World of Coffee: 1aaa: A

WORLD OF COFFEE
1aaa: Highest quality coffee beans identified and described stating size, quality, density,
and moisture content.
A: Largest size grade in India, a grade of coffee, generally a size grade of arabica coffee
beans along with A, B, & C.
AA: 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.
About: Theoretically, an error of +/- 5%. In actuality, -2% to -4.5%.
Acidity:Acidity is a desirable characteristic in coffee. It is the sensation of dryness that

the coffee produces under the edges of your tongue and on the back of your palate. The
role acidity plays in coffee is not unlike its role as related to the flavor of wine. It provides
a sharp, bright, vibrant quality. With out sufficient acidity, the coffee will tend to taste
flat. Acidity should not be confused with sour, which is an unpleasant, negative flavor
characteristic.
Affogato: eaning 'drowned' A shot of espresso (served sperately) poured over a scoop of
vanilla icecream in a latte glass.
Africa & the Arabian Peninsula :Coffees from this growing region are the most
distinctive in the world, characterized by dry, winy acidity, chocolate and fruit undertones,
rustic flavors and intense aromas. Ethiopia is the native land of coffee, and it was in
Yemen that coffee was first cultivated and prepared.
All Rights reserved by toper 2005

Aroma:The wonderful smell of freshly roasted and ground coffee. The acidity will help
you sense this aroma. In addition to the many state parks, Maine is also home to.
Afloat: The coffee is in route on a ship.
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.
Altura: In spanish means heights and describes Mexican coffee that has been grown high
or mountain grown.
Alqueir: A term used to describe the capacity of a liquid. In coffee terms it is 50 kilograms.
American Roast :See cinnamon roast. Medium brown.
And/or: A term which both, all, or one. When in a coffee contract it means both, either,
but not mixed.
Arabica: Coffea Arabica, the most common cultivated species of coffee in the modern
market.A variety of coffee (Coffea Arabica) first found in The Yemen/Ethiopia, known as
the only real coffee. Over 70% of the worlds coffee is Arabica. They are grown in cool
tropical climates, lots of rich, moist soil. Arabica are more susceptable to damage from
pests, cold and bad handling. The beans are of a more consistent shape and less bitter than
robusta coffee with half the amount of cafiene.
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 :Aroma is a sensation which is difficult to separate from flavor. Without our sense
of smell, our only taste sensations would be: sweet, sour, salty, and bitter. The aroma
contributes to the flavors we discern on our palates. Subtle nuances, such as floral or
winy characteristics, are derived from the aroma of the brewed coffee.
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.
Automatic Drip: coffee brewers that automatically heat and filter water the coffee.
Babycino:Cold milk in a demitasse cup, topped withfroth and dusted with chocolate powder.

Balance: A tasting term applied to coffee or wine means no single taste characteristic
overwhelms others.
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.
Bale: Another term for bag. About 176 pounds but changes depending on who is using the
term.
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.
Barista:A person who makes coffe as a profession .

Benefico: A spanish term for establishments that have cleaning, washing, drying, and sorting
machines.
Bitter: Bitterness is a harsh unpleasant taste detected towards the back of the tounge. Most
of the time this would mean a bad coffee unless it was a very dark roast where the bitterness
is intentional. Can be caused by a number of factors icluding burnt coffee or milk, incorrect
grind, defective beans and over-roasted beans.
Black beans: Dead coffee which fell off the tree. 1 imperfection.
Black jack coffee: Coffee beans which turned bad after picking or during shipping.

Bland :A pale flavour perceived on the upper sides of the tounge caused by sugars reacting
with salts to reduce saltiness. Commonly found in low grown robusta beans and coffee that
has been under extracted.
Blend: A mix of two or more coffee beans.
Body :Body is the feeling that the coffee has in your mouth. It is the viscosity, heaviness,
thickness, or richness that is perceived on the tongue. A good example of body would be
that of the feeling of whole milk in your mouth, as compared to water. Your perception
of the body of a coffee is related to the oils and solids extracted during brewing. Typically,
Indonesian coffees will possess greater body than South and Central American coffees.
If you are unsure of the level of body when comparing several coffees, try adding an
equal amount of milk to each. Coffees with a heavier body will maintain more of their
flavor when diluted.
Bodum :A trade name associated with a specific brand of cafetiere/plunger.

Bourbon: Coffee beans which come from plants which have not been altered originating
from the Isle of Bourbon. Coffea Arabica.
Bouquet :The frangrance and aftertaste of brewed coffee.
Braca: A measure of length; 2 meters and 2 centimeters.
Breve :A cappuccino made with light cream.
Brazil :Brazil grows approximately 35% of the worlds coffee, but only Santos is considered
important by the specialty coffee industry. Another coffee, Rio, is also well known for its
medicinal taste, and is often used in New Orleans coffee with the addition of chicory.
Bourbon Santos is Brazils finest grade of coffee, and the beans from the arabica trees that
produce this coffee are small and curly for the first three or four years of production.
During this time, the coffee is called Bourbon Santos. As the trees age, the beans become
larger and lose quality. They are then referred to as flat bean Santos.
Bandeirante is a popular estate grown Brazilian coffee that is often found in the United
States. Brazilian coffee is generally produced using the dry-process.
Coffee is the worlds most popular beverage after water, with over 400 billion cups
consumed annually. The coffee bean comes from an evergreen tree grown in a narrow
subtropical belt around the world.

Bright: Often used to describe the good pleasant acidity of the coffee, the bright taste left
in your mouth.
Briny: A salty sensation associated with coffee that has been over roasted or brewed too
hot.
Bullhead: An extra large coffee bean. Sometimes a peaberry which has not totally grown
together.
Bundles: Another term for bale.
Brisures: Broken and separated by screening.
Broken: Cracked coffee beans.
Brokers: Generally anyone paid a commission involved in trade.
Buttery: A full flavour and oily 'mouthfeel'
CC, C/C: Current Crop.
C&f: Cost of the coffee bean and freight.
Caracol: Another word for Peaberry; a large single round coffee bean.
Caturra: A recently developed subvariety of the Coffea Arabica which is better disease
resistant.
Cif: Cost of the coffee bean, insurance, and freight.
Cafe beneficiado: Hulled coffee.
Cafe bonifieur: Thoroughly cleaned and polished coffee beans.
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 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 Latte :One shot espresso, topped with hot milk, topped with 1cm creamy layer of
microfoam served in a latte glass.
Cafe Mocha: Shot of chocolate syrup, shot of espresso, topped with steamed milk and a
layer of whipped cream and sprinkled with chocolate.
Cafe rebeneficiado: Coffee reseparated or improved.
Cafe terreir: Coffee washed and dried in coco.
Cafetal: A plantation of coffee trees.
Cafeate: Coffee with milk.
Cafetiere: A glass jug of medium ground coffee which is steeped in just off the boil water.
A plunger filter is pressed down to the bottom to seperate the grounds from the coffee. click
herealso see French Press, Plunger.
Caffiene: Naturally occuring in coffee, an odourless, white, alkaloid which stimulates the
central nervous system and can cause adrenaline to be released.
Cafeine 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.
Caffeeol, Caffeol, Coffeol: A volatile aromatic conglomerate formed during roasting.

Essence of coffee, coffee oils.
Caffetannic acid: Erroneously termed used to describe the acids of coffee. There is no such
compound.
Cinnamon Roast : A light cinnamon coloured roast which develops after the first crack,
with no oil development and a usually nut like flavour.
City Roast: Slightly darker roast than the American normal roast. also know as Espresso
Roast
Cappuccino: One third espresso, one third hot milk and one third microfoam, dusted with
chocolate. Name originates from the Italian Catholic Capuchin monks whose hoods resembles
a cappuccino's cap of foam.

Caramelly: An aromatic created by a volatile of sugar compounds that produces a sensation
reminscent of syrup or caramelsied sugar.
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.
Chaffy :The papery skin of green beans that is released during roasting.
Chocolately: A aromatic aftertaste that brings to mind the richness and sweetness of
chocolate.
Cherry: Name applied to the ripe fruit of the coffee tree.
Chicory: An addition or filler in coffee made from the plant, cichorium intybus.
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>
Coffee Bean : What is coffee? Coffee is the seed of a cherry from a tree, which grows
from sea level to approximately 6,000 feet, in a narrow subtropical belt around the world.
Coffee trees are an evergreen and grow to heights of 20 feet. To simplify harvesting, the
trees are pruned to 8 to 10 feet.
Coffee cherries ripen at different times, so they are predominantly picked by hand. It takes
approximately 2,000 Arabica cherries to produce just one pound of roasted coffee. Since
each cherry contains two beans, your one pound of coffee is derived from 4,000 coffee
beans.
The average coffee tree only produces one to two pounds of roasted coffee per year, and
takes four to five years to produce its first crop.
The coffee plant first produces delicate clusters of white blossoms, resembling jasmine
in shape and scent. These blossoms last only a few days. Small green coffee cherries then
begin to appear and ripen to yellow... red... and finally almost black, within six to nine
months.
Once the coffee cherries are picked, they are transported for processing. The fruit is then
removed from the seed by one of two methods. The natural or dry process, where the
cherries are dried in the sun or in dryers, and the fruit is then separated from the bean by
processing them through a mechanical husker. Or, by a superior soaking method know
as the wet process, which produces beans which are referred to as washed coffees.
The green beans are then dried, sized, sorted, graded and selected, usually all by hand.
The beans are then bagged and are ready for shipment to local roasters around the world.
Few products we use require so much in terms of human effort.
The two commercially significant species of coffee beans are: coffea arabica, and coffea
robusta.
Arabica beans grow best at altitudes over 3,000 feet. This species produces superior quality
coffees, which possess the greatest flavor and aromatic characteristics. They typically
contain half the caffeine of the robusta beans. Arabica production represents 80% of the
world's coffee trade, however, only 10% of this meets speciality coffee standards.
Robusta beans are usually grown at lower elevations. Robusta trees are easier to grow,
produce higher yields, and are more disease resistant than the arabica species. Robusta
beans usually possess a woody, astringent flavor. They are used when a lower price or
additional caffeine is desired. A small percentage is typically added to many Italian
espresso blends for the additional crema and complexity they contribute.
In addition to the species of the coffee, many other factors contribute to the overall quality
of the green beans. Seed stock, plantation location, soil composition, altitude, weather
conditions, fertilization, cultivation, harvesting, and processing methods, will all have a
dramatic influence on the finished product.
Coffees History :Coffee was first discovered in Eastern Africa in an area we know today
as Ethiopia. A popular legend refers to a goat herder by the name of Kaldi, who observed
his goats acting unusually frisky after eating berries from a bush. Curious about this
phenomena, Kaldi tried eating the berries himself. He found that these berries gave him
a renewed energy. The news of this energy laden fruit quickly spread throughout the region.
Monks hearing about this amazing fruit, dried the berries so that they could be transported
to distant monasteries.They reconstituted these berries in water, ate the fruit, and drank
the liquid to provide stimulation for a more awakened time for prayer.
Coffee berries were transported from Ethiopia to the Arabian peninsula, and were first
cultivated in what today is the country of Yemen.
From there, coffee traveled to Turkey where coffee beans were roasted for the first time
over open fires. The roasted beans were crushed, and then boiled in water, creating a crude
version of the beverage we enjoy today.

Coffee first arrived on the European continent by means of Venetian trade merchants.
Once in Europe this new beverage fell under harsh criticism from the Catholic church.
Many felt the pope should ban coffee, calling it the drink of the devil. To their surprise,
the pope, already a coffee drinker, blessed coffee declaring it a truly Christian beverage.
Coffee houses spread quickly across Europe becoming centers for intellectual exchange.
Many great minds of Europe used this beverage, and forum, as a springboard to heightened
thought and creativity.
In the 1700's, coffee found its way to the Americas by means of a French infantry captain
who nurtured one small plant on its long journey across the Atlantic. This one plant,
transplanted to the Caribbean Island of Martinique, became the predecessor of over 19
million trees on the island within 50 years. It was from this humble beginning that the
coffee plant found its way to the rest of the tropical regions of South and Central America.
Coffee was declared the national drink of the then colonized United States by the
Continental Congress, in protest of the excessive tax on tea levied by the British crown.
Espresso, a recent innovation in the way to prepare coffee, obtained its origin in 1822,
with the innovation of the first crude espresso machine in France. The Italians perfected
this wonderful machine and were the first to manufacture it. Espresso has become such
an integral part of Italian life and culture, that there are presently over 200,000 espresso
bars in Italy.
Today, coffee is a giant global industry employing more than 20 million people. This

commodity ranks second only to petroleum in terms of dollars traded worldwide. With
over 400 billion cups consumed every year, coffee is the world's most popular beverage.
If you can imagine, in Brazil alone, over 5 million people are employed in the cultivation
and harvesting of over 3 billion coffee plants.
Sales of premium specialty coffees in the United States have reached the multi billion
dollar level, and are increasing significantly on an annual basis.
Coffee fruit: The berry which contains the seed.
Coffee grade: One who grades coffee.
Coffeol: Essence of coffee, coffee oils.
Cold Water Method: a way of brewing coffee using cold water rather than hot water.
Colombia :Colombia produces 12% of the worlds coffee supply, and is second only to
Brazil. The bulk of Colombian coffee is of high quality, and the country has done an
excellent job marketing its product through the visage of Juan Valdez. Peasants grow the
coffee at high altitudes, and it is processed using the wet method. Three mountain ranges,
called cordilleras, trisect Colombia from north to south. The central and eastern cordilleras
produce the best coffee. The most famous coffees in the central cordillera are: Medellin,
Armenia, and Manizales, named for cities where they are marketed. Medellin is the most
famous, and has heavy body, rich flavor and balanced acidity. Armenia and Manizales
have less body and acidity. In the US all three coffees may be marketed together as MAM.
In the eastern cordillera, Bogota and Bucaramanga. are the most famous coffees. Bogota
is considered one of Colombias finest coffees, and contains less acid than Medellin, but
is equally rich and flavorful. Bucaramanga has a low level of acid, but is rich in body and
flavor.
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 planters 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.
Complexity: a tasting term describing sensation shifts; resonance, depth.

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)
Country damage: An insurance term meaning damaged occurring in the country of origin
while in transit to the port of loading.
Costa Rica :Costa Rican coffee is grown primarily around the capital city of San Jose.
The most famous of these coffees are San Marcos di Tarrazu, Tres Rios, Heredia, and
Alajuela. These coffees are wet-processed, and are full bodied and sweet, with a hearty
richness and lively acidity. In Costa Rica coffee grown above 3,900 is call strictly hard
bean, while coffee grown at an altitude between 3,300 and 3,900 is called good hard bean.
Costa Rican coffees are usually identified by the estate, cooperative, or facility where
they are processed. One of the most famous of these estate coffees is La Minita.
Crema:The caramel coloured, creamy layer on top of a shot espresso. A good espresso
should produce an at least 5mm layer of crema on top. The crema 'caps' the espresso retaining
its flavour and aroma.
Cup testing: Judging the merits of a coffee by roasting, grinding, and brewing some of it.
The brew is sipped.
Cupping: Used to describe the practice of coffee professionals assessing coffees by sipping
the brewed product.
Doppio:Double strangth espresso served in a demitasse cup.
Doser: A spring loaded device on a grinder which doses out the correct amount of coffee
for a shot of espresso.
Dry Processed Coffee :Coffee cherries are laid to dry in the sun then passed through a
huller to remove the dried pulp and parchment. Often used in poorer coffee growing regions
where water water is not available for wet processing. Greater chance of beans becoming
sour, crushed or split.also known as Natural Process.
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.
Decaffeinated: coffee which has had the caffeine removed or blocked in such a way that
the
caffeine will not leave the bean during brewing.
Decaffeination Process: the process by which the coffee was decaffeinated.
Delivered: The seller undertakes to guarantee the safe carriage at his expense to the point
stipulated in the contract, and reweighed at destination. discounts: Some price less that the
normal price.
Demitasse: A small cup used for serving espresso, French for 'half cup'
Demitasse: a half size cup for espresso.
Dominican Republic: Coffees from these countries are grown at moderate altitudes and
are full-bodied with moderate acidity and uncomplicated flavors. These wet-processed
coffees are best suited for dark-roasted espresso blends. Cibao, Bani, Ocoa, and Barahona
are the four main market names for coffees from the Dominican Republic.
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.
Earthy :An earthy or musty flavour.
Earthiness: a tasting term describing coffee which taste a little off and a bit like dirt.

Ecuador :Ecuador produces a large amount of coffee, but it is rarely seen in the United
States. These coffees are undistinguished, with light to medium body and mild acidity.
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.
Espresso: a method to brew coffee which forces the water into the grind by pressure.
Espresso Breve: An espresso with light cream
Espresso can Panna:An espresso topped with whipped cream.
Estate :A farm where a specific variety of bean is grown, also refers to the government
controlled coffee farms of certain countries. see also Single Estate
Estate Grown: Coffee grown on large farms as opposed to small peasant plots, usually old
family owned plantations.
Ethiopia :Ethiopia is the birthplace of the arabica tree, and wild berries are still harvested
by tribes people in its mountains. In Eastern Ethiopia, coffee trees are grown between
5,000 and 6,000 feet on small peasant plots and farms. These coffees may be called
longberry Harrar (large bean), shortberry Harrar (smaller bean) or Mocha Harrar (peaberry
or single bean). They are all cultivated simply, processed by the traditional dry method,
and are no doubt organic. Ethiopian Harrar is characterized by winy and blueberry
undertones, with good body and high acid.
Eastern Ethiopia produces a washed coffee called Ghimbi or Gimbi, that has the winy
undertones of Harrar, but can be richer, more balanced, and have a heavier body and longer
finish.
El Salvador :The flavor of Salvadorian coffee is mild, with good balance, medium body,
sharp acidity and a hint of sweetness. The best grade of Salvadorian coffee is called strictly
high grown. El Salvador produces an excellent certified organic coffee under the brand
name of Pipil. All coffees are produced using the wet-process.
Southern Ethiopia produces washed coffees with fruity acidity and intense aromas. These
coffees are known by the names of the districts in which they are produced, such as
Sidamo, or by terms like Ethiopian Fancies or Ethiopian Estate Grown. The most famous
of these coffees is Yirgacheffe, which has an unparalled fruity aroma, light and elegant
body, and an almost menthol taste. This coffee is sought out by many U.S. consumers.
Indonesia & New Guinea :Indonesia is the worlds third largest producer of coffee.
However, only 10% of the crop is arabica, and the number of quality beans available for
the specialty coffee industry is limited. Even though they are a small percentage of total
production, arabica coffees from this region are considered some of the best in the world,
and are prized for their richness, full body, long finish, earthiness and gentle acidity.
European Preparation: Removing imperfections by hand.
Excelso: A grade of coffee which includes size, quality, and imperfections.

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.
Extra: second best grade of coffee.
Ex warehouse: Coffee which is warehoused which are placed at the disposal of the buyer.
FAQ: Fair average quality.
Fazenda: A coffee plantation.
Fazendero: A proprietor of a fazenda.
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.
Finish: the after taste or the lingering taste of the coffee.
Flat White :One shot espresso, topped with hot milk and a fine layer of microfroam
Flavor :Flavor is the overall perception of the coffee in your mouth. Acidity, aroma, and
body are all components of flavor. It is the balance and homogenization of these senses
that create your overall perception of flavor. The following are typical flavor characteristics:
General flavor characteristics
· Richnessrefers to body and fullness

· Complexity the perception of multiple flavors
· Balance the satisfying presence of all the basic taste characteristics where no
one over-powers another
Typical specific desirable flavor characteristics
· Bright, Dry, Sharp, or Snappy (typical of Central American coffees)

· Caramelly candy like or syrupy
· Chocolaty an aftertaste similar to unsweetened chocolate or vanilla
· Delicate a subtle flavor perceived on the tip of the tongue (typical of washed
New Guinea arabica)

· Earthy a soily characteristic (typical of Sumatran coffees)
· Fragrant an aromatic characteristic ranging from floral to spicy
· Fruity an aromatic characteristic reminiscent of berries or citrus
· Mellow a round, smooth taste, typically lacking acid
· Nutty an aftertaste similar to roasted nuts
· Spicy a flavor and aroma reminiscent of spices
· Sweet free of harshness
· Wildness a gamey flavor which is not usually considered favorable but is typical
of Ethiopian coffees
· Winy an aftertaste reminiscent of well-matured wine (typical of Kenyan and
Yemeni coffees)
Typical specific undesirable flavor characteristics
· Bitter perceived on the back of the tongue, usually a result of over roasting
· Bland neutral in flavor
· Carbony burnt charcoaly overtones
· Dead see flat
· Dirty a mustiness reminiscent of eating dirt
· Earthy see dirty
· Flat lack of acidity, aroma, and aftertaste
· Grassy an aroma and flavor reminiscent of freshly cut lawn
· Harsh a caustic, clawing, raspy characteristic
· Muddy thick and dull
· Musty a slight stuffy or moldy smell (not always a negative characteristic when in aged coffees)
· Rioy a starchy texture similar to water which pasta has been cooked in.
· Rough a sensation on the tongue reminiscent of eating salt
· Rubbery an aroma and flavor reminiscent of burnt rubber (typically found only in dry-processed robustas)
· Soft see bland
· Sour tart flavors reminiscent of unripe fruit
· Thin lacking acidity, typically a result of under brewing
· Turpeny turpentine-like in flavor
· Watery a lack of body or viscosity in the mouth
·
Wild gamey characteristics
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.
French Press: A device which brews coffee by allowing the grinds to sit in the water, when
finished, a press pushes the grounds to the bottom.
French Roast: A roast black in color tasting bittersweet but not like burnt charcoal.
Froth :The dense, creamy layer that forms on top of milk after it has been properly heated
and aerated using hot steam.
Fruity :The flavour or aroma of coffee that is reminscent of fruits or berries, can be associated
with the sweet sensations within a coffee.
Finca: A coffee plantation.
Finquero: A proprietor of a finca.
Flat bean: A larger bean without the curly characteristic generally void of acid.
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.
Fortunetelling by Coffee: This is a kind of fortunetelling born of Turkish Coffee. The

coffee-grounds left over after drinking coffee is shaken a little by the person whose fortune
is to be told. Then the cup which is covered by the reversed demitasse is turned over. Some
make a wish by touching the bottom of the cup by their index fingers. Once the cup is
cooled down, the fortuneteller starts the process mostly by saying "whatever is your state,
so be your fortune told", and tries to interpret intuitively the figures left over by coffee-
grounds in the demitasse. One of the important aspect of fortunetelling by coffee is that it
is merely made up of good wishes.

Forwarder: An agent who takes charge of a coffee shipment for interior clients and directs
transportation.
Full City Roast :When coffee is roasted long enough to bring the oil to the surface. Darker
roast than the American normal roast with some oil patches.also known as French Roast
Futures: Coffee sold for delivery sometime in the future.
Gamey, Gaminess: Other terms which mean off in taste. Doesnt 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 Hard Bean: a grade of coffee grown at altitudes above 3000 feet. Term varies
depending on the country where the bean is grown.
Grade: The measure of quality.
Grading :Classification of beans according to size and shape. The beans are sorted using
sieves (screens) into the following categories: AA, plantation A, Screen 18/20, AB, screen
16, C, Brokens, E, Elephants, Peaberry.
Green :A result of under roasting or too early harvesting, giving the coffee a sharp, heraceous
taste.
Green Coffee: Unroasted coffee beans.
Group: The fixture protruding from the front of an espresso machine which makes more
than one cup at a time.
Groundy: An earthly taste. The taste of dirt.
Guatemala : Some of the worlds greatest coffee is produced in the central Highlands
of Guatemala. The most famous regional marketing names are: Antigua, Coban and
Huehuetenango. High quality Guatemalan coffees are produced using the wet-process and
are of high acidity and medium body, with smoky, spicy and chocolate flavors. Guatemalan
coffee is often marketed by grade, with the highest grade being strictly hard bean, which

indicates coffees grown at 4,500 feet or above. A secondary grade is hard bean, designating
coffees grown between 4,000 and 4,500 feet.
Hacienda: Farm or ranch.
Hard: Coffee with a less mild taste. Generally a term for not as good.
Hard Bean: same a good hard bean, but more universal and general means a denser bean.
Hard Bean : Coffee that is grown above 3000 feet. Lower temperatures cause the beans
to mature slower then normal and produce a bean that is more dense and less porous. They
are more desirable than softer beans.
Harsh: A term to describe a certain coffee flavor.
Hawaii : Hawaiian coffee is grown primarily on the the islands of Hawaii and Kauai,
with the coffees of the Kona region of the island of Hawaii being the most highly prized.
Kona possesses the perfect environment for growing arabicas. The best estates grow
beautiful, large, flat beans, which produce a medium-bodied brew, with buttery, spicy
characteristics. Consumers should beware that many coffees being sold as Kona blends
may contain only 10% Hawaiian coffee, typically blended with Latin American coffees.
Kona coffees demand a premium price, and the flavor characteristics of many lower priced
Latin American coffees are considered superior.
HB: Hard Bean.
Hectare: A metric unit of land equaling 2.471 acres.
HG: High Grown.
HGC: High Grown Central.
Hidey coffee, hidy coffee: Coffee which smells and tastes like hides.
High Grown : Coffee that is grown of altitudes of 2000 to 4000 feet above sea level.
History of Turkish coffee in the world: It was circa 450 years ago that Suleiman the
Magnificents Governor of the Yemen, Ozdemir Pasha brought coffee from the Yemen
into the Ottoman palace. It was in 1615 that Venetian, and in 1650 that Marsilian merchants
introduced Turkish Coffee to the world.

The Italian voyager Pietro della Valle presented his friends with this drink he had discovered
and had come to enjoy tremendously. In 1669 the Ottoman Ambassador Hossohbet
Nuktedan Suleiman Aga served Turkish Coffee to Parisian high society and made it a
privilege to be invited to his residence. In 1683, with the invasion of Vienna by the Ottoman
army, coffee made its entrance to the city. If it had not been for a translator who knew
what the beans were, sacks full of coffee thought to be camel food were to be dumped into
the Danube river.
In time, Turkish Coffee not only influenced Turkish social life, it also paved the way for
allaturca traditions such as extreme hospitality, and asking a girls hand in marriage by
visiting her home and having her prepare and serve Turkish Coffee.
It goes without saying that, through coffee, Turks have been able to carry the main notion
surrounding coffee culture in Turkey to the world: that of conviviality.
Coffee also made its way into the history of music: J.S. Bach wrote his famous Coffee
Cantate solely for his love of coffee. As for social history: the French writer known for
his sympathy for Turks and who spent most of his time in coffee shops now has one to
his name in Eyup, one of the aldest a quarters of Istanbul: the Café Pierre Loti.

Among the famous names of the 17th Century onwards people known for their passionate
consumption of the beverage were Madame de Pompadour, Alexandre Dumas, André
Gide, Molière, Victor Hugo and Honoré de Balzac.
Honduras : Honduran coffee is wet-processed and mainly used as a cheap blending coffee.
Some excellent coffees are grown here, but they are often blended with inferior beans
before they are exported and are difficult to find.
Hulling: The last step in the preparation of washed coffee.
Husking: Cleaning the dried cherry.
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.
India :Coffees produced in India have more in common with Indonesian coffees than
with coffees from Africa or the Arabian peninsula. Good Indian coffees are grown in the
states of Karnatka (formerly Mysore), Kerala, and Tamilnadu (formerly Madras). In good
years these coffees can contain acidity typical of Guatemalan coffee, and the full body of
a good Javanese coffee. In addition, these coffees incorporate the unique spicy flavors
of nutmeg, clove, cardamom, and pepper.
India also produces monsoon coffees, in which the green beans have been exposed to the
monsoon winds blowing through open warehouses during Indias rainy season. This process
reduces acidity and enhances sweetness, making them similar to Indonesian aged coffees.
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: A darker roast than American.
Jamaica : Jamaica is the home of Jamaican Blue Mountain, one of the worlds most
controversial coffees. Once a superb coffee characterized by a nutty aroma, bright acidity
and a unique beef-boullion like flavor, recent overproduction, lack of attention to quality
and profiteering have led to a mediocre, over-priced product. Some confusion exists about
where the boundaries for growing this coffee actually lie, and often coffees of lesser
quality are packaged under its name.Jamaican High Mountain is a term that applies to
coffees of lesser quality that are grown at a lower altitude than Jamaican Blue Mountain
. Both coffees are produced using the wet-process.
Java :Early Dutch explorers brought arabica trees to Java, which became the worlds
leading producer of coffee until rust wiped out the industry. The acreage was replanted
with disease-resistant and less desirable robusta stock. With the support of the Indonesian
government, arabica is once again being grown on some of the original Dutch estates.
Estate Java is a wet-processed coffee that is more acidic, lighter in body and quicker to
finish than other coffees in the region. Smoke and spice are flavors often associated with
this coffees acidity.
Some Javanese coffee is stored in warehouses for two or three years and is referred to as
Old Java. This aging process causes the coffee to lose acidity and gain body and sweetness.
Joe :American slang for a cup of coffee.
Kenya : Kenya works diligently to assure quality in all beans that are exported. The coffee
is cultivated on small farms, and the growers are rewarded with high prices for quality
beans. The main growing region in Kenya extends south of 17,000-foot Mt. Kenya to near
the capital of Nairobi. Kenyan coffee is wet-processed and sold by the size of the bean,
with AA signifying the largest beans, followed by A and B. The best Kenyan coffee, called
Estate Kenya, can cost twice as much as regular AAs, but is worth the price. The tremendous
body, astounding winy acidity and black-current flavor and aroma make Estate Kenya
one of the finest coffees in the world.
Kilogram: 2.2046 pounds.

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.
Lavando Fino: Best grade of Venezuelan coffee.
Latte : A shot of espresso topped with hot milk and a 1cm layer of microfroth, served in a
latte glass.
Latte Mach :Two thirds of a glass of hot milk with a 1cm layer of microfroth, topped with
a shot of espresso, producing a layered effect, served in a latte glass.
Laterals: Side branches, often horizontal.
Limu: a low acid washed coffee, typically from Ethiopia.
LGC: Low Grown Central.
Long Black :Coffee cup filled with two thirds hot water and topped with single or double
shot of espresso
Long Macchiato :Two shots of espresso in a latte glass with a dash of cold milk poured
down the side to form a layer and a mark of froth on the top
Longberry harrar: A grade of coffee from Ethiopia. The beans are larger than shortberries.
Machine epirre: Machine stoned:

Macchiatone :A shot of espresso topped topped to halfway up side of latte glass with hot
milk and a 1cm layer of microfroth, dusted with chocolate powder. Perfect when you dont
want a large drink but do not want the intensity of an espresso. Marocchino mini cafe latte
sprinkled with heaps of coca on top.
Made sound: Damaged coffee which has been cleaned.
Mexico :Mexico produces large quantities of unremarkable coffee that is often used for
dark roasts and blending. The state of Vera Cruz produces many of these average coffees
in its low laying regions, but in its mountains near the city of Coatepec an excellent coffee
called Altura Coatepec is produced. These high grown, or altura, coffees are light bodied,
nutty, with a chocolate tang and acidic snap.Altura Orizaba and Altura Huatusco are other
fine coffees produced in Vera Cruz. The state of Oaxaca in the central mountains also
produces some good coffees, referred to as either Oaxaca or Oaxaca Pluma.. Chiapas, near
the Guatemalan border, produces coffee under the market name Tapachula, and is also
gaining a reputation for its above average organic coffees. Coffees are produced using the
wet-process.
MAM: An acronym for Medelin, Armenia, and Manizales Colombian coffees which are
typically sold together in one contract.
Maragogip: An extremely large porous bean.
Marogogipe: A very large, porous grade of bean that is usually randomly found except for
species Maragogipe.
Mature Coffee: Generally, a term for coffee still in its parchment waiting for an order
which is older than one generation of crop.
Mazagran: The French name for a drink composed of cold coffee and seltzer water:
Mbuni: Unwashed poor quality coffee.

Mellow ; A taste sensation created as the saltes in the coffee combine with the sugars to
increase the overall sweetness. A smooth, well balanced coffee with low to medium acidity.
MC: Methylene Chloride; generally used in Decaffeinated coffee.
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 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. Can also be the name of coffee beverage where coffee is
mixed with chocolate. Also known as Moka.
Mocha Latte :One shot of espresso and one shot of chocolate syrup topped with hot milk
and 1cm layer of microfroth, dusted with chocolate powder, served in a latte glass

Monsooned Coffee :Indian green beans that are deliberately exposed to humid monsoon
winds in open warehouses for six months to cause the beans to swell and reduce acidity.
Monsoon Malabar is the best example of this.
Mulch: A layer of grass, leaves, or compost, placed over the surface of the soil.
Musty: A flavor as a result of overheating or lack of proper drying.
New Crop: freshly picked and processed coffee crop.
New Guinea :Papua New Guinea, which occupies the eastern half of the island of New
Guinea, is usually where coffee labeled New Guinea is grown. Coffee is cultivated by
peasants on small plantations in the mountain highlands, and processed using the wet
method. Two of New Guineas most famous coffees are Sigri and Arona. These coffees
are less acidic and aromatic than the best coffees of Sulawesi and less full-bodied than the
best Sumatrans, but nonetheless they are well-balanced with a fruity aroma and earthy
body.
Nicaragua :The best known Nicaraguan coffees are produced by the wet-process in the
Jinotega and Matagalpa regions and are light to medium bodied and fairly acidic. Nicaraguan
coffee trees produce large beans that contain salty acidity and heavy body when brewed.
No arrival: Didnt arrive as per contract.
No sale: Didnt arrive or was not as contracted for so the sale in incomplete.
Notice: Announcement of delivery.
Nuke, nuking, nuked: Pressing the start button on a microwave oven.
Nutty:Having the aroma or flavour reminscent of roasted nuts, typically associated with
poor quality beans.
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.
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.
Panama :Coffee produced in Panama is sweet, bright and balanced, and similar to coffee
from the Tres Rios region of Costa Rica. This wet-processed coffee is often used for
blending, but is excellent served as a breakfast brew.
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.

PC, P/C: Past Crop: older than one generation but still in parchment during storage.
Peaberry: A grade of coffee where the coffee cherrie has formed one small round bean
whereas it would normally have produced two seperate beans. Has quite a distinctive taste
to other beans with a brighter point.
Plunger: See Cafetiere,French Press
Portafilter: The cupped shaped filter in the handle of the cappuccino machine where the
coffee grounds are placed.
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.
Peru : The coffee regions are well suited to shade farming techniques and many growers
follow sustainable agriculture practices, with widespread adherence to organic fertilization
and weed control methods. Approximately 50% of the washed coffee exports are labeled
from the Chanchamayo region. This central highland area is famous for high quality
coffee. An added benefit is that the peak harvest is usually a few months apart from the
peak harvest availability of washed Central American coffees. Many roasters will buy
Peru coffees to use in blends, since the cup profile is similar to the best Central American
coffees.
The best Peru coffees are mellow-bodied with lightly floral acidity and a crisply clean
finish. Use your imagination, and you may taste come of the crisp air and high altitudes
in a cup of Peruvian coffees bright, clean finish.
Pile: Coffee dried and hulled by dry process.
Plantation coffee: Pergamino or parchment coffee.
Points: Fluctuations of prices on the commodities market. A term for grading coffee.
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.
Primary market: The market in the country of production.
Pulping: The first step after picking. Removing the outer skin of the berry.
PW: Prime Washed.
Pyrolysis: Chemical breakdown during roasting of fats and carbohydrates into oils which
provide the flavor and aroma.
Quad :A drink made from four shots of espresso.
Quakers: Unripe plighted or underdeveloped coffee beans.

Red Eye: A shot of espresso in coffee cup topped with drip coffee.
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.
Rio, Rio flavor: A heavy and harsh taste characteristic of coffees grown in the Rio district
of Brazil.
Rioy, Rio-y: generally Rio tasting.
Ristretto: Meaning restricted, one espresso shot stopped halfway, served in demitasse cup
Robusta: Predominantly used for instant coffee and italian blends of espresso. Robusta
bushes grow in lower altitudes and produce more beans. The bean is more bitter and higher
in caffeine than Arabica beans. also known as 'Coffea Canephora' .
Rubbery coffee: Taste like rubber.
SC: Standard Central.
SHB: Strictly Hard Bean.
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.
Single Origin: A coffee that comes and single area or region.

Shippers slacks: Bags of coffee originally delivered by the shipper to the steamer in a
slack filled condition. Not a completely filled bag.
Short Black :See Espresso
Short Macchiato :One shot of espresso with a dash of cold milk poured down the inside
of espresso glass to forma layer and a mark of froth on top
Sourness : Not to be mistaken for acidity, sourness is a sharp taste that occurs when beans
are underripe or underroasted.
Stale :Coffee that has been exposed to oxygen too long giving it a flat, carboard taste
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.
Soft Bean : Beans that are grown of altitudes of less than 4000 feet above sea level. The
beans mature faster causing the beans to become more pourous than higher grown beans.
Generally a more porus or less dense bean.
Sound coffee: Coffee in marketable condition.
Source: The place of origin.
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.
Spills, spillings: All such coffee retrieved with a clean shovel, scooped or otherwise suitable
appliance from piles of coffee spilled in the ships 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
futures market where the sale of coffee is at sometime in the future.
Standard: A fixed quality.
Steamer sweat: An insurance term meaning damage to coffee from sweat generated by the
heat in the hold of a vessel.
Steam Wand: A pipe on most espresso machines which provide steam for the milk frothing
operation.

Straight Coffee: Unblended coffee from a single country, region, or crop.
Style: A term designated to the appearance of the whole coffee bean.
Sulawesi or Celebes : Once known as Celebes, the island of Sulawesi in the Indonesian
archipelago produces some of the worlds finest coffee. Celebes Toraja, grown in the
mountainous area near the center of the island, is one of the most famous. Coffees from
Sulawesi are processed using the dry method and possess an intriguing combination of
sweetness and earthiness. They are low in acidity with a deep body resembling maple
syrup. These coffees are more expensive than Sumatran coffees because of small yields
and the fierce demand for this coffee in Japan.
Sumatra : Two of the worlds best and most famous coffees come from Sumatra:
Mandheling and Ankola. Both are dry-processed coffees grown in west-central Sumatra
near the port of Pandang at altitudes of 2,500 to 5,000 feet. Mandheling is known for its
herbal aroma, full body, low acidity and rich and smooth flavor. Though these coffees are
difficult to find, they remain moderate in price
Supremo: 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.
Sweet :Perceived primarily on the tip of the tounge, used to describe coffee that is free from
harsh flavours or defects.
Tanzania :Most Tanzanian coffees are grown near the border of Kenya on the slopes of
Mt. Kilimanjaro, and are sometimes referred to as Kilimanjaro, Moshi or Arusha. Other
coffees are grown further south between Lake Tanganyika and Lake Nyasa, and are usually
called Mbeya, after one of the regions cities or Pare, a market name. All coffees are wet-
processed and graded by bean size, with the highest grade being AA, then A and B.
Tanzanian coffees are characterized by a winy acidity, medium to full body, and deep
richness. Peaberries are often separated from flat beans and sold at a premium for the
enhanced flavor characteristics they possess.
Tamper: a device used to compress the ground coffee inside the filter basket of an espresso
machine.
Tare: The weight of the bag in which the coffee is bagged.

Tasting Terms: While tasting the coffee, you should try to discern whether the flavor,
body, acidity and aroma of the coffee is pleasant, or unpleasant.

Thermal Block: A system of coils in a heating element use in espresso machines to heat
water rather than a boiler or tank.
Tipping: Charring the little germ at the end of the coffee bean during the roasting process.
To arrive: When the coffee is expected to arrive.
Traviesa: Secondary crop.
Triage: Broken coffee beans.
Turkish Coffee: Coffee ground to a fine powder, brewed and served with the grounds.
Making Turkish Coffee in two minutes:
Pour drinking water from a Turkish Coffee cup into the special Turkish Coffee pot.
For each cup, add two teaspoons of coffee (5 g) and two teaspoons of sugar (if required).
Slowly stir the coffee and sugar at the lowest temperature.
After a while the coffee will boil and foam; pour the foaming part into the cups..
Heat the rest of the coffee left in the pot once more, than pour it into the cups as well.
Turkish Coffee is traditionally served with water, which prepares one's taste buds to the
coffee's aroma.
Type: A sample fairly representing the coffee to be shipped.
Unwashed coffee: Green coffee produced by the dry process.
Uganda :Most of the coffee produced in Uganda is robusta, and is used for instant coffee.
Uganda does produce one fine arabica called either Bugishu or Bugisu, and it is grown
on the western slopes of Mt. Elgon on the Kenyan border. This coffee is winy in its acidity,
and similar to Kenyan coffee in flavor, though lighter in body.

UGQ: Usually good quality.
Vector: An insect which carries a disease form one plant to another
Venezuela :The highest quality Venezuelan coffee is grown in the western part of the
country near the Colombian border. Maraciabos, as this coffee is known, refers to the port
from which the coffee is shipped. The most famous Maraciabos are Cucuta, Merida,
Trujillo and Tachira. Coffee grown in the eastern mountains is called Caracas, after the
capital city. Venezuelan coffees differ from other coffees grown in the region in that they
are much lower in acidity.
Varietal Character: Term used to describe a distinct charcteristic of coffee from a single
area or region that sets it apart from other coffee regions.
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.
Washed coffee: Coffee which has been pulped, fermented, and washed, to remove the
gummy substance.
Wet Processed, Wet Method: Removing the bean from the berry which the berry is still
moist.
Winy :A smooth full-bodied flavour with a hint of acidity and dryness associated with fine
red wines. Often found in coffees that are grown above 4000 feet.
Wilting: The collapse of the leaf or stem of a plant due to the loss of water or disease.
Woody coffee: Green coffee which has deteriorated and lost its commercial value.
Whole Bean: Coffee which has been roasted but not ground.
Yemen : Arabian Mocha, grown in the northern mountains of Yemen, is one of the oldest
and most traditional of the worlds coffees. It is also one of the finest. This coffee has
been cultivated and processed in the same way for centuries, grown on mountain terraces
and naturally dried. No chemicals are used in its production, and it is no doubt organic.
Mocha is a balanced coffee with medium to full body, good acidity and chocolate undertones.
Two

famous market names for this coffee are Mattari and Sanani. Sanani mochas have a wild,
fruity acidity, while Mattari mochas are known for their full body and chocolate undertones.
Zimbabwe : Coffee is grown on medium-sized farms and is a less potent version of Kenyan
coffee, containing less acid and less body. The best come from the Chipinga region.

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WORLD OF COFFEE

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

Acidity:Acidity is a desirable characteristic in coffee. It is the sensation of dryness that

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Afloat: The coffee is in route on a ship.

Arbitrage: A transaction where the operator takes advantage of a communication delay

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

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Bag: Usually a burlap sack of coffee. In various countries it is a different weight. As an

Barista:A person who makes coffe as a profession .

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Blend: A mix of two or more coffee beans.

Bodum :A trade name associated with a specific brand of cafetiere/plunger.

Bouquet :The frangrance and aftertaste of brewed coffee.

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

Breve :A cappuccino made with light cream.

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Bundles: Another term for bale.

Brisures: Broken and separated by screening.

Broken: Cracked coffee beans.

Brokers: Generally anyone paid a commission involved in trade.

Buttery: A full flavour and oily 'mouthfeel'

CC, C/C: Current Crop.

C&f: Cost of the coffee bean and freight.

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

Cafe beneficiado: Hulled coffee.

Cafe bonifieur: Thoroughly cleaned and polished coffee beans.

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.

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Cafe rebeneficiado: Coffee reseparated or improved.

Cafe terreir: Coffee washed and dried in coco.

Cafetal: A plantation of coffee trees.

Cafeate: Coffee with milk.

Caffeine content: in a cup of coffee about 1.5 grains.

Caffeeol, Caffeol, Coffeol: A volatile aromatic conglomerate formed during roasting.

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Cherry: Name applied to the ripe fruit of the coffee tree.

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Coffee fruit: The berry which contains the seed.

Coffee grade: One who grades coffee.

Coffeol: Essence of coffee, coffee oils.

Commission merchant: a person or firm receiving coffee on consignment for sale in a

Complexity: a tasting term describing sensation shifts; resonance, depth.

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

Doppio:Double strangth espresso served in a demitasse cup.

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Decaffeination Process: the process by which the coffee was decaffeinated.

Demitasse: a half size cup for espresso.

Dry fermenting: When washed, coffee is fermented without water.

Earthy :An earthy or musty flavour.

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En parche: term used for coffee in the parchment.

Espresso Breve: An espresso with light cream

Espresso can Panna:An espresso topped with whipped cream.

European Preparation: Removing imperfections by hand.

Excelso: A grade of coffee which includes size, quality, and imperfections.

· Richnessrefers to body and fullness

· Bright, Dry, Sharp, or Snappy (typical of Central American coffees)

No arrival: Didnt arrive as per contract.