The Cooking Inn : Coffee Terminology G PageSelect an item from the list to go to it's site
Good Cup Quality:
Coffee with good, positive all-round characteristics.
A background flavor of dirtiness but not qualifying as dirty. Mostly
used in the United States.
A odor taint giving the coffee beans a distinct herbal character
similar to freshly mown alfalfa combined with the astringency of green
grass. Created by the prominence of nitrogen compounds in the green
beans while the cherries are maturing. Typical taste of unripe beans and
of certain freshly harvested coffee batches, corresponding to the
beginning of the harvest.
A taste taint giving the coffee brew an herbal character due to an
incomplete development of the sugar carbon compounds in the roasting
process. Results from insufficient heat during too short a period. A
taste associated with that of a raw fresh vegetable leaf, often found in
early new-crop coffees.