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Coffee Grower's Terminology
Growers and sellers of coffee have developed a terminology in general use for specific coffee-crop qualities
or out-of-the-ordinary beans:
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Aged: | Some green coffees may occasionally be stored in a warehouse for as long as several years - this diminishes their acidity and increases their body.
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Green Coffee: | Processed, unroasted coffee beans.
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Hard Bean: | A term for Latin American coffees that, grown at high altitudes, produce particularly dense beans.
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High Grown: | Coffees grown at an altitude above 2,000 feet (625m), generally superior to those grown at lower levels.
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Maragogipe: | The term for a Brazilian variety of arabica that thrives at low altitudes in tropical heat, and has now been cultivated in such areas worldwide. Produces very large, attractive beans that nevertheless will generally display the cup characteristics of wherever they were grown.
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Natural: | Another term for coffee processed by the ancient dry method.
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Peaberry: | A fairly common coffee mutation that causes a single, rounded, pea-like bean (instead of two beans) to form at the center of the coffee berry. The beans are attractive, and often separated out for special sale, the mutation may or may not have an effect on aroma, flavor, or body.
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Washed: | Refers to coffee beans processed by the wet method.
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