Abyssinia
Ethiopia, formerly known as Abyssinia, or a coffee cultivar: Ethiopia, or more specifically the Empire under Haile Selassie, was known
Ethiopia, formerly known as Abyssinia, or a coffee cultivar: Ethiopia, or more specifically the Empire under Haile Selassie, was known
There are several types of Abyssinia variety coffee, but they are not from Ethiopia but rather Indonesia. Abyssinia 3 =
Acaia is planted mainly in Brazil, an offspring of Mundo Novo cultivar.: The Acaia genotype was derived by selection from
The northernmost district in SumatraL Aceh District is north of North Sumatra and produces some very classic Sumatra coffees. The
A synonym for unpleasant sourness. This can result from fermentation problems in the coffee (“Sours beans”) or from brewing problems.:
Acetic acid can lead to vinegar-like flavors in over-mature coffees, or bitterness in high quantities. But in moderate amounts it
Acidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to
Many acids contribute to coffee flavor: acetic, malic, citric, quinic, tartaric, phosphoric, etc.: Many acids contribute to coffee flavor; malic,
A general negative flavor term, from defect bean, bad roast, or bad brewing: Unpleasantly sharp, astringent or bitter to the
A portable coffee brewer that makes a unique dense brew, somewhat similar to an Americano.: The Aeropress looks like a
A roast created specifically for coffee consumed after the final meal of the day: An after-dinner roast, or after dinner
Commonly used in reference to wine, afternose compliments aftertaste, but refers to residual olfactory sensations after the coffee has left
Aftertaste refers to lingering residual sensations in the mouth after coffee has swallowed. It might be distinguished from “finish” which
Aged coffee is not the same as old coffee. Aged coffee typically has very strong earthy flavors, and can be
Science and study of crops and soils: A branch of agriculture dealing with field-crop production, soil management and physiology of
A machine and a color matching system used for quality analysis generally in the food industry, and specifically in coffee:
An important factor in coffee aromatics, partially formed in roasting by the interaction of fatty acids and oxygen: Along with
The founder of Peet’s Coffee in Berkeley California, Alfred was known for reintroducing a dark roast style to the West
Dry and bittering flavors, usually in the aftertaste, caused by alkaline substances,: A taste sensation characterized by a dryness and
The temperature in a given room or space: This term is used to describe the overall temperature in a given
A coffee beverage made by combining espresso with hot water. It is the closest thing to “American-style” brewed coffee that
Anaerobic simply means “without air”, which makes this term that describes what has become quite a craze in the coffee
Andungsari is a coffee variety planted in Indonesia. Known to be a catimor selection. In my experience has a nice
Anise seed is highly aromatic and has a flavor similar to fennel and licorice, used to flavor various foods and
Apple-like flavors in coffee can take on many different forms. The more common ones we use relate to malic acid
Arabica refers to Coffea Arabica, the taxonomic species name of the genus responsible for around 75% of the worlds commercial
An interspecific hybrid of coffea arabica and coffea canephora (robusta). Hibrido de Timor aka Timor Hybrid, is the most famous
Aroma refers to sensations perceived by the olfactory bulb and conveyed to the brain; whether through the nose or “retro-nasally”:
The name of a cultivar from Tanzania, as well as a general trade name for Tanzania coffees from Mount Meru
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