Capitalized letters are grade indicators usually describing the bean size.
In coffee-taste terminology, acidity is a positive term: It refers to the bright, sharp, and pleasant tartness that accompanies the high, thin notes and the dryness the coffee leaves at the back of the palate and under the sides of the tongue. An “acidy” coffee is analogous to the sharpness found in a dry wine. The acid notes are sharp and bright in a Mexican bean, softer and richer in a Sumatran bean. Acidity differs from sourness, which in coffee terminology means an unpleasant sharpness.
The taste of brewed coffee vapors released from the residue remaining in the mouth after swallowing. They aftertaste can range from carbony to chocolaty to spicy to turpeny.
After harvesting, enzyme activity in the green coffee bean creates a chemical change during the aging process. This taste taint gives coffee beans greater body and less acidity.
Aged coffees, and some old crop, low-grown coffees, have little acidity and taste almost sweet.
See fair trade
A Cuba coffee plantation established in the early 1800s, that UNESCO declared part of Humankind’s Heritage.
The most important species of the coffee plant, the Coffea Arabica, or Arabica coffee, accounts for 85% to 90% of world coffee production. The European botanist Linnaeus assigned the name to the coffee tree while categorizing the Arabian peninsula’s flora.
The flavors in Arabica beans become concentrated when coffee trees grow slowly, as occurs at altitudes of 3,000 to 6,500 feet. The Arabica tree demands careful cultivation because of its susceptibility to disease, drought, and frost, and it yields only 1 to 1.5 pounds of green coffee per year. These beans have a much more refined flavor than robustas, and they contain less caffeine: about 1 percent of Arabica beans are caffeine by weight.
The name of a well-known coffee grown in Colombia’s central cordillera, that takes its name after the city of Armenia, in which it is marketed.
Coffee has more than 900 volatile aromas, encompassing everything from the earthy tones of some dry processed beans to Yergacheffe’s fragrant and flowery citrus note.