Coffee Glossary

A device that turns whole bean coffee into ground coffee for brewing. Coffee grinders come in blade or burr with the latter providing a less disruptive, more precise grind.

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

A coffee processing method that leaves some amount of mucilage on the beans during drying, classified as white, yellow, red, or black based on the level of mucilage left.

The mechanical process of removing the parchment layer or husk from dried coffee beans, which serves as an important step before roasting.

Two distinct varietals of coffee bred to form a single plant containing desired characteristics of each. First-generation (F1) coffee hybrids are being explored for their potential to stand up to climate change, land loss, and pest and disease damage that challenge the future of coffee farming.

A popular coffee beverage dating back to 1840s Algeria, brewed hot or cold and served over ice or milk.

A primary or secondary defect depending on severity. Insect damage is most commonly attributed to the Coffee Borer (Hypothenemus hampei) or Coffee Bean Weevil (Araecerus fasciculatus) and can cause damage ranging from surface irregularities to tunneling holes where the insect entered and exited.

The process of tracking, storing, and controlling coffee supplies to ensure adequate stock for roasting and sales.

A durable, breathable natural fiber used to make coffee sacks, commonly used for shipping and storing green coffee beans.

The common name for Coffea liberica, which originated in central and western Africa and accounts for less than 2% of coffee on the market. Liberica coffee is characterized by its strong taste and aroma, and has a lower caffeine content than either Arabica or Robusta.