Here are the definitions for the letter "h"

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Hacienda

Farm or ranch.

Haiti

The best Haiti coffees are low-acid, medium-bodied, and pleasantly soft and rich. At this writing, virtually all Haiti coffees entering the United States are produced by a large group of cooperatives and marketed under the name Haitian Bleu.

Hard

Trade term for low-quality coffee, in contrast to mild coffee. In Brazil, Hard is a grade name for coffee that has been tainted by micro-organisms during drying and displays harsh, nuance-dampening flavor notes.

hard

A secondary coffee taste sensation characterized by a predominantly stinging, sour sensation on the posterior sides of the tongue. Caused by higher-than-normal percentage of sour acids and an insufficient percentage of either sugars or salts. Coffee that strikes the palette by mixed sensation. Bitterness and astringency are not are not enveloped by roundness of body. A hard coffee is poorly balanced. Indicates the quality of the coffee ranking as a matter of degree from strictly soft, soft, softish, softish/hardish, hardish, hard, Rioy.

Hard

coffee with a less mild taste. Generally a term for "not as good."

Hard Bean

Term often used to describe coffees grown at relatively high altitudes; in the same context, coffees grown at lower altitudes are often designated Soft Bean. The higher altitudes and lower temperatures produce a slower maturing fruit and a harder, less porous bean. Hard bean coffees usually make a more acidy and more flavorful cup than do soft bean coffees, although there are many exceptions to this generalization. The hard bean/soft bean distinction is used most frequently in evaluating coffees of Central America, where it figures in grade descriptions.

Hard Bean

same a good hard bean, but more universal and general means a denser bean.

Harrar, Harar, Harer, Mocha Harrar, Moka

The best of the dry-processed, or natural, coffees of Ethiopia. Grown in eastern Ethiopia near the city of Harrar. Usually rather light-bodied but fragrant with complex wine-, fruit-, or floral-toned acidity. Often substituted for Yemen in Mocha-Java blends.

harsh

Acrid. Sensation at the same time bitter and astringent, raspy, and disagreeable. Particularly found in some poor quality robusta coffees. Often due to imperfect beans.

Harsh

A term to describe a certain coffee flavor.

Hawaii

The traditional and classic coffee of Hawaii is Kona, grown on the west coast of the Big Island of Hawaii. On the other Hawaiian islands, however, sugar-cane and pineapple plantations have been converted to premium coffee farms. Kauai (Kauai Coffee), Molokai (Malulani Estate) and Oahu all now produce interesting and improving coffees.

HB

Hard Bean.

heavy

A moderately high level of solid material suspended in the coffee beverage. Result of fine particles of bean fiber and insoluble proteins present in pronounced amounts.

Heavy Roast

Also known as French Roast and Spanish Roast. Terms for coffee brought to degrees of roast considerably darker than the American norm; may range in color from dark brown (see Espresso Roast) to nearly black (see Dark French Roast) and in flavor from rich and bittersweet to thin-bodied and burned.

heavy roast

Coffee beans roasted to a very dark brown, with a shiny surface; equivalent to Italian Roast