Haiti
The
best Haiti coffees are low-acid, medium-bodied, and pleasantly soft and
rich. At this writing, virtually all Haiti coffees entering the United
States are produced by a large group of cooperatives and marketed under
the name Haitian Bleu.
Hard
Trade
term for low-quality coffee, in contrast to mild coffee. In Brazil,
Hard is a grade name for coffee that has been tainted by micro-organisms
during drying and displays harsh, nuance-dampening flavor notes.
Hard Bean
Term
often used to describe coffees grown at relatively high altitudes; in
the same context, coffees grown at lower altitudes are often designated
Soft Bean. The higher altitudes and lower temperatures produce a slower
maturing fruit and a harder, less porous bean. Hard bean coffees usually
make a more acidy and more flavorful cup than do soft bean coffees,
although there are many exceptions to this generalization. The hard
bean/soft bean distinction is used most frequently in evaluating coffees
of Central America, where it figures in grade descriptions.
Harrar, Harar, Harer,
Mocha Harrar, Moka Harar, Mocca Harar
The best of
the dry-processed, or natural, coffees of Ethiopia. Grown in eastern
Ethiopia near the city of Harrar. Usually rather light-bodied but
fragrant with complex wine-, fruit-, or floral-toned acidity. Often
substituted for Yemen in Mocha-Java blends.
Harsh
A
negative characteristic describing a bitter, unpleasant, or offensive
taste or sensation.
Hawaii
The
traditional and classic coffee of Hawaii is Kona, grown on the west
coast of the Big Island of Hawaii. On the other Hawaiian islands,
however, sugar-cane and pineapple plantations have been converted to
premium coffee farms. Kauai (Kauai Coffee), Molokai (Malulani Estate)
and Oahu all now produce interesting and improving coffees.
Heavy Roast
Also
known as French Roast and Spanish Roast. Terms for coffee brought to
degrees of roast considerably darker than the American norm; may range
in color from dark brown (see Espresso Roast) to nearly black (see Dark
French Roast) and in flavor from rich and bittersweet to thin-bodied and
burned.
Herbal
An herbaceous aroma or flavor suggestive of grass, dried herbs, or dry
beans.
Heredia
Market
name for a respected coffee of Costa Rica.
High Roast, Full-City
Roast, Light French Roast, Viennese Roast, Light Espresso Roast, City
Roast
Terms for coffee brought to degrees of roast
somewhat darker than the traditional American norm, but lighter than the
classic dark roast variously called espresso, French, or Italian. In
the cup, full-city and associated roast styles are less acidy and
smoother than the traditional American "medium" roast, but may display
fewer of the distinctive taste characteristics of the original coffee.
Among many newer American specialty roasters, roast styles once called
full-city, Viennese, etc. may constitute the typical, "regular" roast of
coffee.
High-Grown
Arabica
coffees grown at altitudes over 3,000 feet, usually higher. Such
coffees are generally superior to coffees grown at lower altitudes. The
term high-grown is also used in many Latin American grade descriptions.
Huehuetenango
One
of the better coffees of Guatemala .