Acidity
An important category used by professional tasters in judging coffee; a fine coffee should have a pleasant tartness, but not be so acidic as to be bitter.

Aged Coffee
Coffee that is maintained in special warehouses for several years in order to reduce acidity and increase body. Aged coffee, also known as vintage coffee, is warehoused longer than old crop or mature coffees.

Amaretto Coffee
The infusion of wonderful and authentic amaretto liquor aroma and flavor to freshly roasted coffee beans. Normally up to 3% by weight. A desert coffee to be enjoyed anytime.

American Roast
Standard American (that is, United States) medium brown roast, as used with the Robusta coffee variety in commercial coffees like Maxwell House.

Ankola
An excellent coffee from Sumatra.

Antigua
An excellent coffee from Guatemala.

Arabian Mocha Java
A blend of Java Arabica and Arabian Mocha—usually two parts Java Arabica to one part Arabian (Yemen) Mocha—said to be the world’s oldest coffee blend.

Arabica Coffee Beans
Arabica are the bean of choice in “gourmet” or “specialty coffees”. Arabica coffee produces the rich flavor and body found in a good cup of coffee. Arabica coffee is difficult to grow, and prone to disease, requiring more hand cultivation, and yields smaller harvests per acre. Arabica coffee is grown at altitudes over 2,000 (usually 4,000-6,000) feet above sea level and is typically harvested by hand when the cherries are perfectly ripe.

Armenia
An excellent coffee from Colombia.

Aroma
An important category used by professional tasters in judging coffee; a fine coffee should have a pleasant fragrance when hot and freshly brewed.