Coffee load
A unit of measurement of weight equivalent to 125 kilograms; it generally refers to dry parchment coffee
Caramel (aroma)
This aroma descriptor evokes the smell and flavor that occur when sugar is caramelized without being burned. The cup taster should be careful not to confuse it with the scorched aroma.
Carajillo
Name in Colombia for a brew in which liquor such as aguardiente, cognac, rum, anise, grape liqueur or whiskey is added to coffee.
Cappuccino
Coffee brewed with milk.
Training
It allows to show the training that people who are part of the coffee company have received.
Diversion channels
Structures for withdrawal of considerable volumes of water (drainage, aqueducts and drains, among others).
Drying
It can be carried out by a natural or artificial process, which will depend on the amount of production and area available. The natural process is carried out in the sun, for which drying floors or roofs are used, among other structures, to expose beans to sunlight and wind.
Score
It depends on quality, variety and origin of coffee.
Physical coffee quality
The good quality coffee fruit is healthy and ripe. The parchment bean has a homogeneous appearance, a characteristic fresh coffee smell, a light yellow color and a moisture content between 10% and 12%. Good quality green coffee has a homogeneous and healthy appearance, fresh smell, bluish green color, and moisture content between 10% and 12%; its size […]
Coffee quality
Classification of coffee according to altitude, botanical variety, postharvest processing, density, bean size, cup quality, color, defects, and presence of foreign matter. Each country sets its own quality standards. Colombian coffee is recognized worldwide for its good quality, which translates into a higher sale price. This quality depends on care taken and practices applied by […]