The acronym for Medellin, Armenia, and Manizales, the three most famous coffees from Colombia. They are often marketed together to simplify large coffee contracts.
One of the best coffees from Columbia.
A class of distinguished coffees from Venezuela.
Pronounced MAH-rah-goh-SHZEE-peh, this Arabica coffee is distinguished by its extremely large, porous beans. It was first discovered in Maragogipe, Brazil, and is now cultivated all over the world.
One of the best coffees from Nicaragua.
Also known as Matari, this coffee is one of the best...
Is one of several types of coffee beverages made with hot milk. The term is from the Italian "caffè e latte" (commonly "caffè latte"), for "coffee and milk," analogous to the French "café au lait." As the term has come to be used in the United States since approximately 1985, a latte consists of one or two shots of espresso and about three times as much hot milk, topped with a small amount of milk froth. A latte has more milk than a cappuccino, and has a weaker, milkier taste. Lattes should be prepared by pouring milk and coffee simultaneously, from either side of the drinking vessel, which ideally should be a tall, ceramic mug.
Hot milk froth with a...
Jamaica Blue Mountain
One of the most respected coffees in the world from the Blue Mountain District of Jamaica. Grown on estates at over 3,000 feet, this premium coffee is full-bodied, rich in flavor, and has a sophisticated, smooth acidity.
Jamaica High Mountain
This coffee is grown in the mountains of Jamaica and exported under the name of High Mountain Supreme or Blue Mountain Valley. Both are excellent coffees, although less distinguished than true Jamaica Blue Mountain.
A blend of Jamaica Blue Mountain and other coffees that tries to simulate the richness of Jamaica Blue Mountain at lower cost.
Also called Indian Mysore, and Mysore Straight. Indian coffee from the State of Karnataka (formerly Mysore). Indian coffee at its best is rich and subtle, with moderate body and acidity.
Indian Filter Coffee
Particularly common in the south of the country, is made by adding milk to a coffee decoction prepared by the drip brew method.
Indian Monsooned Malabar
An extremely low-acid, complex-flavored bean, created by leaving Mysore beans out in open-roof silos during the Indian monsoon season. The term monsooned is also be used to describe other types of beans similarly processed.
General geographic reference that...
The best coffees from Haiti are low-acid, medium-bodied, and rich in flavor.
This is a trade term for low-quality coffee, as opposed to mild coffee.
Coffees grown at altitudes above 3,000 feet are described as hard bean; above 4,500 feet is referred to as strictly hard bean. The higher altitudes and lower temperatures produce a slower maturing fruit and a harder, less porous bean.
The best of the Ethiopian dry-processed, or natural, coffees. Also known as Harar, Harer, Mocha Harrar, and Moka Harar.
One of the best coffees from Costa Rica.
This is a good washed coffee from Ethiopia. At its best, it offers a sharp yet rich acidity and complex flavor.
Good Hard Bean
This is a grade of coffee that is grown at altitudes of 3,300 to 3,900 feet.
Quality designation for coffee beans. Criteria for determining grade include size, density, altitude, and number of defects (such as twigs, stones, bugs, under- or overripe beans) per pound.
Is made by boiling finely ground coffee and water together in an ibrik, whic is a long-handled, open, brass or copper pot. When done, it is poured directly into tiny demitasse cups, along with the fine grounds. The...
Is a form of coffee made with milk, sugar and coffee decoction. The name derives from the filter. A coffee filter is a coffee-brewing utensil, usually made of stainless steel. It is used to prepare filter coffee, the form of coffee common in India. It comprises two long cylindrical compartments with a lid, with a perforated bottom for the upper compartment. The upper compartment is half-filled with coffee powder (common varieties include Peaberry, Plantation-A and Robusta) and filled to the brim with boiling water. The decoction collected in the lower compartment is used to make filter coffee. This form of coffee is common throughout India and especially popular in the southern...
One of several terms, also including gaminess and wildness, refering to the off taste caused by carelessly processed natural coffee.
Coffees from Ecuador are medium-bodied, fairly acidy, and predictable flavor. Ecuadorian coffee typifies Central and South American coffees.
Coffee from El Salvador is generally dependable but undistinguished. It has a good body and rather listless acidity and flavor.
Ellis Coffee Company
Ellis Coffee Company has produced truly distinctive coffees, teas, and other fine products since 1854. Over the years Ellis Coffee Company has become one of the largest family owned...
Café au Lait
Is a French coffee drink prepared by mixing coffee and steamed milk. It is similar to Italian latte, but with coffee instead of espresso. It is a staple of the New Orleans, Louisiana coffee shop Café du Monde.
The French term for cappuccino.
Literally, American coffee. It may simply be brewed coffee in a coffee cup, or espresso diluted with an equal amount of hot water, and then served in a coffee cup.
One or more shots of espresso topped with steamed milk, then a 1/4-inch of foam (less than a cappuccino). A latte typically contains more milk than a cappuccino.
This tasting term describes coffees that are complex, but where no one element overshadows the others.
An estate grown Santos coffee from Brazil.
Low-acid coffee from the Dominican Republic.
Considered the best coffee from the Dominican Republic.
A roaster that processes a set quantity, or batch, of coffee beans at a time.
A mixture of two or more types of coffee beans, often containing beans grown in different countries. A good blend will yield a balance of contrasting qualities for a complex, flavorful result.