Coffee Glossary

Refers to the specific subspecies of coffee plant i.e. Arabica, Robusta, Liberica (or specific sub-varieties within these species) that impact flavor and yield. Read our coffee variety quick start guide.

A process that involves removing the pulp and mucilage from coffee cherries before drying the beans, resulting in a clean and consistent flavor.

Coffee that is decaffeinated non-chemically, using hot water and filters to coax the caffeine out of the coffee’s pores (also known as Swiss or Mountain water method)

For wet-processed or washed processed coffee, the wet mill is the processing destination after harvesting and before export or roasting. Wet mills typically have a coffee pulper to remove the cherry from the seed (or bean), a sieve system, a demucilager, a screw conveyor to transport coffee to the tank for fermentation, and a washer or washing station.

Wet-hulled processing, common in Indonesia, involves hulling (removing the outer layer of) the coffee while still moist, resulting in beans with earthy, bold flavors.

The intentional addition of selected yeast strains to depulped or whole coffee cherries during fermentation

The total amount of coffee cherries or beans harvested per tree, plot, or farm (often measured in weight or volume per season).