Acidity - Desirable characteristic denoting a pleasant tartness that gives each coffee its distinctive taste. Coffees lacking acidity taste flat and dull.

Arabica - The evergreen coffee Arabica plant primarily grown at altitudes over 3,000 feet. Arabica beans have more flavor, aroma and contain less caffeine than Robustas (also called milds)

Aroma - The fragrance of freshly brewed coffee. Aromatic refers to the most distinctive Arabica coffees.

Blend - A mixture of two or more coffees that complement and enhance each other.

Bitter - A harsh, unpleasant taste characteristic of over-extracted or over-roasted coffee.

Body - The impression of fullness, thickness and richness when tasting coffee.

Cappuccino - Espresso coffee that is topped with milk which has had steam forced through it to create a thick froth.

Cherries - The fruit of coffee Arabica, containing two green coffee beans.

Crema - A pale brown foam covering the surface of a well brewed espresso.

Dark Roast - Our dark (French) roast is the darkest roast that we offer. We believe that coffee loses it natural flavors and characteristics when roasted too long. This roast level will provide a deep (not burnt) flavor and a smooth, full body.

Decaffeination - The natural or chemical process by which caffeine is removed from green (unroasted) coffee beans. 97 percent of the caffeine is removed in the process.

Espresso - A method of rapid brewing in which steam is forced through the grounds to produce a strong, thick, foamy brew or concentrated coffee.

Flat - The taste of coffee lacking in acidity.

Flavor - The total combination of acidity, body and aroma that distinguishes each coffee.

Gourmet Coffee - Choicest grades of Arabica beans, grown at high altitudes with delicate soil and climate conditions giving them a distinctively rich aroma and smooth flavor.

High Grown - Arabica beans grown at altitudes of 3,000 to 6,000 feet above sea level, usually in areas with rich volcanic soil. The reduced oxygen at the high altitudes allow the bean to mature slowly and develop more flavor.

Light - Term used to describe aroma, body or acidity usually meaning delicate taste.

Medium Roast - Our medium (city) roast produces a complex flavor, followed by a heavenly aroma. Most of the natural flavors of the coffee are experienced at this roast level. It is also important to note that this roast level retains more of the caffeine in each coffee bean.

Medium Dark Roast - Our medium-dark (full-city) roast takes on a deeper shade of brown and the oils begin to appear on the surface of each bean. The flavor will be rich and full at this roast level.

Mellow - Full, well balanced, satisfying coffee with low or medium acidity, used to describe a well balanced, pleasant flavor.

Mild - Smooth, pleasant taste usually a coffee with low acidity.

Nutty - (A) Said of coffees that lack coffee flavor. (B) A specific flavor nuance, suggesting almonds, etc.

Rich - The flavor of a coffee that has the maximum aroma, body and acidity.

Robusta - The other species of coffee, coffee robusta produces an inferior bean, lacking the fine flavor and aroma of Arabicas.

Spicy - Term usually used to describe a liveliness of flavor.

Stale - Roasted coffee that has lost its taste and aroma due to long exposure to air.

Strong - A pronounced intense flavor or aroma, also used to indicate the intensity of brewed coffee.

Sweet - Describes the taste of a smooth, palatable coffee free from taints or harshness.

Winey - A term used to describe a tangy, highly acidic coffee. It is a characteristic of fine coffees.