Glossary

Coffee glossary

Clear definitions of methods, drinks, varieties, processes, gear and cupping. From question to cup, with the same criteria as in Cafesito.

Categories

Brew methods Ways to brew coffee: espresso, pour-over, immersion and cold. 32 terms Coffee drinks From straight espresso to cappuccino, latte and cortado: cup recipes on a solid extraction. 27 terms Varieties and species Arabica, robusta and cultivars like gesha, bourbon, castillo, SL28 or sidra: genetics, sensory profile and growing. 220 terms Process / benefit Washed, natural, honey, fermentations, wet-hulled, monsoon and decafs: how the cherry is treated, what it leaves in… 47 terms Brew parameters Ratio, dose, grind, temperature, bloom, pressure, TDS, water and pour profile: the controls that turn a recipe into a… 41 terms Home equipment Grinder (hand/electric), scale, timer, gooseneck, water filter, descaler, WDT, knock box and machine: tools for… 31 terms Roast From green to bag: levels, cracks, development, profile, charge, Agtron, freshness and named defects (scorching,… 39 terms Sensory and cupping Acidity, body, sweetness, aroma vs flavour, aftertaste, clean cup, mouthfeel, SCA wheel, cupping and defects: the… 42 terms Origin and quality Countries and regions, altitude, SCA (association and standards), scoring, specialty coffee and defects: context to… 118 terms Barista Bar technique and career path: dial-in, milk, latte art, hygiene, workflow and how to get certified (SCA Barista… 50 terms

A–Z index

A

AB3 Varieties and species AB3 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as AB-3. Reference genetics: Línea introgresada (World Coffee Research).

Acaiá Varieties and species Acaiá is a variety or species documented in specialty coffee. Brazilian lineage (Mundo Novo / Catuai and related): Bourbon×Typica or Mundo Novo×Caturra crosses bred for yield. Also known as Acaia, Acaiá IAC. Reference genetics: Selección IAC del grupo Mundo Novo.

Acaua Varieties and species Acaua is a variety or species documented in specialty coffee. Brazilian lineage (Mundo Novo / Catuai and related): Bourbon×Typica or Mundo Novo×Caturra crosses bred for yield. Also known as Acaua Novo, Acauã. Reference genetics: Brazilian lineage (Mundo Novo / Catuai and related): Bourbon×Typica or Mundo Novo×Caturra crosses bred for yield.

Acidity Sensory and cupping Acidity is a positive quality attribute when clean: it adds liveliness and structure. It differs from sour defect (vinegar, rotting fruit) by clarity and pleasure.

Aerobic fermentation Process / benefit Differs from anaerobic by O₂ access—different microbes/acids, often more classic predictable cups.

Aeropress Brew methods Aeropress combines short immersion with pressing through paper or metal. Inverted recipes, concentrates and filter-like cups are all possible.

Affogato Coffee drinks Cup proportions: Ice cream 70% · Espresso 30%.

Aftertaste Sensory and cupping Aftertaste is residual flavour via retronasal smell. Distinct from first aroma and from body: it judges what remains and whether it is clean, sweet or defective.

Agitation Brew parameters Agitation adds mechanical energy to the bed or slurry. It differs from grind or ratio: it tunes contact uniformity—a fine Brew Lab / home lever after bloom or during immersion.

Agtron Roast Differs from commercial names (“medium”)—optical reading. Higher number = lighter. Colour, not quality alone.

Alkalinity Brew parameters Alkalinity (often as KH / ppm CaCO₃) is not pH and not total hardness (GH). It’s the cushion that neutralizes coffee acids—tuned via water recipes or filters.

Altitude Origin and quality Higher → slower ripening and denser beans (with good care). Not an automatic quality guarantee.

Americano Coffee drinks Cup proportions: Espresso 28% · Water 72%.

Anacafe 14 Varieties and species Anacafe 14 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Anacafe 14, ANACAFE 14. Reference genetics: Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown.

Anacafe 14 Plus Varieties and species Anacafe 14 Plus is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Anacafé 14+. Reference genetics: Derivado Catimor Anacafé.

Anaerobic Process / benefit Anaerobic limits O₂ to shift microbiota vs open washed tanks. Not automatic “higher quality”, nor identical to carbonic maceration (added CO₂).

Andungsari Varieties and species Andungsari is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Andung Sari. Reference genetics: Catimor ICCRI (Indonesia).

Animal or hidey Sensory and cupping Animal or hidey is an off-flavour that muddies the cup—distinct from desirable notes in a similar aroma family. Cuero/animal indeseado por proceso o almacenamiento; no es “complejidad”.

Anthonyi Varieties and species Anthonyi is a variety or species documented in specialty coffee. A distinct Coffea species (or close taxon): not an Arabica cultivar; valued for genetics, climate fit and rarity. Also known as Coffea anthonyi. Reference genetics: Coffea anthonyi.

Antigua Guatemala Origin and quality Antigua grows in a volcanic valley (Agua, Fuego, Acatenango). The classic cup is balanced chocolate with a mineral edge—distinct from higher, cooler Huehue.

Apoatã Varieties and species Apoatã is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as Apoata IAC 2258. Reference genetics: Coffea canephora (IAC Apoatã).

Arabica Varieties and species Arabica is a variety or species documented in specialty coffee. Coffea arabica: the dominant specialty species; its genetics (not one cultivar) explain acidity and complexity when the lot allows. Also known as Coffea arabica, arábica. Reference genetics: Coffea arabica: tetraploid self-pollinating species; genetic base of most specialty coffee.

Arabusta Varieties and species Arabusta is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Arabusta hybrid. Reference genetics: Cruce Coffea arabica × Coffea canephora.

Arara Varieties and species Arara is a variety or species documented in specialty coffee. Brazilian lineage (Mundo Novo / Catuai and related): Bourbon×Typica or Mundo Novo×Caturra crosses bred for yield. Also known as Obatã Amarelo, Arara Amarela. Reference genetics: Brazilian lineage (Mundo Novo / Catuai and related): Bourbon×Typica or Mundo Novo×Caturra crosses bred for yield.

Aroma Sensory and cupping Aroma is orthonasal smell with liquid present. It differs from fragrance (dry grounds) and flavour (taste + retronasal). Together they build tasting notes.

Arusha Varieties and species Arusha is a variety or species documented in specialty coffee. Foundational Arabica lineage; many modern varieties descend from Typica or Typica×Bourbon crosses. Also known as Arusha, Arusha. Reference genetics: Foundational Coffea arabica lineage, related to Bourbon and many traditional selections.

Asa Branca Varieties and species Asa Branca is a variety or species documented in specialty coffee. Brazilian lineage (Mundo Novo / Catuai and related): Bourbon×Typica or Mundo Novo×Caturra crosses bred for yield. Reference genetics: Cultivar brasileño de Coffea arabica.

AST (Authorized SCA Trainer) Barista Without an AST there is no valid official SCA exam. Differs from a private coach or “SCA-style” course: only ASTs can certify under the programme.

Astringency Sensory and cupping Texture, not a basic taste. Distinct from bitterness: you can feel dryness without strong bitter.

Ateng Varieties and species Ateng is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Super Ateng, Ateng Jaluk. Reference genetics: Grupo Catimor / selecciones locales de Indonesia.

Australia Origin and quality Australia is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Azulão Varieties and species Azulão is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Azulao. Reference genetics: Cultivar Procafé Brasil.

B

Backflush Barista Keeps valves/paths free of oils. Does not replace boiler descaling.

Baggy Sensory and cupping Baggy is an off-flavour that muddies the cup—distinct from desirable notes in a similar aroma family. Transferencia de empaque/yute o almacenamiento; cartón/saco viejo que tapa el origen.

Baking Roast Not always a visual burn—colour can look fine while the cup is flat/papery. Differs from scorch/tip and grassy underdevelopment.

Balance Sensory and cupping SCA attribute: the cup “fits”. Distinct from high intensity—an intense coffee can be unbalanced.

Bar brew ratio Barista Shared team language. Differs from shorter/longer by eye: a measurable dial-in frame.

Bar hygiene Barista Service and SCA exam standard. Includes continuous clean-play habits—not only night deep cleans.

Bar lungo Barista Not an americano (which adds water). Higher g out at the same dose.

Bar mise en place Barista It prevents friction: every move has a place. Without it, workflow and clean play collapse at peak.

Bar ristretto Barista Not “stop early by eye”—a defined ratio (e.g. 1:1–1:1.5).

Bar water quality Barista Dial-in assumes stable water. Not “any bottled water”—specialty targets matter.

Barako Varieties and species Barako is a variety or species documented in specialty coffee. A distinct Coffea species (or close taxon): not an Arabica cultivar; valued for genetics, climate fit and rarity. Also known as Kapeng Barako, Philippine Liberica. Reference genetics: Coffea liberica (Filipinas).

Barista communication Barista Prevents wrong drinks better than any gadget. Differs from silent “speed”.

Barista qualification Barista Getting a specialty barista credential means measurable standards (espresso, milk, hygiene, service)—not only a short workshop. What sets it apart is repeatable evidence under pressure.

Basic latte art Barista Visual proof of correct texture—not only decoration. Needs centred espresso + microfoam.

Batch brew Brew methods Consistency and speed vs single pour-overs.

Batian Varieties and species Batian is a variety or species documented in specialty coffee. Kenyan selections (Scott Laboratories and later): famed for acidity and black fruit when AA/AB process and elevation align. Also known as Batian Kenya. Reference genetics: Kenyan Arabica selections, including Scott Laboratories lines and resistant crosses.

Bean density Origin and quality Density guides roast curves and acidity/structure expectations.

Bedessa Varieties and species Bedessa is a variety or species documented in specialty coffee. Ethiopian landrace or selection: huge genetic diversity; “heirloom” is not one single variety. Reference genetics: Landrace etíope.

Bird Friendly Origin and quality It describes a origin and quality datum in specialty-coffee language. Its practical meaning depends on the lot, recipe and context.

Bitterness Sensory and cupping A basic taste. Specialty seeks integrated bitterness (cocoa, nut), not dry or medicinal. Distinct from astringency (tannic feel).

Black honey Process / benefit Black honey leaves almost all mucilage and dries slowly—maximum honey intensity, high risk without control.

Blade grinder Home equipment Blades chop; they don’t set a size. Lots of dust + big chunks vs burrs.

Blend Origin and quality Aims for balance, consistency or espresso profile—not low quality by default.

Blind basket Barista Maintenance tool—not for extraction. Differs from the service basket.

Bloom Brew parameters Bloom is the initial pre-wet in filter/pour-over—distinct from bloom time (duration) and espresso preinfusion. Goal: degas and wet without brewing the whole recipe yet.

Bloom time Brew parameters Distinct from bloom (action/water mass) and espresso preinfusion. Fresher coffee often needs longer; rested, shorter.

Blue Mountain Origin and quality Blue Mountain is a certified Jamaican zone (defined elevation and valleys). Classic cups are clean and mild—high price doesn’t replace roast date and 100% zone claims.

Blue Mountain (variety) Varieties and species Blue Mountain (variety) is a variety or species documented in specialty coffee. Foundational Arabica lineage; many modern varieties descend from Typica or Typica×Bourbon crosses. Also known as Jamaica Blue Mountain Typica, BM Typica. Reference genetics: Typica selection associated with Jamaica’s Blue Mountain region.

Body Sensory and cupping Body is texture/weight, not aroma notes. It overlaps mouthfeel but differs: body = how much it fills; mouthfeel = how it feels.

Bolivia Origin and quality Bolivia is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Boquete Origin and quality Boquete in Chiriquí is Panama’s zone most linked to Geisha and high microclimates under Volcán Barú. Not every Boquete lot is Geisha—read variety and farm.

Bottomless portafilter Home equipment Bottomless = same tool as naked: no spouts, visible stream. Differs from spouted portafilters.

Bourbon Varieties and species Bourbon is a variety or species documented in specialty coffee. Bourbon lineage: historic Typica mutation fixed on Réunion; often sweeter and friendlier-bodied than classic Typica. Also known as Bourbon rojo, Bourbon amarillo. Reference genetics: Bourbon lineage: historic Typica mutation fixed on Réunion; often sweeter and friendlier-bodied than classic Typica.

Bourbon Amarillo Varieties and species Bourbon Amarillo is a variety or species documented in specialty coffee. Bourbon lineage: historic Typica mutation fixed on Réunion; often sweeter and friendlier-bodied than classic Typica. Also known as Yellow Bourbon BR. Reference genetics: Mutación Bourbon de cereza amarilla.

Bourbon Mayaguez 139 Varieties and species Bourbon Mayaguez 139 is a variety or species documented in specialty coffee. Bourbon lineage: historic Typica mutation fixed on Réunion; often sweeter and friendlier-bodied than classic Typica. Also known as BM139, Mayaguez 139. Reference genetics: Selección del grupo Bourbon (Mayaguez).

Bourbon Mayaguez 71 Varieties and species Bourbon Mayaguez 71 is a variety or species documented in specialty coffee. Bourbon lineage: historic Typica mutation fixed on Réunion; often sweeter and friendlier-bodied than classic Typica. Also known as BM71, Mayaguez 71. Reference genetics: Selección del grupo Bourbon (Mayaguez).

Bourbon Pointu Varieties and species Bourbon Pointu is a variety or species documented in specialty coffee. Bourbon lineage: historic Typica mutation fixed on Réunion; often sweeter and friendlier-bodied than classic Typica. Also known as Bourbon Pointu Reunion, Café Bourbon Pointu. Reference genetics: Mutación Bourbon (Laurina).

BP 308 Varieties and species BP 308 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as BP308. Reference genetics: Clon Coffea canephora (Indonesia).

BP 409 Varieties and species BP 409 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as BP409. Reference genetics: Clon Coffea canephora (Indonesia).

BP 42 Varieties and species BP 42 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as BP42. Reference genetics: Clon Coffea canephora (Indonesia).

BP 534 Varieties and species BP 534 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as BP534. Reference genetics: Clon Coffea canephora (Indonesia).

BP 936 Varieties and species BP 936 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as BP936. Reference genetics: Clon Coffea canephora (Indonesia).

BP 939 Varieties and species BP 939 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as BP939. Reference genetics: Clon Coffea canephora (Indonesia).

BPL10 Varieties and species BPL10 is a variety or species documented in specialty coffee. Foundational Arabica lineage; many modern varieties descend from Typica or Typica×Bourbon crosses. Also known as BPL 10. Reference genetics: Cultivar WCR de Coffea arabica.

Brazil Origin and quality Brazil is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Breve Coffee drinks Cup proportions: Espresso 25% · Half & half 65% · Foam 10%.

Brew Control Chart Brew parameters The chart links beverage concentration to percent solids extracted from the coffee—not a meter, but the frame for readings and tasting.

Bright acidity Sensory and cupping A descriptor of desirable acidity—sparkle and juiciness—distinct from harsh acidity or sour defect.

Broken or chipped Origin and quality It reduces the cleanliness and consistency expected from a specialty lot.

BRS 1216 Varieties and species BRS 1216 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as BRS1216. Reference genetics: Clon Coffea canephora (Brasil).

BRS 2299 Varieties and species BRS 2299 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Reference genetics: Clon Coffea canephora (Brasil).

BRS 2314 Varieties and species BRS 2314 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Reference genetics: Clon Coffea canephora (Brasil).

BRS 2336 Varieties and species BRS 2336 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Reference genetics: Clon Coffea canephora (Brasil).

BRS 2357 Varieties and species BRS 2357 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Reference genetics: Clon Coffea canephora (Brasil).

BRS 3137 Varieties and species BRS 3137 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Reference genetics: Clon Coffea canephora (Brasil).

BRS 3193 Varieties and species BRS 3193 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Reference genetics: Clon Coffea canephora (Brasil).

BRS 3210 Varieties and species BRS 3210 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Reference genetics: Clon Coffea canephora (Brasil).

BRS 3213 Varieties and species BRS 3213 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Reference genetics: Clon Coffea canephora (Brasil).

BRS 3220 Varieties and species BRS 3220 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Reference genetics: Clon Coffea canephora (Brasil).

Bunum Varieties and species Bunum is a variety or species documented in specialty coffee. Ethiopian landrace or selection: huge genetic diversity; “heirloom” is not one single variety. Reference genetics: Landrace etíope.

Burr grinder Home equipment Burrs crush/cut to a controllable size. Unlike blades. Flat vs conical change fines and flow.

Burundi Origin and quality Burundi is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Bypass Brew parameters Bypass dilutes an already extracted drink—unlike raising brew ratio (more water through grounds) or high espresso yield. Used for americano, batch brew, TDS tuning.

C

Café bombón Coffee drinks Cup proportions: Condensed milk 40% · Espresso 60%.

Café con leche Coffee drinks Cup proportions: Espresso 35% · Milk 65%.

Café de olla Coffee drinks Cup proportions: Coffee 92% · Sugar / syrup 8%.

Caffè corretto Coffee drinks Cup proportions: Espresso 82% · Liqueur 18%.

Caffè shakerato Coffee drinks Cup proportions: Espresso 78% · Foam 22%.

Calibrated tamper Home equipment Differs from feel-only tamp. Doesn’t replace distribution.

Calibration session Sensory and cupping Goal: reduce individual bias. Distinct from a buying cupping without reference discussion.

Cameroon Origin and quality Cameroon is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Canary Islands Origin and quality Canary Islands is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Canephora Varieties and species Canephora is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as Coffea canephora. Reference genetics: Coffea canephora (Robusta es el grupo comercial principal).

Cappuccino Coffee drinks Cup proportions: Espresso 33% · Milk 33% · Foam 33%.

Caramelisation Roast Overlaps Maillard but differs—no amino acids needed. Strongest in medium–long development.

Carbon neutrality Origin and quality It describes a origin and quality datum in specialty-coffee language. Its practical meaning depends on the lot, recipe and context.

Carbonic maceration Process / benefit Unlike generic anaerobic, CM emphasises CO₂ and intracellular cherry metabolism. Control—not the label—decides cleanliness.

Caripe Varieties and species Caripe is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Reference genetics: Introgresión Sarchimor (Timor × Villa Sarchí).

Cascara Process / benefit Differs from roasted coffee and parchment: dehydrated exocarp. Specialty values clean, traceable lots.

Casiopea Varieties and species Casiopea is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Cassiopeia. Reference genetics: Híbrido F1 de Arabica (WCR).

Castillo Varieties and species Castillo is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Castillo Colombia, variedad Castillo. Reference genetics: Cenicafé (Colombia) selection with Timor Hybrid introgression; rust resistance.

Catiguá MG2 Varieties and species Catiguá MG2 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Catigua MG2, Catiguá. Reference genetics: Introgresión Catuaí × Híbrido de Timor (EMBRAPA/EPAMIG).

Catimor Varieties and species Catimor is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Catimor, híbrido Catimor. Reference genetics: Caturra × Timor Hybrid: group of rust-resistant lines (not pure Robusta).

Catimor 129 Varieties and species Catimor 129 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Catimor129. Reference genetics: Catimor (Timor Hybrid × Caturra).

Catindu Varieties and species Catindu is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Reference genetics: Caturra × selecciones indias.

Catisic Varieties and species Catisic is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Catimor Catisic. Reference genetics: Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown.

Catuai Varieties and species Catuai is a variety or species documented in specialty coffee. Brazilian lineage (Mundo Novo / Catuai and related): Bourbon×Typica or Mundo Novo×Caturra crosses bred for yield. Also known as Catuai rojo, Catuai amarillo. Reference genetics: Mundo Novo × Caturra cross (IAC, Brazil); compact and highly productive.

Catuaí Amarelo Varieties and species Catuaí Amarelo is a variety or species documented in specialty coffee. Brazilian lineage (Mundo Novo / Catuai and related): Bourbon×Typica or Mundo Novo×Caturra crosses bred for yield. Also known as Yellow Catuai, Catuaí Amarillo. Reference genetics: Mundo Novo × Caturra (yellow cherry).

Catuaí Vermelho Varieties and species Catuaí Vermelho is a variety or species documented in specialty coffee. Brazilian lineage (Mundo Novo / Catuai and related): Bourbon×Typica or Mundo Novo×Caturra crosses bred for yield. Also known as Red Catuai, Catuaí Rojo. Reference genetics: Mundo Novo × Caturra (red cherry).

Catucaí Varieties and species Catucaí is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Catucaí, Catucaí. Reference genetics: Modern Arabica cross or selection, often carrying coffee-leaf-rust resistance genes.

Catucaí 2SL Varieties and species Catucaí 2SL is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Catucai Amarelo 2SL. Reference genetics: Selección Catucaí Amarelo 2SL.

Catucaí 785-15 Varieties and species Catucaí 785-15 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Catucai 785. Reference genetics: Selección Catucaí 785-15.

Catucaí Amarillo Varieties and species Catucaí Amarillo is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Catucai Amarelo, Yellow Catucai. Reference genetics: Cruce Catucaí (cereza amarilla).

Catucaí Vermelho Varieties and species Catucaí Vermelho is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Red Catucai. Reference genetics: Cruce Catucaí (cereza roja).

Caturra Varieties and species Caturra is a variety or species documented in specialty coffee. Bourbon-line selection or mutation spread in Brazil and Central America; not Bourbon Island Bourbon itself. Also known as Caturra rojo, Caturra amarillo. Reference genetics: Dwarf Bourbon mutation found in Brazil and spread across Central America and Colombia.

Caturra Amarelo Varieties and species Caturra Amarelo is a variety or species documented in specialty coffee. Bourbon-line selection or mutation spread in Brazil and Central America; not Bourbon Island Bourbon itself. Also known as Yellow Caturra. Reference genetics: Mutación Bourbon enana (cereza amarilla).

Caturra Vermelho Varieties and species Caturra Vermelho is a variety or species documented in specialty coffee. Bourbon-line selection or mutation spread in Brazil and Central America; not Bourbon Island Bourbon itself. Also known as Red Caturra, Caturra Rojo. Reference genetics: Mutación Bourbon enana (cereza roja).

Cauca Origin and quality Cauca mixes Andean highland and strong producer organisation. High lots show clarity and sweetness—often between Huila and Nariño on the sensory map.

Cauvery Varieties and species Cauvery is a variety or species documented in specialty coffee. Selection from Indian breeding programmes (CCRI and related): adapted to local pests and Indian process styles. Also known as Cauvery Catimor. Reference genetics: Catimor / selección CCRI.

Cenicafé 1 Varieties and species Cenicafé 1 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Cenicafe 1. Reference genetics: Selección Cenicafé (Colombia).

Centroamericano H1 Varieties and species Centroamericano H1 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Centroamericano H1, Centroamericano H1. Reference genetics: Modern Arabica cross or selection, often carrying coffee-leaf-rust resistance genes.

Cerrado Mineiro Origin and quality Cerrado Mineiro is a designated origin with a sharp dry season that aids even drying—often more stable, chocolatey cups than many mountain Sul de Minas lots.

Chandragiri Varieties and species Chandragiri is a variety or species documented in specialty coffee. Selection from Indian breeding programmes (CCRI and related): adapted to local pests and Indian process styles. Reference genetics: Selección Arabica CCRI.

Channeling Brew parameters Channeling is a uniformity defect, not a dial you turn up. Espresso shows jets/spray; filter shows dry spots. Tied to distribution, tamp, fines and agitation.

Channeling Barista Most common bar extraction fault. Differs from a merely “fast” shot: heterogeneity, not only coarse grind.

Chapada Diamantina Origin and quality Chapada Diamantina (Bahia) is a plateau with cool nights—lots often fruitier with more acidity than classic Cerrado.

Charge temperature Roast Differs from bean temp (which drops after charge). High charge speeds drying; too high risks tipping/scorching.

Charrieriana Varieties and species Charrieriana is a variety or species documented in specialty coffee. A distinct Coffea species (or close taxon): not an Arabica cultivar; valued for genetics, climate fit and rarity. Also known as Coffea charrieriana. Reference genetics: Coffea charrieriana; contenido muy bajo de cafeína.

Chemex Brew methods Invented in 1941, it uses thicker paper than a V60, retaining more oils for a bright, clean cup.

Chemical defect Sensory and cupping Chemical defect is an off-flavour that muddies the cup—distinct from desirable notes in a similar aroma family. Notas a solvente/limpieza/químico; contaminación o proceso anómalo.

Chiang Mai Origin and quality Chiang Mai groups northern Thai highlands (Doi, micro-farms) with lots of honey and anaerobic innovation—a gateway to Thai specialty, not one valley.

Chiapas Origin and quality Chiapas holds much of Mexico’s volume—humid highlands, co-ops and chocolate–panela cups. High micro-lots exist; don’t treat the whole state as one flavour.

China Origin and quality China is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

City roast Roast City (and City+) describes development after crack, not colour alone. Differs from Full City by less caramel and more residual acidity.

Clean cup Sensory and cupping No off-flavours muddying the read. Distinct from “simple”: a cup can be clean and complex.

Clean play Barista Not only end-of-shift cleaning—continuous hygiene under service, unlike a closing deep clean.

Clever Dripper Brew methods Immersion like a press plus paper filter. Setting it on a cup opens the valve to drain.

Co-fermentation Process / benefit Differs from “clean” fermentation by external material. Not a defect if labelled transparently; it is if sold as pure terroir.

CO₂ decaf Process / benefit CO₂ acts as a selective caffeine solvent. Differs from EA and Swiss Water.

Coarse grind Brew parameters Relative to method, not a grinder number. Distinct from medium (filter) and fine (espresso).

Coffee cherry Origin and quality Only well-selected ripe cherries yield clean lots.

Coffee distributor Home equipment Differs from WDT (needles) and tamp (compacts). Levels height; may not fix deep density pockets.

Coffee exporter Origin and quality It describes a origin and quality datum in specialty-coffee language. Its practical meaning depends on the lot, recipe and context.

Coffee grinder Home equipment Turns whole beans into particles. Differs from pre-ground: you control freshness and size. In specialty it is the gear that most shapes the cup.

Coffee importer Origin and quality It describes a origin and quality datum in specialty-coffee language. Its practical meaning depends on the lot, recipe and context.

Coffee scale Home equipment Without a scale, ratios are guesses. Needs resolution and fast response for pour-over/espresso.

Coffee strength Brew parameters Strength is weak vs intense. You can have high strength with poor extraction or low strength with good extraction. Ratio, dose, yield and bypass move it.

Cold brew Brew methods Coarse grounds steep in cold water for hours (typically 12–24 h), then filtered and served cold or diluted.

Cold drip Brew methods Control drops per minute and medium grind. Clean concentrate, often brighter than immersion cold brew.

Cold fermentation Process / benefit Cold lengthens times and can favour clean/lactic profiles vs acetic spikes in heat.

Colombia Origin and quality Colombia is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Colombia variety Varieties and species Colombia variety is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as variedad Colombia, Colombia cultivar. Reference genetics: Modern Arabica cross or selection, often carrying coffee-leaf-rust resistance genes.

Complexity Sensory and cupping Organised richness—not chaos or defect. Distinct from intensity: a cup can be intense and mono-note.

Congensis Varieties and species Congensis is a variety or species documented in specialty coffee. A distinct Coffea species (or close taxon): not an Arabica cultivar; valued for genetics, climate fit and rarity. Also known as Coffea congensis. Reference genetics: Coffea congensis; especie diploide del grupo Congo.

Contact time Brew parameters Distinct from generic extraction-time labels and from barista shot-time. Immersion ≈ whole brew; percolation ≈ water through the bed.

Cooperative Origin and quality May blend farms into a regional lot or separate microlots. Governance and farmer pay vary.

Cortado Coffee drinks Cup proportions: Espresso 50% · Milk 50%.

Costa Rica Origin and quality Costa Rica is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Costa Rica 95 Varieties and species Costa Rica 95 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as CR95, Costa Rica 95 Catimor. Reference genetics: Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown.

Cowboy coffee Brew methods Coffee steeps or boils in a pot. No paper: solids settle by resting, chilling or a splash of cold water.

Crema Sensory and cupping Crema is CO₂ + emulsified oils. Distinct from true body/mouthfeel: pretty crema can hide a bad shot.

Cuban coffee Coffee drinks Cup proportions: Sugar / syrup 22% · Espresso 78%.

Cup clarity Sensory and cupping Clarity is not only cleanliness—it is aromatic sharpness. A clean natural can be less “clear” than a washed lot.

Cup defects Sensory and cupping General frame for sensory off-flavours. Distinct from visual green defects (often related).

Cup of Excellence Origin and quality Winning lots often score very high and fetch high prices. Not the only path to quality.

Cupping Sensory and cupping SCA cupping aligns language across origin, roaster and bar. It differs from casual tasting by protocol, blinding and a score sheet.

Cupping protocol Sensory and cupping Fixed conditions so scores compare across tables. Distinct from informal tasting or marketing flights.

Cuscatleco Varieties and species Cuscatleco is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Sarchimor Cuscatleco. Reference genetics: Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown.

D

Da Lat Origin and quality Da Lat (Lam Dong) is Vietnam’s specialty arabica highland—cooler climate and cleaner lots than Đắk Lắk robusta. The city name isn’t one fixed cup.

Dark roast Roast Dark prioritises roast flavours over terroir—very dark colour, possible surface oil, drop near/after second crack.

Decaf Process / benefit Decaf is a process category, not an origin. Method (Swiss Water, EA, CO₂, Mountain Water) changes residue, sweetness and body.

Dega Varieties and species Dega is a variety or species documented in specialty coffee. Ethiopian landrace or selection: huge genetic diversity; “heirloom” is not one single variety. Also known as Dega heirloom. Reference genetics: Ethiopian landrace or selection: huge genetic diversity; “heirloom” is not one single variety.

Degassing Roast Beans “exhale” after drop. Differs from rest (when you drink) though linked—too gassy espresso can be unstable.

Democratic Republic of the Congo Origin and quality Democratic Republic of the Congo is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Demucilaging Process / benefit Differs from honey (mucilage stays) and natural (whole fruit). Mechanical saves water vs traditional ferment.

Descaler Home equipment Not group detergent/backflush—it attacks precipitated carbonates. Filters prevent; descaler corrects.

Dessu Varieties and species Dessu is a variety or species documented in specialty coffee. Ethiopian landrace or selection: huge genetic diversity; “heirloom” is not one single variety. Also known as Desu. Reference genetics: Landrace etíope.

Development time Roast Differs from qualitative “development”: it’s a number. Same colour, different DT → different cups (baked vs crisp).

Dewevrei Varieties and species Dewevrei is a variety or species documented in specialty coffee. A distinct Coffea species (or close taxon): not an Arabica cultivar; valued for genetics, climate fit and rarity. Also known as Coffea dewevrei, Excelsa species. Reference genetics: Coffea liberica var. dewevrei / C. dewevrei.

Dial-in Barista Finding the bar recipe—not a forever number. Differs from guesswork: one variable at a time with scale and tasting.

Dialling in espresso Brew parameters Dial-in reaches your flavour window. Not shot time alone—time, brew ratio and taste travel together.

Direct trade Origin and quality Not one single seal; implies transparency and negotiated prices.

Distribution Brew parameters Distribution sets puck geometry—avoids mounds, voids and density pockets. Includes WDT and levelers. Before tamp; distinct from dose mass.

Dominican Republic Origin and quality Dominican Republic is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Doppio Coffee drinks Cup proportions: Espresso 88% · Crema 12%.

Dose Brew parameters Dose is how much coffee you use—not ratio and not beverage yield. Espresso often 16–20 g; filter by method. Dose consistency means repeating that mass.

Dose consistency Barista Without a stable dose dial-in is useless. Weight rules—not basket fill look.

Dosing funnel Home equipment Doesn’t change the recipe—cleans the workflow. Differs from basket and distributor.

Double washed Process / benefit Differs from single fully washed by a second soak/ferment that further cleans parchment.

Dried cherry or pod Origin and quality It reduces the cleanliness and consistency expected from a specialty lot.

Drip coffee maker Brew methods Quality needs stable temperature, even showering and fresh grind. Many cheap machines brew too cool.

Drop temperature Roast Drop ends the profile. Differs from Agtron (optical) though they correlate—same drop ≠ same cup across machines.

Dry mill Process / benefit Differs from wet mill: no cherry—work density, size, colour and green defects.

Drying phase Roast Differs from farm parchment drying—this is thermal in the roaster. Bad drying sets up baking or tipping later.

E

Earthy defect Sensory and cupping Earthy defect is an off-flavour that muddies the cup—distinct from desirable notes in a similar aroma family. Tierra sucia/húmeda distinta de un terroir limpio; suele venir de secado o contaminación.

EC15 Varieties and species EC15 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as EC-15. Reference genetics: Híbrido F1 de Arabica (WCR).

Eco-pulped Process / benefit Differs from traditional wash by less water ferment and more friction. Often near white honey/semi-washed.

Ecuador Origin and quality Ecuador is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

El Salvador Origin and quality El Salvador is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Electric grinder Home equipment Differs from hand by speed and often timers/single-dose. Not all electrics are burrs—avoid blades.

Encapa 03 Varieties and species Encapa 03 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as Emcapa 03. Reference genetics: Clon Coffea canephora (Brasil).

Enzymatic process Process / benefit Differs from spontaneous ferment: directed enzymatic catalysts. Can shorten demucilage times.

Esperansa Varieties and species Esperansa is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Esperanza, Híbrido Esperansa. Reference genetics: Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown.

Espresso Brew methods Espresso pushes hot water at about 9 bar through finely ground coffee. You get a concentrated cup (typically 25–40 ml) with crema on top.

Espresso con panna Coffee drinks Cup proportions: Espresso 68% · Cream 32%.

Espresso extraction Barista Core bar craft: distribution, tamp, lock-in and time/weight control. Differs from filter by ~9 bar and short ratio.

Espresso glass Home equipment Doesn’t replace a scale—helps see blonding/volume. Differs from a big opaque mug.

Espresso machine Home equipment Differs from moka/capsules: controllable pressure, temp, flow. Home limit is often grinder + water.

Espresso roast Roast Need not be dark—specialty has light espressos. Differs from filter via development design and often more caramel or longer rest.

Espresso Romano Coffee drinks Cup proportions: Espresso 90% · Lemon 10%.

Espresso scale Home equipment Unlike slow kitchen scales: low latency, drip-tray size, often flow/time. Home dial-in tool.

Espresso tonic Coffee drinks Cup proportions: Tonic 70% · Espresso 30%.

Espresso yield Barista Measurable shot target. Differs from visual volume—crema fools; the scale rules.

Ethiopia Origin and quality Ethiopia is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Ethyl acetate Process / benefit EA dissolves caffeine after steam/hydration. Differs from Swiss Water (solvent) and CO₂ (different chemistry).

Eugenioides Varieties and species Eugenioides is a variety or species documented in specialty coffee. A distinct Coffea species (or close taxon): not an Arabica cultivar; valued for genetics, climate fit and rarity. Also known as Coffea eugenioides, eugenoides. Reference genetics: Coffea eugenioides; a diploid species and one parent of Arabica.

Evaluna Varieties and species Evaluna is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Reference genetics: Híbrido F1 CIRAD–CATIE y socios.

Excelsa Varieties and species Excelsa is a variety or species documented in specialty coffee. A distinct Coffea species (or close taxon): not an Arabica cultivar; valued for genetics, climate fit and rarity. Also known as Coffea excelsa, Liberica var. dewevrei. Reference genetics: Coffea liberica var. dewevrei, commercially known as Excelsa.

Experimental process Process / benefit Not one method—mill innovation. Must be documented; “experimental” without data is empty marketing.

Extended fermentation Process / benefit “Extended” is relative to local standard wash (often +12–72 h). Differs from anaerobic by design, not hours alone.

Extraction Brew parameters Extraction is the overall process; EY% quantifies it; TDS is beverage strength. Not the same as ratio.

Extraction diagnostics Barista Differs from initial dial-in: ongoing habit of spotting drift in service and fixing with one lever (grind, dose or yield).

Extraction time Brew parameters Overlaps contact time in practice; “extraction time” is the recipe number you log. In espresso, shot-time is the more specific bar term.

Extraction yield Brew parameters EY% ≈ (TDS × beverage mass) / dose. Distinct from beverage yield (grams) and strength. Extraction axis of the brew chart.

F

Facing Roast Looks like one side much darker/oilier. Differs from tipping (ends) and broader surface scorching.

Fair trade Origin and quality Safety net in commodity; in specialty it often complements (or is replaced by) direct relationships and lot transparency.

Farm / finca Origin and quality Can mean a small family plot or a large operation.

Fermentation Process / benefit Fermentation is biochemistry, not a flavour name. Time, oxygen, microbiota and substrate change the cup.

Fermented or sour Sensory and cupping Fermented or sour is an off-flavour that muddies the cup—distinct from desirable notes in a similar aroma family. Aparece cuando la fermentación o el secado se descontrolan; vinagre/fruta podrida, no acidez limpia.

Filter coffee Brew methods Contrasts with espresso and immersion. Great for tasting origin.

Filter roast Roast Differs from espresso roast by less aggressive caramel and often shorter/cooler development—not always simply “lighter”.

Fine grind Brew parameters Not the same as “fines” (extreme dust). Espresso-fine is a dense setting; too fine in filter stalls and turns bitter.

Fines Brew parameters Fines are the fine tail of the size distribution—not the same as a “fine grind” setting. Blade grinders make more; good burrs reduce but don’t erase them.

Finish Sensory and cupping Finish describes how the experience ends. It overlaps aftertaste; “finish” often stresses perceived quality, “persistence” stresses length.

First crack Roast First crack is not “done”—a physical milestone. Differs from second crack (oils, carbon, harsher snaps).

Flash brew Brew methods Total water = hot pour + ice (ice is part of the ratio). Grind slightly finer than hot pour-over.

Flat white Coffee drinks Cup proportions: Espresso 35% · Microfoam 65%.

Flavour Sensory and cupping In specialty English, flavor = taste + retronasal smell. It differs from aroma (smells at the nose) and fragrance (dry). It is what you name while drinking: “blackberry”, “cocoa”, “jasmine”.

Flavour wheel Sensory and cupping Descriptors from centre (generic) to rim (specific). Distinct from free marketing lists without consensus.

Floater Origin and quality It reduces the cleanliness and consistency expected from a specialty lot.

Flow rate Brew parameters Flow rate is dynamic: profiled machines program it; pour-over sets it with kettle pace. Not the same as pressure or total time, though linked.

FOB price Origin and quality It describes a origin and quality datum in specialty-coffee language. Its practical meaning depends on the lot, recipe and context.

Foreign matter Origin and quality It reduces the cleanliness and consistency expected from a specialty lot.

Fragrance Sensory and cupping Fragrance is dry-grounds smell—distinct from wet aroma and in-mouth flavour. SCA often logs Fragrance/Aroma as two moments in one field.

Free pour Barista Needs flow and height control. Differs from etching: design comes from the stream.

Freezing coffee Roast Differs from dumping an open kilo in the freezer—moisture cycling is the enemy. Specialty freezes for stock, not as a daily fridge.

French Mission Varieties and species French Mission is a variety or species documented in specialty coffee. Kenyan selections (Scott Laboratories and later): famed for acidity and black fruit when AA/AB process and elevation align. Also known as French Mission Bourbon. Reference genetics: Grupo Bourbon (French Mission).

French press Brew methods Coffee and water steep together; the plunger separates grounds. Cups are often oilier with more sediment than paper filter.

Freshness Roast Not “roasted today = best”—needs degassing and rest. Whole bean weeks ≠ ground hours.

Frontón Varieties and species Frontón is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Fronton. Reference genetics: Catimor (Timor × Caturra).

Full black bean Origin and quality It reduces the cleanliness and consistency expected from a specialty lot.

Full City roast Roast Full City (and +) sits at the edge before true dark/oil. More Maillard/caramel than City, less bright acidity.

Fungus damage Origin and quality It reduces the cleanliness and consistency expected from a specialty lot.

G

Ganadora Varieties and species Ganadora is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Variedad Ganadora. Reference genetics: Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown.

Gayo Origin and quality Gayo (Aceh, Sumatra) is a highland with much certified organic production. It shares Sumatran wet-hulled DNA, often with more chocolatey sweetness than generic Mandheling.

Gesha Varieties and species Gesha is a variety or species documented in specialty coffee. Ethiopian variety famed (Panama and beyond) for floral intensity; genetics predisposes but does not guarantee high scores. Also known as geisha, Gesha. Reference genetics: Ethiopian landrace/selection (Gesha/Geisha); famed after adoption in Panama.

Gibraltar Coffee drinks Cup proportions: Espresso 50% · Milk 50%.

Giling basah Process / benefit Giling basah (“wet grinding/hulling”) is the local term for wet-hulled. Distinct timing of hulling and two-phase drying—not an automatic defect flavour.

Golden honey Process / benefit Golden honey is a producer/trade label for a middle mucilage level—more sweetness than white, more clarity than black.

Gooseneck kettle Home equipment Gooseneck is not just looks: it limits flow for precise circles. Differs from wide-mouth kettles.

Green coffee Origin and quality Graded by moisture, density and defects. Roasters turn it into ready coffee.

Green defect Origin and quality Different from defects only perceived in cupping. Farm/mill sorting reduces primary and secondary defects.

Grind Brew parameters Grind isn’t a universal number across grinders—it’s relative. Includes overall setting and fines quality. Fine/medium/coarse are method ranges.

Grind retention Barista Why the first shot “doesn’t count”. Internal hold-up—not only visible waste.

Grinder brush Home equipment Retention changes true dose. A simple brush beats many gadgets.

Grinder calibration Barista Most-used bar lever. Differs from dose changes: same weight, different puck resistance.

Ground coffee Roast Grinding multiplies exposed area—oxidation and volatile loss. Differs from whole bean mainly in aromatic shelf life.

Grouphead cleaning Barista Part of between-shot clean play and closing. Differs from chemical backflush: includes water flush and visual checks.

Guará Varieties and species Guará is a variety or species documented in specialty coffee. Brazilian lineage (Mundo Novo / Catuai and related): Bourbon×Typica or Mundo Novo×Caturra crosses bred for yield. Also known as Guara. Reference genetics: Cultivar brasileño de Coffea arabica.

Guatemala Origin and quality Guatemala is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Guji Origin and quality Guji, southeast of Sidama, pairs high elevation with lots of processing experimentation. Cups often read denser and fruitier than classic Yirgacheffe.

H

H3 Varieties and species H3 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Híbrido H3. Reference genetics: Híbrido F1 introgresado CIRAD–CATIE y socios.

Harar Rwanda Varieties and species Harar Rwanda is a variety or species documented in specialty coffee. Ethiopian landrace or selection: huge genetic diversity; “heirloom” is not one single variety. Also known as Harar Rwandais. Reference genetics: Landrace etíope adaptada en Ruanda.

Hario Switch Brew methods Hario Switch sits a V60 on a switch base. Close for full steep, open to drain through the filter.

Harrar Origin and quality Harrar (Harar) in eastern Ethiopia is historic for natural drying on the plateau. Profiles often read spicier and wine-like versus southern washed lots.

Harvest Origin and quality Selective hand-picking favors even ripeness.

Harvest year Origin and quality It describes a origin and quality datum in specialty-coffee language. Its practical meaning depends on the lot, recipe and context.

Hawaii Origin and quality Hawaii is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Heart latte Barista First pattern proving flow control and the cut. Basis for tulip and rosetta.

Heirloom Varieties and species Heirloom is a variety or species documented in specialty coffee. Ethiopian landrace or selection: huge genetic diversity; “heirloom” is not one single variety. Also known as heirloom etíope, landrace. Reference genetics: Ethiopian landrace or selection: huge genetic diversity; “heirloom” is not one single variety.

Heterocalyx Varieties and species Heterocalyx is a variety or species documented in specialty coffee. A distinct Coffea species (or close taxon): not an Arabica cultivar; valued for genetics, climate fit and rarity. Also known as Coffea heterocalyx. Reference genetics: Coffea heterocalyx.

Honduras Origin and quality Honduras is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Honey Process / benefit Honey does not add bee honey—it describes sticky mucilage on parchment. It sits between washed clarity and natural intensity by dosing how much fruit ferments while drying.

Huehuetenango Origin and quality Huehuetenango in northwest Guatemala benefits from dry winds that aid drying. High elevations yield clean acidity with spice.

Huila Origin and quality Huila is one of Colombia’s top specialty regions—Andean valleys, many family farms and sweet cups with ripe fruit.

I

IAC 125 RN Varieties and species IAC 125 RN is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as IAC125RN. Reference genetics: Selección IAC resistente (RN).

IAPAR 59 Varieties and species IAPAR 59 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as IAPAR-59, Catimor IAPAR 59. Reference genetics: Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown.

Ibairí Varieties and species Ibairí is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Ibairi IAC 4761. Reference genetics: Cultivar IAC de Coffea arabica.

Ibrik Brew methods Ibrik (also cezve or briki) is the traditional Turkish coffee pot. It is the vessel, not a separate brew method.

Icatu Varieties and species Icatu is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Icatu, Icatu vermelho. Reference genetics: Modern Arabica cross or selection, often carrying coffee-leaf-rust resistance genes.

Icatu Amarillo Varieties and species Icatu Amarillo is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Icatu Amarelo, Yellow Icatu. Reference genetics: Introgresión Icatu (cereza amarilla).

Icatu Precoce Varieties and species Icatu Precoce is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Early Icatu. Reference genetics: Línea Icatu precoz (IAC).

Icatu Vermelho Varieties and species Icatu Vermelho is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Red Icatu. Reference genetics: Arabica × Robusta introgresado (IAC).

IHCAFE 90 Varieties and species IHCAFE 90 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as IHCAFE-90. Reference genetics: Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown.

Immature or unripe Origin and quality It reduces the cleanliness and consistency expected from a specialty lot.

Immersion Brew parameters Opposite of percolation (water through a bed that drains). Hybrids exist (Aeropress). Agitation and time matter more than pour pattern.

India Origin and quality India is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Indonesia Origin and quality Indonesia is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

INIFAP 00-24 Varieties and species INIFAP 00-24 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Reference genetics: Coffea canephora (INIFAP).

INIFAP 00-28 Varieties and species INIFAP 00-28 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Reference genetics: Selección INIFAP.

INIFAP 95-9 Varieties and species INIFAP 95-9 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Reference genetics: Selección INIFAP.

INIFAP 97-14 Varieties and species INIFAP 97-14 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as INIFAP 97/14. Reference genetics: Selección/híbrido INIFAP.

INIFAP 97-15 Varieties and species INIFAP 97-15 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Reference genetics: Coffea canephora (INIFAP).

Insect damage Origin and quality It reduces the cleanliness and consistency expected from a specialty lot.

IPR 100 Varieties and species IPR 100 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as IPR-100. Reference genetics: Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown.

IPR 103 Varieties and species IPR 103 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as IPR-103. Reference genetics: Selección IAPAR (WCR).

IPR 107 Varieties and species IPR 107 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as IPR-107. Reference genetics: Selección IAPAR (WCR).

Ivory Coast Origin and quality Ivory Coast is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

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Jackson Varieties and species Jackson is a variety or species documented in specialty coffee. Foundational Arabica lineage; many modern varieties descend from Typica or Typica×Bourbon crosses. Also known as Jackson Bourbon, Mibirizi. Reference genetics: Foundational Arabica lineage; many modern varieties descend from Typica or Typica×Bourbon crosses.

Jackson 2/1257 Varieties and species Jackson 2/1257 is a variety or species documented in specialty coffee. Bourbon-line selection or mutation spread in Brazil and Central America; not Bourbon Island Bourbon itself. Also known as Jackson 2. Reference genetics: Selección Typica/Bourbon (Jackson).

Jamaica Origin and quality Jamaica is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Java Varieties and species Java is a variety or species documented in specialty coffee. Foundational Arabica lineage; many modern varieties descend from Typica or Typica×Bourbon crosses. Also known as Java variety, variedad Java. Reference genetics: Historic Typica lineage associated with Java/Indonesia; base of many local selections.

Jember Varieties and species Jember is a variety or species documented in specialty coffee. Foundational Arabica lineage; many modern varieties descend from Typica or Typica×Bourbon crosses. Also known as Jember Typica. Reference genetics: Selección Typica indonesia.

Jinotega Origin and quality Jinotega is Nicaragua’s top coffee department—humid mountains, many family farms and sweet cocoa–fruit cups that define much Nicaraguan specialty.

K

K7 Varieties and species K7 is a variety or species documented in specialty coffee. Kenyan selections (Scott Laboratories and later): famed for acidity and black fruit when AA/AB process and elevation align. Also known as French Mission, K7 Kenya. Reference genetics: Kenyan selections (Scott Laboratories and later): famed for acidity and black fruit when AA/AB process and elevation align.

Kalita Wave Brew methods Kalita Wave uses a waved filter and flat bottom with three holes for more even saturation than a steep cone.

Kartika 1 Varieties and species Kartika 1 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Kartika. Reference genetics: Catimor ICCRI (Timor × Caturra).

Kayanza Origin and quality Kayanza is a key northern Burundi province—dense washing stations and elegant high-grown acidity, akin to Rwanda yet with its own identity.

Kent Varieties and species Kent is a variety or species documented in specialty coffee. Foundational Arabica lineage; many modern varieties descend from Typica or Typica×Bourbon crosses. Also known as Kent coffee, variedad Kent. Reference genetics: Historic Typica selection (Kent) spread from India and East Africa.

Kenya Origin and quality Kenya is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Kettle Home equipment A generic kettle boils; a coffee kettle holds °C and, if gooseneck, pours precisely. Differs from microwave hotspots.

Kirinyaga Origin and quality Kirinyaga shares Mount Kenya’s slopes with Nyeri, yet many farms and factories yield slightly more floral cups with less classic “tomato” than Nyeri stereotypes.

Knock box Home equipment Not any bucket—the bar takes the hit without hurting the handle. Cleaner than trash-only.

Komasti Varieties and species Komasti is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Reference genetics: Composite Arabica ICCRI.

Kona Origin and quality Kona is the west Hawaii Island belt with strict designation. Moderate elevations, volcanic soils—and blends where “Kona %” matters as much as flavour.

KP423 Varieties and species KP423 is a variety or species documented in specialty coffee. Bourbon-line selection or mutation spread in Brazil and Central America; not Bourbon Island Bourbon itself. Also known as KP 423. Reference genetics: Selección de Arabica (WCR).

Kurume Varieties and species Kurume is a variety or species documented in specialty coffee. Ethiopian landrace or selection: huge genetic diversity; “heirloom” is not one single variety. Also known as Kurume heirloom. Reference genetics: Ethiopian landrace or selection: huge genetic diversity; “heirloom” is not one single variety.

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Lactic fermentation Process / benefit Not just tasting “lactic”—conditions push lactic vs harsh acetic acid.

Laos Origin and quality Laos is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Latte Coffee drinks Cup proportions: Espresso 20% · Milk 70% · Foam 10%.

Latte art contrast Barista No contrast, no readable art. Needs fresh shot, intact crema and glossy milk.

Latte etching Barista Useful in competition/decoration; slower in service. Differs from free pour by hand drawing.

Latte macchiato Coffee drinks Cup proportions: Milk 55% · Espresso 20% · Foam 25%.

Laurina Varieties and species Laurina is a variety or species documented in specialty coffee. Bourbon lineage: historic Typica mutation fixed on Réunion; often sweeter and friendlier-bodied than classic Typica. Also known as Bourbon Pointu, Laurina, café Pointu. Reference genetics: Bourbon mutation (Laurina / Bourbon Pointu) with naturally lower caffeine.

Lempira Varieties and species Lempira is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as IHCAFE Lempira. Reference genetics: Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown.

Lever espresso Brew methods Instead of an electric pump, the barista generates pressure with a lever or piston. Includes classic lever groups and desktop devices (Flair, Cafelat Robot…).

Liberica Varieties and species Liberica is a variety or species documented in specialty coffee. A distinct Coffea species (or close taxon): not an Arabica cultivar; valued for genetics, climate fit and rarity. Also known as Coffea liberica. Reference genetics: Coffea liberica; Excelsa is currently classified as a variety within this species.

Light roast Roast Light roast stops near or soon after first crack. It preserves organic acids and origin/process notes with less caramelised sugar and less “roast” body.

Limani Varieties and species Limani is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Limani Sarchimor. Reference genetics: Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown.

Long black Coffee drinks Cup proportions: Water 70% · Espresso 30%.

Lot Origin and quality Lets farms separate qualities and processes.

Lot code Origin and quality It describes a origin and quality datum in specialty-coffee language. Its practical meaning depends on the lot, recipe and context.

Lungo Coffee drinks Cup proportions: Espresso 90% · Crema 10%.

M

Macchiato Coffee drinks Cup proportions: Espresso 82% · Foam 18%.

Madagascar Origin and quality Madagascar is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Maillard reaction Roast Not pure caramelisation (sugars only)—Maillard needs amino acids. Drives much “roasted coffee” aroma and sweetness.

Malawi Origin and quality Malawi is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Mandheling Origin and quality Mandheling (Mandailing) is a historic northern Sumatra trade name tied to wet-hulled (giling basah) processing and dense, low-sparkle cups.

Manual grinder Home equipment Differs from electric: no motor noise, dose by capacity, often better burr value. Many hand grinders beat cheap electrics.

Maracaturra Varieties and species Maracaturra is a variety or species documented in specialty coffee. Bourbon-line selection or mutation spread in Brazil and Central America; not Bourbon Island Bourbon itself. Also known as Maracaturra hybrid. Reference genetics: Maragogype × Caturra.

Maragogype Varieties and species Maragogype is a variety or species documented in specialty coffee. Foundational Arabica lineage; many modern varieties descend from Typica or Typica×Bourbon crosses. Also known as elephant bean, Maragogipe. Reference genetics: Very large-bean Typica mutation (“elephant bean”), originating in Brazil.

Marocchino Coffee drinks Cup proportions: Chocolate 12% · Espresso 38% · Foam 50%.

Marsellesa Varieties and species Marsellesa is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Sarchimor Marsellesa. Reference genetics: Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown.

Mayaguez Varieties and species Mayaguez is a variety or species documented in specialty coffee. Foundational Arabica lineage; many modern varieties descend from Typica or Typica×Bourbon crosses. Also known as Mayaguez Typica, Bourbon Mayaguez. Reference genetics: Foundational Arabica lineage; many modern varieties descend from Typica or Typica×Bourbon crosses.

Mechanical drying Process / benefit Differs from sun: time/temp control, but risk of cooking aromatics if too hot.

Medium grind Brew parameters Finer than press, coarser than espresso. One grinder’s “medium” isn’t another’s. Fits drip percolation.

Medium roast Roast Medium aims for sweetness and body without fully masking terroir. It sits between light acidity and dark bitterness, usually dropping after first crack ends and before second.

Melitta Brew methods Melitta is a conical dripper (often ribbed) that uses paper filters. Water flows through the bed by gravity—percolation, not immersion.

Metal filter Home equipment Differs from paper: denser texture, sometimes sediment.

Mexico Origin and quality Mexico is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Mibirizi Varieties and species Mibirizi is a variety or species documented in specialty coffee. Bourbon-line selection or mutation spread in Brazil and Central America; not Bourbon Island Bourbon itself. Reference genetics: Selección Bourbon/Typica de África oriental.

Micro-lot Origin and quality Fine traceability and distinctive cups. Often limited.

Microfoam Barista Specialty standard vs old dry cappuccino foam. Basis of free pour.

Milenio Varieties and species Milenio is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Híbrido Milenio. Reference genetics: Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown.

Milk pitcher Home equipment Spout and volume (e.g. 350–600 ml) set control. Differs from a glass—thin wall and sharp spout help.

Milk pitcher Barista A sharp spout and proper walls aid stream control—unlike any kitchen jug.

Milk steaming Barista Combines stretch + roll + temperature control—not thick soapy foam.

Milk temperature Barista Above ~70 °C sweetness drops and cooked notes rise. Differs from guest “extra hot” requests—negotiate without scorching.

Milk thermometer Home equipment Avoids scalding milk sugars. Differs from hand feel—great while learning.

Mocha Coffee drinks Cup proportions: Chocolate 15% · Espresso 20% · Milk 55% · Foam 10%.

Moisture content Origin and quality Typical export ranges ~10–12%. Measured at mill/exporter.

Moka Brew methods Water heats in the base; steam pushes it through coffee into the upper chamber. Not espresso, but concentrated.

Mokka Varieties and species Mokka is a variety or species documented in specialty coffee. Foundational Arabica lineage; many modern varieties descend from Typica or Typica×Bourbon crosses. Also known as Mokka, Mokka. Reference genetics: Foundational Arabica lineage; many modern varieties descend from Typica or Typica×Bourbon crosses.

Monsoon Process / benefit Not classic wash or natural—a climate-driven storage/aeration post-process. Changes colour (yellowish) and density.

Monte Claro Varieties and species Monte Claro is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Reference genetics: Introgresión Sarchimor.

Mouldy or musty Sensory and cupping Mouldy or musty is an off-flavour that muddies the cup—distinct from desirable notes in a similar aroma family. Ligada a humedad, moho o almacenamiento pobre; olor a sótano/cartón húmedo.

Mountain Water Process / benefit Water and carbon remove caffeine after extract saturation. Differs from EA and CO₂; not the same brand as Swiss Water®.

Mouthfeel Sensory and cupping How it feels, not what it tastes like. Distinct from body (weight) and basic tastes. Includes astringency as negative texture.

Mucilage Process / benefit Explains why washed (removed), honey (left) and natural (whole fruit) taste different.

Mundo Maya Varieties and species Mundo Maya is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Reference genetics: Híbrido F1 CIRAD–CATIE y socios.

Mundo Novo Varieties and species Mundo Novo is a variety or species documented in specialty coffee. Brazilian lineage (Mundo Novo / Catuai and related): Bourbon×Typica or Mundo Novo×Caturra crosses bred for yield. Also known as Mundo Novo, Mundo Novo vermelho. Reference genetics: Natural Bourbon × Typica cross that arose in Brazil (Mundo Novo / IAC group).

Mundo Novo IAC 379-19 Varieties and species Mundo Novo IAC 379-19 is a variety or species documented in specialty coffee. Brazilian lineage (Mundo Novo / Catuai and related): Bourbon×Typica or Mundo Novo×Caturra crosses bred for yield. Also known as Mundo Novo 379-19. Reference genetics: Linhagem IAC del cultivar Mundo Novo.

Myanmar Origin and quality Myanmar is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

N

N39 Varieties and species N39 is a variety or species documented in specialty coffee. Bourbon-line selection or mutation spread in Brazil and Central America; not Bourbon Island Bourbon itself. Also known as N-39. Reference genetics: Selección de Arabica de África oriental.

Nanolot Origin and quality No universal kilo standard, but “nano” means even less volume than “micro”: sometimes one harvest day, one variety or one fermentation tank. Often costs more for scarcity and labour.

Nariño Origin and quality Nariño near the Ecuador border grows at high elevation with cold nights. Washed lots are often very clean, with bright acidity and delicate sweetness.

Natural Process / benefit Natural leaves the seed drying inside the fruit. Prolonged contact with sugars and skin boosts fruit intensity—and defect risk if mold or uneven drying appear.

Nayarita Varieties and species Nayarita is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Reference genetics: Híbrido F1 de Arabica (WCR).

Neapolitan coffee maker Brew methods The Napoletana has two chambers. Heat water, flip the pot, and gravity pulls water through the coffee into the serving side.

Nel drip Brew methods It describes a brew method in specialty-coffee language. Its practical meaning depends on the lot, recipe and context.

Nemaya Varieties and species Nemaya is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as Nemayá. Reference genetics: Clon Coffea canephora (Nemaya).

Nicaragua Origin and quality Nicaragua is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Nitro cold brew Brew methods Fine bubbles and silky feel; often served from a keg.

Nyamasheke Origin and quality Nyamasheke by Lake Kivu is one of Rwanda’s most cited zones—clean washed lots, strong co-ops and transparent tea–citrus sweetness.

Nyasaland Varieties and species Nyasaland is a variety or species documented in specialty coffee. Foundational Arabica lineage; many modern varieties descend from Typica or Typica×Bourbon crosses. Also known as Nyasa, Malawi Typica. Reference genetics: Foundational Arabica lineage; many modern varieties descend from Typica or Typica×Bourbon crosses.

Nyeri Origin and quality Nyeri, west of Mount Kenya, is a benchmark for dense Kenyan washed lots—cooperatives, screen grades (AA/AB) and vivid acidity with body.

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Oaxaca Origin and quality Oaxaca brings highland coffees from indigenous communities—often more floral and delicate than volume Chiapas. Community-level traceability matters as much as the state name.

Obatã Varieties and species Obatã is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Obatã, Obata. Reference genetics: Modern Arabica cross or selection, often carrying coffee-leaf-rust resistance genes.

Obatã Amarelo Varieties and species Obatã Amarelo is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Yellow Obata, IAC Obatã 4739. Reference genetics: Sarchimor/Obatã de cereza amarilla.

Omniroast Roast Differs from generic “medium”: a conscious solubility/sweetness choice for two uses. Both methods still need dial-in.

One-way valve Roast Differs from a fully sealed pack—fresh roast needs to vent. Not eternal anti-age magic.

Organic Origin and quality Does not alone guarantee high scores or florals. About farm practice, not roast.

Origami dripper Brew methods It describes a brew method in specialty-coffee language. Its practical meaning depends on the lot, recipe and context.

Oro Azteca Varieties and species Oro Azteca is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Oro Azteca Catimor. Reference genetics: Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown.

Ouro Verde Varieties and species Ouro Verde is a variety or species documented in specialty coffee. Brazilian lineage (Mundo Novo / Catuai and related): Bourbon×Typica or Mundo Novo×Caturra crosses bred for yield. Also known as IAC Ouro Verde, Green Gold. Reference genetics: Cultivar IAC de Coffea arabica.

Over-extraction Sensory and cupping A brew outcome, not necessarily a lot defect. Distinct from dark-roast bitterness (they can stack).

Overall score Sensory and cupping The number that often travels on cards. Distinct from a single attribute (e.g. high acidity alone).

P

Pacamara Varieties and species Pacamara is a variety or species documented in specialty coffee. Pacas × Maragogype cross: very large bean and generous cup; needs careful grind and dose. Also known as Pacas × Maragogipe. Reference genetics: Pacas × Maragogype cross (El Salvador).

Pacas Varieties and species Pacas is a variety or species documented in specialty coffee. Bourbon-line selection or mutation spread in Brazil and Central America; not Bourbon Island Bourbon itself. Also known as Pacas Bourbon, variedad Pacas. Reference genetics: Dwarf Bourbon mutation selected in El Salvador.

Pache Varieties and species Pache is a variety or species documented in specialty coffee. Foundational Arabica lineage; many modern varieties descend from Typica or Typica×Bourbon crosses. Also known as Pache común, Pache colis. Reference genetics: Foundational Coffea arabica lineage, related to Bourbon and many traditional selections.

Pache Colís Varieties and species Pache Colís is a variety or species documented in specialty coffee. Foundational Arabica lineage; many modern varieties descend from Typica or Typica×Bourbon crosses. Also known as Pache Colis, Pache de Colís. Reference genetics: Mutación Typica (Pache).

Panama Origin and quality Panama is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Paper filter Home equipment Differs from metal: more clarity, less oily body. Weight and bleach/oxygen process matter.

Papua New Guinea Origin and quality Papua New Guinea is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Parainema Varieties and species Parainema is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Sarchimor Parainema. Reference genetics: Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown.

Paraíso Varieties and species Paraíso is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Paraiso. Reference genetics: Introgresión Catuaí × Híbrido de Timor.

Parchment Process / benefit Not cherry cascara or ready green—the mid stage of washed and honey lots. Wet-hulled removes it before full drying.

Parchment or hull Origin and quality It reduces the cleanliness and consistency expected from a specialty lot.

Parchment resting Process / benefit Not fermentation—conditioning. Improves perceived density and eases fast-dry stress.

Partial black bean Origin and quality It reduces the cleanliness and consistency expected from a specialty lot.

Patio drying Process / benefit Differs from beds by ground contact and less under-airflow—more uneven moisture risk.

Peaberry Origin and quality Most cherries hold two seeds that flatten each other. One seed → peaberry. Sorted by screen/density. Morphology, not cultivar.

Perceived sweetness Sensory and cupping Not a sugar lab test—a sensory impression. Same °Bx can taste different with different acidity, body or TDS.

Percolation Brew parameters Distinct from immersion: flow and bed resistance dominate. Includes pour profiles and flow rate. Espresso is pressurized percolation.

Percolator Brew methods Water rises and re-passes the bed at high temperature. Historic for home/camping; not moka or modern drip.

Perdenia Varieties and species Perdenia is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Reference genetics: Selección Coffea canephora.

Persistence Sensory and cupping Measures time, not only quality. Distinct from a “sweet finish”: you can have long dry bitterness.

Peru Origin and quality Peru is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Phenolic Sensory and cupping Phenolic is an off-flavour that muddies the cup—distinct from desirable notes in a similar aroma family. Suele relacionarse con cereza dañada, contaminación o tueste/proceso problemáticos; nota medicinal/humo químico.

Philippines Origin and quality Philippines is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Phin Brew methods Phin sits on the cup: medium grind, light press with the insert, hot water, slow drip.

Piccolo Coffee drinks Cup proportions: Espresso 45% · Microfoam 55%.

Pink Bourbon Varieties and species Pink Bourbon is a variety or species documented in specialty coffee. Bourbon lineage: historic Typica mutation fixed on Réunion; often sweeter and friendlier-bodied than classic Typica. Also known as Bourbon rosa, Pink Bourbon. Reference genetics: Bourbon lineage: historic Typica mutation fixed on Réunion; often sweeter and friendlier-bodied than classic Typica.

Pitcher spin Barista The polish before pouring—no more wand, just integration.

Pluma Hidalgo Varieties and species Pluma Hidalgo is a variety or species documented in specialty coffee. Foundational Arabica lineage; many modern varieties descend from Typica or Typica×Bourbon crosses. Also known as Pluma. Reference genetics: Foundational Arabica lineage; many modern varieties descend from Typica or Typica×Bourbon crosses.

Pop 3303/21 Varieties and species Pop 3303/21 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Pop3303/21. Reference genetics: Sarchimor / selección T5296.

Portafilter Home equipment Interface between grinder and extraction. Differs from bottomless and from the basket itself.

Portafilter workflow Barista Cuts errors under pressure. Differs from inventing the order every ticket.

Post-roast rest Roast Not months of ageing—a short window. Differs from degassing (physics) as a service/cupping decision.

Potato defect Sensory and cupping Potato defect is an off-flavour that muddies the cup—distinct from desirable notes in a similar aroma family. Clásico en algunos orígenes por bacteria en la cereza; sabor a patata cruda que arruina la taza.

Pour profile Brew parameters Bundles bloom, flow rate and pulse pouring into one strategy. Not a mineral water recipe and not immersion. Sets turbulence and bed saturation.

Pour-over Brew methods You control flow, bloom and time. Clean aromatic cup with good technique.

Precision basket Home equipment Differs from stock: more even holes, often more open area. Needs a capable grinder.

Preinfusion Brew parameters Distinct from pour-over bloom and bloom time. On profiled machines: short low pressure/flow.

Pressure Brew parameters Pressure ≠ flow rate though coupled. Gravity filter has negligible pressure; espresso/moka central. Distinct from tamping force.

Puck leveling Barista Complements WDT: WDT homogenises inside; leveling aligns the top face.

Puck screen Home equipment Differs from the machine shower screen—it travels with each shot. Helps even prewetting.

Pulped natural Process / benefit Same axis as many honeys: fruit removed, mucilage left while drying. Brazil’s historic label; Central America often says honey.

Pulping Process / benefit Not a full cup process—opens washed, honey and pulped natural. Pulper quality and ripeness drive defects.

Pulse pouring Brew parameters A pour-profile strategy, not a separate brew method. Distinct from pure immersion and continuous pouring. Common on V60/Kalita.

Purge steam wand Barista Hygiene + quality: initial water cools/dilutes. Differs from wiping only the outside.

Q

Q Grader Origin and quality Standardizes quality language along the chain.

Quakers Roast Quakers aren’t a typical curve error—they show up when roasted. Differs from scorch (local dark) by staying light/beige.

R

RAB C15 Varieties and species RAB C15 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as RABC15. Reference genetics: Arabusta × Kent (CCRI).

Racemosa Varieties and species Racemosa is a variety or species documented in specialty coffee. A distinct Coffea species (or close taxon): not an Arabica cultivar; valued for genetics, climate fit and rarity. Also known as Coffea racemosa, Inhambane coffee. Reference genetics: Coffea racemosa; a diploid species from southern/eastern Africa.

Raised beds Process / benefit Differ from patio: better airflow, less soil contact, finer turning. Key for clean naturals and honeys.

Raisin natural Process / benefit Differs from standard natural by deeper dehydration and sugar concentration; high defect risk.

Rate of rise Roast RoR links applied energy to bean response. Differs from absolute temperature—same drop, different thermal stories, different cups.

Ratio Brew parameters Filter 1:16 = 1 g coffee per 16 g water through the bed. Espresso brew ratio (dose:yield, e.g. 1:2) differs. Not dose alone and not extraction yield.

Red eye Coffee drinks Cup proportions: Coffee 72% · Espresso 28%.

Red honey Process / benefit Red honey raises mucilage load and often lengthens drying—more intensity than yellow, less extreme than black.

Refractometer Brew parameters It measures concentration, not “extraction” alone. With dose and yield you compute EY%. Needs calibration and proper sample prep.

Regenerative coffee Origin and quality It describes a origin and quality datum in specialty-coffee language. Its practical meaning depends on the lot, recipe and context.

Relationship coffee Origin and quality It describes a origin and quality datum in specialty-coffee language. Its practical meaning depends on the lot, recipe and context.

Remake policy Barista Protects quality and guest relationship. Differs from always-no or always-yes without learning.

Rioy Sensory and cupping Rioy is an off-flavour that muddies the cup—distinct from desirable notes in a similar aroma family. Perfil medicinal/yodo histórico en algunos lotes; se trata como defecto en especialidad moderna.

Ristretto Coffee drinks Cup proportions: Espresso 88% · Crema 12%.

Roast batch size Roast Not just “fill the drum”—different weight = different curve even with the same gas plan. Differs from charge temperature.

Roast cooling Roast Without fast quench coffee “keeps roasting” and can turn bitter/smoky. Differs from post-roast rest (days later).

Roast curve Roast The curve is the record; the profile is the intent. Without a curve, “same roast” is memory.

Roast date Roast Differs from best-before: marks when aromatic life began. Specialty signal of traceability.

Roast defect Roast Differs from green defects—born in the roaster. Often uneven colour or cup faults. Named defects have their own glossary entries.

Roast development Roast Not just “more time = darker”—the window where Maillard/caramel finish balancing acidity. Differs from drying and pre-crack ramp.

Roast profile Roast Profile ≠ final colour alone: charge, RoR, development, drop and cool. Differs from the curve (one batch’s record).

Robusta Varieties and species Robusta is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as Coffea canephora, canephora. Reference genetics: Coffea canephora, an outcrossing species; Robusta is its main commercial group.

Robusta 1675 Varieties and species Robusta 1675 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as R 1675. Reference genetics: Clon Coffea canephora.

Robusta 640 Varieties and species Robusta 640 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as R 640. Reference genetics: Clon Coffea canephora.

Rosetta Barista Bar and competition classic. Needs steady flow and a relaxed wrist.

Roubi 1 Varieties and species Roubi 1 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as Roubi1. Reference genetics: Clon Coffea canephora (Roubi).

Roubi 10 Varieties and species Roubi 10 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Reference genetics: Clon Coffea canephora (Roubi).

Roubi 2 Varieties and species Roubi 2 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Reference genetics: Clon Coffea canephora (Roubi).

Roubi 4 Varieties and species Roubi 4 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Reference genetics: Clon Coffea canephora (Roubi).

Roubi 5 Varieties and species Roubi 5 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Reference genetics: Clon Coffea canephora (Roubi).

Roubi 6 Varieties and species Roubi 6 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Reference genetics: Clon Coffea canephora (Roubi).

Roubi 7 Varieties and species Roubi 7 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Reference genetics: Clon Coffea canephora (Roubi).

Roubi 8 Varieties and species Roubi 8 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Reference genetics: Clon Coffea canephora (Roubi).

Roubi 9 Varieties and species Roubi 9 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Reference genetics: Clon Coffea canephora (Roubi).

Rubi Varieties and species Rubi is a variety or species documented in specialty coffee. Brazilian lineage (Mundo Novo / Catuai and related): Bourbon×Typica or Mundo Novo×Caturra crosses bred for yield. Also known as Mundo Novo Rubi. Reference genetics: Brazilian lineage (Mundo Novo / Catuai and related): Bourbon×Typica or Mundo Novo×Caturra crosses bred for yield.

Ruiru 11 Varieties and species Ruiru 11 is a variety or species documented in specialty coffee. Kenyan selections (Scott Laboratories and later): famed for acidity and black fruit when AA/AB process and elevation align. Also known as Ruiru 11, R11. Reference genetics: Kenyan Arabica selections, including Scott Laboratories lines and resistant crosses.

Rume Sudan Varieties and species Rume Sudan is a variety or species documented in specialty coffee. Ethiopian landrace or selection: huge genetic diversity; “heirloom” is not one single variety. Also known as Rume, Sudan Rume. Reference genetics: Ethiopian landrace or selection: huge genetic diversity; “heirloom” is not one single variety.

Rwanda Origin and quality Rwanda is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

S

S4808 Varieties and species S4808 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as S 4808. Reference genetics: Introgresión Catuaí × Híbrido de Timor.

S795 Varieties and species S795 is a variety or species documented in specialty coffee. Selection from Indian breeding programmes (CCRI and related): adapted to local pests and Indian process styles. Also known as S.795, Selection 795. Reference genetics: Selección india con introgresión (CCRI).

SA 237 Varieties and species SA 237 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as SA237. Reference genetics: Clon Coffea canephora.

Sabiá Varieties and species Sabiá is a variety or species documented in specialty coffee. Brazilian lineage (Mundo Novo / Catuai and related): Bourbon×Typica or Mundo Novo×Caturra crosses bred for yield. Also known as Sabia, Sabiá Tardio. Reference genetics: Cultivar Procafé / Brasil.

Saíra Varieties and species Saíra is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Saira. Reference genetics: Selección brasileña introgresada.

Sample roast Roast Differs from production roasting: SCA/lot comparison, not café espresso. Light–light-medium, consistent across samples.

San Ramón Varieties and species San Ramón is a variety or species documented in specialty coffee. Bourbon-line selection or mutation spread in Brazil and Central America; not Bourbon Island Bourbon itself. Also known as San Ramón, San Ramón. Reference genetics: Bourbon-line selection or mutation spread in Latin America; not Bourbon Island Bourbon itself.

Sarchimor Varieties and species Sarchimor is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Sarchimor. Reference genetics: Modern Arabica cross or selection, often carrying coffee-leaf-rust resistance genes.

SCA Origin and quality The SCA (Specialty Coffee Association) is the global reference association for specialty coffee. It comes from the merger of SCAA (America) and SCAE (Europe), unifying training, events and technical frameworks under one brand. It is not a supermarket sticker that certifies every bag: it is a membership organisation (roasters, cafés, producers, traders, educators) that publishes protocols, education and resources. In Cafesito, “SCA” is the hub linking to SCA score, cupping protocol, Q Grader and specialty coffee.

SCA Barista Skills Barista The most recognised specialty bar certification framework. Differs from a commercial workshop or WBC: it measures standard competencies via theory + practical exams at AST venues—not a competition routine.

SCA Barista Skills Foundation Barista The first formal step toward an SCA barista credential. Differs from Intermediate by intro scope: safe, repeatable essentials—not advanced diagnostics or coaching yet.

SCA Barista Skills Intermediate Barista Bridge between Foundation and Professional. Requires knowing why a shot changes and correcting methodically—not only repeating a memorised recipe.

SCA Barista Skills Professional Barista Completes the Barista Skills certification path. Differs from Intermediate by precision, troubleshooting and holding quality under pressure—close to head-barista expectations.

SCA score Sensory and cupping The score summarises attributes minus defects. Distinct from personal preference and from marketing without a cupping table.

Scale mat Home equipment Not a flavour gadget—protects the load cell. Differs from a tamping mat.

Scorching Roast Scorching leaves dark/oily surface patches while the core may stay underdone. Differs from tipping (ends) and baking (flat profile).

Screen size Origin and quality Measured with screens. Bigger beans don’t guarantee better taste, but help even roasting.

Second crack Roast Differs from first by sound, pyrolysis chemistry and darker/oily result. Border toward French/Italian styles.

Selection 9 Varieties and species Selection 9 is a variety or species documented in specialty coffee. Selection from Indian breeding programmes (CCRI and related): adapted to local pests and Indian process styles. Also known as Sln.9, S.9. Reference genetics: Selección Arabica india.

Semi-washed Process / benefit Not one protocol—usually pulp + partial/mechanical demucilage and dry. Differs from fully washed and colour-coded honey.

Sensory intensity Sensory and cupping Intensity is perceived volume. A soft cup can be excellent; an intense cup can be unbalanced or defective.

Sequential shots Barista The challenge is back-to-back stability—not one perfect isolated shot.

Shade-grown coffee Origin and quality Can bring ecological benefits and particular profiles.

Shell defect Origin and quality It reduces the cleanliness and consistency expected from a specialty lot.

Shot time Barista Not a 30 s dogma—signal with taste and weight. Differs from yield: time informs, weight defines the drink.

Sidamo Origin and quality Sidamo (Sidama) covers a broad southern belt—more altitude and washing-station diversity than Yirgacheffe. Lots often read juicy-sweet with less extreme floral-tea character.

Sidra Varieties and species Sidra is a variety or species documented in specialty coffee. Ethiopian landrace or selection: huge genetic diversity; “heirloom” is not one single variety. Also known as Sidra Ecuador, variedad Sidra. Reference genetics: Ethiopian landrace or selection: huge genetic diversity; “heirloom” is not one single variety.

Sigarar Utang Varieties and species Sigarar Utang is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Sigararutang, Sigararutang Andung. Reference genetics: Selección Catimor indonesia.

Signature drink Barista Freedom of ingredients and concept under WCE rules sets it apart from more fixed espresso and milk courses.

Single estate Origin and quality Single estate means one productive unit. It can be a microlot or larger farm volume. Differs from regional lots (“Huila”, “Yirgacheffe”) that mix farms.

Single origin Origin and quality Lets you taste a place. Can be regional or single estate.

Sintaro Varieties and species Sintaro is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Reference genetics: Selección Arabica indonesia.

Siphon Brew methods Two glass chambers and heat create vacuum pressure; brew draws down when heat is removed.

SL13 Varieties and species SL13 is a variety or species documented in specialty coffee. Kenyan selections (Scott Laboratories and later): famed for acidity and black fruit when AA/AB process and elevation align. Also known as SL 13. Reference genetics: Selección keniana Scott Laboratories.

SL14 Varieties and species SL14 is a variety or species documented in specialty coffee. Kenyan selections (Scott Laboratories and later): famed for acidity and black fruit when AA/AB process and elevation align. Also known as Scott Laboratories 14. Reference genetics: Kenyan selections (Scott Laboratories and later): famed for acidity and black fruit when AA/AB process and elevation align.

SL28 Varieties and species SL28 is a variety or species documented in specialty coffee. Kenyan selections (Scott Laboratories and later): famed for acidity and black fruit when AA/AB process and elevation align. Also known as SL-28, Scott Laboratories 28. Reference genetics: Kenyan Arabica selections, including Scott Laboratories lines and resistant crosses.

SL34 Varieties and species SL34 is a variety or species documented in specialty coffee. Kenyan selections (Scott Laboratories and later): famed for acidity and black fruit when AA/AB process and elevation align. Also known as SL-34. Reference genetics: Kenyan Arabica selections, including Scott Laboratories lines and resistant crosses.

SL4 Varieties and species SL4 is a variety or species documented in specialty coffee. Kenyan selections (Scott Laboratories and later): famed for acidity and black fruit when AA/AB process and elevation align. Also known as Scott Laboratories 4. Reference genetics: Selección keniana Scott Laboratories.

Sln.1R Varieties and species Sln.1R is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as Sln 1R. Reference genetics: Coffea canephora / introgresión Congensis (India).

Sln.2R Varieties and species Sln.2R is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as Sln 2R. Reference genetics: Selección Coffea canephora (India).

Sln.3R Varieties and species Sln.3R is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as Sln 3R. Reference genetics: Selección Coffea canephora (India).

Sln.5B Varieties and species Sln.5B is a variety or species documented in specialty coffee. Selection from Indian breeding programmes (CCRI and related): adapted to local pests and Indian process styles. Also known as Sln 5B, Selection 5B. Reference genetics: Selección de Arabica (India).

Sln.6 Varieties and species Sln.6 is a variety or species documented in specialty coffee. Selection from Indian breeding programmes (CCRI and related): adapted to local pests and Indian process styles. Also known as Sln 6, Selection 6. Reference genetics: Selección de Arabica (India).

Sln.9 Varieties and species Sln.9 is a variety or species documented in specialty coffee. Selection from Indian breeding programmes (CCRI and related): adapted to local pests and Indian process styles. Also known as Selection 9 alternate. Reference genetics: Selección Arabica india.

Smoky defect Sensory and cupping Smoky defect is an off-flavour that muddies the cup—distinct from desirable notes in a similar aroma family. Humo sucio por tueste, secado con humo o contaminación; distinto de un tostado limpio con cacao.

SoftBrew Brew methods It describes a brew method in specialty-coffee language. Its practical meaning depends on the lot, recipe and context.

Sour Sensory and cupping Distinct from bright, juicy acidity. May come from dirty fermentation or incomplete extraction.

South Indian filter Brew methods A perforated upper cup sits on a decanter. Medium-fine coffee (sometimes with chicory in traditional styles) drips slowly down.

South Minas Origin and quality Sul de Minas is Minas Gerais’ production heart—many farms, classic naturals and the chocolate–nut profile behind much approachable Brazilian specialty.

Specialty coffee Origin and quality More than marketing: scores, traceability and cup focus. Cafesito is built around this.

Sri Lanka Origin and quality Sri Lanka is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Starmaya Varieties and species Starmaya is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as F1 Starmaya. Reference genetics: Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown.

Stenophylla Varieties and species Stenophylla is a variety or species documented in specialty coffee. A distinct Coffea species (or close taxon): not an Arabica cultivar; valued for genetics, climate fit and rarity. Also known as Coffea stenophylla, Highland coffee. Reference genetics: Coffea stenophylla; a diploid species distinct from Arabica and Robusta.

Storing coffee Roast Differs from “any pretty jar”—light, heat, moisture and air kill coffee. Whole bean + dosing helps.

Stretch and roll Barista Separates aeration from texturing. Uncontrolled stretch = flat milk; no roll = big bubbles and poor silk.

Submerged fermentation Process / benefit Water covering parchment changes metabolite diffusion—often cleaner washed cups depending on hours.

Sweetness Sensory and cupping Perceived sweetness balances acidity and bitterness. It is not table sugar nor dark-roast caramel alone.

Swiss Water Process / benefit Differs from EA and CO₂: green coffee extract + carbon removes caffeine while keeping soluble solids.

T

T5175 Varieties and species T5175 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as T-5175, Catimor T5175. Reference genetics: Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown.

T5296 Varieties and species T5296 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as T-5296. Reference genetics: Sarchimor (Timor 832/2 × Villa Sarchí); no uniforme.

T8667 Varieties and species T8667 is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as T-8667. Reference genetics: Catimor CIFC/ICAFE.

Tabi Varieties and species Tabi is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Variedad Tabi. Reference genetics: Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown.

Tabí Rojo Varieties and species Tabí Rojo is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Tabi Rojo. Reference genetics: Typica × Bourbon × Timor (cereza roja).

Taiwan Origin and quality Taiwan is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Tamper Home equipment Tamping sets density; it isn’t flavour by itself. Differs from distributor and WDT.

Tamping Brew parameters Tamping densifies the bed so pressurized water flows more evenly. It does not replace distribution or fix a wrong grind.

Tamping mat Home equipment Differs from a scale mat—built for tamp pressure, often with a handle ledge.

Tamping pressure Barista More important than a magic “30 kg” is a flat, stable, repeatable tamp.

Tank fermentation Process / benefit Tanks improve hygiene, measurement and repeatability vs irregular heaps.

Tanzania Origin and quality Tanzania is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Tarrazú Origin and quality Tarrazú (Los Santos) is Costa Rica’s most cited high zone—cool nights, micro-mills and strong traceability. It often defines clean Costa Rican sweetness.

Tasting notes Sensory and cupping They put experience into words. Distinct from score: notes narrate; the number summarises quality.

TDS Brew parameters Cup TDS (%, ppm) says how concentrated the drink is. With yield and dose you get EY%. Distinct from water conductivity.

Tekisic Varieties and species Tekisic is a variety or species documented in specialty coffee. Bourbon-line selection or mutation spread in Brazil and Central America; not Bourbon Island Bourbon itself. Also known as Tekisic, Tekisic. Reference genetics: Bourbon-line selection or mutation spread in Latin America; not Bourbon Island Bourbon itself.

Temperature Brew parameters Not cup temp alone—water at the coffee. Espresso group stabilizes; filter kettle drives. Interacts with grind and time.

Terroir Origin and quality Why the same cultivar tastes different across regions.

Texturing Barista Result of good stretch and roll. Silk matters—not foam height.

Thailand Origin and quality Thailand is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Thermal shock Process / benefit An experimental tool, not a full process alone—combined with wash, honey or anaerobic.

Ticket workflow Barista Combines barista communication + mise en place. Not “whatever’s nearest”.

Timer Home equipment Time links grind and recipe. Differs from counting in your head—comparable day to day.

Timor Hybrid Varieties and species Timor Hybrid is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Timor Hybrid, Híbrido de Timor. Reference genetics: Modern Arabica cross or selection, often carrying coffee-leaf-rust resistance genes.

Tipping Roast Tips darken or char before the rest. Differs from scorching (face) and facing (flat side on drum).

Toddy Brew methods Toddy is a classic cold-brew system: coffee + cold water in a filtered bucket, long contact, then drain the concentrate.

Topazio Varieties and species Topazio is a variety or species documented in specialty coffee. Brazilian lineage (Mundo Novo / Catuai and related): Bourbon×Typica or Mundo Novo×Caturra crosses bred for yield. Also known as Topazio Amarelo. Reference genetics: Brazilian lineage (Mundo Novo / Catuai and related): Bourbon×Typica or Mundo Novo×Caturra crosses bred for yield.

Toraja Origin and quality Toraja (Sulawesi) brings highland lots distinct from Sumatra—often cleaner and spicier, with less wet-earth than typical Mandheling.

TR11 Varieties and species TR11 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as TR-11. Reference genetics: Clon Coffea canephora.

TR4 Varieties and species TR4 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as TR-4. Reference genetics: Clon Coffea canephora.

TR5 Varieties and species TR5 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as TR-5. Reference genetics: Clon Coffea canephora.

TR6 Varieties and species TR6 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as TR-6. Reference genetics: Clon Coffea canephora.

TR8 Varieties and species TR8 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as TR-8. Reference genetics: Clon Coffea canephora.

TR9 Varieties and species TR9 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as TR-9. Reference genetics: Clon Coffea canephora.

Traceability Origin and quality Specialty pillars: transparency and trust.

Tricolate Brew methods It describes a brew method in specialty-coffee language. Its practical meaning depends on the lot, recipe and context.

Triple washed Process / benefit Intensive water protocol label—not quality alone; seeks maximum parchment cleanliness.

TRS1 Varieties and species TRS1 is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as TRS-1. Reference genetics: Clon Coffea canephora.

Tulip latte Barista Trains flow pauses and push control. Intermediate after heart.

Tupi Varieties and species Tupi is a variety or species documented in specialty coffee. Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown. Also known as Tupi RN IAC 1669-33. Reference genetics: Modern selection or cross (often with Timor Hybrid/Robusta introgression): prioritises plant health and yield without giving up quality when well grown.

Turkish coffee Brew methods Powder-fine coffee heated with water (sometimes sugar) in a narrow pot until foamy, unfiltered.

Typica Varieties and species Typica is a variety or species documented in specialty coffee. Foundational Arabica lineage; many modern varieties descend from Typica or Typica×Bourbon crosses. Also known as Típica, Criollo. Reference genetics: Foundational Coffea arabica lineage, related to Bourbon and many traditional selections.

U

Uganda Origin and quality Uganda is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Under-extraction Sensory and cupping A brew outcome. Distinct from process fermented-sour defect (both can “bite”).

Uniformity Sensory and cupping SCA attribute that penalises heterogeneity. Distinct from complexity—complex cups can still be uniform.

USDA Varieties and species USDA is a variety or species documented in specialty coffee. Foundational Arabica lineage; many modern varieties descend from Typica or Typica×Bourbon crosses. Also known as USDA Typica, USDA 762. Reference genetics: Selecciones Typica de colección USDA.

V

V60 Brew methods The Hario V60 is a pour-over dripper with ridges and a 60° angle. It rewards pulse pouring and highlights acidity and aromatics.

Venecia Varieties and species Venecia is a variety or species documented in specialty coffee. Bourbon-line selection or mutation spread in Brazil and Central America; not Bourbon Island Bourbon itself. Also known as Caturra Venecia. Reference genetics: Bourbon-line selection or mutation spread in Latin America; not Bourbon Island Bourbon itself.

Vietnam Origin and quality Vietnam is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Villa Sarchí Varieties and species Villa Sarchí is a variety or species documented in specialty coffee. Bourbon-line selection or mutation spread in Brazil and Central America; not Bourbon Island Bourbon itself. Also known as Villa Sarchí, Villa Sarchi. Reference genetics: Dwarf Bourbon mutation selected in Costa Rica (Villa Sarchí).

Villalobos Varieties and species Villalobos is a variety or species documented in specialty coffee. Foundational Arabica lineage; many modern varieties descend from Typica or Typica×Bourbon crosses. Also known as Villa Lobos. Reference genetics: Foundational Arabica lineage; many modern varieties descend from Typica or Typica×Bourbon crosses.

W

Washed Process / benefit Washed processing is the classic specialty wet mill path: fruit is removed early so clarity, acidity and variety/terroir read more clearly than natural fermentive sweetness.

Washing station Origin and quality One station may receive cherry from many farms. Station name cues lot style.

Water Brew parameters Brew water is not neutral—GH/KH, alkalinity, pH and water TDS shape what reaches the cup. Distinct from a water recipe (target minerals) and from coffee strength (beverage TDS).

Water conductivity Brew parameters EC estimates ions—not identical to gravimetric TDS or split GH/KH, but useful for water batches. Distinct from beverage TDS.

Water filter Home equipment Water is ~98 % of the cup. A filter isn’t “perfect SCA water”—it cleans and stabilises. Differs from descaler focus.

Water GH Brew parameters GH as ppm CaCO₃ or °dH—not KH and not pH. Ca and Mg can taste differently.

Water hardness Brew parameters Total hardness isn’t one magic number: coffee splits GH (Ca/Mg) and KH/alkalinity. Municipal “hard/soft” may not match brew kits.

Water KH Brew parameters KH usually tracks brew-water alkalinity. Not GH. Higher KH rounds acidity; lower keeps it brighter.

Water pH Brew parameters Starting pH alone doesn’t explain taste—same pH can buffer differently. Prioritize KH/GH; use pH to QA filters/RO.

Water recipe Brew parameters A water recipe turns flavour/machine goals into concentrate or salt grams on RO/distilled. Distinct from “use bottle X” with no numbers.

WDT Brew parameters WDT is a concrete distribution method, not a flavour dial itself. Reduces local density and channeling. Distinct from filter slurry stirring.

WDT distribution Barista Cuts local density that causes channeling. Differs from just shaking the portafilter: it works inside the puck.

WDT tool Home equipment The physical tool; the method is covered under WDT (parameters). Differs from palm levelers—needles break deep clumps.

West Valley Origin and quality West Valley clusters innovative micro-mills near the Central Valley—more honey and experimental processes than classic high Tarrazú.

Wet mill Process / benefit Differs from dry mill (hulling/grading greens). Here washed, honey or experimental paths are chosen.

Wet-hulled Process / benefit Wet-hulled (giling basah) differs from classic washed because hulling happens at high moisture (~30–40%), not dry parchment—shaping density, blue-green greens and cup.

White honey Process / benefit White honey leaves almost no mucilage for light sweetness with high clarity—less fruit load than yellow/red/black.

Whole bean Roast Differs from ground by less oxygen-exposed surface. Specialty default recommendation.

Withered Origin and quality It reduces the cleanliness and consistency expected from a specialty lot.

Wolisho Varieties and species Wolisho is a variety or species documented in specialty coffee. Ethiopian landrace or selection: huge genetic diversity; “heirloom” is not one single variety. Also known as Walichu, Wolisho heirloom. Reference genetics: Ethiopian landrace or selection: huge genetic diversity; “heirloom” is not one single variety.

World Barista Championship Barista Elite competition track—not a certification exam. Differs from SCA Barista Skills: storytelling, signature creativity and rulebook execution matter.

X

Xanh Lun Varieties and species Xanh Lun is a variety or species documented in specialty coffee. Coffea canephora (Robusta): a species distinct from Arabica, with more caffeine and greater heat/pest tolerance. Also known as Xanh lun. Reference genetics: Selección Coffea canephora (Vietnam).

Y

Yeast inoculation Process / benefit Differs from spontaneous ferment: known starter. Cannot fix bad cherry.

Yellow Bourbon Varieties and species Yellow Bourbon is a variety or species documented in specialty coffee. Bourbon lineage: historic Typica mutation fixed on Réunion; often sweeter and friendlier-bodied than classic Typica. Also known as Bourbon amarillo, Bourbon jaune, Yellow Bourbon. Reference genetics: Bourbon lineage: historic Typica mutation fixed on Réunion; often sweeter and friendlier-bodied than classic Typica.

Yellow honey Process / benefit Yellow honey keeps a moderate mucilage layer and often dries faster than red/black—clean sweetness.

Yemen Origin and quality Yemen is not one fixed flavour: it is a map of microclimates, elevations and producing cultures. What sets it apart is geography (ranges, volcanoes, plateaus), genetic heritage and how washing stations and farms turn cherry into parchment.

Yield Brew parameters Yield is how much liquid you get. Espresso uses it with dose in brew ratio. Distinct from extraction yield %.

Yirgacheffe Origin and quality Yirgacheffe is a southern Ethiopia (Gedeo) zone known for high microclimates, fertile soils and heirloom genetics. The name points to a floral-clarity style more than a single village.

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74110 Varieties and species 74110 is a variety or species documented in specialty coffee. Ethiopian landrace or selection: huge genetic diversity; “heirloom” is not one single variety. Also known as JARC 74110, Ethiopian 74110. Reference genetics: Selección landrace etíope (JARC).

74112 Varieties and species 74112 is a variety or species documented in specialty coffee. Ethiopian landrace or selection: huge genetic diversity; “heirloom” is not one single variety. Also known as JARC 74112, Ethiopian 74112. Reference genetics: Selección landrace etíope (JARC).

74140 Varieties and species 74140 is a variety or species documented in specialty coffee. Ethiopian landrace or selection: huge genetic diversity; “heirloom” is not one single variety. Also known as JARC 74140. Reference genetics: Selección landrace etíope (JARC).

74148 Varieties and species 74148 is a variety or species documented in specialty coffee. Ethiopian landrace or selection: huge genetic diversity; “heirloom” is not one single variety. Also known as JARC 74148. Reference genetics: Selección landrace etíope (JARC).

74158 Varieties and species 74158 is a variety or species documented in specialty coffee. Ethiopian landrace or selection: huge genetic diversity; “heirloom” is not one single variety. Also known as JARC 74158. Reference genetics: Selección landrace etíope (JARC).

74165 Varieties and species 74165 is a variety or species documented in specialty coffee. Ethiopian landrace or selection: huge genetic diversity; “heirloom” is not one single variety. Also known as JARC 74165. Reference genetics: Selección landrace etíope (JARC).

75227 Varieties and species 75227 is a variety or species documented in specialty coffee. Ethiopian landrace or selection: huge genetic diversity; “heirloom” is not one single variety. Also known as JARC 75227. Reference genetics: Selección landrace etíope (JARC).