Archives: Glossary Terms

Younger Caturra coffee at Manuel "Macho" Arce

Caturra

Caturra is an Arabica cultivar discovered as a natural mutant of Bourbon in Brazil in the first decade of the

Read More »

CBB

Coffee Berry Borer is a pest that burrows into the coffee seed, and a major problem in many coffee origins.

Read More »

Cellulose

Cellulose is the principle fiber of the cell wall of coffee. It is partially ordered (crystalline) and partially disordered (amorphous).

Read More »

Cenicafe

Cenicafe is the Colombia research organization, and promotes research in coffee to aid Colombia coffee farmers, as part of the

Read More »

Chaff

Chaff is paper-like skin that comes off the coffee in the roasting process. Chaff from roasting is part of the

Read More »

Channeling

Channeling refers to the formation of small water jets during espresso brewing due to poorly distributed grounds. When high-pressure water

Read More »

Charrieriana

This is a new caffeine-free coffee from Cameroon, the first record of a caffeine-free species from Central Africa. Cameroon is

Read More »

Cheesy

A coffee that has a kitchy quality, or literally cheese-like flavors in the cup. The second is actually a trade

Read More »

Cherimoya

A tropical fruit found in Colombia, with complex tropical fruit flavors. Very aromatic.: In coffee, a specific multi-faceted tropical fruit

Read More »
Glossy red ripe cherry at Carlos Imbachis Sweet Marias

Cherry

Either a flavor in the coffee, or referring to the fruit of the coffee tree, which somewhat resembles a red

Read More »

Chicory

Chicory was a popular coffee substitute and economizer for 2 centuries, back when coffee was more prized, and pure coffee

Read More »

Chirimoya

A tropical fruit found in Colombia, with complex tropical fruit flavors. Very aromatic.: In coffee, a specific multi-faceted tropical fruit

Read More »

Chiroso

“Chiroso” is the name given to a unique variety of coffee rediscovered in Colombia in the early 2000’s, and is

Read More »
Botanical illustration of the cacao pod, leaf and branch.

Chocolate

A general flavor or aroma term reminiscent of chocolate. But what type? Usually described with more specifics.: Chocolate is a

Read More »
Lemon

Citrusy

Qualities in coffee that are reminiscent of a citrus fruit; orange, lemon, grapefruit, kumquat, etc.: Qualities in coffee that are

Read More »

City Roast

City roast is what we define as the earliest palatable stage that the roast process can be stopped and result

Read More »

City+

City+ roast is an ideal roast level that occurs roughly between 425 and 435 degrees Fahrenheit in many coffee roasters

Read More »

Classic Flavors

A general characterization of a coffee, implying that it fits an ideal, predetermined taste profile for that particular origin.: Classic

Read More »

Clean Cup

Clean cup refers to a coffee free of taints and defects. It does not imply sanitary cleanliness, or that coffees

Read More »

Clear – Clarity

Articulated characteristics in the cup, without distraction.: Clarity refers to well-defined characteristics in the cup, aromas or flavors that come

Read More »
coffea arabica

Coffea

The botanical genus colloquially referred to as the “coffea genus,” which is comprised of over 120 individual species. These are

Read More »
Sweet Maria's Glossary Search