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.

 

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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 . . . View Full Definition

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).

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 . . . View Full Definition

Variety: Taxonomic classification below the level of species, which indicates morphological or genetic differences.