A popular Italian coffee that’s finely ground and concentrated into a small serving size of 25–30 ml shots, used in many other popular coffee beverages such as lattes and cappuccinos. Espresso is believed to have been invented by Luigi Bezzera in 1901 who also patented the espresso machine.

A polar molecule and common chemical solvent used in coffee decaffeination.

The common name for Coffea eugenioides, an ancient East African coffee plant believed to have produced the modern Arabica plant. The plant is tricky to grow and produces a small yield. In the cup, eugenioides is distinguished by its low acidity and bitterness, and it can vary greatly in flavor from farm to farm or plot to plot.

A coffee sorting standard that allows for a maximum of 8 defects per 300 grams in a screen size of 15+.

A rare, controversial, pest-and-disease-resistant and coffee reclassified as a variety of Liberica in the early 2000s but believed by some to be its own species. Excelsa coffee originated in Central Africa and accounts for only about 1% of the world’s coffee. When roasted with care, Excelsa can offer up notes of peanut butter, cocoa, and dried fruit in the cup.

The process of shipping coffee from the producing country to the consuming market, typically after dry milling and sorting.

A concentrated form of coffee, usually liquid or powdered, used for adding coffee flavor to beverages and foods. Roasters may sell or produce extracts as part of their product line, catering to customers who use them in baking, cooking, or natural food coloring.

The price paid to coffee farmers for their crop, before transportation, processing, or export costs are added.

The chemical (microbial) process during which sugars in the mucilage of the coffee cherry are broken down, shaping the flavor of the beans.

Nutrients added to the soil to produce healthier, higher-yield coffee harvests. Which type of fertilizer is used in coffee planting will impact its certification e,g. Organic.