RAB C15
RAB C15 is a coffee selection recommended for planting in Rwanda. RAB refers to the Rwandan Agricultural Board, and the
RAB C15 is a coffee selection recommended for planting in Rwanda. RAB refers to the Rwandan Agricultural Board, and the
Rainforest Alliance certification is a broad certification guaranteeing that an agricultural product has met certain economic, ecological, and social standards.
Raised beds, also referred to as “african-style beds” are elevated beds used for drying coffee when dry-processing.: Raised beds, also
An Ethiopia cultivar brought to Java in 1928, along with a type called Abyssinia. Rambung is also called Abyssinia 7
Common white sugar, also called Cane Sugar. In coffee tasting, it refers to a clear, clean sweetness, with an absence
Either the resting of parchment coffee after drying, or for the home roaster, post-roast resting.: Resting might refer to “reposo”,
A descriptive term I use to communicate a well-structured, classic, clean flavor profile from a wet-processed coffee. This would be
Rain Forest Alliance designation for coffee grown under sustainable conditions working towards organic farming when possible: Rain Forest Alliance designation
Mrs. Olsen likes rich coffee. At Sweet Maria’s, we are not sure what rich means… but if you buy a
Mrs. Olsen likes rich coffee. At Sweet Maria’s, we are not sure what rich means… but if you buy a
The lowest grade in the Brazil scoring system: The lowest grade in the Brazil scoring system
A defect term referring to harsh, acrid, medicine flavors from Brazilian coffees of the lowest order; named for Rio de
A smaller version of espresso where extraction is restricted is called a Ristretto. While espresso averages 20 ml, a ristretto
One of the most important variables in roasting coffee, the weight or volume of the coffee being put in to
An audible popping sound heard during roasting. In coffee, one refers to “first crack” and “second crack,” which come from
A problem with the roasting machine or process, resulting in off flavors in the cup: Roast defects indicate a problem
Roast Profile refers to the relationship between time and temperature in coffee roasting, with the endpoint being the “degree of
The set of flavors that result from the degree-of-roast.: Roast Taste is a term we started to distinguish it from
Roasted coffee is best stored in an airtight container and keeps for about 7 days.: As coffee rests after roasting,
Robusta usually refers to Coffea Robusta, responsible for roughly 25% of the world’s commercial coffee. Taxonomy of Robusta is debated:
Usually referring to mouthfeel, a sense of completeness and fullness: Usually referring to mouthfeel, a sense of completeness and fullness
A taste fault giving the coffee beans a highly pronounced burnt-rubber character. Result of continued enzyme activity in the coffee
An Arabica cultivar from Kenya, a dwarf form with resistance to CBB (coffee berry borer) and CBD (coffee berry disease)
Rust Fungus is a big problem in Colombia and beyond, found in many coffee producing countries. Known as La Roya
A general characterization of pleasantly “natural” flavors, less sophisticated and less refined, but appealing. : What is Rustic? This is
Rwandan coffee was, at one time, rarely seen in the United States as either a Specialty grade or low-end commercial
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