The publication of the Coffea canephora flavour wheel

Hello! I am Dr Fabiana Carvalho, researcher at the University of Campinas (Brazil) and first author of the academic article: The development of the Coffea canephora flavour wheel.

With all our hard work and continuous effort in the last year, we are delighted to present the finalized Coffea canephora Flavour Wheel to the coffee professionals and sensory scientists.

It has been created using 67 canephora samples from 13 countries of origin (in Central/South America, Africa, and Asia), various postharvest processing methods and levels of quality (i.e., cupping score).

The samples were evaluated and described by certified graders, in three cupping sessions (in Brazil and in Switzerland).

This ambitious research project, however, was carried out with no funding whatsoever. We were lucky to have wonderful volunteer collaborators who supported us throughout this journey.

We are about to submit the academic manuscript for publication. We would love to publish our article as open access, so it is available for anyone to read, download, copy, distribute, print, search for, and use in education. However, the article processing charges (APC) are too high for us to cover.

Thus, we decided to start a fundraising campaign to pay the APC and make the article open access. The target is US$ 4,320 (+20% tax). We think that the article presents original and insightful information that is of high relevance to both the industry and academia, and should be open to all.