The Coffee Taster’s Flavor Wheel, which was first published in 1995 and is one of the most iconic resources in the coffee industry, has remained the industry standard for nearly two decades. This important resource was updated in 2016 in partnership with World Coffee Research (WCR). The World Coffee Research Sensory Lexicon, which serves as the foundation for this study, is the result of collaboration between dozens of professional sensory panelists, scientists, coffee buyers, and roasting firms via WCR and SCA. This is the most comprehensive and collaborative study of coffee flavor ever conducted, resulting in a new set of terms for industry professionals.