The quality of fullness in flavor, body, and/or acidity.
A sub-optimal class of coffees from southern Brazil. They are characterized by their medicinal flavor caused by poor handling of the berries.
Roasting is a chemical process by which aromatics, acids, and other flavor components are either created, balanced, or altered in a way that should augment the flavor, acidity, aftertaste and body of the coffee as desired by the roaster. Roasting changes the chemistry and physical characteristics of the green coffee bean. The beans shrink about 20% by weight, and acquire the deep dark hue and aroma of coffee.
The only significant competitor among cultivated coffee species to Coffea Arabica. Robusta coffee beans lack the flavor and body of Arabica. Robusta is lower growing and higher producing; the result is an inferior cup with higher caffeine content than the classic Coffee Arabica. The Robusta species is a hardy, high yielding plant resistant to the numerous pests, which afflict coffee.