Java Dave's - Coffee Glossary

A Guide to Java Dave’s Specialty Coffees

The world’s coffee production is divided into three main categories:

High-grown Mild Arabica

Brazilian Arabica

Robusta

High-grown mild coffees demand the highest prices on the world market. This coffee grows best in certain well-watered, mountainous regions of the tropics.

High-grown mild coffees, no matter where they come from, are grown at altitudes over 2000 square feet above sea level, usually between 4,000 and 6,000 feet. The coffee tree will not tolerate frost, but will not flourish when temperatures are extremely high either. They are produced from berries that are picked only when ripe, and prepared with care.

Brazilian is used to describe the next most preferred group of coffees. This term is misleading, since Brazil also produces excellent mild coffees. The trade term “Brazilian”, refers to lower-grade coffees that are grown at low altitudes on vast plantations and mass harvested.

Robusta is grown in lower altitudes and has a better resistance to disease. The disadvantages of Robusta are that it does not have the fragrance or flavor of the Arabica bean. Robusta is used as a component in the cheapest American commercial coffees, especially instant coffees.

Java Dave’s uses only “High-grown Mild Arabica” coffees. The coffees Java Dave’s roast are a Class 1 Specialty Grade, which is the best bean on the market for taste, body and aroma.

Java Dave’s offers the following types of roasted coffee:

Light Roast: Light brown in color with a dry surface.
Medium Roast: Medium brown in color with a dry surface. This type of roast is also known as an American roast. This roast has an acidy snap, but richer tone and is sweeter than a light roast.
Full City: Slightly darker brown with patches of oil on the surface. This roast has a bittersweet tang, and has a less acidy snap than a Medium Roast.
French Roast: Dark brown in color with an oily surface. This type is also known as espresso roast. This roast has a bittersweet tang with all acidy tones gone.
Dark French Roast: Very dark brown, almost black in color with very shiny, oily surface. This is also known as an Italian roast. Burned or charcoal tones plus the bittersweet tang with all acidy tones gone.

COFFEE BY COUNTRY

Guatemalan: Superbly aromatic, lively and yet soft and mild in flavor, with a very heavy-body that is perfectly balanced. Guatemala is located in Central America right next to El Salvador. The coffee is grown in the countryside west of the old capital of Guatemala Antigua.
Costa Rican: This coffee is known for an aromatic brew with excellent acidity and very good body and taste. The coffee is grown above 3,900 feet. Costa Rica is located in Central America right above Panama.
Jamaican Blue Mountain: Ranks amoung the world’s best and most celebrated and most expensive coffee. Grown at over 3,000 feet in the Blue Mountain district of Jamaica. This coffee has a lingering savory almost bouillon like flavor. It has been referred to as “smooth”. Jamaica is located in the Caribbean above South America.
Colombian Supremo: The highest grade of Colombian coffee due to the large beans and best quality. Has a heady aroma, rich flavor, winy acidity, and almost butter body. It is grown in the central mountain ranges of Colombia. Colombia is located in upper South America.
Kenya AA: Kenya is grown on the slopes of the 17,000 ft. Mt. Kenya in Africa. The AA designates the size of bean. AA is largest followed by A then B. Kenya AA has a clean, bright style with a solid body and taste sometimes approaches a most attractive sappy or winy character.
Sumatra: Is grown on the islands of the Malay Archipelago in Indonesia. Sumatra is uniquely a heavy bodied coffee, almost syrupy with a concentrated, exotic flavor similar to Java and Celebes. The coffee is grown in altitudes of 2,500 to 5,000 ft.
Kona Extra Fancy: The best grade of Kona. This is the only coffee cultivated in the United States. It is one of the world’s finest coffees-superbly aromatic and highly distinctive. It is a striking coffee, with a clear high, bell-like note of flavor.
Sierra Madre: Grown in Mexico and is known for its attractive aroma, and the sweet smooth round body and satisfying flavor.

OUR COFFEE BLENDS

Ashley Secret Blend: Very hard bean that has a medium body and is rich in flavor. Made with 100% Arabica coffee.
Breakfast Blend: A combination of the Executive Blend and French Café beans for that slightly dark taste. Made with 100% Arabica coffee.
Java Dave’s Blend: A secret blend of Medium Roast coffee from Central America and a touch of French Café that gives it a rich savory flavor.
Kona Blend: Kona coffee blended with Central American coffee. A rich and smooth coffee.
Executive Blend: An Oklahoma favorite. Medium roast coffee, smooth and mild bodied. Made with 100% Arabica beans.

Dark Roasts:

Dark French Roast: Java Dave’s darkest roast. Made with 100% Arabica coffee roasted to the maximum degree to produce the distinctive full-bodied taste only dark roasting can deliver.
French Café: A French Roast of 100% Arabica coffees roasted to a dark color and sweet aroma. Roasted longer than Full City to a deep brown color to give it the bold taste.
Full City: A Full City roast of 100% Arabica beans to a medium-dark color with patches of oil on the beans. This is what we use for our Java Dave’s specialty drinks for espresso.
Italian Espresso Roast: Has a blend of Central American beans roasted to a French Roast. It has an oily texture that when brewed gives it a perfect extract and hearty taste.
New Orleans Blend: A blend of Full City beans and French Café beans. Makes you feel like you’re on Bourbon Street.

Java Dave’s Flavored Coffees

FLAVORED COFFEES ARE MEDIUM BODIED COFFEES

Amaretto: Almond flavoring with slivers of Almonds.
Banana Nut: Banana flavoring with Pecans
Black Forest: Chocolate and Cherry flavoring
Butter Pecan: Butter Vanilla flavoring with Pecans
Carmelicious: Carmel flavoring
Chocolate Raspberry: Chocolate & Raspberry flavorings
Cinnamon Viennese: Cinnamon flavoring, Cinnamon Dust, and Cinnamon Sticks
Coconut Crème: Coconut, Vanilla flavoring with slivers of Coconut
French Silk: Amaretto, Hazelnut and Chocolate flavoring (3 out of 4 ingredients)
Frangelico Crème: French Vanilla and Hazelnut flavoring
French Vanilla Crème: French Vanilla flavoring
German Chocolate: Chocolate, Toasted Coconut and Pecan
Hazelnut: Hazelnut flavoring with Hazelnuts
Irish Crème: Irish Crème and Vanilla flavorings
Kahula & Crème: Kahula and Vanilla flavoring
Snickerdelious: Cinnamon and Vanilla with Hazelnuts
Sooner Smoother: Amaretto, Praline, and Vanilla with Toasted Almonds
Southern Pecan: Southern Pecans flavoring with Pecans
Spiced Butter Rum: Butter, Rum and Clove flavoring
Swiss Chocolate Orange: Chocolate and Orange flavoring with flakes of Orange Peel