A-C | D-F | G-I | J-L | M-O | P-R | S-U | V-Z

Sharp
A primary coffee taste sensation created as acids in the coffee combine with salts to increase the overall saltiness. Sharp coffee ranges from rough to astringent.

Smooth
A moderately low level of oily material suspended in the coffee liquid. Result of fats in the beans present in noticeable amounts.

Soft
A secondary coffee taste sensation characterized by an absence of any predominant taste sensation on any part of the tongue, except for subtle dryness. Caused by a concentration of salts high enough to neutralize the acids but not high enough to neutralize the sugars.

Soft-sweet
A pleasant clean taste. Denotes a smooth cup free of any foreign flavors.

Spicy
An aromatic sensation created by a slightly volatile set of hydrocarbon compounds in coffee’s aftertaste that produces sensations reminiscent of either wood-spice (cinnamon) or wood-seed (Clove).

Strong
Coffee giving a pungent impression in the cup, rich in flavor. Developed by roasting or having a consistent body.

Sweet
A basic taste characterized by solutions of sugars, alcohols, glycols, and some amino acids. Sensed primarily by the tip of the tongue.

Swiss water decaf®
The SWISS WATER Process is a 100% chemical free, patented process used by premium roasters and demanded by discerning consumers around the world. Chemicals are used to decaffeinate most coffee. But the SWISS WATER® Process uses only water. It’s a patented process that results in great tasting coffee that is never subjected to chemicals. It should be noted that de-caf does not mean caffeine-free.

Tangy
A secondary coffee taste sensation characterized by a predominantly darting, sour sensation along the sides of the tongue. Caused by a high-than-normal percentage of sugars, giving the taste almost a fruity sensation.

Thick
A relatively high level of solid material suspended in the coffee liquid. A result of fine particles of bean fiber and insoluble proteins present in substantial amounts. Most often characteristic of espresso-style coffee.

Thin
A relatively low level of solid material suspended in the coffee liquid. A result of fine particles of bean fiber and insoluble proteins present in minimal amounts. Lacks body or substance and is insufficiently concentrated and roasted.