Here are the definitions for the letter "m"

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Middle Eastern Coffee, Turkish Coffee

Coffee ground to a powder, sweetened (usually), brought to a boil, and served grounds and all.

Mild

A trade term for high-quality arabica coffees. Often contrasted with hard, or inferior, coffees.

mild

A secondary coffee taste sensation characterized by a predominantly sweet tingle just past the tip of the tongue. Caused by high concentrations of both sugars and salts. Typified by a washed Sumatran coffee.

Mild coffees

Coffees free of the harsh flavor.

Milling

Mechanical removal of the dry parchment skin from wet-processed coffee beans, or the entire dried fruit husk from dry-processed beans.

Mocha

A small irregular bean, in color olive green. Has a unique acid character. Generally shipped from Mocha Yemen.

Mocha, Moka, Mocca, Moca

Single-origin coffee from Yemen; also a drink combining chocolate and (usually espresso) coffee. The coffee, also called Arabian Mocha, Yemen, or Yemen Mocha, takes its name from the ancient port of Mocha. It is the world's oldest cultivated coffee, distinguished by its distinctively rich, winy acidity and intriguing nuance. Coffee from the Harrar region of Ethiopia, which resembles Yemen coffee in cup-character, is also sometimes called Mocha.

Mocha-Java, Moka-Java, Mocca-Java

Traditionally, a blend of Yemen Mocha and Java Arabica coffees, usually one part Yemen Mocha and two parts Java Arabica. All commercial Mocha-Java blends and many specialty versions no longer follow this recipe. Commercial blends may combine any of a variety of round, full coffees in place of the Java, and any of a variety of bright, acidy coffees in place of the Mocha, while changing proportions to maintain a uniform taste. Versions offered by specialty roasters may blend a true Java with a true Yemen Mocha, or may substitute another (often better) Indonesia coffee for the Java, or an Ethiopia Harrar for the Yemen. Most specialty coffee variations probably do represent the classic blend accurately. In its traditional form, Mocha-Java is the world's oldest coffee blend.

moldy

Coffee may acquire a moldy taste if kept in poor conditions. Moldiness also depends on conditions during the pulping and cleaning of green beans.

Monsooned Coffee

coffee deliberately exposed to monsoon winds in open warehouse to increase body and reduce acidity.

Monsooned Coffee, Monsooned Malabar

Dry-processed single-origin coffee from south India deliberately exposed to monsoon winds in open warehouses, with the aim of increasing body and reducing acidity.

Moshi

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

muddy

Characterizes a large quantity of particles in suspension in the beverage.

Mulch

A layer of grass, leaves, or compost, placed over the surface of the soil.

musty

An odor taint giving the coffee beans a moldy odor. Result of fats in coffee beans absorbing organic material from molds on or in contact with the coffee beans during the drying process. Often the result of insufficient or proper drying and aging.