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.

Like any other crop, coffee plants are susceptible to a range of diseases caused by bacteria and fungi from errors in fertilization, leaf buildup, wind and rain splash, and unaddressed plant damage. Some of the most common are coffee leaf rust, coffee berry disease, coffee wilt disease, and cercospora berry blotch (or brown eye spot).

The most common coffee brewing method — especially at home — that involves heating and pouring water over filtered coffee grounds and draining it into a carafe. Drip coffee is typically made with an automatic drip coffee machine but can also be made with a manual or single-serve drip brewing device.

The stage before export or roasting during which dried coffee beans are hulled, sorted, and polished.

The process of reducing moisture content in coffee beans after harvesting and processing, important for long-term storage and quality retention.