or. They were among 49 professional tasters who evaluated 67 high-quality Canephora coffees from 13 countries in Switzerland and Brazil. For the first time, the flavour wheel gives the coffee variety, long associated mainly with bulk and instant coffee, its own flavour language, featuring notes such as cocoa, spices, and tropical fruit.
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Research into the character of Robusta
The tasting sessions took place in Switzerland and Brazil, examining not only which flavours were present but also their intensity. The flavour wheel is compiled based on a statistical analysis of this data. The research was conducted by a team affiliated with four Brazilian universities (Carvalho, F.M., Alves, E.A., Artêncio, M.M., Cassago, A.L.L. & Pereira, L.L., 2025).
Judith Konsten, quality staff member at Mocca d’Or: “I was able to contribute to the development of the very first scientifically grounded flavor wheel for Coffea canephora. Being able to contribute to such a global research project is truly special to me.”
Canephora Flavour Wheel | A flavour language of its own for Robusta
Canephora, more commonly known as Robusta, was long associated primarily with bulk and instant coffee and evaluated using a flavour language originally developed for Arabica. Thanks to improved cultivation and controlled processing, high-quality Canephora has gained increasing recognition within specialty coffee in recent years. “Just as you wouldn’t judge a red wine by the same characteristics as a white wine, you can’t evaluate Arabica and Canephora through the same lens,” says Konsten. The new flavor wheel describes the character of high-quality Canephora through notes including cocoa, chocolate, spices, and fruit. View the complete Canephora Flavour Wheel here at the Coffee Sensorium.
Judith Konsten and Niels te Vaanhold of Mocca d’Or tasting for the Canephora Flavour Wheel
Knowledge that benefits quality
For Mocca d’Or, its involvement in the research reflects the way this nearly 100-year-old family business has approached coffee for generations, with a focus on craftsmanship and quality. The fact that two of the three Dutch participants in this international research work at the same Zwolle-based roastery underscores the expertise present there in coffee evaluation.
About Mocca d’Or
Mocca d’Or is a Dutch coffee brand with nearly 100 years of history, supplying premium coffee solutions to the hospitality industry, businesses, and institutions from its own roastery. The family business is known for its focus on quality, craftsmanship, and long-term partnerships, and is part of the Coffee Growth Group, which also includes labels such as Café del Mar, EARTH Coffee, Santas Coffee, Fazenda Specialty Coffee, YesPlease, and Peeze.
Website: Mocca d'Or
