Coffee Glossary

A coffee processing facility operated by a single farmer or collective of farmers

A small, specialized batch of coffee that can be traced to a specific farm or region, prized for its unique and bold cup profiles.

The presence of liquid. Coffee moisture content is measured and reduced during roasting. Excess moisture buildup at any point from farm to storage requires careful monitoring and management to prevent fungal growth in the product.

A coffee processing method most common in India that exposes beans to monsoon winds and moisture, altering their color and flavor profile.

The sticky, sugary layer between the pulp and the bean in coffee cherries.

A process that involves drying coffee cherries with the skin and mucilage still intact, resulting in fruity and complex flavors.

Refers to a specific vessel or transport company designated by the buyer or shipper for shipping coffee under agreed contractual terms.

Off-gassing is the process of releasing carbon dioxide (CO2) and other gasses from the coffee beans that build up during the roasting process

Refers to the geographic location where coffee beans originated from. Sometimes used interchangeably with “coffee-growing region.” Coffee can be single-origin with multiple more specific distinctions within that category i.e. microlot, estate coffee; it can also be a blend of beans from multiple origins.

Refers to the materials and methods used to store and transport coffee beans, protecting them from moisture, light, and air.