Good Hard Bean
A
grade of Costa Rica coffee grown at altitudes of 3,300 to 3,900 feet.
Gayo Mountain
Market
name for coffee exported by a large processing center and mill in Aceh
Province, northern Sumatra. Wet-processed Gayo Mountain tends to be a
clean but often underpowered version of the Sumatra profile.
Traditionally processed Gayo Mountain (misleadingly labeled "Dry
Process") resembles similar coffees from the Mandheling region of
Sumatra: at best displaying an expansive, quirky flavor and a low-toned,
vibrant acidity.
Ghimbi, Gimbi
A
wet-processed coffee from western Ethiopia.
Grady
A
background flavour of dirtiness but not qualifying as dirty. Mostly used
in the United States.
Grassy
An herbaceous aroma or flavor
suggestive of alfalfa or grass.
Green
A taste
taint giving the coffee brew an herbal character due to an incomplete
development of the sugar carbon compounds in the roasting process.
Results from insufficient heat during too short a period. A taste
associated with that of a raw fresh vegetable leaf, often found in early
new-crop coffees.
Green Coffee
Unroasted
coffee.
Group, Delivery Group,
Brew Head
The fixture protruding from the front of
most espresso machines into which the portafilter and filter clamp.
Guatamala
Guatemala
is a complex coffee origin. Strictly Hard Bean grade coffees from the
central highlands (Antigua, Atitlan,) tend to exhibit a rich, spicy or
floral acidity and excellent body. Coffees from mountainous areas
exposed to either Pacific (San Marcos) or Caribbean (Cobán,
Huehuetenango) weather tend to display a bit less acidity and more
fruit.