Terms of Coffee

 Basic gustatory sensation that it is noticed in the lateral part of the language, produced by the organic acids of the coffee.

Natural characteristic, especially in the coffee Arabic, desirable, intense, fine and pleasant they put no painful.

 Bitter: smell and gustatory sensation unpleasant, rough, embitters, astringent, spicy and heavy. He/she seems the presence of defective grains to especially be associated black.

Afrutado: aroma and flavor no pleasant originating from the pulp that of the in the drink a taste to the fruit of coffee on ripened.

Watery: sensation that produces a prepared drink of coffee with a low relationship coffee-longs for.

Filled with smoke: sensation associated smell á presence of smoke that is impregnated in the coffee in any stage from to the I benefit to the preparation of the due drink to inadequate conditions.

Bitter: basic gustatory sensation that if he/she sits down in the subsequent part of the language. Desirable characteristic of the coffees, especially in the robust species, owed his/her chemical constitution (caffeine, quinine and other alkaloids) and influenced by the torração degree and extraction.

Aromatic: pleasant odor of you nourish aromatic with characteristic of odor of coffee

Eraser: an aroma no desirable, found a lot of times in robust coffee.

Vinegary: smell and gustatory sensation different from the natural acidity characterized by the decomposition would intermediate to acetic Acid caused usually by an excessive fermentation.

Carameled:smell and gustatory sensation produced by the polymerization of the you sugar when they are treated at high temperatures. Undesirable in the coffee, if unevenly in the prepared drink for a superaquecimento.

Cereal: aroma sensation and flavor to raw cereals or toasted.

Cooked: characteristic flavor in the coffee soluble treaty to a high too much temperature during his/her drying to put that no this burned.

Complete: coffee that has all their characteristics in full and appreciable form, indicative of having a lot of character.

Sweet: smell and gustatory basic sensation, noticed before everything in the papilas fungiformes of the tip of the language, that he/she associates witnesses her/it of edulcorantes. Sensation soft, pleasant, cleans in the drink of coffee.

Strange: undesirable characteristic of flavor e/o aroma in the coffee that she cannot define.

Weak: sensation of a drink of coffee which lacks body, character or consistence in the mouth.

Fermented: smell and gustatory sensation unpleasant to the organic matter decomposed undesirable in the coffee, produced in the enzymatic sobrefermentação of composed organic during I benefit him.

Fresh: smell sensation and gustatory characteristic of a coffee recently picked and beneficiary appropriately.

Fruit: odor and flavor pleasant and desirable natural associate the fresh fruit. This perception evokes commonly to the aromas of the citric ones and of the cherry of the coffee it ripens and fresh.

Insipid: drink characteristic of lacking coffee of flavor.

Ripe: coffee totally developed in flavor and odor and balanced.

Wood: flavor and aroma the wood caused by the presence of many defective grains (white, spongy, dry) or he/she also appears in green coffee in aging process.

Neutral: coffee without characteristics sobresalientes without virtue, they put without defect.

Oily: green gustatory sensation that happens in coffee of new crop, and no considered normal or desirable part of the aroma of coffee.

Rotten: a very unpleasant and related aroma the fermentation and decomposition.

Round: coffee whose characteristics based if they find in his/her fair degree without none is especially predominant.

Rested: flavor and characteristic aroma of green coffee that due to the time and/or stockpiling conditions promoted that the aroma characteristics and flavor, especially the acidity has decreased

Riado: odor and unpleasant flavor and no desirable and with a character that is associated to medicines. , (I iodize) with some wood tones and ferment.

Dirty: an undesirable taste the earth and related mushroom.

Old: flavor and unpleasant aroma of the green coffee caused by the loss and degradation of their characteristics due organolépticas to wide storage periods.

Wine: aroma and little pleasant flavor the pulp very it ripens that indicates high levels of afrutado product of the fermentation that evokes to the wine.