Speciality Coffee Glossary

Raised beds generally layered with chicken mesh (metal mesh) to increase airflow for better and more consistent drying of cherry and parchment.

The definition of Anaerobic Fermentation Coffee is coffee fermented in sealed, low-oxygen environments, allowing controlled microbial activity that can enhance flavor and complexity.

An insect that invades the cherry to lay eggs. The berry borer beetle has an immunity to the caffeine. Its points of entry and exit exposes the bean to other damages. The berry borer beetle may kill the seed embryo and introduce off flavors to the cup.

Also knows as BL, B/L, or BOL is a document issued by shipping companies to describe the details of the cargo/container. Its receipt by the buyer often trigger a transfer of funds and enables clearing customs.

Measured with a refractometer, brix is a method of measuring sugar content of a water based solution.

The definition of Carbonic Maceration Coffee is coffee processed by fermenting whole cherries in airtight, carbon dioxide-rich tanks, producing unique flavors and enhanced fruit characteristics.

A secondary defect that may occur during post-harvest processing such as depulping or dry milling.

The definition of Coffee Aftertaste is the flavors and sensations that remain on the palate after swallowing coffee, reflecting its quality and balance.

The definition of Coffee Beans is the seeds found inside coffee cherries, harvested from the coffee plant and used to brew coffee.

Body describes the physical feel or texture of coffee in the mouth.

The definition of Coffee Cupping is a standardized method for tasting and evaluating coffee’s aroma, flavour, and quality, used across the industry to compare and assess different lots.

The definition of Coffee Direct Trade is a sourcing approach where buyers work directly with farmers or cooperatives, ensuring transparency, fair pricing, and quality-focused relationships.

The definition of Coffee Dryers is the equipment or structures used to remove moisture from coffee beans after harvest, ensuring proper drying for storage and quality.

The definition of Coffee Espresso is a concentrated coffee brewed by forcing hot water through finely ground coffee under high pressure, producing a small, intense shot with crema.

The definition of coffee fermentation is the microbial process that breaks down sugars and mucilage on coffee beans to clean the seed and influence flavour during processing.

The definition of Coffee Flowering is the stage when coffee trees produce fragrant white blossoms, signaling the start of cherry development and the upcoming harvest.

The definition of Coffee harvesting is the process of collecting ripe coffee cherries from the coffee tree. It´s the beginning of the post-harvest journey and plays a critical role in determining the potential quality of the coffee. The timing, method, and precision of harvesting directly impact the flavour, consistency, and value of the final product.

The definition of Coffee Honey Processing is a coffee processing method where beans are dried with some or all of the mucilage (sticky layer) still attached, influencing sweetness and body.

The coffee life cycle refers to the stages a coffee plant goes through—from seed to mature, producing tree—including flowering, fruiting, and eventual decline.

The definition of Coffee Microlots is small, carefully managed batches of coffee separated to highlight unique flavors and exceptional quality.

The definition of Coffee Moisture Content is the amount of water remaining in green coffee beans after drying, crucial for storage stability and consistent roasting.

Coffee origins can be defined as the geographical regions where coffee is grown, each with unique climate, altitude, soil, and cultural practices that influence flavour.

The definition of coffee parchment is the protective papery layer that surrounds the coffee bean after it has been processed but before it has been hulled.

The definition of the coffee plant is a tropical shrub that grows coffee cherries, whose seeds are roasted to make coffee. It naturally grows in equatorial regions around the world.

The definition of coffee processing is the steps that turn freshly picked coffee cherries into dried green beans that are then sent to a mill to be prepared for export. It involves removing the fruit layers surrounding the coffee seed and drying it to a precise moisture level. The coffee processing method used affects the final flavour, quality, and shelf life.

The definition of Coffee Pruning is the agricultural practice of cutting and shaping coffee trees to maintain plant health, improve yields, and support better cup quality.

The definition of Shade Grown Coffee is coffee cultivated under a canopy of trees, which protects plants, supports ecosystems, and improves growing conditions.

The definition of a coffee exporter is a company or individual responsible for selling and shipping green coffee from the producing country to buyers abroad, such as roasters or importers.

A variety of coffee that has been deliberately cultivated by selective breeding. These will not usually produce true to type offspring; rather, they are often hybrids or selected mutations and must be propagated with human intervention.

Partial or complete removal of the coffee's mucilage down to the parchment either through fermentation or demucilage machines.

The removal of fruit layers from the parchment coffee usually to produce washed/honey coffee.

Facility for hulling parchement sorting defects thorugh color, density, screen size and bagging for export.

Ethiopian Commodity Exchange is a marketplace for the nation's traditional agricultural economy.

A depulping machine that can process coffee cherry using less than a tenth of the water a normal depulper uses.

Central American coffees uses the term EP to indicate screen size (15-18), in addition to SHB or SHG to refer to the highest grade of coffee based solely on elevation.

Free on board. The seller must deliver the coffee onto the ship at the port in the port of loading. The buyer agrees to book and pay for shipping, insurance, and any customs, and overland freight costs incurred on arrival to the port of destination

Price paid to the farmer which is not to be confused with price paid to the producer.

The pre-processing step responsible for sorting out lower quality cherry before depulping, fermenting, and/or drying.

In Ethiopia, coffee is graded from G1-G5 where G1 is the highest quality on the market and G5 represents commercial coffee.

Broadly used to refer to any variety that has not crossed with another.

A type of plant fiber used to make the bags used to hold and transport coffee and many other products.

Using letters A, B, C, and T to grade coffee based on size and quality.

Large cylinders that lets dry heated air pass through the parchment to speed up the drying process. In some countries, air humidity is so high that it's impossible to dry without.

A sticky layer that surrounds the coffee bean.

No Approval No Sales. NANS is a contract term meaning the pre shipment samples must be approved by the buyer before the coffee is stuffed and shipped.

Sample offered to a client with specific volumes and price linked.

Pre-Shipment Sample

The layer of cellulose beneath the mucilage that protects the coffee bean and resembles parchment paper when dried.

A taste defect resembling the flavor and aroma of raw potatoes, caused by the presence of pyrazines, likely the result of a bacterial infection of the coffee cherry.

Farmers often have to walk long distances to deliver cherry to a buyer. A purchasing point is a place where cherry buyers are set up to collect and pay for cherry.

The definition of Quality Coffee is coffee that meets high standards of flavour, consistency, and integrity, shaped by careful production and processing.

Coffee that is located domestically, usually in a warehouse and available for purchase.

Also known as special preparation represents alternate fermentation and drying methods.

Refers to a sample generally taken from the field (drying beds or local stock). The type sample is un-sorted and is meant to showcase the potential of a coffee. Some defects are to be expected.

Used to measure vapor pressure. It indicated weither or not a coffee has been dired properly and can be considered as stable. We also use it to anticiapte shelf stability.