The single characteristic credited for releasing flavor. It is felt most often toward the back of the mouth or tongue.

Characteristic of coffee beans that have been store for more than one year before roasting. They have lost acidity and have a heavy body.

The specific fragrance descriptive of brewed coffee.

The type used at Baroness, this roaster enables more control as it roasts a small quantity for a specific time period.

Dead coffee beans that have dropped from trees before harvest.

A mixture of several types of coffee.

Feeling of the weight (light, heavy) of coffee in the mouth.

A harsh unpleasant taste detected on the back of the tongue. A characteristic of over-extracted brews, over-roasted coffees and those with taste defects.

This term applies to ripe fruit of the coffee tree.

The art and process of tasting coffee to determine its distinct qualities and enable removal of undesried attributes.

A brewing method whereby a pump-driven machine forces hot water through grounds to extract the bean's essence.

Also referred to as aftertaste.

The coffee's taste. This is often a combination of factors, including body and aroma.

An earthy taste sometimes found in damaged beans.

An unpleasant rough taste

Coffee that smells like hide.

A full-bodied, balanced coffee.

A flavor often found in coffee that results from either overheating or lack of sufficient drying or aging.

Description of coffee that exhibit depth of flavor and body

The aroma of roasted coffee that has been overexposed to oxygen, and has thus gone flat.

The physical appearance or color of coffee.