Arabica

Arabica, noun: Coffee variant. The most important coffee variant (followed by Robusta) with approximately 55% of the world’s production. Cultivated at high altitudes, at elevations of at least 3000 feet above sea level. It is maintained and harvested exclusively by hand. The beans have an elongated shape with an S-shaped notch, less caffeine than Robusta, but in exchange more diverse flavors, from asparagus to nut. Arabica coffee is mostly prepared according to the wet method (washed, lavado). Brazilian naturals are the only Arabicas that are cultivated at lower elevations and are prepared semi-washed/semi-lavado or semi-dry.

Blend

Blend, noun: The mixture of two or more green coffees in order to achieve a very specific well-rounded taste. This may consist of various coffee varieties (Arabica and Robusta) or one variety from different cultivation areas. It is the opposite of single origin.

Brazilian naturals

Brazilian naturals, noun: Green coffee type. Indicates the half-dry prepared Arabicas from Brazil that are cultivated below 3000 feet above sea level.

Coffee

Coffee, noun: From the Arabic “qahwah,” meaning stimulating drink. It is a (usually) hot, black caffeinated drink made from roasted and ground coffee beans, the seeds from the coffee berry. In 1614, the Dutch started out on a research trip to Aden in Yemen and stole a coffee plant. They succeeded in transporting coffee sprouts to the Netherlands and cultivating these on the island of Java in 1699. Coffee became one of the most popular drinks in the world. Note: In 1660, James Howell wrote: “Tis found already that this coffee drink hath caused a greater sobriety among the Nations. Whereas formerly apprentices and clerks with others, used to take their mornings draught in ale, beer, or wine, which by the dizziness they cause in the brain, make many unfit for businesse, they use now to play the good-fellows in this wakefull and civill drink.”

Decaf

Decaf, Subst. m. Englisch für „decaffinated“, entkoffeinierter Kaffee. Zertifizierter Biokaffee darf nur auf natürliche Weise entkoffeiniert werden – dazu benutzt man z.B. Quellkohlensäure, das sog. CO2-Verfahren.

Getreidekaffee

Getreidekaffee, Subst., m. Kaffees aus Getreide wie Dinkel, Malz, Roggen, Gerste o.ä. Definitiv keine „Ersatzkaffees“, sondern enorm lecker. Ohne Koffein. Sehr verträglich. Und bei Mount Hagen mit dem gleichen hohen Anspruch an Genuss, Qualität, Ökologie und Ethik hergestellt wie die Bohnenkaffees. Natürlich 100% Bio & Fair. Gesetzlich betrachtet sind es aber Ersatzkaffees – weil es kein Kaffee ist.

Getreidekaffee

Getreidekaffee, Subst., m. Kaffees aus Getreide wie Dinkel, Malz, Roggen, Gerste o.ä. Definitiv keine „Ersatzkaffees“, sondern enorm lecker. Ohne Koffein. Sehr verträglich. Und bei Mount Hagen mit dem gleichen hohen Anspruch an Genuss, Qualität, Ökologie und Ethik hergestellt wie die Bohnenkaffees. Natürlich 100% Bio & Fair. Gesetzlich betrachtet sind es aber Ersatzkaffees – weil es kein Kaffee ist.

Green coffee

Green coffee, noun: Unroasted beans that are polished after the wet or dry preparation and selected according to size and quality (something we do by hand). They are transported in bags or containers for further processing/roasting. Green coffee is traded on the stock market, primarily in New York and London. The quality is assessed using samples, whereby it can have various imperfections: e.g., black or unripe beans. A stone in the sample can mean 1 to 5 penalty points depending on its size. The number of penalties shows the care that the coffee received in its preparation – or the lack thereof.

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