Here are the definitions for the letter "e"

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Earthiness

Either a taste defect or a desirable exotic taste characteristic depending on who is doing the tasting and how intense the earthy taste in question is. Apparently earthiness is caused by literal contact of wet coffee with earth during drying. Indonesia coffees from Sumatra, Sulawesi and Timor are particularly prone to display earthy tones.

earthiness

Earthiness is a flavor defect deriving from careless, primitive processing that in some contexts may be seen as virtues. Some Harrar coffees sold in specialty stores may have a hint of wildness or earthiness to them. Roasters from Italy often like to include some earthy-tasting Brazilian coffees in their espresso blends. If a New Orleans blend is at all authentic it also should have some Brazilian wildness in it. If the earthy taste dominates to the point that the coffee tastes distinctly sour or harsh, this quality becomes a flavor defect; you won't find such coffees in specialty stores. Your Sumatran sample may have a hint of earthiness or mustiness to it, but it shouldn't.

Earthiness

a tasting term describing coffee which taste a little off and a bit like dirt.

earthy

An odor taint in the coffee beans that produces a dirt-like taste sensation. Results when fats in the coffee beans absorb organic materials from the ground in the drying process during harvesting. Also referred to as dirty and groundy. The undesirable odor and taste of freshly turned soil is found in low-graded batches. Due to poor preparation conditions and botanical origins of the green coffee. Reminiscent of potato flavor also found in instant coffees.

Ecuador

At best, Ecuador coffees are medium-bodied and fairly acidy, with a straightforward flavor typical of Central and South American coffees.

El Salvador

El Salvador coffees tend toward softer, less acidy versions of the classic Central America flavor profile. The best high-grown El Salvadors from trees of the bourbon and pacamara varieties can be fragrant, complex, lively, and pleasingly gentle.

En oro

Term for washed coffee when the parchment and silver skin have been removed. Clean coffee.

En parche

term used for coffee in the parchment.

En Pergamino, In Parchment

Parchment Coffee. Describes wet-processed coffee shipped with the dried parchment skin still adhering to the bean. The parchment is removed prior to roasting, a step called milling.

Espresso

Used to describe both a roast of coffee (see Espresso Roast) and a method of brewing in which hot water is forced under pressure through a compressed bed of finely ground coffee. In the largest sense, an entire approach to coffee cuisine, involving a traditional menu of drinks, many combining brewed espresso coffee with steam-heated, steam-frothed milk.

Espresso

a method to brew coffee which forces the water into the grind by pressure.

Espresso Roast, After-Dinner Roast, Cont

Terms for coffee brought to degrees of roast ranging from somewhat darker than the traditional American norm to dark brown. Acidity diminishes and a rich bitter-sweetness emerges. Among many newer American specialty roasters, roast styles once called by these names may in fact constitute the typical, 'regular' roast of coffee.

Estate Grown

Coffee grown on large farms as opposed to small peasant plots, usually old family owned plantations.

Estate-Grown Coffee

Coffee produced by a single farm, single mill, or single group of farms, and marketed without mixture with other coffees. Many specialty coffees are now identified by estate name, rather than the less specific regional or market name.

Ethiopia

Ethiopia is a very complex coffee origin. The best Ethiopia dry-processed coffee (Harrar or Harar) tends to be medium-bodied and brilliantly acidy with rough, fruity or winy tones. The best washed Ethiopian coffee (Yirgacheffe, Sidamo, some Limu, and some washed Djimah) is light-bodied but explosive with complex floral and citrus notes.