Rich
A full-bodied coffee that finishes with
a depth and complexity of flavor and an overall pleasing taste.
Rancid
Coffee that has not been stored
properly may take on this highly offensive sour flavor.
Regular Roast, American
Roast
Coffee roasted to traditional American taste:
medium brown.
Richness
A
satisfying fullness in flavor, body, or acidity.
Rio
A
class of dry-processed coffees from Brazil with a characteristic
medicinal, iodine-like flavor deriving from invasion of a micro-organism
during drying. The term Rioy or Rio-y has come to be applied to any
coffee with similar taste characteristics. The Rio taste is considered a
rank defect by North American buyers, but is sought after by some
buyers from Balkan and Middle-Eastern countries.
Roast Taste
he characteristic collective flavour complex of darker
roasts. The acidy notes are gone, replaced by pungent notes combined
with a subtle, caramel sweetness. Some people call this often unnamed
group of sensations "roast taste" or the "taste of the roast."
Roasty
Coffee that has been dark roasted
properly may take on this smoky, high-quality flavor.
Robusta
A
somewhat bitter, less aromatic, low-quality coffee bean variety used to
produce instant and freeze-dried coffees. Contains twice the caffeine as
Arabica coffee.
Rough
A
secondary coffee sensation characterized by a predominantly rasping,
salty sensation on the palette or tongue. Caused by the additive
property of salt taste sensations.
Round
A balanced
coffee whose basic organoleptic characteristics are just at the right
level, with none particularly apparent, giving the impression of
roundness.
Rubbery
A taste
fault giving the coffee beans a highly pronounced burnt-rubber
character. Result of continued enzyme activity in the coffee bean when
it remains in the fruit and the fruit is allowed to dry on the shrub.
Usually associated with natural processed robusta coffees grown in
Africa.