Coffee Glossary

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ACIDITY

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The lively, palate-cleansing property characteristic of washed coffees grown at a high altitude.

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AGED COFFEE

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Certain coffees from the Asia/Pacific region benefit from prolonged storage prior to roasting. After aging for 3 to 5 years, these coffees develop a unique cedary spice flavor & are used in select Starbucks blends, including STARBUCKS Christmas Blend.

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ARABICA

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One of the two major commercially significant species of coffee. The ONLY one purchased by STARBUCKS.

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AROMA

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The term used to describe the scent of the coffee.

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BALANCED

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A coffee that features a pleasant mix of flavor, acidity & body. No single characteristic dominates the cup.

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BERRY

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A flavor & aroma reminiscent of blackberries or blueberries. Some of the best coffees of east Africa have these characteristics.

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BITTER

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The basic taste sensation perceived primarily at the back of the tongue.

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BODY

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The feeling of weight or thickness of the coffee on your tongue.

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BRIGHT

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An assertive flavor with a tangy acidity perceived at the front of the mouth; denotes high quality & a high altitude coffee farm.

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STARBUCKS RESERVE:Finca Nuevo Mexico

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BUTTERY

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A smooth, rich flavor & texture found in some Indonesian coffees.

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CARAMELLY

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A subtle sweetness, particularly in blends given a deep, dark roast.

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CITRUS

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An unmistakable lemon or grapefruit flavor note.

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CLEAN

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Coffees that leave little aftertaste.

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COCOA

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A texture & flavor reminiscent of unsweetened cocoa powder. It leaves a somewhat dry but very pleasant aftertaste in the mouth.

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COMPLEX

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A coffee with an array of flavors.

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CRISP

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A clean coffee with bright acidity.

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DARK ROAST

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Dark-roasted coffees feature a fuller body and robust, bold flavors.

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EARTHY

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Most often used to describe a flavor found in Indonesian coffees. Earthy flavors remind people of fresh mushrooms. Sumatra is one of these coffees and is STARBUCKS most popular single-origin offering.

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ELEGANT

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Coffees that have a luxurious mouthfeel & intriguing flavors.

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ESTATE

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A medium-to large-scale farm that usually has it's own processing facility.

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EXOTIC

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Unusual aromas & flavor notes, such as floral berry-like or spice.

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FLAVOR

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How a coffee tastes or the overall impression a coffee leaves in your mouth.

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FLORAL

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A fresh, sweet aroma that is fleeting & delicate, but unmistakable.

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FRUITY

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Coffees that have a berry or tropical fruit-like flavor or aroma are referred to as being fruity. Kenya, Ethiopia Harrar and Ethiopia Sidamo are a few examples.

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FULL-BODIED (double check)

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A heavier texture. The weighted the coffee on the tongue, the more body it has.

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HERBAL

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The taste or aroma reminiscent of pungent herbs. like basil, oregano & other fine cooking herbs.

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INTENSE

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A singular, potent attribute such as the earthiness of Sumatra or the smokiness of French Roast.

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JUICY

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The mouthfeel or sensation that causes you to salivate.

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LIGHT-BODIED

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Less weight on the tongue, a fleeting aftertaste.

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MEDIUM-BODIED

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A smooth, even texture, neither fleeting nor overwhelming.

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MEDIUM ROAST

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Medium-roasted coffees are balanced with smooth & rich flavors.

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MILD

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A coffee with approachable flavor characteristics.

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MOUTHFEEL

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The sensation or weight you feel inside your mouth when tasting coffee.

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NUTTY

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An enjoyable flavor reminiscent of Walnuts, Almonds, Hazelnuts or other nuts.

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ROBUSTA

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One of the two major commercially significant species of coffee. Grown at lower altitudes than arabicas. The flavor is less refined & caffeine content is higher. (The name refers to the heartiness if the tree and not the flavor in the cup).

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SMOKY

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The darker the roast, the smokier the aroma & flavor. *think French Roast or Italian Roast.

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SMOOTH

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A round, well-balanced coffee that leaves a pleasant mouthfeel.

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SOFT

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Coffees that are mild-flavor with low acidity.

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SPICY

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The aroma or flavor of spice, from sweet to savory.

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SPARKLING

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This term describes a coffee with a bright acidity that dances on your tongue before it quickly dissipates.

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STALE

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Coffee that is exposed to oxygen for extended periods of time loses acidity & becomes flat & cardboard tasting. This is the taste of staleness.

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STARBUCKS
BLOND ROAST

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Blond-roasted coffees have a shorter roast time, lighter body & mellow flavors.

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SWEET

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A positive coffee description that is associated with a pleasant flavor & mouthfeel.

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SYRUPY

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A thick coffee with a lot of body that leaves a lingering aftertaste.

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TANGY

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A lingering acidity is often described as tangy.

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UMAMI
(oo-MA-mee)

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Usually defined as a meaty, savory, satisfying taste. The savory taste of foods & the full, tongue-coating sensation they provide.

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WILD

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Exotic flavors with extreme characteristics.

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WINEY

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A taste similar to that of red wine or having a fruit quality.