• Lasuna – Lasuna is a coffee variety I have encountered in Sumatra, which appears to have Typica aspects in the plant form and it’s bronze colored new leaf. It is not a pure Typica
  • Latte – An espresso-based beverage with steamed silky milk on top, averaging 190-220 ml with 20 ml espresso, served in a ceramic cup or bowl.
  • Laurina – Laurina or “Bourbon Pointu” is a cultivar with low caffeine content, at .6% compared to 1-1.2% for many Arabica types, and 2.2% for some Robusta types. It is a dwarf form from Reunion island, and is highly susceptible to CLR disease.
  • Leathery – This descriptor is somewhat reminiscent of the leather, and is sometimes distinguished as “fresh leather”. It is not necessarily a defect, but does describe a quality that is intense and rustic. Yemeni coffees can have leathery character as a positive attribute, but a wet-process Panama, for example, should not be leathery!
  • Liberica – Coffea Liberica is a distinct Species in the Genus Coffea originating in Liberia, West Africa. It is a tree-like form, with mild cup that is more similar to Robusta in terms of the plant and the cup quality, than to Arabica. The branches and leaves have an inclined attitude in relation to the trunk, the seeds are large and skin tough. It is found in Indonesia and other parts of Asia. A varietal of Liberica, known as Baraco, is a major crop in the Philippines.
  • Liveliness – Another euphemistic term to describe acidity in coffee. A lively coffee has more high, acidic notes. Not to be confused with the brighter roast flavors of light roast levels, such as City ot City+ roasts. Read more about acidity to understand it’s use as a flavor term, not in reference to the quantity of acidity in coffee.
  • Lot – Coffee can be separated by lot in any number of ways usually by the processor to distinguish one area of the farm, a particular altitude, particular trees, a particular day’s pickings, a particular processing method, etc. For our purposes, the greater the delineation between coffees, the better; it allows us to taste new and different things in coffees that we thought we knew. Differentiating between coffees is the opposite of the commodity approach to coffee, where coffee is treated as corn or soybeans or steel, with batches being interchangeable.