Drink Better Coffee and expand your coffee knowledge with these coffee terms -
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Acidity
Acidity is a desirable characteristic in coffee. It is the sensation of dryness
that the coffee produces under the edges of your tongue and on the back of your
palate. The role acidity plays in coffee is not unlike its role as related to
the flavor of wine. It provides a sharp, bright, vibrant quality. Without
sufficient acidity, the coffee will tend to taste flat. Acidity should not be
confused with sour, which is an unpleasant, negative flavor characteristic.
Aroma
Aroma is a sensation which is difficult to separate from flavor. Without our
sense of smell, our only taste sensations would be: sweet, sour, salty, and
bitter. The aroma contributes to the flavors we discern on our palates. Subtle
nuances, such as "floral" or "winy" characteristics, are
derived from the aroma of the brewed coffee.
Body
Body is the feeling that the coffee has in your mouth. It is the viscosity,
heaviness, thickness, or richness that is perceived on the tongue. A good
example of body would be that of the feeling of whole milk in your mouth, as
compared to water. Your perception of the body of a coffee is related to the
oils and solids extracted during brewing. If you are unsure of the level of
body when comparing several coffees, try adding an equal amount of milk to
each. Coffees with a heavier body will maintain more of their flavor when
diluted.
Flavor
Flavor is the overall perception of
the coffee in your mouth. Acidity, aroma, and body are all components of
flavor. It is the balance and homogenization of these senses that create your
overall perception of flavor.
Fair Trade
This certification
empowers farmers and farm workers to lift themselves out of poverty by investing
in their farms and communities, protecting the environment, and developing the
business skills necessary to compete in the global marketplace.
RainForest Alliance
This Alliance works to conserve biodiversity and ensure sustainable livelihoods
by transforming land use practices, business practices and consumer behavior.
Shade Grown
Growing coffee under
shade discourages weed growth, is said to reduce pathogen infection,
protects the crop from frost, and helps to increase numbers of pollinators which
results in better fruit set. Coffee grown in the shade takes longer to ripen
and is often thought to taste better because the longer ripening times
contribute to complex flavors.
Ecuador is Located between Colombia and Peru in western South America, bordering the Pacific Ocean at the Equator and encompassing the Galapagos Islands. 
