Carbonic Maceration
Carbonic maceration involves fermenting coffee cherries in carbon dioxide-rich environments — similar to winemaking — resulting in fruity and floral flavor profiles.
Certification
Refers to the process of verifying that coffee meets certain set standards i.e. organic, Fair Trade, or Rainforest Alliance. Roasters source certified coffees to meet consumer demand for ethical and sustainably produced beans that align to their own values.
Co-ferment
A process in which coffee cherries are fermented along with other fruits, spices, or ingredients, resulting in distinct and deliberate flavors.
Coffee borer
The common name for Hypothenemus hampei, the coffee berry borer (CBB) beetle is the number one coffee plant pest in the world, responsible for upward of US$500M in damages annually. Though it originated in Africa, the pest has propagated throughout most of the world’s growing regions and causes coffee berries to drop before they're ripe.
Coffee farm
An area reserved for growing coffee plants and harvesting coffee beans. Agrotourism has also made coffee farm tours a popular activity and revenue stream for coffee producers.
Coffee farmer
A person responsible for the day-to-day, hands-on cultivation of coffee farmland, planting and maintenance of coffee plants, and processing of coffee cherries.
Coffee Picking/Picker
The manual or mechanical process of harvesting ripe coffee cherries from coffee trees during the harvest season.
Featured Roaster
Whether you're just getting started or refining your first few batches, understanding coffee roast levels ...
A secondary defect that describes underripe/undeveloped coffee cherries that result in pale color after roasting
