Here are the definitions for the letter "i"

Importer

A person or firm that buys coffee form a producing country and brings it into a nonproducing country.

In store

A contract requiring the seller to store the coffee, clean it, and make it ready for delivery.

India

India coffee is grown in the south of the country. The best is low-key, with moderate body and acidity and occasional intriguing nuance; at worst it is bland. Mysore is a market name for certain high-quality wet-processed India coffees. Coffees from the Shevaroys and Nilgiris districts generally tend to display more acidity than coffees from other south India regions. Also see Monsooned Coffee.

Indonesia

Indonesia coffees are usually marketed under the name of the island of origin; see Sumatra, Sulawesi, Java, Timor. At best, most are distinguished by full body, rich flavor, and a low-toned, vibrant acidity. At worst, many display unpleasant hard or musty defects. Others display an earthiness which many coffee lovers enjoy and others deplore.

insipid

A taste taint giving the coffee brew a lifeless character, due to a loss of organic material in the coffee bean. Result of oxygen and moisture penetrating the bean fiber after roasting.

instant taste

Reflects fewer of the organoleptic characteristics that typify home-brewed coffee.

intensity

A qualitative measure of the number and relative strengths of the gases and vapors present in the bouquet of the coffee.

Invisible supply

The unknown stocks of coffee, including those held by roasters.

Invoice

One or more chops of coffee billed as one sale.

Ismaili

Market name for a respected coffee from central Yemen. Also describes a traditional botantical variety of Yemen coffee with round, pea-like beans and superior cup quality.

Italian Roast

A roast of coffee considerably darker than the traditional American norm. Usually dark brown in color and rich and bittersweet in flavor, but may range in color to almost black and in flavor to nearly burned.

italian roast

Term applied to coffee that has been roasted darker than French Roast. Much used by Italians, as well as in many of the coffee producing countries.

Italian Roast

a darker roast than American.