Coffee Glossary

A brewing method that does not require hot water

A term used to denote coffee with a cupping quality score of 60-80 according to the Specialty Coffee Association’s standard form.

Coffee beans that represent a flavor profile from a specific region and community of producers. Community lots allow roasters to support smallholder farmers and maintain regional traceability.

A formal agreement between buyer and seller that specifies terms i.e. price, quantity, and delivery conditions for coffee purchases.

A cultivated coffee plant variety bred for specific traits i.e. disease resistance, flavor profile, or yield. Also referred to as “varietal” or “botanical origin.”

A number assigned to communicate a coffee's quality

The government agency responsible for regulating the import and export of goods, including inspecting and clearing coffee shipments.

The process of removing caffeine from green, unroasted coffee beans using direct or indirect chemical solvent exposure, liquid carbon dioxide in a high-pressure chamber, or water alone (the Swiss method).

Flaws in coffee beans caused by disease, poor processing, or environmental damage, contributing to taste and quality.

Refers to the weight and compactness of coffee beans, found by dividing their mass in grams by their volume in mL.