a crop which has not previously been successfully commercialized in a specific geographical area
An aroma, fragrance, or flavor/taste characteristic of freshly harvested, freshly milled coffee, which tends to be acidic and especially floral.
Coffee delivered for roasting soon after harvesting and processing. Coffees are at their brightest (or rawest) and most acidy in this state. Also see Old Crop.
A fresh, light coffee flavor and aroma which enhances the normal characteristics of a coffee blend, particularly flavor and acidity.