Floral Citrus
Ethiopia · Heirloom · washed · light
A circular flavor wheel. The 10 spokes around the rim are flavor families (fruity, floral, nutty, etc.); the two highlighted spokes mark this coffee's primary and secondary families. The bloom bulges outward toward those spokes — the further it reaches, the more intense the flavor. Dashed concentric rings (1–4) are intensity bands, and the small accent dots are the individual tasting notes anchored near the family they belong to.
A "fingerprint" of mouthfeel built from a Clifford strange attractor. The seed picks a vetted base topology from a curated atlas of 10 anchors; acidity, body, sweetness and finish then drift the coefficients (±0.28) inside that anchor's basin. Body also scales how many points are drawn (≈4 200–7 800); clarity is the inverse of jitter — high clarity = razor filaments, low clarity = soft cloud.
A texture that captures the coffee's overall personality. The process picks the pattern style (washed = clean grid, natural = scattered dots, honey = soft clusters, anaerobic = streaky lines) and the roast sets how dense it is — lighter roasts breathe, darker roasts fill in. Higher complexity layers extra patterns; the mood rotates the whole field so playful moods feel diagonal and calm moods feel level.