Here are the definitions for the letter "w"

Wallenford Estate

At one time the most celebrated and best of Jamaica Blue Mountain coffee. Now simply any Jamaica Blue Mountain coffee from the Wallensford mill.

Washed Coffee

See Wet-Processed Coffee.

Washed coffee

Coffee which has been pulped, fermented, and washed, to remove the gummy substance.

watery

A relatively low level of oily material suspended in the coffee beverage. Result of slightly perceptible amounts of fats present in the beans.

weak

Coffee that lacks body but is not flat.

Wet Processed, Wet Method

removing the bean from the berry which the berry is still moist.

Wet-Processed Coffee, Wet Method Coffee,

Coffee prepared by removing the skin and pulp from the bean while the coffee fruit is still moist. Most of the world's great coffees are processed by the wet method, which generally intensifies acidity. In the traditional wet process, the coffee skins are removed (pulping), the skinned beans are allowed to sit in tanks where enzymes loosen the sticky fruit pulp or mucilage (fermentation), after which the loosened fruit is washed off the beans (washing). In the shortcut demucilage or aquapulp method, the pulp or mucilage is scrubbed from the beans by machine.

Whole Bean

coffee which has been roasted but not ground.

Whole-Bean Coffee

Coffee that has been roasted but not yet ground.

wild

A taste fault in the coffee beans characterized by extreme variation between sample cups. Usually marked by unpleasant sourness. Result of internal chemical changes in the green coffee beans or external contamination.

Wilting

The collapse of the leaf or stem of a plant due to the loss of water or disease.

winey

A primary coffee taste sensation created as the sugars in the coffee combine with the acids to reduce the overall sourness. Characteristic found most often in unwashed Arabica coffees grown at elevations above 4,000 feet, such as an unwashed Djimmah from Ethiopia. Winey coffees range from tangy to tart. Special and agreeable flavor acquired by certain mocha-type, freshly milled, or first crop coffees.

wishy-washy

Negative in all aspects but with no defective flavor.

woody

A taste fault giving the coffee beans a distinct, unpleasant wood-like character. Result of an almost complete loss of organic material in the green beans during storage. Makes coffee unsuitable for commercial purposes. Reminiscent of the odor of dry wood.

Woody coffee

Green coffee which has deteriorated and lost its commercial value.