SCAA Coffeebiologyhandbook
Figure 1. Table 130 (Engraving) from Ritter von Plenck, J. J. (1798). Icones plantarum medicinalium (Vol. 2). Vienna. © Royal Botanic Gardens, Kew. Reproduced with the kind permission of the Director and the Board of Trustees, Royal Botanic Gardens, Kew 2 © 2013 Specialty Coffee Association of America TABLE of CONTENTS The Specialty Coffee Association of America (SCAA) is a non-proft Introduction 4 trade organization and the world recognized leader in coffee knowledge development. With over 9,000 Glossary of Scientific Terms 6-24 members located in more than 40 countries, including member Common Coffee Cultivars and their Origins 25 companies and their employees, SCAA members represent every segment of the specialty coffee industry, including producers, roasters, importers/exporters, retailers, manufacturers, baristas and other industry professionals. For over 30 years, the SCAA has been dedicated to creating a vibrant specialty coffee community, recognizing, developing and promoting specialty coffee by setting and maintaining quality standards for the industry; conducting research on coffee consumption, brewing and perfection of craft; and providing education, training, resources and business services for its members. Visit scaa.org GLOSSARY RESEARCHED and COMPILED by Emma Bladyka, Coffee Science Manager Note: No part of this report may be reproduced or published in any form including but not limited to print, photocopy, or electronic form without the written permission of the SPECIAL THANKS to Specialty Coffee Association of America, 330 Golden Shore #50, Long Beach, CA 90802. Dr. F. E. Vega for his scientific and editorial contributions 3 INTRODUCTION When coffee professionals venture into the field, they are surrounded by nature.
[Show full text]