Here are the definitions for the letter "c"

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caramelized

Corresponds to the taste acquired by roasted beans that have been dipped in sugar, dextrin syrup, or molasses before roasting. Also perceived in spray-dried instant coffees.

caramelly

An aromatic sensation created by a moderately volatile set of sugar carbonyl compounds found in coffee's nose that produce sensations reminiscent of either candy or syrup.

carbony

An aromatic sensation created by a slightly volatile set of heterocyclic compounds found in coffee's aftertaste that produces either sensations similar to a creosol-like substance or a burnt substance.

Cargo bags

Bags delivered to the boat, the shipper, the receiver, etc.

Cargo slacks

Bags of coffee that have become slack through leakage in transit.

Caturra

A relatively recently selected botanical variety of the Coffea arabica species that generally matures more quickly, produces more coffee, and is more disease resistant than older, traditional arabica varieties. Many experts contend that the caturra and modern hybrid varieties of Coffea arabica produce coffee that is inferior in cup quality and distinction to the coffee produced by the traditional 'old arabica' varieties like bourbon and typica.

Caturra

A recently developed subvariety of the Coffea Arabica which is better disease resistant.

caustic

A detrimental coffee taste sensation characterized by burning, sour sensation on the posterior sides of the tongue. Caused by alkaloids increasing the sourness of the acids in combination with a high percentage of salts.

CC, C/C

Current Crop.

Celebes

Former name of Sulawesi. Single-origin coffee from the island of Sulawesi, Indonesia. Most come from the Toraja or Kalossi growing region in the southeastern highlands. At best, distinguished by full body, expansive flavor, and a low-toned, vibrant acidity. At worst, many display unpleasant hard or musty defects. Some display an earthiness which many coffee lovers enjoy and others avoid.

Chaff

Flakes of the innermost skin of the coffee fruit (the silverskin) that remain clinging to the green bean after processing and float free during roasting.

chaff (Roasting)

Chaff is paper-like stuff that appears though the roasting process. These little brown flakes are fragments of the innermost skin (the silverskin) of the coffee fruit that still cling to the beans after processing has been completed. Roasting causes these bits of skin to lift off the bean.

Chanchamayo

Market name for a respected coffee from south-central Peru.

chemical

A definite chemical flavor (such as formaldehyde) not to be confused with Rio flavor.

Cherry

Common term for the fruit of the coffee tree. Each cherry contains two regular coffee beans, or one peaberry.