The terminology - how to talk coffee

Here's what we mean when we say:

Acidity - The sharp snap of a coffee. Acidity is not an indicator of coffee quality. Coffees that we indicate have low-level acidity (1 being low and 10 being high) are simply more soft and subtle. It's about finding what level of acidity suits your palate best

Arabica - A wild coffee plant with origins in southwestern Ethiopia. It produces the highest quality coffee bean currently available on the market. At Salt Spring Coffee we purchase only varietals of Arabica

Aroma - The sweeping smell of coffee once it's prepared or once water is added. A coffee's aroma can be strong or very subtle; neither are direct indications of a coffee's quality. Some coffees are intentionally designed to have a soft, subtle aroma. Again, it's about finding what suits your tastes best

Body - A coffee's texture and weight give an impression of its body. We commonly use the following terms to relate the extent of a coffee's body: light, slight, medium, full, heavy, thick or syrupy. Body is a sensation, which means the experience can and will differ from person to person

Chipper - A piece of equipment that chops-up coffee plant trimmings and other organic matter. You name it - leaves, branches, residue from wet processing and other readily available organic materials are fair game. Mix all that with some cow and horse manure and there you have it - a good basic compost. See us delivering chippers to Nicaragua »

Coffea - A large plant genus with more than 90 species, of which Arabica (see above) is one

Varietal - A coffee’s varietal is determined by the species of plant that the coffee bean originates from – just as the species of grape determines a wine’s varietal. Get more info about coffee varietals »

Direct Trade - A term used by coffee roasters who buy straight from coffee farmers. The intent is to develop long-standing personal relationships with coffee farmers, removing coffee dealers and brokers from the financial transaction. Direct trade roasters like Salt Spring Coffee travel to origin on a consistent basis, visiting farmer homes, meeting families and spending time getting to know the ins and outs of growing coffee in the region. Learn about our direct trade program - Fair to Farmer Direct »

Finish - The persistent or lingering quality of a coffee's end. It can be long and dynamic or disappear quickly

Flavour - We commonly use the following terms to relate the flavours found in our coffees: chocolate, citrus, blueberry, fruity, earthy, brown sugar and walnut, among many others. “Roasty” is a flavour term unique to Salt Spring Coffee - it describes the long finish provided by a coffee's dark roast level

Fragrance - Ah yes, the lovely and delicious smell of dry coffee grounds before water is added. A sweet scent indicates a certain level of acidity while a strong, pungent scent indicates the coffee will enjoy a sharp taste. The intensity of a coffee’s fragrance indicates how fresh it is. Tips to keep your coffee fresh »

Harvest Season - The coffee cherry, just like any fruit has a prime harvest season. Harvest seasons vary from region to region and depend upon a range of factors including plant variety, soil type, altitude and the growing methods of each individual farmer. To draw a comparison - just as apple growers in BC’s Okanagan Valley don’t harvest their crops year-round, the same goes for our partner farmers in Matagalpa, Nicaragua and Pangoa, Peru

Natural Process - When the coffee cherry is set to dry on a raised bed or patio (without any washing) in full exposure to the sun. Once the coffee cherry is completely dry, it‘s then processed gently to remove the dry fruit casing. The result is a beautiful green coffee seed with intense fruit flavour given to it naturally by the sun

Terroir - A term used by coffee professionals to describe the unique characteristics geography and climate instill in a green coffee bean

Umami - Of Japanese origin, think of it as the fifth taste: salty, sweet, bitter, sour and umami. Translated to English umami means savoury. Umami is also a sensation (same as body) which means that the umami experience can and will differ from person to person