A crystalline compound (C8H10N4O2) and stimulant found in coffee, some teas, and some cocoas. The caffeine content of any coffee depends on the variety, roast, and brewing method. A Robusta coffee bean contains 2.2-2.7% caffeine while Arabica contains 1.2-1.5%.

Carbonic maceration involves fermenting coffee cherries in carbon dioxide-rich environments — similar to winemaking — resulting in fruity and floral flavor profiles.

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.

A glass pour-over coffee maker invented by German-American chemist Peter Schlumbohm in 1941. The Chemex coffeemaker uses Chemex-bonded paper filters and can tolerate higher water temperatures than drip coffee, turning out 3-10 cups of coffee depending on the size of the maker.

A process in which coffee cherries are fermented along with other fruits, spices, or ingredients, resulting in distinct and deliberate flavors.

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.

The fruit of the coffee plant containing the coffee beans (seeds), encased in layers of skin, pulp, and mucilage. Size depends on variety but is typically about 1.5 cm long.

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.

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.

While there are more than 120 species of coffea, the genus of coffee plants, the two most common are Coffea Arabica (accounting for 60%-80% of the coffee on the market) and Coffea canephora or Robusta (accounting for 20%-40%).