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* 1. ______ is a flavorful, tan-colored froth that sits on top of a freshly pulled shot of espresso.

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* 2. This is the audible moment in time and signal when coffee beans approach edibility.

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* 3. This describes coffee plants that are grown in a warm environment and under a canopy of trees.

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* 4. When tasting, this is used to describe coffee with a good balance of acidity, sweetness, body and other qualities of the coffee.

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* 5. The formal name for tasting the quality of coffee beans throughout each stage of the process, from origin to buying to roasting.

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* 6. This process describes coffee that is dried with the pulp of the cherry still on the exterior, most often associated with the country of Costa Rica.

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* 7. This is the what we call coffee after it has dried and before it is roasted.

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* 8. This describes coffee that is consumed after a significant amount of time has passed since the roast date. This isn't always a negative, depending on the storage and specific type of roasted coffee beans.

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* 9. Appropriately named for its regional roasting style, ______ is commonly used to describe any dark-roasted coffee. It's less acidic and very roasted in flavor, and often has a charred note.

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* 10. The feel of the coffee between the tongue and roof of mouth. Examples include velvety, milky, creamy, watery and smooth.

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