The objectives of this research were to establish a semi-descriptive sensory language that describes the attributes of calamondin fruit and develop yogurt products flavored with calamondin and test consumers’ acceptance of the products. A total of 89 sensory terms were established by trained panelists to describe calamondins. Yogurt products were developed with 0%, 5%, 10%, and 15% calamondin pulp. Results demonstrated that no significant difference (P>0.05) occurred for consumers’ acceptance of yogurt appearance and texture, and significant differences (P<0.05) occurred for consumers’ acceptance of yogurt flavor and overall liking. Generally, the yogurt with 10% honey and the yogurt with 10% honey and 5% calamondin pulp were well accepted by consumers. The consumers were grouped into 6 clusters based on their prefences. The majority (60%) of the consumers liked moderately yogurts with 10% honey, and 0% and 5% calamondin pulp respectively.