Scottish Mission
The Church of Scotland and their Kenya branch, the Scottish Mission, introduced coffee from Reunion Island via Yemen to their
The Church of Scotland and their Kenya branch, the Scottish Mission, introduced coffee from Reunion Island via Yemen to their
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 Laboratories of Kabete Kenya developed the selection SL-28 Kenya cultivar, a preferred type with Bourbon, in 1935. It supposedly
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
Short for Single Origin espresso, meaning using one origin specific coffee to make espresso, as opposed to using a blended
Soft is a term with several meanings in the coffee trade. In Brazil, Soft is a positive flavor term, particular
Coffee is sorted by size, density, and color in its preparation for export.: Sorting refers to several steps performed in
Sour is one of four basic sapid (in the mouth) tastes: Sour, Sweet, Salty, Bitter (and possibly a 5th called
A physical coffee bean defect due to excess fermentation where bacteria attack the seed.: A “sour” is a physical coffee
South American coffee varies widely from country to country, from chocolaty, nutty, low acid Brazils to brighter Colombias, Peru coffees
Sparkles are often found in bright coffees. Hint: if you look at the cup of coffee and it winks at
Specialty coffee was a term devised to mean higher levels of green coffee quality than average “industrial coffee” or “commercial
A reference to the mouthfeel of a coffee when it leaves a tactile impression of sponges: A reference to the
Coffea Stenophylla is a distinct Species in the Genus Coffea originating in West Africa, endemic to foothill elevations in Guinea,
Green coffee can be stored much longer than roasted coffee: Roasted coffee starts to lose its aromatics in 10 days
A dried hay-like character due to age of the green coffee and the corresponding loss of organic material storage.