Coffee Glossary

A primary or secondary defect depending on severity. Insect damage is most commonly attributed to the Coffee Borer (Hypothenemus hampei) or Coffee Bean Weevil (Araecerus fasciculatus) and can cause damage ranging from surface irregularities to tunneling holes where the insect entered and exited.

The process of tracking, storing, and controlling coffee supplies to ensure adequate stock for roasting and sales.

A durable, breathable natural fiber used to make coffee sacks, commonly used for shipping and storing green coffee beans.

A processing technique in which anaerobic (oxygen-free) fermentation is controlled to favor lactic acid bacteria

The common name for Coffea liberica, which originated in central and western Africa and accounts for less than 2% of coffee on the market. Liberica coffee is characterized by its strong taste and aroma, and has a lower caffeine content than either Arabica or Robusta.

Often used by smaller roasters, “LTL” refers to a shipping method where smaller quantities of coffee are transported, sharing truck space with other goods.

The mechanical process of classifying coffee beans by size, density, and color, ensuring uniformity and consistency before roasting.

The permission granted to transfer coffee from a warehouse or shipping point to the buyer, using terms like “Free on Truck” (FOT) or “ex-warehouse" (EXW).

A drying method that involves using machinery instead of the sun to dry coffee beans. Common in regions with high humidity or unreliable weather.

An organic compound and common chemical solvent used in coffee decaffeination.