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A, AA, AAA
Grade indicators, which vary by country, used to describe the largest beans: A in India; AA in Kenya, Tanzania, and Papua New Guinea; AAA in Peru.
AREAS: COFFEE CATEGORIES: GRADE
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Absorbing
The assimilation of one substance to another in which the identity of the substance taken in is transformed or lost.
AREAS: COFFEE CATEGORIES: TERMS
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Acceptance
* See Instruments of acceptance, accession, approval or ratification
AREAS: COFFEE CATEGORIES: ICO
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Accession
A means of becoming Party to the Agreement. Conditions for accession are established by the Council. * See also Contracting Party; Instruments of acceptance, accession, approval or ratification
AREAS: COFFEE CATEGORIES: ICO
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Acerbic
A term reffering to a taste fault in the coffee brew that leaves an acrid and sour sensation on the tongue.
AREAS: COFFEE CATEGORIES: CUPPING
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Acidity
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. See Cupping Method.
AREAS: COFFEE CATEGORIES: CUPPING TASTE
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Adjustment of quotas
The adjustment of quotas in response to movements in the composite indicator price or in the indicator prices of the principal groups of coffee. For this purpose, indicator prices are collected daily in accordance with procedures established under the Agreement. The system includes provisions regarding price ranges, the number of market days over which counts are held and the number and size of adjustments. Adjustments are applied pro rata and may be downward, involving a cut in quotas, or upward, involving an increase in quotas. Under the terms of the 1983 Agreement, annual and quarterly quotas may also be varied by the Council if market conditions so require. * See also Counts; Pro-rata adjustments to quotas; Quotas; Selectivity; Indicator prices
AREAS: COFFEE CATEGORIES: ICO
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Adsorbing
The adhesion of an extremely thin layer of molecules (as gases, liquids, or solids) to the surface of the liquid or solid bodies which they come into contact.
AREAS: COFFEE CATEGORIES: TERMS
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Aerate
To expose a substance or product to air.
AREAS: COFFEE CATEGORIES: TERMS
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Aftertaste
The sensation of brewed coffee vapors in the mouth, released after swallowing.
AREAS: COFFEE CATEGORIES: CUPPING TASTE
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Aged Coffee
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.
AREAS: COFFEE CATEGORIES: PROCESS
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Agent
A firm or person appointed by the Executive Director to carry out specific duties related to the operation of the Agreement, for instance, in relation to controls or the verification of stocks.
AREAS: COFFEE CATEGORIES: ICO
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