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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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Agricafe Quality Descriptions
Full quality descriptions for Agricafe / Usicafe. See details..
more details...
AREAS: COFFEE CATEGORIES: GROWTH GRADE CUP
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Aroma
An important category used by professional tasters in judging coffee; a fine coffee should have a pleasant fragrance when hot and freshly brewed. See Cupping Method.
more details...
AREAS: COFFEE CATEGORIES: CUPPING TASTE GRADE
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Aspiration
Drawing coffee brew into the mouth by vigorous suction and spraying it evenly across the tongue to release gases. Aspiration provides for a better sensory evaluation.
AREAS: COFFEE CATEGORIES: CUPPING TASTE GRADE
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Basic tastes
Sweet, sour, salt, and bitter, respectively characterized by sucrose, tartaric acid, sodium chloride, and quinine.
AREAS: COFFEE CATEGORIES: CUPPING TASTES GRADE
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Black bean
A defect that occurs when the growth of the coffee cherry is arrested either through lack of water, lack of nutrients, inadequate pruning, disease, or insect'attack. Black beans are only found in the lowest grades of coffee exported.
AREAS: COFFEE CATEGORIES: GRADE GROWTH
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Good Hard Bean
This is a grade of coffee that is grown at altitudes of 3,300 to 3,900 feet.
AREAS: COFFEE CATEGORIES: GRADE GROWTH
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Gourmet
The highest quality designation for rating beans. In El Salvador it defines less than 6 defects per 1000g of beans. See also Specialty and Standard.
AREAS: COFFEE CATEGORIES: TERMS GRADE
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Grade
Quality designation for coffee beans. Criteria for determining grade include size, density, altitude, and number of defects (such as twigs, stones, bugs, under- or overripe beans) per pound. Generally the best beans are graded A, AA, AAA or grade one. Next is A grade, AB grade, X grade and Y grade.
AREAS: COFFEE CATEGORIES: TERMS GRADE
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Grading
Classifying coffees according to altitude, botanical variety, processing method, den- sity, size of bean, cup quality, color, bean im- perfections, and the presence of foreign mat- ter (for example, stones and twigs). Each producing country establishes its own grad- ing standards.
AREAS: COFFEE CATEGORIES: GRADE TERMS
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Hard
This is a trade term for low-quality coffee, as opposed to mild coffee.
AREAS: COFFEE CATEGORIES: TERMS GRADE QUALITY
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Hard Bean (HB)
Coffees grown at altitudes above 3,000 feet are described as "Hard Bean" or HB; above 4,500 feet is referred to as "Strictly Hard Bean" or SHB. The higher altitudes and lower temperatures produce a slower maturing fruit and a harder, less porous bean, and are thus more desirable. Terms like SHB, SHG, and the like can vary from region to region, and are used more pervasively in Latin American coffee growing areas. See also Soft Bean and Strictly High Grown.
AREAS: COFFEE CATEGORIES: GRADE GROWTH QUALITY
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iceCaT Software - wordCAT 1.0p © garyhull.com 1999-2005
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Information contained herein has been compiled and adapted from a number of sources, for a full list of references see: Site references and acknowledgements
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