
Caturra
Caturra is an Arabica cultivar discovered as a natural mutant of Bourbon in Brazil in the first decade of the
Caturra is an Arabica cultivar discovered as a natural mutant of Bourbon in Brazil in the first decade of the
Coffee Berry Borer is a pest that burrows into the coffee seed, and a major problem in many coffee origins.
Cellulose is the principle fiber of the cell wall of coffee. It is partially ordered (crystalline) and partially disordered (amorphous).
Cenicafe is the Colombia research organization, and promotes research in coffee to aid Colombia coffee farmers, as part of the
Central American coffee is known for its “classic,” balanced profile.: Central American coffee is known for its “classic,” balanced profile.
Chaff is paper-like skin that comes off the coffee in the roasting process. Chaff from roasting is part of the
Channeling refers to the formation of small water jets during espresso brewing due to poorly distributed grounds. When high-pressure water
This is a new caffeine-free coffee from Cameroon, the first record of a caffeine-free species from Central Africa. Cameroon is
A coffee that has a kitchy quality, or literally cheese-like flavors in the cup. The second is actually a trade
A glass filter drip coffee brewer with an extended brew time. For more information on Chemex brewers, check out our
A decaffeination method where beans are soaked in hot water, which is then treated with a chemical that bonds to
A tropical fruit found in Colombia, with complex tropical fruit flavors. Very aromatic.: In coffee, a specific multi-faceted tropical fruit
Either a flavor in the coffee, or referring to the fruit of the coffee tree, which somewhat resembles a red
Chicory was a popular coffee substitute and economizer for 2 centuries, back when coffee was more prized, and pure coffee
A tropical fruit found in Colombia, with complex tropical fruit flavors. Very aromatic.: In coffee, a specific multi-faceted tropical fruit
“Chiroso” is the name given to a unique variety of coffee rediscovered in Colombia in the early 2000’s, and is
Chlorogenic acids (CGAs) are important to coffee flavor, contributing to flavor when in the proper balance and level. They are
A general flavor or aroma term reminiscent of chocolate. But what type? Usually described with more specifics.: Chocolate is a
Citric acid is, in moderate amounts, a component of good, bright coffees. It is a positive flavor acid in coffee
Qualities in coffee that are reminiscent of a citrus fruit; orange, lemon, grapefruit, kumquat, etc.: Qualities in coffee that are
City roast is what we define as the earliest palatable stage that the roast process can be stopped and result
City+ roast is an ideal roast level that occurs roughly between 425 and 435 degrees Fahrenheit in many coffee roasters
A general characterization of a coffee, implying that it fits an ideal, predetermined taste profile for that particular origin.: Classic
Clean cup refers to a coffee free of taints and defects. It does not imply sanitary cleanliness, or that coffees
Articulated characteristics in the cup, without distraction.: Clarity refers to well-defined characteristics in the cup, aromas or flavors that come
The botanical genus colloquially referred to as the “coffea genus,” which is comprised of over 120 individual species. These are
Abbreviated as CBD: A fungal disease that results in cherry dying and dropping to the ground before it is ripe.:
The process of making an infusion of water and roasted, ground coffee. In the most basic sense, hot water is
Originally coffee literature referred to the fruit of the tree as a “berry” but in time it became a cherry.
The Coffee Crop Cycle refers to the period of growth of the cherry to maturation and harvest. Coffee has one
2823 Adeline Street
Oakland, CA 94608
(510) 371- 4882
Mon-Fri 10:00am-4:00pm PST
All content, text and media, are Copyright 1997-2025 Sweet Maria’s Coffee Inc. Please email [email protected] with any reuse request!