The mechanical process of classifying coffee beans by size, density, and color, ensuring uniformity and consistency before roasting.

The permission granted to transfer coffee from a warehouse or shipping point to the buyer, using terms like “Free on Truck” (FOT) or “ex-warehouse" (EXW).

A drying method that involves using machinery instead of the sun to dry coffee beans. Common in regions with high humidity or unreliable weather.

An organic compound and common chemical solvent used in coffee decaffeination.

A coffee processing facility operated by a single farmer or collective of farmers. Micro mills are common in Costa Rica where the lower crop yields of specialty coffees are conducive to a more indie approach.

A small, specialized batch of coffee that can be traced to a specific farm or region, prized for its unique and bold cup profiles.

The presence of liquid. Coffee moisture content is measured and reduced during roasting. Excess moisture buildup at any point from farm to storage requires careful monitoring and management to prevent fungal growth in the product.

A coffee processing method most common in India that exposes beans to monsoon winds and moisture, altering their color and flavor profile.

The sticky, sugary layer between the pulp and the bean in coffee cherries.