The Coffee Atlas is an A–Z glossary
Clear, concise, and quietly insightful
Some words you already know. Others might surprise you.
Take your time — explore, pause, and follow what catches your attention. That’s where coffee begins to unfold.
A
Acaia
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Acid carboxylic
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Acidity
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AeroPress
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Affogato
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Altitude
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Americano
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Anaerobic fermentation
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Arabica
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Arabigo
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Aroma
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Arusha
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Astringency
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B
Basket
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Batch brew
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Batian
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Bergundal
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Best of Panama
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Binomial nomenclature
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Black Bean
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Blue Mountain
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Boiler
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Bourbon Chocolá
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C
Canephora
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Capensis
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Cappuccino
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Caramel
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Carbonic Maceration
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Catimor
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Catuai
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Caturra
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Cezve
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CGA
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Charge Temperature
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Charrieriana
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Chemex
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Cinnamon Roast
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City Roasts
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Coffea
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Coffee Bean Belt
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Coffee Berry Borer
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Coffee Culture
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Colombia
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Colombian Supremo
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Congensis
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Cortado
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CQI
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Craft Coffee
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Crema
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Criollo
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Cross
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Cultivar
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Cup of Excellence
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Cupper
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Cupping
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D
Dark Roast
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Decaf
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Dewevrei
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Dissolution
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Double Shot
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Drip
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E
Elevation
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Espresso Italiano
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Ethiopian Heirloom
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Ethiosar
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Ethyl Acetate
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Eugenioides
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Excelsa
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Extraction
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F
Fine
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Fines Migration
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First Crack
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Flash Brew
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Flat White
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Flavour
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Flow Profiling
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Fragrance
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Frappuccino
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French Mission
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French Roast
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G
Galapagos
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Glass Transition
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Glass Transition
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Group head
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H
Heirloom
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Hybrid coffee
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Hydro Honey
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I
Ibairi
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Ibrik
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Immersion
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J
Jackson
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Jackson 2/1257
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Java
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Javanica
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Jenkinsii
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K
Kent
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Kivuensis
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Kona
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L
Lactic fermentation
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Landrace
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Latte
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Liberica
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Limescale
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Long Black
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M
Maillard
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Maracaturra
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Maragogype
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Mayaguez
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Methylene chloride
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Mibirizi
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Micro lot
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Mocha/Mokka
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Mole
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Mouthfeel
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Mundo Novo
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N
Natural Cold Anaerobic
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Natural process
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Nitro brew
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O
Obata
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Ombligon
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Orange Bourbon
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Organic acids
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Ouro Verde
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P
Pacamara
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Parainema
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Parts Per Million (PPM)
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Percolation
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Percolator
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Piccolo Latte
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Pink Bourbon
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Pluma Hidalgo
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Portafilter
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Potato Defect
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Pour-over
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Preinfusion
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Prewetting
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Puck
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Q
Q grader
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Quaker
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R
Racemosa
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Red Bourbon
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Refractometer
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Ristretto
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Robusta
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RoR
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RTD
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Rubi
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S
San Bernardo
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San Ramon
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SCA
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SCAA
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Second Wave Coffee
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Semperflorens
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Single Dose
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Single Origin Coffee
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Single Shot
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SL34
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Slurping
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Smoky
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Soaking
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Solubility
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Sorting
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Species
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St. Helena Bourbon
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Starter Cultures
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Static electricity
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Stenophylla
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Stinker
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Strictly Hard Bean
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Sumatra
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Sustainable coffee
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T
Tamping
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Taste
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TDS
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Tekisic
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Terroir
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The C Market
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Third Wave Coffee
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Timor
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Titratable Acidity
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TR4
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TR9
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Travancorensis
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Typica
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V
Variety
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Vienna Roast
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Villa Sarchi
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W
Wacheff
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Wash process
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Water Activity
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Water Hardness
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WCR
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Weiss
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Wush Wush
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Y
Yellow Bourbon
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Z
Zanguebariae
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Notes Café began with a simple and deeply personal curiosity. Rather than merely reviewing cafés or describing flavors in a subjective way, we chose to explore coffee through a wider lens — looking at the culture, the people, and the everyday stories that exist around the coffee bean.
Through carefully selected articles, Notes Café hopes to help readers see coffee from a deeper perspective — not only as a drink to enjoy, but as a reflection of culture, place, and the rhythm of everyday life behind every cup.
The content at Notes Café is shaped by real-life experiences and the ongoing exploration of people who share a passion for coffee.
Notes Café offers a slower, deeper perspective on the world of coffee — where knowledge, stories, and cultural experiences come together around every cup.
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