Bourbon
Along with Typica, Boubon is a primary arabica cultivar worldwide. Bourbon was planted by the French on the island of
Along with Typica, Boubon is a primary arabica cultivar worldwide. Bourbon was planted by the French on the island of
A Bourbon cultivar variant from Rwanda and Burundi. : A Bourbon cultivar variant from Rwanda and Burundi, from the early
Brazil is a coffee giant . As Frank Sinatra sang, “they grow an awful lot of coffee in Brazil”.: Brazil
Brazil has its own grading system based on the physical properties of green coffee and on flavor.: Brazil has its
A Break: A dance, a beat, an error, an interruption … or in coffee cupping, the “breaking of the crust”
A dance, a beat, an error, an interruption … or in coffee cupping, the “breaking of the crust” of floating
Brewed Coffee refers to all coffee preparations produced by adding non-pressurized water to coffee grounds. Contrasted with espresso coffee, which
A euphemistic term we use often to describe acidity in coffee. A bright coffee has more high, acidic notes. :
Brown sugar is a type of sweetness found in coffee …a sweetness characterized by a hint of molasses, yet quite
Burlap bags are the traditional container in which coffee is transmitted. Burlap is cheap, but long storage in burlap bags
Burnt flavors in coffee are the result of over-roasting, fast roasting, or roasting in a high-heat environment. This often occurs
A coffee grinder that grinds by passing a flow of beans between a pair of rotating metal discs.: A coffee
Burundi coffee bears resemblance to neighboring Rwanda, in both cup character, but also the culture surrounding coffee. Burundi is a
A mouthfeel description indicating thickness and creaminess, and can also be a flavor description.: Buttery is primarily a mouthfeel description
Cafestol is a lipid found in the coffee bean and in brewed coffee. It is at higher levels in unfiltered
An alkaloidal compound that has a physiological effect on humans, and a bittering taste. It is found throughout the coffee
A standard volume measurement for coffee cherry used in Costa Rica. A Cajuela is a standard box size, or can
A refined sugar, that has a no rustic sweetness. This was called “refined sugar” but has been rebranded as “cane
An espresso-based beverage with steamed silky milk on top, averaging 150-190 ml: Cappuccino is an espresso-based beverage with steamed silky
A defect term referring to oxidized unpleasantly sharp cheese flavor.: A defect term referring to oxidized, unpleasantly sharp cheese flavor,
The Spanish-language term for Peaberry is the same for “snail”. See Peaberry for more information on the single bean fruit
Caramel is a desirable form of sweetness found in the flavor and aroma of coffee, and is an extension of
A reaction involving sugars that occurs during coffee roasting. A caramelized sugar is less sweet, but has greater complexity of
A decaffeination method where beans are placed in a liquid bath of highly-pressurized CO2. As I understand it, supercritical CO2
A roast-related flavor term, referring to burnt flavors from dark roast levels. For some this is a pleasant flavor if
Castillo is a selection of the Colombia cultivar that has become the most commonly grown coffee in Colombia. It is
A coffee non-profit research organization in Costa Rica: CATIE graduate school and training program, research headquarters and an outreach center
Catigua coffee variety is a cross between Yellow Catuai IAC 86 and Hibrido de Timor. it was developed in 1980s
Catimor is a broad group of cultivars derived from a Hibrido de Timor (HdT) and Caturra cross, highly productive, sometimes
Catuai is a high-yield Arabica cultivar resulting from a cross of Mundo Novo and yellow Caturra. The tree is short,