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Story Of Our Beans

Glossary

ACIDITY

A sharp radiance that enhances coffee’s flavors, and delivers a numbing sensation on the sides of the tongue. Almost like drinking lemon juice.

AFTERTASTE

It’s the taste that remains in the mouth after swallowing a sip of coffee.

This may have hints of chocolate, caramel, spiciness, fruitiness, cereals or pralines.

It should however, be relatively long-lasting and be subtle in all instances, leaving a pleasant sensation.

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AROMA

Refers to the coffee’s fragrant smell, which also affects the more subtle aspects of the taste characteristics. When you smell a cup of coffee you can find notes like cereal, cocoa, wood, fruit, citrus, herbal, flowers. Originally some of these notes are found in the coffee bean, roasting will help bringing them all out.

FLAVOR

An overall perception and description of the coffee’s distinctive characteristics including Aroma, Acidity, and Body—in essence, flavor is the fusion of these qualities. If none of these characteristics overpowers the others, then the flavor is well-balanced.

BITTERNESS

A strong twinge or aftertaste on the back of the tongue.

The bitterness adds to the fullness of the flavor of coffee and provides a desirable taste sensation. An attribute considered essential in most coffees.

SWEETNESS

Coffee preserves its own original sweetness; smooth, mild, palatable and sometimes caramel tastes are captured on the tip of the tongue..

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BODY

The “mouth-feel” of the coffee as it settles on the tongue, its tactile impression or weight and consistency as perceived in the mouth; the coffee’s heaviness or viscosity (thickness).

TASTE BALANCE

Finishes clear, smooth, and gracefully in the mouth; not dry; pure flavor, no changes or twists in the mouth or ending with different after-tastes.

The Coffee Plants

COFFEE CHERRIES

The common term for the fruit of the coffee tree.

Each cherry contains two normal coffee beans, or occasionally one pea berry. When ripened, the coffee cherries are usually red (although there are some yellow varietals, and the odd orange one).

For great coffee, all of the cherries must be harvested at the peak of ripeness.

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ARABICA COFFEE

Is one of the two main types of coffee and considered to be the finest available.

Each cherry contains two normal coffee beans, or occasionally one pea berry. When ripened, the coffee cherries are usually red (although there are some yellow varietals, and the odd orange one).

For great coffee, all of the cherries must be harvested at the peak of ripeness.

ROBUSTA COFFEE

They contain twice as much caffeine as Arabica beans.

Is very used to be blended with Arabica coffee beans, normally has a stronger, harsher taste, with a grain-like overtone and peanut aftertaste,
however, some Robusta are of high quality and valued especially in espressos for their deep flavor and good crema.

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DARK CHOCOLATE

Recalls cocoa or dark chocolate you can smell and taste when you sip the coffee.

FLORAL

Similar to fragrance of coffee blossom, jasmine, tea-rose.

CEREAL

Similar to the smell of toast, breakfast cereals and can combine walnuts, or hazelnuts.

BUTTERY

Recalls freshly baked cakes, caramel, honey.

WOODY

This is a scent like products aged in oak casks, cedar, pencil – shavings.

FRUITY

Evokes red fruits, apple, orange, pineapple, apricot, pear or peach.