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.

Refers to a shipping method where a truck is filled to capacity with coffee, reducing costs and ensuring fast, direct delivery.

A primary defect caused by unchecked moisture. Fungal damage presents as powdery yellow to reddish brown spots. Damaged beans can easily spread the fungus to healthy beans.