Processing
The removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled)
The removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled)
Puerto Rican coffee has the typical”island profile”. These coffees, which include Jamaica and Kona, have a soft cup, not acidic,
Pulp natural is a hybrid method of processing coffee to transform it from the tree fruit to a green bean,
The first step in processing wet-process coffee, pulp natural or forced demucilage coffees. Pulping simply refers to removing the skins
Can refer to fruited flavor or sometimes mouthfeel. In terms of flavor, which is how we normally use it, pulpy
Refers to an aggressive, intense aroma or flavor, often related to spices (pepper) or roast tastes. Pungent foods are often
A purple-leaf coffee mutant, sometimes used in genetic testing Purpurascens is a purple-leaf (well, the new leaves at least) coffee
Related to Furans, they are a product of sugars and caramelization.: Pyrans are related to Furans, aromatic compounds in coffee,
A set of chemical compounds found in coffee, including nicotinic acid (niacin): Pyridines are a product of pyrolysis involving sugars
A type of thermolytic reaction of organic materials. In coffee roasting it results in caramelization, and a host of other
There are 70 identified Pyrroles in coffee, important aromatic compounds.: There are 70 identified Pyrroles in coffee, important aromatic compounds,
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