Here are the definitions for the letter "a"

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Arabica

Coffea Arabica, the most common cultivated species of coffee in the modern market.

Arabica, Coffea Arabica

The earliest cultivated species of coffee tree and still the most widely grown. It produces approximately 70 percent of the world's coffee, and is dramatically superior in cup quality to the other principal commercial coffee species, Coffea canephora or Robusta . All fine, specialty, and fancy coffees come from Coffea arabica trees.

Arbitrage

A transaction where the operator takes advantage of a communication delay time. Where the coffee is purchased and sold simultaneously to the advantage of the operator.

Aroma

The fragrance produced by hot, freshly brewed coffee. Aroma, along with flavor, acidity, and body, is one of the principal categories used by professional tasters in cupping, or sensory evaluation of coffee.

aroma

Strictly speaking, aroma can't be separated from acidity and flavor. Acidy coffees smell acidy, and richly flavored coffees smell richly flavored. Nevertheless, certain high, fleeting notes are reflected most clearly in the nose of a coffee, as some tasters say. There is frequently a subtle floral note to some coffee that is experienced most clearly in the aroma, particularly at the moment the crust is broken in the traditional tasting ritual. Of the three coffees I recommend for your tasting, you are most likely to detect this fresh floral note in the Yemen Mocha, but depending on the roast and freshness of the coffee you could experience it in any of the three samples. The best Colombian and Kona coffees are particularly noted for their floral aroma. The sensation of the gases released from brewed coffee, ranging from fruity to herby, as they are inhaled through the nose.

Aroma

The fragrance produced by any substance. Smell.

aromatic

Designates a coffee that fully manifests the aroma characteristic of its nature and origin.

Arroba

A term for weight in Central and South America. Generally, 12.5 kilos or 27.5 pounds.

Arusha

Market name for coffee from the slopes of Mt. Meru in Tanzania.

As is

You buy it, you take it as it is.

astringent

A secondary coffee taste sensation characterized by a predominantly searing, salty sensation on the anterior sides of the tongue. Caused by acids increasing the saltiness. Typified by an unwashed Indonesian robusta coffee. Acids can cause astringency. In regard to coffee, astringency is identified with undesirable acidity.

Automatic Drip

coffee brewers that automatically heat and filter water the coffee.

Automatic Filter-Drip Coffee Makers

Coffee brewers that automatically heat and measure water into a filter and filter receptacle containing the ground coffee.