Related Words

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

Monsooned Coffee: Dry-processed single-origin coffee from south India deliberately exposed to monsoon winds in open warehouses, with the aim of increasing body and reducing acidity.

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

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.

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

Aged Coffee: Traditionally, coffee held in warehouses for several years, sometimes deliberately, sometimes inadvertently. Such aging reduces acidity and increases body. Aged coffee has been held longer t . . . 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

Straight Coffee: Unblended coffee from a single country, region, and crop.

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

Sultana Coffee: The dried husks of the coffee cherry. Common to dark roast coffees that are pungent due to bitter replacing a sweet in the taste modulation ranging form creosol to alkaline.