Vocabulary and glossary to help you navigate the coffee world
Aftertaste
The taste that remains in the mouth after swallowing a sip of coffee; this may have hints of chocolate, caramel, spices, fruit, smoky and roasted notes as well as other flavours.
Arabica
The world’s most popular species of coffee plant, accounting for approximately 65% of global production. Its ideal climate is a tropical-mountainous one, preferably over 900 metres above sea level.
Aroma
Characterized by intensity and quality, aroma is detected when the nose approaches the cup and the olfactory cells come into contact with the volatile chemical compounds released by the drink.
Blend
Coffee blends are mixtures of different coffee bean crops from around the world or a specific region. An expert roaster will typically use beans from 2 to maximum 4 different locations.
