A taste fault in the coffee brew giving an acid or sour sensation on the tongue. The result of long-chain organic compounds being broken into shorter-chain organic compounds due to excessive heat during the holding process after brewing.
A normal characteristic of arabica coffees particularly high-grown varieties. Experts recognize two kinds of acidity:
1. Natural desirable acid
2. Natural undesirable sour
A primary coffee taste sensation created as the acids in the coffee combine with the sugars to increase the overall sweetness of the coffee. Acidity should be influenced by the degree of roasting, not referring to "PH" measurement.
The sensation of brewed coffee vapors released from the residue remaining in the mouth after swallowing.
A taste that gives coffee beans a less acidy taste and more body usually caused by enzyme activity in green coffee beans brought about by the chemical change which happens during the aging process after harvesting.
The impression of a coffee's weight on our tongue. A desirable quality in coffee ranging from medium to very fall.
The total aromatic profile created as a result of the volatile organic compounds present in the gragrance, aroma and aftertaste of coffee.
Most often a characteristic of high coffee-to-water ratios present in beans with may contain a high content of fat.
Sweet set of sugar compounds that is reminiscent of candy or syrup.
An aromatic dark roasted coffee or burnt taste.
A flavor reminiscent of unsweetened chocolate or cocoa powder.
Opposite of dry, clear and refined texture in the mouth.
A taste or aroma with many aspects.
A coffee with a parching drying finish, astringent.
An aged somewhat undesireable odor and taste that produces a dirt-like sensation.
Coffee with good characteristics of acidity, body, etc.
An odor taint in the coffee bean or brew due to aromatic compounds leaving as part of a staling process.
Hints of flowers.
The sensation of gasses released from coffee either sweetly floral to sweetly spicy.
An intensity description usually broken into two categories, either a sweet sensation reminiscent of citrus fruit or a dry sensation reminiscent of berry fruit.
An aromatic sensation of either grass, vegetables or herbs.
A balanced coffee without punch.
Reminiscent of freshly roasted nuts.
A certification that a product is 100% chemical free.
A strong and penatrating sensation either on the nose or the palate.
An indicator of depth and complexity of flavor fullness of body.
A bittersweet or carbony flavor associated with the roasting of coffee beans.
A naturally occurring aroma that of wood smoke.
A coffee low in palate acidity.
A well-rounded flavor lacking harshness or acidity; mellow.
Aroma of flavor suggesting spices such as cinnamon or a hot sensation.
The ratio of ground coffee to water.
Usually indicated by a fruity or chocaty flavor.
A combination of sweet and sour acidity
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