Here are the definitions for the letter "b"

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Bird Friendly

Term associated with Shade-Grown coffee. Describes coffee grown under a shade canopy. Arabica coffee is traditionally grown in shade in many (but not all) parts of Mexico, Central America, Colombia, Peru, and Venezuela, and in some other parts of the world, including India and some regions of Indonesia and Africa. Elsewhere arabica coffee is traditionally grown in full sun, or near full sun. The importance of maintaining shade canopies to supply habitat for migrating song birds in Central America has led to a controversial campaign by researchers at the Smithsonian Institute and their supporters to define 'shade grown' in rather narrow terms (shade provided by mixed native trees) and label coffees grown under such a native canopy as 'bird friendly.' Farmers who traditionally have not grown coffee in shade but maintain extensive forest reserves on their land understandably object to the concept, as do those who use non-native trees to shade their coffee. On the other hand, shade grown coffees most definitely are much easier on the environment than sun grown coffees, and the better tasting traditional varieties of arabica, bourbon and typica, are, in Central America at least, best grown in shade.

bitter

A basic taste characterized by solution of quinine, caffeine, and certain other alkaloids. Perceived primarily at the back of the tongue. Generally normal characteristics of coffees connected with their chemical constitution, influenced by degree of roasting and the method of preparing the brew. Canephora are more bitter than Arabica coffees. A desirable characteristic at a certain level.

black beans

Dead coffee beans that have dropped from the trees before harvesting. Used as the basic unit for counting imperfections in grading coffee on the New York Coffee Exchange. Has a detrimental effect on coffee taste.

Black beans

Dead coffee which fell off the tree. 1 imperfection.

Black jack coffee

Coffee beans which turned bad after picking or during shipping.

Blade Grinder

Small coffee grinder using a propeller-like blade to grind coffee.

bland

Lacking coffee flavor and characteristics. A primary coffee taste sensation created as the sugars in the coffee combine with the salts to reduce the overall saltiness of the coffee. Found most often in washed Arabica coffees grown at elevations below 2,000 feet, such as a Guatemalan. Bland coffees range from soft to neutral.

Blend

A mixture of two or more single-origin coffees.

Blend

A mix of two or more coffee beans.

Body

The sensation of heaviness, richness, or thickness and associated texture when one tastes coffee. Body, along with flavor, acidity, and aroma, is one of the principal categories used by professional tasters cupping, or sensory evaluation of coffee.

body

Body or mouth feel is the sense of heaviness, richness, and thickness at the back of the tongue when you swish the coffee around your mouth. The coffee is not actually heavy; it just tastes that way. To follow a wine analogy again, burgundies and certain

Body

The sense of thickness associated with taste.

bouquet

The total aromatic profile created by the sensations of gases and vapors on the olfactory membranes as a result of the volatile organic compounds present in the fragrance, aroma, nose, and aftertaste of coffee.

Bourbon

A botanical variety of Coffea arabica. Var. Bourbon first appeared on the island of Bourbon, now R?union. Some of the best Latin-American coffees are from Bourbon stock.

Bourbon

Coffee beans which come from plants which have not been altered originating from the Isle of Bourbon. Coffea Arabica.