A Grammatical Dictionary of Botanical Latin

Coffee “often attributed to Italian and Turkish, It. caffé, > Turk kahve, coffee, café, from Art qahwah, wine, coffee” (WIII).

- 'Cahve' (so he [Dillenius in Fourth Century, Academia Naturae Curiosorum] spells the word we know as Coffee) of the Arabians, where he gives the result of his own preparations made by roasting peas, beans, and kidney-beans, but says the product obtained from rye was the best, being with difficulty distinguished from the Arabian berry:” (Druce)

'De Cahve Arabico & Germano Europaeo egit Cent. iv, obs. 50, Secalino ex semine tosto grati saporis infusum paravit (Dill.), Concerning the Arabic and European German Cahve (coffee) debated in Century 4, observation 50, an infusion of an agreeable flavor [i.e. taste] prepared from toasted [i.e. parched] Secale seed.

coffee-bean shaped: coffeiformis,-e (adj.B).