Green Coffee
Unroasted
coffee.
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.
Good Hard Bean
A
grade of Costa Rica coffee grown at altitudes of 3,300 to 3,900 feet.
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.
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.