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.

 

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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 . . . View Full Definition

Single-Estate Coffee: Coffee produced by a single farm, single mill, or single group of farms, and marketed without mixture with other coffees. Many specialty coffees are now identified by estate name, rather tha . . . View Full Definition

Single-Origin Coffee: Unblended coffee from a single country, region, and crop.

Specialty Coffee: Practice of selling coffees by country of origin, roast, flavoring, or special blend, rather than by brand or trademark. The term specialty coffee also suggests the trade and culture that ha . . . View Full Definition

Semi-Dry-Processed Coffee: Coffee prepared by removing the outer skin of the coffee fruit (a process called pulping) and drying the skinned coffee with the sticky mucilage and the inner skins (parchment and silverskin . . . View Full Definition

Specialty Coffee Association Of America (Scaa): An important and influential association of specialty coffee roasters, wholesalers, retailers, importers and growers headquartered in Long Beach, California.

Secondary Coffee Taste Sensations: Piquant to nippy, mild to delicate, tangy to tart, soft to neutral, rough to astringent, hard to acrid.

Poetaster: A vile petty poet (samuel johnson, 1755).

Primary Coffee Taste Sensations: Acidy, mellow, winey, bland, sharp and soury.

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