With our comprehensive coffee glossary even if you don't know a thing about coffee or Costa Rica, you may not even be a coffee drinker, but you can sound like one! After a little studying of these terms and definitions you can fit right in with the best of 'em. Newbies, wives, husbands, girlfriends and boyfriends will no longer feel excluded from coffee jargon when they know how to talk the talk.

Select from the letters above to see the glossary terms for that letter.

These terms and definitions are commonly accepted among the industry. Technical terms will often change in subtle ways as new developments occur in the industry.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

A ---------------------------------------------------------------------------

A
Largest size grade in India, a grade of coffee, generally a size grade of Arabica coffee beans along with A, B, & C.

AA
Coffee Board of Kenya grading system: Screen size 17/18. Mesh in mm. 6.75-7.14mm beans. Largest size grade in Kenya, Tanzania, and New Guinea, a grade of coffee, generally a size grade of Arabica coffee beans along with A, B, & C.

AAA
Largest size grade in Peru, a grade of coffee, generally a size grade of Arabica coffee beans along with A, B, & C.

About
Theoretically, an error of +/- 5%. In actuality, -2% to -4.5%.

acerbic
A taste fault in the coffee brew giving an acrid and sour sensation on the tongue. The result of long-chained organic compounds due to excessive heat during the holding process after brewing.

acid
A normal characteristic of arabica coffees, particularly of high-growth varieties. Some strains are sought for this particular taste (Kenya), which is influenced by the degree of roasting and does not seem to be objectively expressed by pH measurement. Experts recognize three types of acidity: 1) natural desirable: acid, 2) natural undesirable: sour, and 3) undesirable: process acidity (sometimes sought as a substitute for natural acidity but generally has a biting, puckery flavour.

Acidity
Coffee experts will use the term acidity to help describe the taste of any particular coffee. The acidity is what can give a coffee that little extra edge on its natural sweetness without making it taste bitter. Taste those high, thin notes, the dryness the coffee leaves at the back of your palate and under the edges of your tongue? This pleasant tartness, snap, or twist is what coffee people call acidity. It should be distinguished from sour, which in coffee terminology means an unpleasant sharpness. The acidy notes should be very clear and bright in the Mexican, a little softer and richer in the Sumatran, and overwhelming in the Yemen Mocha. Aged coffees, and some old crop, low-grown coffees, have little acidity and taste almost sweet. You may not run into the terms acidity or acidy in your local coffee seller's signs and brochures. Many retailers avoid describing a coffee as acidy for fear consumers will confuse a positive acidy brightness with an unpleasant sourness. Instead you will find a variety of creative euphemisms: bright, dry, sharp, vibrant, etc. An acidy coffee is somewhat analogous to a dry wine. In some coffees the acidy taste actually becomes distinctively winey; the winey aftertaste should be very clear in the Yemen Mocha. In brochures you may find the aftertaste that I call winey described with other terms; fruity is a favourite. Fruit connotes sweetness, however; I find the better analogy is to the sharpness of a dry wine, hence my preference for the term winey. The main challenge is to recognize the sensation, however; once you do that, you can call it anything you like.

acrid
A secondary coffee taste sensation characterized by a predominantly piercing sour sensation on the posterior sides of the tongue. Caused by higher-than-normal percentage of sour acids and a high concentration of salts. Typified by an unwashed Rio coffee from Brazil.

Afloat
The coffee is in route on a ship.

aftertaste
The sensation of brewed coffee vapors, ranging from carbony to chocolaty to spicy to turpeny. Released from the residue remaining in the mouth after swallowing. Aged A taste taint that gives coffee beans a less acidy taste and greater body. The result of enzyme activity in the green coffee beans creating a chemical change during the aging process after harvesting.

Aged Coffee
Coffee held in warehouse for several years in order to reduce acidity and increased body. Aged coffee is held longer than an old crop, or mature coffee. The official position of Majestic Coffee and Tea's owner is it taste like cork. And is of poor taste. Some people in the world may argue with this position.

alkaline
A supplemental coffee taste sensation characterized by a dry sensation at the back of the tongue. Caused by the presence of alkaloid compounds.

Alqueir
A term used to describe the capacity of a liquid. In coffee terms it is 50 kilograms.

Altura
(Sp. "Heights") Mexican coffee of the 2nd grade. High Grown (HG), 100-1,600 meters above sea level.

American Roast
Medium brown.

Americano
It is a kind of espresso coffee made with one shot of espresso mixed with a cup of hot water.

And/or
A term which both, all, or one. When in a coffee contract it means both, either, but not mixed.

Antigua
The "Gran Cru" coffee district of Guatemala. Located in the Mountainous South Central-Pacific part of the country. It is dominated by three volcanoes; Agua, Acatenango and Fuego. Antigua City, the old Spanish colonial capital there, was destroyed by an earthquake in 1773.

Arabica
Coffea Arabica, a coffee bean developed for wider latitudes. The most common cultivated species of coffee in the modern market. This variety of coffee beans contain maximum flavor and are used to produce fine quality, gourmet coffees.

Arabica Beans
Arabica coffee beans are the type of beans that are most highly rated by industry experts. This type of bean produces the highest quality coffee and you�fll generally find that it is grown at high altitude. You�fll usually pay a little extra for Arabica beans as opposed to lower grade beans such as Robusta (see more about Robusta later in the coffee glossary).

Arbitrage
A transaction where the operator takes advantage of a communication delay time. Where the coffee is purchased and sold simultaneously to the advantage of the operator.

Aroma
Strictly speaking, aroma can't be separated from acidity and flavour. Acidy coffees smell acidy, and richly flavoured coffees smell richly flavoured. Nevertheless, certain high, fleeting notes are reflected most clearly in the nose of a coffee, as some tasters say. There is frequently a subtle floral note to some coffee that is experienced most clearly in the aroma, particularly at the moment the crust is broken in the traditional tasting ritual. Of the three coffees I recommend for your tasting, you are most likely to detect this fresh floral note in the Yemen Mocha, but depending on the roast and freshness of the coffee you could experience it in any of the three samples. The best Colombian and Kona coffees are particularly noted for their floral aroma. The sensation of the gases released from brewed coffee, ranging from fruity to herby, as they are inhaled through the nose.

aromatic
Designates a coffee that fully manifests the aroma characteristic of its nature and origin.

Arroba
A term for weight in Central and South America. Generally, 12.5 kilos or 27.5 pounds.

As is
You buy it, you take it as it is.

astringent
A secondary coffee taste sensation characterized by a predominantly searing, salty sensation on the anterior sides of the tongue. Caused by acids increasing the saltiness. Typified by an unwashed Indonesia robusta coffee. Acids can cause astringency. In regard to coffee, astringency is identified with undesirable acidity.

Automatic Drip
Coffee brewers that automatically heat and filter water the coffee.

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B ---------------------------------------------------------------------------

Bag
Usually a burlap sack of coffee. In various countries it is a different weight. As an example: Brazil a bag is 132 pounds. Colombia it is 154 pounds. In Angola it is 176 pound.

baggy
An off-taste often observed in cups from weakly roasted coffees that have been stored for a long time in unsuitable conditions.

baked
A taste and odor taint that gives the coffee brew a flat bouquet and insipid taste. The result of the roasting process proceeding with too little heat over too long a period. Generally unpleasant characteristic of having an over-baked taste in an over-heated coffee. Ranks in the following order of intensity: cooked, baked or burnt.

Balance
A tasting term applied to coffee or wine means no single taste characteristic overwhelms others.

balanced
This is a difficult term. When tasting coffees for defects, professional tasters use the term to describe a coffee that does not localize at any one point on the palate; in other words, it is not imbalanced in the direction of some one (often undesirable) taste characteristic. As a term of general evaluation, balance appears to mean that no one quality overwhelms all others, but there is enough complexity in the coffee to arouse interest. It is a term that on occasion damns with faint praise. The Mexican sample should be most balanced, but it has less to balance than the other two coffees. If you tasted the Yemen Mocha against a standard Ethiopian Harrar you would probably sense how the Yemen coffee is similar to the Harrar, but much more balanced. A well-balanced coffee contains all the basic characteristics to the right extent.

Bale
Another term for bag. About 176 pounds but changes depending on who is using the term.

Barista
A Barista is the person who makes up your coffee order in your local coffee shop. Baristas nowadays are highly trained individuals who understand how to make the best cup of coffee possible no matter how you take your coffee.

basic tastes
Sweet, sour, salt, and bitter. Characterized respectively by sucrose, tartaric acid, sodium chloride, and quinine.

Batch Roaster
A machine which roasts a given quantity at one time. In effect, it is a roaster which does not continually roast beans. There is an identifiable start and end time to the roasters capabilities.

beany
Specific aroma of an insufficiently roasted coffee that has not been able to develop its full aroma.

Benefico
A Spanish term for establishments that have cleaning, washing, drying, and sorting machines.

bitter
A basic taste characterized by solution of quinine, caffeine, and certain other alkaloids. Perceived primarily at the back of the tongue. Generally normal characteristics of coffees connected with their chemical constitution, influenced by degree of roasting and the method of preparing the brew. Canephora are more bitter than arabica coffees. A desirable characteristic at a certain level.

black beans
Dead coffee beans that have dropped from the trees before harvesting. Used as the basic unit for counting imperfections in grading coffee on the New York Coffee Exchange. Has a detrimental effect on coffee taste.

Black jack coffee
Coffee beans which turned bad after picking or during shipping.

bland
Lacking coffee flavour and characteristics. A primary coffee taste sensation created as the sugars in the coffee combine with the salts to reduce the overall saltiness of the coffee. Found most often in washed arabica coffees grown at elevations below 2,000 feet, such as a Guatemalan. Bland coffees range from soft to neutral.

Blend
As the word suggests, the term refers to the mixing style of two or more varieties of roasted coffee. Often different roast types-light or darker- are also mixed to bring about a balanced and more exhilarating taste. In the leading coffee stores you can get different types of �ghouse�h blends.

Blue Mountain
The "Gran Cru" coffee district of Jamaica. Coffee grown in the Blue Mountain Area as described in Jamaica's Coffee Industry Regulation Act of 1953 as amended, and milled at a coffee works specified and licensed by Jamaica Coffee Industry Board. The original licensed "works" Moy Hall, Silver Hill, Mavis Bank, Langley, Wallenford have been supplemented with the additional certification of Old Tavern, and RSW.

body
Body or mouth feel is the sense of heaviness, richness, and thickness at the back of the tongue when you swish the coffee around your mouth. The coffee is not actually heavy; it just tastes that way. To follow a wine analogy again, burgundies and certain other red wines are heavier in body than clarets and most white wines. In this case wine and coffee tasters use the same term for a similar phenomenon. The Mexican coffee should have the lightest body and the Sumatran the heaviest, with the Yemen Mocha somewhere in the middle. If you can't distinguish body, try pouring milk into each coffee. Note how the flavour of the heavy-bodied Sumatran carries through the milk, whereas the flavour of the Mexican dies away. If you drink coffee with milk, you should buy a heavy-bodied coffee. If you drink black coffee, you may prefer a lighter-bodied variety. The physical properties of the beverage resulting in the tactile sensations perceived in the mouth during and after ingestion. Used to describe the mouthfeel of a drink, corresponding to a certain consistency.

Boquete
Panamas renowned coffee district, located in Chiriqui Province in the Pacific north near the border of Costa Rica.

bouquet
The total aromatic profile created by the sensations of gases and vapors on the olfactory membranes as a result of the volatile organic compounds present in the fragrance, aroma, nose, and aftertaste of coffee.

Bourbon
Coffee beans which come from plants which have not been altered originating from the Isle of Bourbon. Coffea Arabica

Braca
A measure of length; 2 meters and 2 centimeters.

brackish
A taste fault giving the coffee brew a salty and alkaline sensation. The result of salts and alkaline inorganic material left after evaporation of water from the brew due to excessive heat after brewing.

bready
Bready taste manifests in coffees that have not been roasted long enough or at a high enough temperature to bring out the flavour oils.

brew
Specific taste of a good home brew prepared properly.

Bright
A taste term for acidic.

briny
Applies to a coffee that has been over-roasted.

Brisures
Broken and separated by screening.

Broken
Cracked coffee beans.

Brokers
Generally anyone paid a commission involved in trade.

Bullhead
An extra large coffee bean. Sometimes a peaberry which has not totally grown together.

Bundles
Another term for bale.

buttery
A relatively high level of oily material suspended in the coffee beverage. The result of substantial amounts of fat present in the beans. Most often a characteristic of high coffee-to-water ratio brews.

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C ---------------------------------------------------------------------------

C&F
Cost of the coffee bean and freight.

Cafe beneficiado
Hulled coffee.

Cafe bonifieur
Thoroughly cleaned and polished coffee beans.

Cafe de panno
Coffee picked in the cloth. Coffee picked very carefully where a cloth is placed on the ground so no dirt gets in accidently if the bean falls.

Cafe despolpado
Washed coffee or pulped coffee, is the process.

Cafe em casca
Coffee in parchment.

Cafe em ceraja
Coffee in the red cherry.

Cafe em coco
Coffee in the dried pod.

Cafe en parche
Coffee in the parchment.

Cafe habitant
Coffee which has not been polished.

Cafe re beneficiado
Coffee reseparated or improved.

Cafe terreir
Coffee washed and dried in coco.

Cafeate
Coffee with milk.

Cafetal
A plantation of coffee trees.

Caffeeol, Caffeol, Coffeol
A volatile aromatic conglomerate formed during roasting. Essence of coffee, coffee oils.

Caffeine
Caffeine is the stuff that makes coffee fun! Caffeine is basically a drug found in coffee – it�fs the stuff that can give you a buzz when you drink your brew. Too much caffeine can make you cranky, give you headaches and generally make you feel under par.

Caffeine C8H10N4O2
An alkaloid substance found in the coffee bean, the leaf, some tea leaf, yerba mate, cocoa bean.

Caffeine content
In a cup of coffee about 1.5 grains.

Caffetannic acid
Erroneously termed used to describe the acids of coffee. There is no such compound.

canephora
The coffee species second in importance to "Coffee Arabica," "Coffee Robusta" is known by botanists as "Coffee Canephora."

Cappuccino
It is a delicious beverage prepared with a shot of espresso and equal parts of steamed and foamed milk. The steamed milk is swirled onto the espresso, while the creamy foam is added to the top. The traditional ratio of preparing Cappuccino is 1/3 espresso, 1/3 steamed milk, 1/3 foamed milk.

Caracol
Another word for Peaberry; a large single round coffee bean.

caramelized
Corresponds to the taste acquired by roasted beans that have been dipped in sugar, dextrin syrup, or molasses before roasting. Also perceived in spray-dried instant coffees.

caramelly
An aromatic sensation created by a moderately volatile set of sugar carbonyl compounds found in coffee's nose that produce sensations reminiscent of either candy or syrup.

carbony
An aromatic sensation created by a slightly volatile set of heterocyclic compounds found in coffee's aftertaste that produces either sensations similar to a creosol-like substance or a burnt substance.

Cargo bags
Bags delivered to the boat, the shipper, the receiver, etc.

Cargo slacks
Bags of coffee that have become slack through leakage in transit.

Caturra
A recently developed subvariety of the Coffea Arabica which is better disease resistant.

caustic
A detrimental coffee taste sensation characterized by burning, sour sensation on the posterior sides of the tongue. Caused by alkaloids increasing the sourness of the acids in combination with a high percentage of salts.

CC, C/C
Current Crop.

Cerrado
The newest cultivation area for high grade Brazil coffee, developed in the years following the great Black Frost of 1975 on the high savannah in the west of Minais Gerais State. Today, Brazil's best coffee. With continued application of high standards this region's coffee may emerge as a "Gran Cru" in coming years.

chaff (Roasting)
Chaff is paper-like stuff that appears though the roasting process. These little brown flakes are fragments of the innermost skin (the silverskin) of the coffee fruit that still cling to the beans after processing has been completed. Roasting causes these bits of skin to lift off the bean.

chemical
A definite chemical flavour (such as formaldehyde) not to be confused with Rio flavour.

Cherry
Coffee beans grow in cherries – this is the fruit produced by a coffee plant with the beans being harvested from within the coffee cherry.

Chicory
(Chichorium intybus) Blue flowering plant cultivated for its salad leaves and its root which when roasted and ground is used blended with or instead of coffee. It is popular in New Orleans, where it often appears at table blended with unfortunately low grades of coffee. A complex bitter-acid and sweetish taste characteristic of the root of the chicory plant.

chocolaty
An aromatic sensation created by a moderately volatile set of pyrazine compounds found in coffee's aftertaste that produce sensations reminiscent of unsweetened chocolate of vanilla.

Chop
Before shipping, each invoice of coffee is made up into a number of division called chops. The bags in each division are marked with a particular chop number.

Cif
Cost of the coffee bean, insurance, and freight.

Cinnamon Roast
A term for the lighter roasts.

city or full city roast
"City" is a roast that is slightly darker than the American roasting norm. "Full City" is definitely darker than norm; sometimes patches of oil on surface.

City Roast
A term for a medium dark roasted coffee.

clean
Without off-flavour

Coffee Beans
Coffee beans are the beans harvested from the coffee plant which can be commercially roasted or sold green (unroasted). Once roasted and ground they are used to make your cup of coffee.

Coffee fruit
The berry which contains the seed.

Coffee grade
One who grades coffee.

Coffee Pods
Coffee pods are individually sealed and wrapped �epods�f of coffee to be used in compatible coffee makers such as pod systems. Pods come in different varieties, types and flavors and make a single cup of coffee.

Coffeol
Essence of coffee, coffee oils.

Cold Water Method
A way of brewing coffee using cold water rather than hot water.

Commercial Coffees
General refers to a brand name coffee which is preground. Used by some countries to differentiate between those coffees which the locals can drink and those exported.

Commissario
A name used to designate the commission merchant at coffee ports who bought from the planter, or sold the planter's coffee on the commission, stored it in a warehouse, and sold it to an exporter.

Commission merchant
A person or firm receiving coffee on consignment for sale in a consuming country.

common
Coffee of ordinary and average quality.

complexity
Complexity describes flavour that shifts among pleasurable possibilities; a harmonious multiplicity of sensation. The Yemen Mocha definitely should be complex; if the Sumatran is a good one it should also be complex; the Mexican is undoubtedly the least complex coffee of the three.

Continous Roaster
A roaster that roasts coffee continually as opposed to a batch roaster.

Conto
A term in currency equal to 1000 cruzeiros.

Contract
A Coffee Exchange contract is 32,500 lbs. (250 bags)

Cooked
A typical taste of an instant coffee treated at too high a temperature.

Country damage
An insurance term meaning damaged occurring in the country of origin while in transit to the port of loading.

Course
A coffee that is rough on the tongue.

Creamy
Moderately high level of oily material suspended in the coffee beverage. The result of pronounced amounts of fats present in the beans.

Crema
The pale brown foam covering the surface of a well brewed cup of espresso.

Creosol
A supplemental coffee taste sensation characterized by a predominantly scratching sensation at the back of the tongue. Caused by the high percentage of phenolic compounds created by a dark roast.

Cup testing
Judging the merits of a coffee by roasting, grinding, and brewing some of it. The brew is sipped.

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D ---------------------------------------------------------------------------

dark
Roasting term meaning dark brown beans with a shiny surface; equivalent to espresso or French roast

Dark French Roast
A roast almost jet black in color, thin bodied and bittersweet tasting a bit like burnt charcoal.

Dark Roast
A roast which the beans are just turning black but still look brown.

Date of invoice
Date from the time of purchase and not from the time of shipment.

Davids, Ken (Kenneth)
Head of the Cupping Board of Coffee Review. An acknowledged industry expert and author of several books and many articles on coffee.

Decaffeinated Coffee
Decaffeinated coffee is coffee that has been put through a process that removes most of the caffeine. So, you can enjoy your favorite brew without the side effects that caffeine can give you.

Decaffeinated taste
Special process taste often found in decaffeinated coffees. Due to something lacking or to additional flavours.

Decaffeination Process
Coffees are decaffeinated in their green state. Three principal processes are used today: the traditional or European process, the water-only or Swiss-Water Process, and the CO2/water or Sparkling Water Process. All are consistently successful in removing all but a trace (2% to 3%) of the resident caffeine.

Delicate
A secondary coffee taste sensation characterized by fragile sweet-subtle sensation just past the tip of the tongue. Caused by the lowest possible combination of sugars and salts that still produce a sweet cast to the taste, a combination easily broken up by other taste sensations. Typified by a washed New Guinea arabica coffee.

Delivered
The seller undertakes to guarantee the safe carriage at his expense to the point stipulated in the contract, and reweighed at destination.

Demitasse
A half size cup for espresso.

Depth
Depth describes the resonance or sensual power behind the sensations that drive the taste of the coffee. It is a tricky and subjective term, but it tries to get at the way certain coffees open up and support their sensations with a sort of ringing, echoing power, whereas others simply present themselves to the palate and then stand pat or even fade.

Detrimental coffee taste sensations
Common to natural coffees that are harsh due to bitter replacing sweet in the taste modulation. The result of sugars being ingested by the shrub as the cherries remain on the branches while drying. Range from medicinal to caustic.

Dirty
Literally a dirty flavour, not earthy or musty.

Discounts
Some price less that the normal price.

Doser
A spring loaded device on certain espresso grinders which dispenses single servings of ground coffee.

Drip Method
A brewing method that drips the hot water over the bed of coffee grounds.

Dry fermenting
When washed, coffee is fermented without water.

Dry Processed Coffee
A process to remove the husk from the fruit after the coffee berries have been dried. Generally scraping the berry and considered inferior to the washed or fermented process.

Dry roast
A roasting process in which no water is used to check the roast. The operator depends entirely upon his cooling apparatus for quick cooling.

dull
A coffee is dull if it gives an impression of roundness but at the same time lacks character. Dull comes close to the meaning of flat.

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E ---------------------------------------------------------------------------

earthiness
Earthiness is a flavour defect deriving from careless, primitive processing that in some contexts may be seen as virtues. Some Harrar coffees sold in specialty stores may have a hint of wildness or earthiness to them. Roasters from Italy often like to include some earthy-tasting Brazilian coffees in their espresso blends. If a New Orleans blend is at all authentic it also should have some Brazilian wildness in it. If the earthy taste dominates to the point that the coffee tastes distinctly sour or harsh, this quality becomes a flavour defect; you won't find such coffees in specialty stores. Your Sumatran sample may have a hint of earthiness or mustiness to it, but it shouldn't.

earthy
An odor taint in the coffee beans that produces a dirt-like taste sensation. Results when fats in the coffee beans absorb organic materials from the ground in the drying process during harvesting. Also referred to as dirty and groundy. The undesirable odor and taste of freshly turned soil is found in low-graded batches. Due to poor preparation conditions and botanical origins of the green coffee. Reminiscent of potato flavour also found in instant coffees.

En oro
Term for washed coffee when the parchment and silver skin have been removed. Clean coffee.

En parche
Term used for coffee in the parchment.

EP
(see European Preparation)

Espresso
It refers to a form of coffee, where steam is drawn through ground coffee under pressure. The method is meant to bring out the heart of coffee flavor as quickly as possible. In this coffee, specially roasted, finely ground Arabica beans are used and creates a rich and concentrated beverage. It�fs used as a base for a variety of delicious coffee drinks such as cappuccinos and lattes.

Estate Coffee
Produce of a specific farm, rather than from a co-operative of farmers, or the trademark name of an exporter, importer, or roaster. Because availability of one particular farmer's produce may be limited, coffees marked as "Estate" may change throughout the year. Check with us as to the specific Estate that is represented by the designation.

Estate Grown
Coffee grown on large farms as opposed to small peasant plots, usually old family owned plantations.

European Preparation
Removing imperfections by hand. EP) Better preparation for origin export to France Spain & Italy where sellers traditionally received higher prices than from US roasters, and where buyers are more particular as to the grades and finish they will accept in arriving lots.

Ex dock
Contracts requiring the buyer to take delivery from the pier.

Ex ship
Coffee which is sold before arrival with the understanding that the buyer will remove it immediately after unloading on the dock.

Ex warehouse
Coffee which is warehoused which are placed at the disposal of the buyer.

Excelso
A Colombian grade including both flat bean and peaberry types in a naturally occurring mix.

Extra
Second best grade of coffee.

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F ---------------------------------------------------------------------------

Fair Trade®
Trademark of TransFair USA, licensor of the Fair Trade® mark for agricultural products in the United States.

Fancy
Coffee of above average specialty quality. In Hawaii, USA Fancy Grade Kona is Type I Beans (flat bean) - Size 18 or Type II Beans (peaberry) - Size 12 with 16 or less imperfections per sample.

Fancy Mark
The trademark imprint, often appearing on the original burlap sacks, of a cooperative, exporter, or importer indicating to the buyer coffee of extraordinary value.

Faq
Fair average quality.

Fazenda
A coffee plantation.

Fazendero
A proprietor of a fazenda.

fermented
A taste fault in the coffee beans producing a highly displeasing sour sensation on the tongue. The result of enzyme activity in the green coffee beans changing the sugars to acids in the drying process during harvesting.

Fermenting
A process where yeasts eat the sugars in a substance.

Filtered Method
Coffee brewed with a filter where the coffee is held separate from the sitting water.

Finca
A coffee plantation.

fine cup
Coffee with good, positive characteristics.

finish
If aroma is the overture of the coffee, then finish is the resonant silence at the end of the piece. Finish is a term relatively recently brought over into coffee tasting from wine connoisseurship; it describes the aftertaste that lingers on the palate after the coffee is spit out or swallowed. It is in part a reflection of body; heavier-bodied coffees like the Sumatran will have a much longer finish than lighter-bodied coffees like the Mexican.

Finquero
A proprietor of a finca.

flat
An odor taint in the coffee bean or brew meaning that limited range of gases and vapors is present in almost imperceptible strength. Due to aromatic compounds leaving the beans as part of the staling process after roasting or the holding process after brewing.

Flat bean
A larger bean without the curly characteristic generally void of acid.

Flavor
While we sip the coffee our taste buds feel specific kind of sensation and our olfactory system receives a particular aroma. This combination of a distinctive aroma and the taste gives us different levels of gourmet satisfaction. This conjures up the flavor of coffee and the terms relating to flavor range from rich, chocolaty, fruity, smoky and caramelly to spicy and so on. Coffee to which a specific flavor – i.e. vanilla, cinnamon etc – has been added. Flavour is the most ambiguous term of all. Acidity has something to do with flavour, and so do body and aroma. Some coffees simply have a fuller, richer flavour than others, whereas other coffees have an acidy tang, for instance, that tends to dominate everything else. One can also speak of a distinctively flavoured coffee, a coffee whose flavour characteristics stand out. Of the three coffees I suggest that you sample, the Yemen Mocha is probably the most distinctive, the Mexican the least distinctive, and the Sumatran the richest. The following are some terms and categories often used to evaluate flavour. Some are obvious, many overlap, but all are useful.

flavour defects
Harshness and sourness are two of the most widely used negative epithets. Harshly flavoured coffees are unpleasantly bitter, sharp, or irritating. Terms like grassy, hidey, barnyard fermented, musty, and Rioy (medicinal) describe even more dramatically undesirable flavour characteristics. All of these characteristics derive from careless processing. Presumably the coffees you taste will be superior, hence free from such defects.

Flip Drip
A device which water is heated on the bottom of the brewer, when boiling, the device is flipped over and the water drips down through the coffee which was loaded in the middle of the brewer.

Fluid Bed Roaster
A roaster which cooks the bean by holding them up with a blast of hot air.

Fob
Free on board. The seller agrees to place the product safely on board the carrier designated by the purchaser. Generally describes the time title is transferred.

foreign
A term that generally covers a number of imperfect flavours coming from contamination, for example, rubbery or mouldy.

Forwarder
An agent who takes charge of a coffee shipment for interior clients and directs transportation.

foul
A rank, strong, fermented flavour or any other strong, unpleasant defective flavour, such as hidey or oniony.

fragrance
The sensation of the gases released from ground coffee as they are inhaled through the nose. Ranges from sweetly floral to sweetly spicy.

French
Dark III A rich darker roast. Oil on the bean surface. Dark brown color.

French Press
A French Press (also known as a Cafetiere) is a type of pot for making coffee. The coffee is put in the pot and boiling water in added to it. When the coffee is brewed you push down the plunger to separate the coffee grounds from the brewed coffee so you can pour it out.

french roast
When applied to roasting coffee, means that the bean is roasted high enough to bring the natural oil of the coffee to the surface. Gives a roasted flavour to the cup.

fresh
A positive characteristic applying to freshly harvested and roasted coffee whose flavour is particularly vivid. An aromatic highlight in the coffee bean and brew that is highly pleasing. The result of extremely volatile organic compounds, particularly those containing sulphur, evoking a strong sensation on the olfactory membranes.

fruity
An aromatic sensation created by a highly volatile set of aldehydes and esters found in coffee's aroma. Either a sweet sensation reminiscent of citrus fruit or a dry sensation reminiscent of berry fruit.

full
An intensity description of bouquet indicating gases and vapors are present at a moderately pronounced strength.

Full city roast
Darker than city roast.

Futures
Coffee sold for delivery sometime in the future.

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G ---------------------------------------------------------------------------

Gamey, Gaminess
Other terms which mean off in taste. Doesn't taste right but can explain what it is.

General average
An insurance term meaning a loss arising from a voluntary and successful sacrifice or expenses incurred under extraordinary circumstance for the purpose of averting a threatening danger to the common safety.

GHB
Good Hard Bean.

Glazing
Coating the bean to preserve the natural flavor.

good cup quality
Coffee with good, positive all-round characteristics.

Good Hard Bean
A grade of coffee grown at altitudes above 3000 feet. Term varies depending on the country where the bean is grown.

Government Estate
Identifies beans from one of the four (4) Indonesian government owned estates on Java: Blawan, Jampit (alt. Djampit), Kayumas, and Pancur. These plantations produce washed coffees on the Caribbean and Central American process model.

GR #1
The general designation for the top grade of Indonesia Arabica production. Indonesia: 11 defects per 300 gram sample. There are no bean size-specifications for Indonesian coffee produce.

Grade
The measure of quality.

grady
A background flavour of dirtiness but not qualifying as dirty. Mostly used in the United States.

grassy
A odor taint giving the coffee beans a distinct herbal character similar to freshly mown alfalfa combined with the astringency of green grass. Created by the prominence of nitrogen compounds in the green beans while the cherries are maturing. Typical taste of unripe beans and of certain freshly harvested coffee batches, corresponding to the beginning of the harvest.

green
A taste taint giving the coffee brew an herbal character due to an incomplete development of the sugar carbon compounds in the roasting process. Results from insufficient heat during too short a period. A taste associated with that of a raw fresh vegetable leaf, often found in early new-crop coffees.

Green Beans/Green Coffee
Green beans/green coffee is the term used to describe coffee beans before they have been roasted. Consumers can buy green beans and roast them themselves at home if they wish.

Green Coffee
Unroasted coffee beans.

Ground Coffee
Ground coffee is coffee that has been ground from roasted beans. This is often sold by coffee stores and other retail outlets for use in coffee makers at home.

Groundy
An earthly taste. The taste of dirt.

Group
The fixture protruding from the front of an espresso machine which makes more than one cup at a time.

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Hacienda
Farm or ranch.

hard
A secondary coffee taste sensation characterized by a predominantly stinging, sour sensation on the posterior sides of the tongue. Caused by higher-than-normal percentage of sour acids and an insufficient percentage of either sugars or salts. Coffee that strikes the palette by mixed sensation. Bitterness and astringency are not are not enveloped by roundness of body. A hard coffee is poorly balanced. Indicates the quality of the coffee ranking as a matter of degree from strictly soft, soft, softish, softish/hardish, hardish, hard, Rioy.

Hard Beans
Hard beans are coffee beans that are grown at significantly high altitudes (i.e. 4,000ft+). These beans are considered to be of higher quality than beans grown at lower altitudes.

harsh
Acrid. Sensation at the same time bitter and astringent, raspy, and disagreeable. Particularly found in some poor quality robusta coffees. Often due to imperfect beans.

HB
Hard Bean.

heavy
A moderately high level of solid material suspended in the coffee beverage. Result of fine particles of bean fiber and insoluble proteins present in pronounced amounts.

heavy roast
Coffee beans roasted to a very dark brown, with a shiny surface; equivalent to Italian Roast.

Hectare
A metric unit of land equaling 2.471 acres.

herby
An aromatic sensation created by a highly volatile set of aldehydes and esters found in coffee's aroma. Produces either an sensation reminiscent of an onion or green vegetable.

HG
High Grown (see: Altura)

HGC
High Grown Central.

hidey
An odor taint that gives the coffee beans a tallowy and leather-like odor. Result of a breakdown of fats in the coffee beans, due to an excessive amount of heat applied in the drying process during harvesting, usually when dried with a mechanical dryer.

Hidey coffee, hidy coffee
Coffee which smells and tastes like hides. Coffee which is shipped wrapped in animal hides.

Highland
Indicating high grown, or mountain grown coffee.

Hulling
The last step in the preparation of washed coffee.

Husking
Cleaning the dried cherry.

hydrolyzed
Refers to conventional type of instant coffee having an undesirable acidity due to treatment. Generally associated with over-extraction.

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Importer
A person or firm that buys coffee form a producing country and brings it into a nonproducing country.

In store
A contract requiring the seller to store the coffee, clean it, and make it ready for delivery.

insipid
A taste taint giving the coffee brew a lifeless character, due to a loss of organic material in the coffee bean. Result of oxygen and moisture penetrating the bean fiber after roasting.

Instant Coffee
Coffee that has been prepared by a coffee company ready to be used instantly by just adding hot water to a measure of the coffee in the cup.

instant taste
Reflects fewer of the organoleptic characteristics that typify home-brewed coffee.

intensity
A qualitative measure of the number and relative strengths of the gases and vapors present in the bouquet of the coffee.

Invisible supply
The unknown stocks of coffee, including those held by roasters.

Invoice
One or more chops of coffee billed as one sale.

italian roast
Term applied to coffee that has been roasted darker than French Roast. Much used by Italians, as well as in many of the coffee producing countries. Dark IV The darkest Gillies Roast. Full oil on bean surface. Dark brown color. A Southern Italian style coffee. A darker roast than American.

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Java
(Indon. "Djawa") Indonesian Island SE of Sumatra, and S of Borneo, between the Java Sea and The Indian Ocean. Approximately 661 miles long by 124 miles wide at its widest point. Also coffee of Java origin, introduced in the mid 17th Century by the Dutch. Chronologically, Java is the second great coffee of commerce after Yemen Arabian Mocha. The name "Java" is synonymous for coffee throughout the world.

JP
(Japanese Preparation) Best preparation for Indonesian origin export to Japan where buyers are most particular as to the grade and finish they will accept in arriving lots. Better finishing than European preparation.

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Kilogram
2.2046 pounds.

Kona
The "Gran Cru" coffee district of the United States. Also, the largest Island of the Hawaiian Island group that is the State of Hawaii, USA. The Name of coffee grown only in a designated area on the Kona Coast of the Island of Hawaii. Origin and grade is certified by Hawaii State Department of Agriculture. Roast coffee may be certified by the Kona Coffee Council.

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Last bag notice
A term used by cargo when the last bags are being unloaded. A term used by marketers defining coffee which has been sold before arrival, when notice is given by cargo,the importer can transfer ownership of the coffee.

Laterals
Side branches, often horizontal.

latte
It is also an espresso beverage which is prepared with a shot of espresso in a cup of steamed milk, maintaining a ratio of 1/3 espresso and 2/3 steamed milk.

Lavando Fino
Best grade of Venezuelan coffee.

LGC
Low Grown Central.

light
A moderately low level of solid material suspended in the coffee beverage. Result of fine particles of bean fiber and insoluble proteins present in perceptible amounts.

Limu
A low acid washed coffee, typically from Ethiopia.

Lintong
The "Gran Cru" coffee district of Indonesia (Sumatra). A mountainous region (Lintongnihuta) forming a crescent south of Lake Toba in Northwest Sumatra within the larger well respected Mandheling region.

Longberry harrar
A grade of coffee from Ethiopia. The beans are larger than shortberries.

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Macchiato
This is made with a shot of espresso with just a dash of steamed or foamed milk on top.

malty
An aromatic sensation created by a moderately volatile set of aldehydes and ketones that produces sensations reminiscent of toasted grains.

MAM
An acronym for Medelin, Armenia, and Manizales Colombian coffees which are typically sold together in one contract.

Maragogip
An extremely large porous bean.

Maragogipe
(Coffea arabica L. var. maragogipe) a variety of Arabica coffee originally discovered in Brazil and noted in 1884 as found growing near the town of Maragogipe, Bahia. Over the next 40-years cultivated in other origins including India, Ceylon, Java, and Australia and throughout the Americas including Jamaica. It takes the taste characteristics of the other coffees cultivated in the host country. It is recognized by its very large bean (long with a narrow waist). Once a favorite of Royalty, it was said to be favored by the German Kaiser among others.

Mat
All Java coffee is exported in mats weighing about 67 pounds.

Mature Coffee
Generally, a term for coffee still in its parchment waiting for an order which is older than one generation of crop.

Maui
Coffee Growing island in South Central part of Hawaii State Island group. Second largest Hawaiian Island, after Hawaii Island.

Mazagran
The French name for a drink composed of cold coffee and seltzer water.

MBCF
Mavis Bank Central Factory; Jamaica Coffee Industry Board licensed source and processing mill for genuine Blue Mountain Coffee.

Mbuni
Unwashed poor quality coffee.

MC
Methylene Chloride; generally used in Decaffeinated coffee.

medicinal
A detrimental coffee taste sensation characterized by a penetrating sour sensation on the posterior sides of the tongue. Caused by alkaloids increasing the sourness of the acids without any taste modulation of sweetness.

medium roast
Coffee beans roasted to the American norm.

mellow
A primary coffee taste sensation created as salts in the coffee combine with sugars to increase the overall sweetness. Characteristic found most often in washed arabica coffees grown at elevations below 4,000 feet, such Kona coffee from Hawaii. Mellow ranges from mild to delicate.

Methylene Chloride
(MC) Synthetic solvent (chlorinated methane) used in decaffeinating coffee. MC is on the USFDA G.R.A.S. (Generally Regarded As Safe) List of food ingredients. Ger. Dichloromethane (DCM).

Microwave Brewers
Brewers which work in a microwave oven.

Middle Eastern Coffee
Another term for Turkish Coffee, coffee ground to a fine powder, served grounds and all.

mild
A secondary coffee taste sensation characterized by a predominantly sweet tingle just past the tip of the tongue. Caused by high concentrations of both sugars and salts. Typified by a washed Sumatran coffee.

Mild coffees
Coffees free of the harsh flavor.

Mocha
A small irregular bean, in color olive green. Has a unique acid character. Generally shipped from Mocha Yemen. Sometimes; mixed with coffee shipped from Mocha Yemen. The "Gran Cru" coffee of Yemen; the world's oldest cultivated coffee. Also, the Red Sea port of Al-Mukha, the original 17th Century point of origin for coffee of commerce. The trade moved to Aden, at the tip of the Arabian Peninsula, with the opening of the Suez Canal in 1869. While bearing the name of the old port, the coffee itself comes from small farms producing exquisite tasting beans on the fertile spring fed terraces dug into mountainsides in the interior. Yemen Mocha is, by its nature, organically cultivated. It does not have official stature as "Organic". The name "Mocha" is synonymous for coffee throughout the world.

Monsooned Coffee
Coffee deliberately exposed to monsoon winds in open warehouse to increase body and reduce acidity.

mouldy
Coffee may acquire a mouldy taste if kept in poor conditions. Moldiness also depends on conditions during the pulping and cleaning of green beans.

muddy
Characterizes a large quantity of particles in suspension in the beverage.

Mulch
A layer of grass, leaves, or compost, placed over the surface of the soil.

musty
An odor taint giving the coffee beans a mouldy odor. Result of fats in coffee beans absorbing organic material from molds on or in contact with the coffee beans during the drying process. Often the result of insufficient or proper drying and aging.

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neutral
A secondary coffee taste characterized by the absence of a predominant taste sensation on any part of the tongue but causing a distinct parching sensation on the sides of the tongue. Caused by a concentration of salts high enough to neutralize both acids and sugars but not enough to provoke a salty sensation. Typified by washed Uganda robusta coffee.

new crop
A taste taint giving the coffee beans a slight herbal character when brewed. Result of an incomplete enzymatic change that ultimately eliminates this taste taint during the aging process. Freshly picked and processed coffee crop.

nippy
A secondary coffee taste characterized by a predominantly sweet, nipping sensation at the tip of the tongue. Caused by a higher-than-normal percentage of acids being sour.

No 1.
The top grade of Jamaica Blue Mountain Coffee - 17/18 Screen. No.2. grade (green coffee) 16-17 Screen, No. 3 grade (green coffee) 15-16-17 Screen and Peaberry are also exported raw. Triage grade (roasted coffee only) is also exported as Blue Mountain coffee.

No arrival
Didn't arrive as per contract.

No sale
Didn't arrive or was not as contracted for so the sale in incomplete.

NOP
National Organic Program administered by United States Department of Agriculture.

nose
The sensation of the vapors released from brewed coffee as they are exhaled while swallowing. Ranges from caramelly to nutty to malty.

Notice
Announcement of delivery.

Nuke, nuking, nuked
Pressing the start button on a microwave oven.

nutty
An aromatic sensation created by a moderately volatile set of aldehydes and ketones that produce sensations reminiscent of roasted nuts. Characteristic of poor quality beans, that float, remain lighter in colour and have a peanut flavour.

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oily
A term sometimes used to denote a coffee that has a roasted oily taste due to a high degree of roasting or an oily coffee having a greasy but not rancid taste.

old
A roasted coffee that has been left for too long changes aroma and acquires a specific and disagreeable flavour. Similar to oldish but with stronger hay-like flavour.

Old Crop
Any crop which has been sitting around a long time. Generally, any crop which is older than one crop. Depending on handling, this may not be aged or mature crop.

oldish
A complete lack of freshness. Somewhat flat taste with a slight flavour of hay.

oniony
Has a flavour of onions.

Open Pot
One of the oldest methods, leave the coffee in an open pot where the grind separates from the brew by settling or straining.

ordinary
Below average quality for growth, grade and type. Bland.

organic
Organic is an important descriptive term in the contemporary coffee world. An organically-grown coffee must be certified by an international agency as having been grown without synthetic chemical fertilizers, pesticides, or herbicides. Somewhat lower yields and the considerable cost of the certification process account for the higher prices demanded for many organic coffees. Certified organically grown at origin, and Certified organically manufactured in the USA.

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papery
Taste that coffee packed in paper bags or prepared in bad quality filter paper may acquire. In instant coffee can be the result of certain processing operations.

Parchment
The endocarp of the coffee fruit. It lies between the fleshy part or pericarp and the silver skin. Remove during hulling process.

Particular average
An insurance term meaning a partial loss or damage to ship, cargo, or any of them resulting directly from the perils of the voyage and of purely accidental nature.

past crop
A taste taint that gives coffee beans a slightly less acidy taste. Result of enzyme changes in the coffee beans during the aging process.

PC, P/C
Past Crop; older than one generation but still in parchment during storage.

Peaberry
(Sp. Caracolillo, Caracoli, Caracol) Mutant bean often found in fruit at the tips of young branches. A single "pea" shaped bean forms in the fruit rather than the usual two "flat" beans nestling face-to-face. Found in all coffee it is sometimes separated and sold as a distinct grade. A rounded bean from an occasional coffee cherry which contains but one seed instead of the usual flat sided pair.

Peaberry Beans
Coffee comes from the coffee cherry – most cherries will contain two coffee beans. If the cherry only contains one bean then it is called Peaberry.

peasy
A disagreeable taste of very fresh green peas.

Percolation
Any method of brewing where the hot water is pumped up and gravity falls through the grind.

Pergamino
Parchment, Pergamino coffee is coffee that has been dried after pulping fermenting and washing.

Pile
Coffee dried and hulled by dry process.

piquant
A secondary coffee taste sensation characterized by a predominantly sweet, prickling sensation at the tip of the tongue. Caused by a higher-than-normal percentage of acids actually sweet to the taste instead of sour. Typified by a Kenya AA coffee.

Plantation AA
The highest grade of Arabica coffee of Papua New Guinea. Very rare.

Plantation coffee
Pergamino or parchment coffee.

Points
Fluctuations of prices on the commodities market. A term for grading coffee.

poor
Qualifies a coffee of really common flavour.

potato
Has an unpleasant taste of raw potato.

primary coffee taste sensations
Acidy, mellow, winey, bland, sharp and soury.

Primary market
The market in the country of production.

Primo Lavado
A grade of coffee which includes most of the fine coffees of Mexico. Generally a contract term which means the coffee is of good grade but not really specific.

process taste
This term reflects a number of defects. Some technological treatment of coffee can develop well-identified off-flavours: cooked, caramelized, cereal, and acrid.

pulping
First step after picking in preparing coffee by the wet method. It consists of removing the outer skin. Machines rub away the pulp without crushing the beans.

pulpy
Strong, pungent, fruit-like flavour from coffee cherry skins.

pungent
Applies essentially to a full-bodied and slightly aggressive coffee.

PW
Prime Washed.

pyrolysis
The temperature (around 465F/240C) at which chemical changes in roasting coffee beans cause them to emit their own heat, thus raising the temperature of the roasting chamber.

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quakers
Term applied to unripe, blighted, or underdeveloped coffee beans.

quakery
A taste taint giving coffee brew a pronounced peanutty flavour. Result of the presence of light colored, underdeveloped, roasted coffee beans. Caused by picking unripe, green, coffee cherries during harvesting.

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rancid
A taste fault giving the coffee brew a highly displeasing taste. The rancid flavour of a roasted coffee is caused by the oxidation of the fats.

Rat eaten
Bags attacked by rats on the ship. Unsalable bags of coffee.

Reis
Brazilian money.

Rich, Richness
A taste term of good body and/or acidity.

richness
Richness partly refers to body, partly to flavour; at times even to acidity. The term describes an interesting, satisfying fullness. Of the coffees I suggest you try, the Sumatran should be the richest in body and the Yemen Mocha should have the richest acidity. The term rich would probably not be used in any context with the Mexican coffee.

rio
With particular reference to Brazils, an iodine-like flavour that can be very pungent.

Rio, Rio flavor
A heavy and harsh taste characteristic of coffees grown in the Rio district of Brazil.

rioy
A taste fault giving the coffee beans a highly pronounced medicinal character. Result of continued enzyme activity when coffee beans remain in the fruit and the fruit dries on the shrub. Usually associated with natural processed coffees grown in Brazil. Typified by coffees grown in the Rio district of Brazil.

Rioy, Rio-y
Generally Rio tasting.

Ristretto
A ristretto is a cup of coffee that is kind of like an espresso but it is even more concentrated and is even stronger than a normal espresso.

roast taste
Terms describing the characteristic collective flavour complex of darker roasts. The acidy notes are gone, replaced by pungent notes combined with a subtle, caramel sweetness. Some people call this often unnamed group of sensations "roast taste" or the "taste of the roast."

roasty
Relative strength of the natural components of the coffee flavour is modified by the degree of roasting, resulting in high character.

robusta
High in caffeine and rather bitter. Generally less acid and less aromatic than arabica coffee. Often slightly woody. It is inferior in quality in comparison to Arabica. It is rare to find Robusta entirely in its raw form. It is mainly used to produce inexpensive blends to be sold as canned and instant coffee. The caffeine content in it is almost twice than the Arabica.

Robusta Beans
Robusta beans are coffee beans that are grown at lower altitudes. These types of beans are generally considered to be of lower quality than beans grown at higher altitudes. See the Arabica Beans entry in the coffee glossary for more information there. Many coffee manufacturers will use Robusta beans to make up their instant coffee ranges.

rough
A secondary coffee sensation characterized by a predominantly rasping, salty sensation on the palette or tongue. Caused by the additive property of salt taste sensations.

round
A balanced coffee whose basic organoleptic characteristics are just at the right level, with none particularly apparent, giving the impression of roundness.

rounded
An intensity description indicating a reduced range of gases and vapors is present at a moderately perceptible strength.

rubbery
A taste fault giving the coffee beans a highly pronounced burnt-rubber character. Result of continued enzyme activity in the coffee bean when it remains in the fruit and the fruit is allowed to dry on the shrub. Usually associated with natural processed robusta coffees grown in Africa.

Rubbery coffee
Taste like rubber.

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salt
A basic taste characterized by solutions of chlorides, bromides, iodides, nitrates, and sulfates of potassium and lithium.

SC
Standard Central.

scorched
A odor taint that gives the coffee brew a slight aftertaste of phenolic and pyridine character with an underdevelopment of the caramelization of compounds. Result of applying too much heat and charring the surface of the bean during the roasting process.

secondary coffee taste sensations
Piquant to nippy, mild to delicate, tangy to tart, soft to neutral, rough to astringent, hard to acrid.

sharp
A primary coffee taste sensation created as acids in the coffee combine with salts to increase the overall saltiness. Characteristic found most often in unwashed robusta coffee. Sharp coffee ranges from rough to astringent.

SHB
Strictly Hard Bean. The highest grade of Guatemala, and Costa Rica coffees. The higher the coffee grows the denser or "harder" and more desirable the bean as harder beans are believed to produce a more concentrated better tasting coffee essence. Costa Rica (Pacific Coast) top grade 1,00-1,650 meters above sea level.. Guatemala; Top grade 1,600-1,700 meters above sea level

SHG
Strictly High Grown.

SHGC
Strictly High Grown Central.

Ship filings
Coffee swept overboard or fell off the pier.

Ship samples
Samples which precede the actual shipment.

Ship sweepings
All loose coffee swept up from the floor of piers, ship holds, or warehouse which are not suitable for consumption.

Shipper's slacks
Bags of coffee originally delivered by the shipper to the steamer in a slack filled condition. Not a completely filled bag.

Shit Coffee
Although vulgar, it exists and is coffee berries which have eaten and the hard bean is excremented by a rare civic cat. Or, any coffee beans processed in such a manner from dung, feces or ejected from the bowels.

Sigri
Mark of award winning Sigri Plantation, located in the Wahgi Valley in the Western Highland province of Papua New Guinea. Established in the post WW II era, it has earned a reputation for producing the finest Arabica coffee in the country. W. R. Carpenter & Co Estates, Mount Hagan Papua New Guinea.

Silver skin
A thin, papery covering on the coffee bean surface.

Sizing
Grading the size of the coffee bean.

Skimmings
That part of the bag which has been damaged by moisture. The damaged portion being skimmed off. Grade are "gs" for good skimmings, "ms" for not so good skimmings, and "ps" for poor skimmings.

Slack
Bags which have become torn or otherwise not full.

SMBC
Smithsonian Migratory Bird Center, Washington DC. licensor of the "Bird Friendly" shade grown coffee mark.

smooth
A moderately low level of oily material suspended in the coffee beverage. Result of fats in the beans present in perceptible amounts.

soft
A secondary coffee taste sensation characterized by an absence of any predominant taste sensation on any part of the tongue, except for subtle dryness. Caused by a concentration of salts high enough to neutralize the acids but not high enough to neutralize the sugars. Typified by washed arabica coffee from Santos, Brazil.

Soft Beans
Soft beans are coffee beans that are grown at low altitudes (i.e. at less than 4,000ft, for example). These beans are often given lower grades than hard beans.

soft-sweet
A pleasant clean taste. Denotes a smooth cup free of any foreign flavours. applies particularly to Brazilian coffee.

Sound coffee
Coffee in marketable condition.

sound cup
A coffee with no particular positive characteristic and without negative characteristics.

sour
A basic taste characterized by solutions of tartaric acid, citric acid, or malic acid. The unpleasant acidity of a sour coffee cannot be confused with the natural acidity of some coffees in which this quality is prized. Perceived at the tip of the tongue.

Source
The place of origin.

soury
A primary coffee taste sensation created as acids in the coffee combine with salts to increase overall saltiness. Characteristic found most often in unwashed robusta coffees. Soury ranges from hard to acrid.

Sparkling Water™
Gillies Coffee Co. trademark for CO2 natural type decaffeinated coffee processed by Hermsen, Bremen Germany.

Specialty Coffee
A term to differentiate between large commercial roasters and coffees which are more individual in marketing. Small scale roasters or coffee sold by the grower.

spicy
An aromatic sensation created by a slightly volatile set of hydrocarbon compounds in coffee's aftertaste that produces sensations reminiscent of either wood-spice (cinnamon) or wood-seed (Clove).

Spills, spillings
All such coffee retrieved with a clean shovel, scooped or otherwise suitable appliance from piles of coffee spilled in the ship's holds, or on the pier.

Spore
The seed of fungi, ferns, mosses, and other flowerless plants.

Spot
The spot market is where the purchaser actually buys the beans. As opposed to the future's market where the sale of coffee is at sometime in the future.

stale
A taste fault that gives the coffee brew an unpleasant taste. Result of moisture and oxygen penetrating the bean fiber and adversely affecting the organic material that remains in the coffee bean, occurring in the staling process after roasting.

Standard
A fixed quality.

Steam Wand
A pipe on most espresso machines which provide steam for the milk frothing operation.

Steamer sweat
An insurance term meaning damage to coffee from sweat generated by the heat in the hold of a vessel.

Steel cut
The grinding process of removing the chaff. Does not mean the the grinding mills have steel.

stewed
A taste of coffee infusion that has been heated after cooling and lost its initial aroma.

stinker
A coffee with no particular positive characteristics and without negative characteristics.

Straight Coffee
unblended coffee from a single country, region, or crop.

strawy
A taste taint that gives the coffee bean a distinct hay-like character. Result of the loss of organic material from the green coffee beans while in storage, occurring in the aging process after harvesting.

strong
Coffee giving a pungent impression in the cup, rich in flavour. Developed by roasting or having a consistent mouthfeel.

Style
A term designated to the appearance of the whole coffee bean.

Sulawesi (Celebes)
Indonesian Island in Maylay Archepeligo E. of Borneo, and about 375 miles NE of Java across the Java Sea. "Celebes" is the island's old Dutch colonial name. Also the name of coffee from Sulawesi Island.

sultana coffee
The dried husks of the coffee cherry.

Sumatra
Indonesian Island S. of Malay Peninsula. Across the Sunda Passage NW of Java Island. Lake Toba, in the Northwest is the only large lake. Also the name of coffee from Sumatra Island; considered Indonesia's best origin.

Summer roast
The summer heat causes coffee to sweat after roasting.

supplemental coffee taste sensations
Common to dark roast coffees that are pungent due to bitter replacing a sweet in the taste modulation ranging form creosol to alkaline.

Supremo
The top Colombian grade. Minimum bean size #17 : will sit on a 6.75mm screen mesh. Supremo is also available in #17/18, and full #18-the fanciest production bean size. Supremo is flat bean only. No peaberry. Of the highest grade of coffee.

Sweated coffee
Green coffee which has been submitted to a steaming process to give the beans a brown appearance. It is considered an adulteration.

sweaty
A coffee probably fading to faded, that has been stored for some time in less-than-ideal conditions and results in a distinct sweaty taste.

sweet
A basic taste characterized by solutions of sugars (sucrose and glucose), alcohols, glycols, and some amino acids. perceived primarily by the tip of the tongue. A trade term to describe coffee free from harshness of Rio flavour or any form of damage.

sweetly floral
An aromatic sensation created by a highly volatile set of aldehydes and esters that produce sweet fragrance sensations reminiscent of a flower.

sweetly spicy
An aromatic sensation created by a highly volatile set of aldehydes and esters that produce a spicy fragrance sensations reminiscent of a sweet spice.

Swiss Water®
The original patented pure water decaffeinating process. Sole processor: Swiss Water Decaffeinated Coffee Co. Inc. Burnaby BC Canada.

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tainted
A coffee with a slightly defective flavour.

Tamper
A device used to compress the ground coffee inside the filter basket of an espresso machine.

tangy
A secondary coffee taste sensation characterized by a predominantly darting, sour sensation along the sides of the tongue. Caused by a high-than-normal percentage of sugars, giving the taste almost a fruity sensation. Typified by unwashed India arabica coffees.

Tare
The weight of the bag in which the coffee is bagged.

Tarrazu
The "Gran Cru" coffee district of South Costa Rica's Pacific watershed. Coffee cultivated at 1,200-1,700 meters above sea level.

tarry
A taste fault giving the coffee brew an unpleasant burnt character. Occurs during the holding process after brewing, a result of condensation and scorching of proteins.

tart
A secondary coffee taste sensation characterized by a predominantly puckering, sour sensation along the sides of the tongue. Caused by higher-than-normal percentage of sour acids, almost giving the taste a puckering sensation.

Thermal Block
A system of coils in a heating element use in espresso machines to heat water rather than a boiler or tank.

thick
A relatively high level of solid material suspended in the coffee beverage. A result of fine particles of bean fiber and insoluble proteins present in substantial amounts. Most often characteristic of espresso-style coffee.

thin
A relatively low level of solid material suspended in the coffee beverage. A result of fine particles of bean fiber and insoluble proteins present in imperceptible amounts. Lacks body or substance and is insufficiently concentrated and roasted.

tipped
A taste taint giving the coffee brew a cereal-like taste. Result of heat being applied too quickly in the roasting process, charring the tip of the bean.

tipping
Charring the end of the coffee bean during the roasting process, by applying an intense heat too quickly.

To arrive
When the coffee is expected to arrive.

TP
Triple Picked. Sorted three times to remove undeveloped, off-color, damaged or broken beans. A designation above and beyond the official classification scale for Indonesia-Sumatra coffee preparation.

Traviesa
Secondary crop.

Triage
Broken coffee beans.

Turkish Coffee
Coffee ground to a fine powder, brewed and served with the grounds.

turpeny
An aromatic sensation created by a slightly volatile set of hydrocarbon compounds and nitrites found in coffee's aftertaste that produces either resinous sensations similar to turpentine or medicinal sensations similar to camphor.

twisty
A coffee showing differing negative characteristics in a single cup or from cup to cup. A coffee with unreliable characteristics.

Type
A sample fairly representing the coffee to be shipped.

Type Donald
Special fancy grade decaffeinated coffee preparation named for Gillies' Coffeeman, Donald Schoenholt by decaffeinator Hermsen, Bremen Germany.

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Ugq
Usually good quality.

unclean
Having off-flavour. Generally depends on the geographic origin of the beans and how they have been treated. A flavour slightly similar to fermenting but without the pungent, rotting taste.

undefinable flavour
A coffee with an "off" taste that can not be categorized.

Unwashed coffee
Green coffee produced by the dry process

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vapid
An odor taint in the coffee brew marked by a loss of organic material that would normally be in a gaseous state in both the aroma and nose of the brew. Occurs during the staling process after the roasting or the holding process after brewing.

varietal distinction or character
If the coffee has characteristics that both set it off from other coffees, yet identify it as what it is, it has varietal distinction. In one sense, all of your three samples are distinctive, because they probably embody the best and most characteristic traits of the growing region from which they came. In another sense the Yemen Mocha and Sumatran could be seen as much more distinctive than the Mexican, simply because the Mexican embodies what for North Americans is a version of the normative coffee taste, whereas the other two coffees have characteristics that set them off from that norm. The rich, winey acidity of the Yemen Mocha immediately suggests that it is either a Yemen coffee or a good Ethiopian, for example; the heavy body and rich finish of the Sumatran identifies it as a good Indonesian coffee. It would be difficult to distinguish the Mexican coffee from a Peruvian, for example, or from any one of several other Latin American coffees.

variety
A qualitative description of the gases and vapors present in the fragrance, aroma, nose and aftertaste of coffee's bouquet, which create a complex pattern of sensations of the olfactory membranes.

Vector
An insect which carries a disease form one plant to another.

Vienna
Dark II. A rich dark roast. First oil only on the bean surface. Brown color. Also considered a Northern Italian style coffee.

Vintage
Coffee not of the new crop often having a softer, less acidy cup quality and fuller body than when young.

Vintage Coffee
A term used to state the coffee was aged on purpose.

Visible supply
The known coffee stocks in public warehouses, afloat and at ports of shipment.

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Washed coffee
Coffee which has been pulped, fermented, and washed, to remove the gummy substance.

watery
A relatively low level of oily material suspended in the coffee beverage. Result of slightly perceptible amounts of fats present in the beans.

weak
Coffee that lacks body but is not flat.

Wet Processed, Wet Method
Removing the bean from the berry which the berry is still moist.

Whole Bean Coffee
Whole bean coffee is coffee that is still in bean form but that has been roasted. This is ready to be ground to make coffee.

wild
A taste fault in the coffee beans characterized by extreme variation between sample cups. Usually marked by unpleasant sourness. Result of internal chemical changes in the green coffee beans or external contamination.

Wilting
The collapse of the leaf or stem of a plant due to the loss of water or disease.

winey
A primary coffee taste sensation created as the sugars in the coffee combine with the acids to reduce the overall sourness. Characteristic found most often in unwashed arabica coffees grown at elevations above 4,000 feet, such as an unwashed Djimmah from Ethiopia. Winey coffees range from tangy to tart. Special and agreeable flavour acquired by certain mocha-type, freshly milled, or first crop coffees.

wishy-washy
Negative in all aspects but with no defective flavour.

woody
A taste fault giving the coffee beans a distinct, unpleasant wood-like character. Result of an almost complete loss of organic material in the green beans during storage. Makes coffee unsuitable for commercial purposes. Reminiscent of the odor of dry wood.

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Yirgacheffe
The great washed "Cru" coffee District, and market town of Ethi