Refers to the materials and methods used to store and transport coffee beans, protecting them from moisture, light, and air.

A flat, sturdy platform used for stacking and transporting large quantities of coffee bags or boxes, facilitating easier handling. Roasters use pallets to store beans in an efficient and organized way, and to move them around when they need to.

The papery layer surrounding the coffee bean after the cherry pulp and mucilage are removed, typically removed during hulling.

A primary defect caused by microorganisms that results in an opaque, partially black or dark brown coffee bean.

A secondary defect caused by microbial contamination that results in partially discolored (yellowish/reddish/brown), lighter-weight coffee beans. Three partial sours equal one full defect per 350 grams.

A large, flat outdoor space where coffee beans are spread out under the sun and raked regularly for even drying.

Terms outlining how and when payment for a coffee transaction will be made i.e. cash in advance, letters of credit, or post-shipment credit.

A mutated coffee bean type appearing in about 5%-10% of harvests. Peaberries are only half-pollinated and so they contain one seed inside the cherry instead of two. This produces a smaller, rounder, denser bean that’s noticeably different from the classic flat bean.

A primary defect commonly traced to Central Africa’s Great Lakes region that describes an off-flavor impacting coffee quality. PTD causes coffee to smell and taste like peeled potato, and a single bean can spoil the bag.

A manual brewing method invented in Germany in 1908 by Amalie Auguste Melitta Bentz that involves pouring water at between 195–205°F over ground coffee beans, resulting in a less bitter brew.