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  • IAPAR – Iapar stands for the Agricultural Institute of Paraná in Brazil, and they have developed some cultivars, such as Iapar 59.
  • Ibrik – A pot for making turkish coffee with wide bottom, narrow neck, and long handle.”Ibrik” is the Turkish word for this coffee pot. It is usually made out of copper or brass and lined with tin. The word ibrik is likely derived from the Greek mpriki or biriki.
  • Icatu – Icatu is a cultivar that was developed in Brazil, has high production and good disease resistance. It has robusta inputs, and has been back-crossed with arabica cultivars to improve cup quality. It has 30-50% more cherry than Mundo Novo, a tall tree form, and red- and yellow- fruited progenies. It was released in 1993 by the IAC in Campinas Brazil. “The variety Icatu was obtained after artificial crossing between C. canephora var robusta (4x) and C. arabica var Bourbon Vermelho. The F1 was crossed with Mundo Novo and selected for precocity giving rise to Icatu precoce IAC 3282. The predominance of genes from Bourbon Vermelho in both, Caturra Vermelho IAC 477 and Icatu Precoce IAC 3282 gave support to the high genetic similarities observed.”
  • ICO – The ICO, International Coffee Organization, is the governing body for the world coffee trade. The ICO was responsible for the quota system that limited exports from each country, and helped maintain stable prices in the NYBOT (New York “C”) coffee market, until it was dissolved in 1989.
  • IHCAFE – IHCAFE is the Instituto Hondureño del Café, with research facilites and cultivar gardens. They released the Catimor cultivars IHCAFE 90 and IHCAFE 95 (Costa Rica 95).
  • India – Indian coffees are under-represented in the coffee market: they are good balanced, mild coffees. You will find the pronounced body, low acidity and subtle spicy notes pleasing, and the Mysore coffees work well under a wide range of roasts. Sometimes you find hints of earthiness, similar to Indonesian origins like Sulawesi and Sumatra. They are also nice in espresso. India produces wet-processed and dry-processed coffees: dry-processed coffees are called “Cherry” and wet-processed arabica is called “Plantation Arabica” whereas wet-processed robusta is called “Parchment Robusta.”
    The Monsooned coffee is a different story altogether! Potent, pungent and wild, these are great for those who like strong, deep musty flavors.
  • Indonesian Coffee – Indonesian coffee is known for its unique earthy, potent flavors. Some like it, some hate it, but it’s certainly distinctive. Much of the coffee in Indonesia is processed using the unique method called “Giling Basah,” or “wet-hulling.” Flavor of the coffee can vary widely too, from the more earthy Sumatras to the cleaner Java or Timor coffees. See each individual coffee origin for more specifics.
  • Intensity – We have a simple scale to rate intensity, from Mild to Bold. Low intensity does not mean low quality! Delicate, mild coffees can be top notch, whereas some may not like the aggressive, over-the-top character of coffees we rate as Bold.
  • Island Coffee – Island Coffee is our term for coffees from various islands (Hawaii, Jamaica, Australia, etc.). Island coffees typically have a mild profile. They are typically wet-processed and grown at a lower altitude that most other specialty coffee. See the specific origin for more information.