oily
A relatively low level of oily material suspended in the coffee beverage. Result of slightly perceptible amounts of fats present in the beans.
old
Current
crop
(CC),
meaning
coffee
harvested
during
the
current
crop
year.
For
example,
a
coffee
harvested
in
October
2007
would
be
identified
as . . .
more
oldish
A complete lack of freshness. Somewhat flat taste with a slight flavor of hay.
oniony
Coffee
allowed
to
ferment
too
long
during
wet
processing.
After
de-pulping
coffee
cherries
to
remove
the
skin
and
some
of
the
pulp,
the
separated . . .
more
ordinary
Below average quality for growth, grade and type. Bland.
organic
A
taste
fault
giving
the
coffee
beans
a
distinct,
unpleasant
wood-like
character.
Result
of
an
almost
complete
loss
of
organic
material
in
the
green . . .
more
Outer Skin
The
thick
outermost
membrane
of
the
coffee
cherry
(fruit),
similar
to
the
skin
of
a
grape.
In
the
wet,
and
semi-dry
processes,
the
skin
of
ripe . . .
more
over fermented
Coffee
allowed
to
ferment
too
long
during
wet
processing.
After
de-pulping
coffee
cherries
to
remove
the
skin
and
some
of
the
pulp,
the
separated . . .
more
Got something to add to the
Coffee Glossary? Send us some
Feedback