Coffee Glossary

A primary defect commonly traced to Central Africa’s Great Lakes region (namely near Lake Kivu) that describes an off-flavor impacting coffee quality. It is most often found in coffees from Rwanda, Burundi, the Democratic Republic of Congo, and Uganda

A manual brewing method invented in Germany in 1908 by Amalie Auguste Melitta Bentz that involves pouring water over ground coffee

According to the latest Specialty Coffee Association’s Green Coffee Standard, six flaws (full black bean, full sour bean, dried pod/cherry, fungus damaged bean, foreign matter, and severe insect damage bean) count as Category 1 or primary defects, measured per 350 grams of coffee.

A profile in coffee refers to a structured set of parameters that define how a coffee is roasted or brewed to achieve an outcome or to highlight specific attributes in the cup (eg - flavors, acidity, etc.).

A secondary defect that describes underripe/undeveloped coffee cherries that result in pale color after roasting

The common name for the Coffea racemosa, a rare and protected species of coffee plant found in East Africa along the coast of the Indian Ocean. Today, there are only two racemosa plantations — one on Ibo Island, Mozambique, and the other in Hluhluwe, South Africa. In the cup, racemosa is known for its low caffeine content with lentil-sized beans and flavors ranging from earthy to herbaceous to citrus.

Elevated platforms used for drying coffee beans that can facilitate better air circulation and more uniform drying compared to patio drying.

The manual process of moving coffee beans around during the drying process to ensure evenness and to prevent fermentation or mold growth.

A specified area where coffee is grown. Much like a wine region gives winemakers and consumers insight into its flavor potential, a coffee-growing region influences its flavor potential and provides a shorthand for roasting profiles.

The process of storing roasted coffee for a period of time before brewing it