S-288
Selection 288, a coffee leaf rust (CLR) resistant strain of arabica released by the Coffee Board of India in 1937
Selection 288, a coffee leaf rust (CLR) resistant strain of arabica released by the Coffee Board of India in 1937
S-795 is a variety based on the ” S-Line” coffees of India, and stands for Selection 795, It has a
A set of cultivars developed in India: S-line coffees include the heavily planted S795 and the earlier S288, which have
A flavor hint of sage found in coffee, either leafy sage, dried sage, or sage flower. This could indicate a
A historic name for “floaters”: As the name intimates, these berries float. They are white or nearly white, not having
Salty is one of four basic sapid (in the mouth) tastes: Sour, Sweet, Salty, Bitter (and possibly a 5th called
Pleasant tastes, referring to tactile sensation derived from the basic flavors: salty, sweet, sour, bitter, savory (umami). In a broader
Sarchimor is a disease-resistant hybrid, crossed between Villa Sarchi and Hibrido de Timor (HdT). It also goes by the interesting
SCA is the newly formed global coffee association for Specialty Coffee. The former organization called SCAA was incorporated into the
The Specialty Coffee Association of America, a trade group.: The SCAA stands for Specialty Coffee Association of America, and is
Patches of discolored burn marks on the coffee bean, due to a high-heat roast environment or other roast error.: Scorching
The commercial research organization that was contracted with cultivar development from 1934-1963 in Kenya. Scott Labs was responsible for the
The Scottish Mission introduced Mokka coffee from Yemen to their site in Kibwezi Kenya in 1893, and later at Kikuyu.
A method of drying coffee in the sun, laying it on elevated screens or mats to allow air movement through
Running coffee through a screen with holes of a fixed size to sort beans for size.: Running coffee through a
After First Crack, a roast reaction around 440 to 450 degrees that is distinguished by a snapping sound. Second Crack
An uncertain term to describe a coffee processing technique somewhere between wet-process and dry-process: Semi-washed has been used, most commonly
A mutant cultivar with Bourbon genetic background.: Semperflorens is a mutant cultivar with Bourbon genetic background, named for the fact
Sensory Analysis is a broader term for all qualitative evaluation of food and beverage. In coffee, it is a better
A somewhat ambiguous term used to describe coffee grown under shade. Shade grown coffee is said to better preserve animal
The name of a town and zone near Lintong and Lake Toba. It is also the name of a cultivar
Sidra is a recently introduced coffee variety, with an unclear origin story. It might have been part of a coffee
An improved Ateng selection of Timor variety with Bourbon reportedly. The specifics are a little doubtful (Timor x Bourbon) as
A mouthfeel description indicating a delicate, light, elegant softness and smoothness. Usually refers to a lighter body than terms such
On dried green bean coffee, the thin inner-parchment layer that clings to the bean and lines the crease on the
Single Origin refers to coffee from one location, in contrast to blended coffee. This term is particularly useful in discussing
Skunky is a defect term related to improper roasting; tipping or scorching of coffee. It relates to a lack of
Scott Labs selection 28 Kenya cultivar, a preferred type with Bourbon and Mokka heritage. It supposedly is selected from Tanganyika
Scott Labs selection 34 Kenya cultivar, a preferred type with French Mission Bourbon heritage. It supposedly is selected from French
Usually a defect of roasting, or of green coffee processing, smokey notes are sometimes found as a positive flavor in
2823 Adeline Street
Oakland, CA 94608
(510) 371- 4882
Mon-Fri 10:00am-4:00pm PST
All content, text and media, are Copyright 1997-2025 Sweet Maria’s Coffee Inc. Please email [email protected] with any reuse request!
