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23 Cards in this Set
- Front
- Back
- 3rd side (hint)
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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 three to five years, these coffees develop a unique cedary spice flavor and 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.
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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 and body. No single characteristic dominates the cup.
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Berry
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A flavor and 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 the tangy acidity perceived at the front of the mouth; denotes high quality and a high-altitude coffee farm.
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Buttery
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A smooth, rich flavor and 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 and flavor reminiscent of unsweetened cocoa powder.
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It leaves a somewhat dry but 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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1975
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Starbucks Espresso Blend debuts. We use the same blend today.
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1995
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First offered a coffee blended beverage called frappuccino
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1999
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Launched our ethical sourcing guidelines, C.A.F.E. Practices, in partnership with Conservation International
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2002
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Created a ready to drink coffee called Starbucks double shot
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2008
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Introduced Pike Place Roast, a smooth and balanced cup for our everyday brewed coffee customer.
Introduced Clover Brewed coffee using Vacuum Press technology. |
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2009
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Redefined instant coffee by creating VIA, using high-quality arabica beans and micro-ground coffee
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2012
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Starbucks introduced: a lighter roasted coffee called Starbucks Blonde Roast, Starbucks Refreshers with green coffee extract and the Starbucks Verisimo single serve at home machine
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