PostHeaderIconCoffee Glossary

Terms Beginning with: O    (9 terms found)
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
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
 
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Cheekee Tweets
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