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.

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.

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

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

An excellent coffee from Sumatra.

An excellent coffee from Guatemala.

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 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.

An excellent coffee from Colombia.

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

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.

Blue Mountain coffee beans come from the hills of the eastern end of the island of Jamaica. At 5,500 feet the land is thickly wooded and maintained as a Forest Reserve. Below this line, the terrain, the rainfall pattern, the Blue Mountain mist, and the overall conditions are blessed by God to be perfectly suited for the cultivation of the world's most distinguished and delicious coffee: Jamaica Blue Mountain Coffee.

Yet another important category used by professional tasters in judging coffee; body describes the sense of richness, heaviness, or thickness that a brewed coffee imparts.

An excellent Colombian coffee.

The botanical name of one of the varieties of Coffea Arabica, so named after the island of Bourbon (now Reunion) where it was first discovered. Several premium coffees are from this varietal stock.