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 from Yemen. Its winey acidity stands out among the usual Yemen style of coffee. It is sometimes blended with Mocha.

Mature Coffee
Mature coffee is held in warehouses for two or three years in order to reduce acidity and increase body. Mature coffee is held longer than old crop coffee, but less than aged, or vintage coffee.

Maxwell House Coffee
In 1892 a coffee blend developed by Joel Cheek for the Maxwell House Hotel in Nashville, TN became so popular that the hotel owner ordered no other coffee to be served to his guests. This special blend soon became known as MAXWELL HOUSE coffee. In 1907 while on a visit to “The Hermitage” home of Andrew Jackson in Nashville, Tennessee, President Theodore Roosevelt is served a cup of MAXWELL HOUSE coffee and comments that it is “Good to the Last Drop.” On August 1, 1928 the company name is changed to the Maxwell House Products Company. A year later the company name is changed to General Foods Corporation.

Also known as Pare, a coffee from the south of Tanzania.

One of the best coffees from Colombia.

Medium Roast
Characteristics include dry beans with a slight sweetness and medium acidity.

One of the best coffees from Venezuela, known for its light, sweet flavor.

The best Mexican coffees are Oaxaca ( wah-HOC-ca), Pluma, and Coatepec. They are distinguished by their light body and acidity.

Middle Eastern Coffee
Also known as Turkish Coffee, this brewing method includes grinding the coffee to a powder, sweetening it, and bringing it to a boil in a pot of water. It is served with the grounds.

The trade term used to describe high quality Arabica coffees.

Millstone Slow
A careful, custom method of roasting small batches of beans, involving listening for a popping sound as the steam expands the beans, and sampling each batch to ensure the perfect roast level.

Or Moka, a straight coffee from Yemen, considered the world’s oldest cultivated coffee. The coffee is known usually as Yemen Mocha or Arabian Mocha and takes its name from the ancient port of the same name. This coffee is known for its undertones of chocolate, although it does not have any actual chocolate in.

Mocha Java
A traditional blend of Yemen Mocha and Java Arabica coffees consisting of one part Yemen Mocha to two parts Java Arabica. Most commercial blends and many specialty blends substitute less expensive beans.

Mocha Latte
A milkier Caffè Mocha, with about one-quarter espresso, one-quarter chocolate, and one-half milk and froth.

The coffee created by a stove-top espresso maker, or Moka pot. Not to be confused with a Caffè Mocha.

The market name for coffee grown on the slopes of Mt. Kilimanjaro in Tanzania.

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