- Desirable characteristic denoting a pleasant tartness that
gives each coffee its distinctive taste. Coffees lacking acidity
taste flat and dull. - AGED COFFEE - Also called “old crop” or
“plantation” coffees. These coffees have been stored in the
green form at consistent temperatures for a number of years. The
flavor is dull with a heavy body and can be “dead” due to a lack
of acidity. - A high growing district of Guatemala. -
(pronounced ah-RA’-bee-kah or ah- rah-BEE’-kah) the evergreen
coffee arabica plant primarily grown at altitudes over 3,000
feet. Arabica beans have more flavor, aroma and contain less
caffeine than robustas. - The fragrance of freshly brewed
coffee. Aromatic refers to the most distinctive arabica coffees.
BLEND A mixture of two or more coffees that compliment and
enhance each other. BITTER A harsh, unpleasant taste
characteristic of over extracted or over roasted coffee. BODY
The impression of fullness, thickness and richness when cupping
coffees. BRAZIL Brazil produces one quarter of