The Cooking Inn : Coffee Terminology O PageSelect an item from the list to go to it's site
A term sometimes used to denote a coffee that has a roasted oily
taste due to a high degree of roasting or an oily coffee having a greasy
but not rancid taste.
A roasted coffee that has been left for too long changes aroma and
acquires a specific and disagreeable flavor. Similar to oldish but with
stronger hay-like flavor.
A complete lack of freshness. Somewhat flat taste with a slight
flavor of hay.
Has a flavor of onions.
Organic is an important descriptive term in the contemporary coffee
world. An organically-grown coffee must be certified by an international
agency as having been grown without synthetic chemical fertilizers,
pesticides, or herbicides. Somewhat lower yields and the considerable
cost of the certification process account for the higher prices demanded
for many organic coffees.
Below average quality for growth, grade and type. Bland.