Coffee terms starting with H
8 coffee terms starting with H, each with its definition and its German and Turkish names.
| Term | German | Turkish | Definition | Category |
|---|---|---|---|---|
| Hard Bean | Hard Bean | Sert Çekirdek | A coffee grading designation, synonymous with High Grown (HG), referring to coffee grown at relatively high altitudes, typically between 3,000 and 4,500 feet (approx. 900 to 1,350 meters) above sea level. The cooler temperatures at these elevations slow the maturation of the coffee cherry, resulting in a denser, harder, and less porous bean that often yields a more complex cup profile. | Green Coffee |
| Harsh | Harsch | Damak Yoran | A sensory descriptor used in coffee tasting to denote an unpleasant, caustic, and aggressively bitter or astringent flavor profile. It is often associated with low-quality, unripe, or defective beans—such as inferior grades of Robusta—resulting in a pungent and disagreeable sensation on the palate. | Sensory |
| Herbal | Kräuterig | Aromatik Otumsu | An aromatic and flavor descriptor evoking fresh herbs, green foliage, and unripe fruit. While sometimes present as a desirable nuance in certain origins, a pronounced herbal or grassy profile often indicates under-roasted beans or green coffee that was improperly dried during processing. | Sensory |
| Heredia | Heredia | Heredia | A geographical market name indicating coffee grown in the Heredia province of Costa Rica, a region located within the Central Valley. Coffees from this area are highly respected in the industry for their high-altitude cultivation, bright acidity, and complex, full-bodied flavor profiles. | Green Coffee |
| Hidey | Ledrig | Derimsi | A sensory descriptor denoting the aroma or flavor of animal hide or leather. While it can add a desirable, rustic complexity to certain dry-processed (natural) East African coffees, it is generally considered a processing or storage defect if the note becomes overly pronounced or pungent. | Sensory |
| High Grown | High Grown | Yüksek Râkım Kahvesi | A coffee grading designation indicating Arabica beans cultivated at high altitudes, typically starting around 3,000 feet (approx. 900 meters) above sea level. Coffee grown at these elevations matures more slowly, resulting in denser beans that generally exhibit a more complex and superior flavor profile compared to those grown at lower altitudes. | Green Coffee |
| Honey Process | Honey Process | Kabuğu Soyulmuş Gün Kurusu | A coffee processing method in which the outer skin of the coffee cherry is mechanically removed (pulped), but a varying portion of the sticky, sugar-rich mucilage is left intact on the seed during the drying phase. Named for the golden, honey-like texture of the mucilage rather than actual honey, this method bridges the gap between washed and natural processes, typically yielding a cup profile characterized by pronounced sweetness, moderate acidity, and a syrupy body. | Processing |
| Hulling | Schälen | Kavuz Soyma | The mechanical milling process in which the dry, protective layers surrounding the coffee bean are removed. For wet-processed (washed) coffees, hulling involves removing the brittle parchment layer (endocarp). For dry-processed (natural) coffees, it entails removing the entire dried fruit husk (including the exocarp, mesocarp, and endocarp). This critical step is performed at the dry mill, just prior to the final grading and sorting of the green coffee. | Processing |
- Hard BeanGreen Coffee
- Hard Bean · Sert Çekirdek
- A coffee grading designation, synonymous with High Grown (HG), referring to coffee grown at relatively high altitudes, typically between 3,000 and 4,500 feet (approx. 900 to 1,350 meters) above sea level. The cooler temperatures at these elevations slow the maturation of the coffee cherry, resulting in a denser, harder, and less porous bean that often yields a more complex cup profile.
- HarshSensory
- Harsch · Damak Yoran
- A sensory descriptor used in coffee tasting to denote an unpleasant, caustic, and aggressively bitter or astringent flavor profile. It is often associated with low-quality, unripe, or defective beans—such as inferior grades of Robusta—resulting in a pungent and disagreeable sensation on the palate.
- HerbalSensory
- Kräuterig · Aromatik Otumsu
- An aromatic and flavor descriptor evoking fresh herbs, green foliage, and unripe fruit. While sometimes present as a desirable nuance in certain origins, a pronounced herbal or grassy profile often indicates under-roasted beans or green coffee that was improperly dried during processing.
- HerediaGreen Coffee
- Heredia · Heredia
- A geographical market name indicating coffee grown in the Heredia province of Costa Rica, a region located within the Central Valley. Coffees from this area are highly respected in the industry for their high-altitude cultivation, bright acidity, and complex, full-bodied flavor profiles.
- HideySensory
- Ledrig · Derimsi
- A sensory descriptor denoting the aroma or flavor of animal hide or leather. While it can add a desirable, rustic complexity to certain dry-processed (natural) East African coffees, it is generally considered a processing or storage defect if the note becomes overly pronounced or pungent.
- High GrownGreen Coffee
- High Grown · Yüksek Râkım Kahvesi
- A coffee grading designation indicating Arabica beans cultivated at high altitudes, typically starting around 3,000 feet (approx. 900 meters) above sea level. Coffee grown at these elevations matures more slowly, resulting in denser beans that generally exhibit a more complex and superior flavor profile compared to those grown at lower altitudes.
- Honey ProcessProcessing
- Honey Process · Kabuğu Soyulmuş Gün Kurusu
- A coffee processing method in which the outer skin of the coffee cherry is mechanically removed (pulped), but a varying portion of the sticky, sugar-rich mucilage is left intact on the seed during the drying phase. Named for the golden, honey-like texture of the mucilage rather than actual honey, this method bridges the gap between washed and natural processes, typically yielding a cup profile characterized by pronounced sweetness, moderate acidity, and a syrupy body.
- HullingProcessing
- Schälen · Kavuz Soyma
- The mechanical milling process in which the dry, protective layers surrounding the coffee bean are removed. For wet-processed (washed) coffees, hulling involves removing the brittle parchment layer (endocarp). For dry-processed (natural) coffees, it entails removing the entire dried fruit husk (including the exocarp, mesocarp, and endocarp). This critical step is performed at the dry mill, just prior to the final grading and sorting of the green coffee.