Chocolate (aroma)
With certain resemblance to the aroma and flavor of cocoa powder or chocolate (both black and white), a smell sometimes referred to as sweet
Chapola
Coffee sprout that has put forth the first pair of primary leaves.
Traceability certificate
The seal or certificate meets internationally recognized criteria for a quality product, ensuring proper management of the crops where it comes from.
Cherry
Ripe coffee before being pulped or dried. This name is due to the resemblance of coffee in this condition to cherries.
Coffee census
Study of the regions where coffee is grown. It includes delimitation of farms and crops, calculation of annual crops of each and every coffee exploitation unit, determination of areas of all the crops and uses of land in coffee regions, number of people living permanently there, distribution and shape of crops, altitudes, land tenure and […]
Volcanic ashes
Particles dispersed in the air during a volcanic eruption and deposited on the upper layers of soil.
Cenicafé
National Coffee Research Center (Cenicafé): Located in Chinchiná, Caldas, it was created in 1938 by the FNC to study issues related to coffee production, quality, pests, diseases, and conservation of natural resources in the Colombian coffee regions (cenicafe.org).
Smart Coffee Card
A document with magnetic stripe and smart chip that, in addition to being the ID of non-federated coffee producers, allows them to be paid for their coffee and receive support and incentives from the FNC.
Cup tasters
People who assess the quality of coffee with the senses of sight, smell and taste. These people are selected through special sensory tests of recognition, classification and qualification of different smells and flavors. They are then trained on processing methods and characteristics of the beans and the coffee drink.
Cupping / Cup tasting
Cup tasting to assess quality attributes of coffee such as aroma, flavor, body and acidity. The sensory evaluation enables to identify defects in the drink (oldish, earthy, or woody taste), know the intensity of acidity and sweetness, recognize and qualify the flavor and aroma (fruity, herbal, nuts, chocolate, winey, sour, etc. notes), and measure the overall […]