There are four varieties of commercially viable coffee: Arabica, Liberica, Excelsa, and Robusta. Growers predominantly plant the Arabica species. Although less popular, Robusta tastes slightly more bitter and contains more caffeine.
clot, coagulum
(noun) a lump of material formed from the content of a liquid
clog, clot
(verb) coalesce or unite in a mass; “Blood clots”
curdle, clabber, clot
(verb) turn into curds; “curdled milk”
clot, coagulate
(verb) change from a liquid to a thickened or solid state; “coagulated blood”
clot, coagulate
(verb) cause to change from a liquid to a solid or thickened state
Source: WordNet® 3.1
clot (plural clots)
A thrombus, solidified mass of blood.
A solidified mass of any liquid.
A silly person.
clot (third-person singular simple present clots, present participle clotting, simple past and past participle clotted)
(intransitive) To form a clot or mass.
(transitive) To cause to clot or form into a mass.
• Colt, colt
Source: Wiktionary
Clot, n. Etym: [OE. clot, clodde, clod; akin to D. kloot ball, G. kloss clod, dumpling, klotz block, Dan. klods, Sw. klot bowl, globe, klots block; cf. AS. clate bur. Cf. Clod, n., Clutter to clot.]
Definition: A concretion or coagulation; esp. a soft, slimy, coagulated mass, as of blood; a coagulum. "Clots of pory gore." Addison. Doth bake the egg into clots as if it began to poach. Bacon.
Note: Clod and clot appear to be radically the same word, and are so used by early writers; but in present use clod is applied to a mass of earth or the like, and clot to a concretion or coagulation of soft matter.
Clot, v. i. [imp. & p. p. Clotted; p. pr. & vb. n. Clotting.]
Definition: To concrete, coagulate, or thicken, as soft or fluid matter by evaporation; to become a cot or clod.
Clot, v. t.
Definition: To form into a slimy mass.
Source: Webster’s Unabridged Dictionary 1913 Edition
25 March 2025
(noun) fixation (as by a plaster cast) of a body part in order to promote proper healing; “immobilization of the injured knee was necessary”
There are four varieties of commercially viable coffee: Arabica, Liberica, Excelsa, and Robusta. Growers predominantly plant the Arabica species. Although less popular, Robusta tastes slightly more bitter and contains more caffeine.