The process of evaluating coffee’s flavor, aroma, body, and acidity by brewing a small amount and tasting it according to standardized methods. Roasters rely on sampling or cupping to assess the quality of beans, develop roast profiles, and ensure consistency before launching into full-scale production.

The industry standard for describing coffee flavors since its publishing in 1995 by the Specialty Coffee Association. The Coffee Taster's Flavor Wheel was built on World Coffee Research’s sensory lexicon and further categorized and visualized in its iconic, colorful wheel design by the SCA.

The formal way to describe the process of cupping as defined by the Specialty Coffee Association (SCA). The process involves a series of defined steps (smell, slurp, locate, describe, assess defects, and calculate the score) to assess a coffee’s quality.

Refers to the grading of coffee beans by their physical size, typically measured through perforated screens numbered 8-20.

According to the latest Specialty Coffee Association’s Green Coffee Standard, 10 flaws (partial black bean, partial sour bean, parchment, floater, immature/unripe bean, withered bean, shell, broken/chipped/cut bean, hull/husk, and slight insect damage) count as Category 2 or secondary defects, measured per 350 grams of coffee.

Referred to interchangeably as the coffee bean, the seed is the core element roasted and ground to make all coffee beverages.

A process that involves removing part of the mucilage from the coffee cherry before drying, resulting in beans with characteristics between washed and natural processes.

Coffee that is certified as cultivated under tree canopy. Shade-grown coffee ranges in context from rustic to traditional and commercial polyculture, meaning that the growing area may be minimally to significantly cultivated.

The transportation of coffee from producing countries to consumer markets, typically by sea in large containers, ensuring safe and timely delivery.

A term used interchangeably with “microlot,” single-farm lot refers to coffee that comes from a specific farm rather than blended from multiple sources.