Coffee Glossary

A non-coffee item such as a stick, stone, or nail that can damage the beans, roasting equipment, or cause a health issue for consumers.

A primary defect caused by microorganisms that results in an opaque black or dark brown, shriveled and/or deeply cracked bean.

A primary defect caused by microbial contamination that results in lighter-weight, yellowish coffee beans with a sour or fermented flavor. The cause is typically an error in harvesting, fermentation, or storage.

Refers to a shipping method where a truck is filled to capacity with coffee, reducing costs and ensuring fast, direct delivery.

A primary defect caused by unchecked moisture. Fungal damage presents as powdery yellow to reddish brown spots. Damaged beans can easily spread the fungus to healthy beans.

The common name for Hemileia vastatrix, a fungus discovered in the 19th century and one of the most common coffee plant diseases to date. Coffee leaf rust appears displays as yellow, orange, and brown lesions or spots on the leaves of the coffee plant and can be spread by rain, window, people, or animals.

Also referred to as “degassing” and “blooming,” gassing off is the process of releasing carbon dioxide (CO2) and other gasses from the coffee beans. The aim is to prevent bubbling during the brewing process which can weaken the final result.

Commercial, hermetically-sealed liner bags used inside jute sacks to protect coffee beans from moisture, pests, and contamination.

A device that turns whole bean coffee into ground coffee for brewing

The manual inspection and selection of coffee beans to remove defects, ensuring only high-quality beans are sent to the roaster.