Coffee Glossary

The process of shipping coffee from the producing country to the consuming market, typically after dry milling and sorting.

Extraction is the process of dissolving soluble compounds from ground coffee into water

The price paid to coffee farmers for their crop, before transportation, processing, or export costs are added.

The chemical (microbial) process during which sugars in the mucilage of the coffee cherry are broken down, shaping the flavor of the beans.

Nutrients added to the soil to produce healthier, higher-yield coffee harvests. Which type of fertilizer is used in coffee planting will impact its certification e,g. Organic.

Led by coffee producers/processors, floating is the process of submerging harvested coffee cherries in water to separate ripe cherries (which sink) from underripe or defective ones (which float — called “floaters” in industry parlance).

FOB is an international trade term indicating that the seller (FOB Destination) is responsible for delivering coffee to the shipping vessel, and the buyer (FOB Origin) assumes responsibility once the beans are loaded.

A non-coffee item such as a stick, stone, or nail that can damage the beans, roasting equipment, or cause a health issue for consumers.

A primary defect caused by microorganisms that results in an opaque black or dark brown, shriveled and/or deeply cracked bean.

A primary defect caused by microbial contamination that results in lighter-weight, yellowish coffee beans with a sour or fermented flavor. The cause is typically an error in harvesting, fermentation, or storage.