Turkish Coffee
A strong preparation of coffee, finely ground, and often prepared in an Ibrik over a heat source like a gas
A strong preparation of coffee, finely ground, and often prepared in an Ibrik over a heat source like a gas
Typica was historically one of the main cultivars of Coffea Arabica planted across the world. It has less production for
While Arabica was introduced at the beginning of the 1900’s, Robusta coffee is indigenous to the country, and has been
Umami is a Japanese word that has been adopted to indicate savory flavor and scent, and is considered by some
A general negative description of dirty or hard flavors in a coffee that should have none. These are flavors without
Under-developed refers to roast problems, usually too-light roasts. If a coffee is not roasted until the reactions responsible for the
USDA is (obviously) the United States Department of Agriculture. USDA also had coffee plant breeding programs in the past and
A vacuum brewer works by heating water, pushing it into a chamber with coffee grounds, and then sucking the water
Sealing coffee in an airtight container, with the air removed via vacuum. Green coffee and roasted coffee can both be
Vanilla notes in coffee are often related to caramelization notes, as butter and vanilla can be found in flavors and
A botanical variety is a rank in the taxonomic hierarchy below the rank of species and subspecies and above the
A mouthfeel description indicating elegant softness, refined smoothness: A mouthfeel description indicating elegant softness, refined smoothness. See Silky as well.
Vienna roast occurs at the beginning of second crack. The Vienna stage is where you begin to find origin character
An arabica cultivar that is a natural dwarf mutation of Bourbon, and in that way is similar to Caturra (as
A Central America cultivar, a natural dwarf mutation of Typica: A natural dwarf mutation of Typica, found mostly in Costa
A defective flavor taint in coffee, resulting perhaps from poor processing, fermentation, sanitation.: Vinegar-like qualities are a defective flavor taint
A term indicating a spice blend with ingredients such as ginger, cinnamon, nutmeg, allspice, clove, anise pepper. While it is
In Rwanda and some other East African countries, a wet mill is called a Washing Station.: In Rwanda and some
Well-knit is yet another esoteric term, being something that you cannot directly smell or taste. It describes the good inter-relation
In cupping, wet aroma refers to the smell of wet coffee grinds, after hot water is added. It can involve
Wet-hulled process is a hybrid coffee method used in parts of Indonesia, especially Sumatra. It results in a dark, opal-green
The wet mill is a processing center where coffee cherry from the tree is brought for initial processing.: The wet
Wet-processing starts by removing the outer skin of the coffee cherry with a machine called a pulper, then fermenting the
A “wild note” in coffee is a general characterization that connotes something foreign or exotic in a flavor profile, usually
A taste term to describe a wine-like flavor with a similar perceived acidity and fruit, and some level of acetic
Generally a taste defect from age; old green coffee, perhaps yellowing in color. This is due to the drying out
Yeast fermentation involves adding different types of external yeasts to the fermentation stage of wet processing in order to help
Yellow Bourbon is a subtype that has fruit which ripens to a yellow color, found mainly in Brazil where it
Yemen has a coffee culture like no other place, and perhaps some of what we enjoy in this cup is
Zacapa is the famous sweet and spicey rum of Guatemala: Zacapa is the famous sweet and spicey rum of Guatemala.
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