We’ve been in the coffee business since 1971, well before some baristas were even born. You can rely upon our experience. We know coffee and the business of supplying coffee. We are a full service coffee roaster serving the Office Coffee Service, Vending, Convenience Store (C-Store) and coffeehouse.

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glossary of coffee terms

Acidity: A gentle pucker found in the body of a good cup of coffee or espresso. A moderate amount of acidity adds balance to the flavor of coffee.

Arabica: Original species of the coffee plant found growing wild in Ethiopia and Africa. Due to their intense aromatic flavors these high quality beans are used exclusively by specialty roasters.

Balance: Just the right flavor, aroma, and body extracted from the beans.

Body: The strength and substance of the coffee extraction.

Estate Coffees: Coffees grown by a single owner or company.

Gold Cup Standards: A set of industry standards for growing, roasting, and brewing coffee set by the SCAA.

Green Coffees: The unroasted seeds of the coffee cherry after they have been processed.

Nutty: Nuttiness is a flavor perceived in freshly roasted coffee: it is more pronounced in some coffees than in others.

Peaberry: A small, round, single bean rather than the two larger ovals found in a coffee cherry. Some say the peaberry is superior to flat bean varieties.

Sourness: A flavor that sometimes comes out if the coffees are picked before ripening. It can also mean a taste sensation found in some strongly acidic coffees.

Specialty Coffees: High quality varietal Arabica beans that have been freshly roasted in small batches.

Varietal Coffees: Unblended, straight coffees from a specific country or region.