Mbuni
In Kenya, Mbuni is the term for natural, dry-processed coffees. Mbuni grade is specifically low grade coffee, often picked when
In Kenya, Mbuni is the term for natural, dry-processed coffees. Mbuni grade is specifically low grade coffee, often picked when
Mechanical dryers are used as an alternative to sun-drying coffee on a patio, either due to poor weather, or when
Medicine-like, alcohol or chemical type flavor taint.: A defective flavor characterized by a penetrating medicine-like, alcohol or chemical type taint
A blend containing a coffee that has been roasted to a different levels (or steps) – light to dark.: A
A general primary-to-secondary post gustatory flavor characterization, often called “rich” or alternately “smooth” Coffee that has been hanging out in
A solvent-based method for washing the caffeine out of coffee. Called MC decaf for short: The Methylene Chloride decaf method
Mexican coffee originates from South-central to Southern regions of the country. For that reason, coffees from Coatepec and Veracruz are
A Bourbon cultivar variant from Rwanda and Burundi. Bourbon coffees are named for the island in the Indian Ocean were
A term that designates not only a small volume of coffee, but a lot produced separately, discreetly picked or processed
Small independent mills that produced finished coffee, ready for export, usually right on the farm. A Micromill is a tiny
We use this term to denote a coffee-producing sub-region within a larger coffee area – Micro-Region is more specific coffee-producing
Mineral buildup formed over time as hard water is heated in a boiler.: Mineral buildup formed over time as hard
A flavor or aroma reminiscent of minerals.: A flavor or aroma reminiscent of minerals, which can be a positive characteristic
A flavor hint of mint found in coffee, which could indicate a clean and brisk mint hint, or a more
Moka Pot stovetop brewers produce a dense concentrated cup that’s something between espresso and Turkish coffee. Coffee is placed into
The Yemeni type of coffee, both in terms of the family of cultivars planted there, and the general trade name.:
How a coffee feels in the mouth or its apparent texture, a tactile sensation : A major component in the
Mucilage indicates the fruity layer of the coffee cherry, between the outer skin and the parchment layer that surrounds the
A spice mix for adding flavor and aroma to a warm beverage, apple cider or wine. This mix might include
A coffee cultivar; a cross between Typica and Bourbon, originally grown in Brazil: Mundo Novo is a commercial coffee cultivar;
A type of unrefined brown sugar with a strong molasses flavor, although it is not made by combining molasses with
Off aroma and flavor that reminds one of a dank, moldy closet. This flavor can hint at a dangerous coffee
Musty refers to an aroma and/or flavor that ranges from slight intensity to mildewy defect flavor. Unlike Mildew taint, musty
In coffee agriculture, nematodes as a pest affect the root of the coffee, attacking the plant. There are also beneficial
A home air roaster with a 4 oz capacity, a smoke reduction system, and auger-driven bean agitation.: A home air
Refers to fresh shipments of green coffee within the first month or two of the earliest arrivals … not quite
The New York “C” market is coffee commodity trading platform for arabica coffees that determine base contract pricing. It is
Nicaraguan coffees from the Segovia, Jinotega, Ocotal and Matagalpa regions are nice balanced cups. They often possess interesting cup character
Pushing nitrogen, an unreactive gas, into a bag of coffee to force out oxygen, which is more reactive. Nitrogen flushing
Nutty is a broad flavor term, reminiscent of nuts … but what kind exactly?: Nutty is a broad flavor term,