A odor taint giving the coffee beans a distinct herbal character similar to freshly mown alfalfa combined with the astringency of green grass Created by the prominence of nitrogen compounds in the green beans while the cherries are maturing Typical taste of unripe beans and of certain freshly harvested coffee batches, corresponding to the beginning of the harvest
Slightly vegetal-tasting undertone often part of the overall character of Sauvignon Blanc and certain other grape varietals European tasters sometimes use the word "gooseberry" to describe this flavour In minute presence it can enhance flavours As it becomes more dominant the more it loses appeal leading to unattractiveness
A fresh, lively aroma reminiscent of freshly cut grass, usually considered pleasant