The common name for the Coffea racemosa, a rare and protected species of coffee plant found in East Africa along the coast of the Indian Ocean. Today, there are only two racemosa plantations — one on Ibo Island, Mozambique, and the other in Hluhluwe, South Africa. In the cup, racemosa is known for its low caffeine content with lentil-sized beans and flavors ranging from earthy to herbaceous to citrus.

Elevated platforms used for drying coffee beans that can facilitate better air circulation and more uniform drying compared to patio drying.

The manual process of moving coffee beans around during the drying process to ensure evenness and to prevent fermentation or mold growth.

A specified area where coffee is grown. Much like a wine region gives winemakers and consumers insight into its flavor potential, a coffee-growing region influences its flavor potential and provides a shorthand for roasting profiles.

The process of storing roasted coffee for a period of time before brewing it. The length of time depends on the roast level and intended brewing method, but generally, coffee is rested for between 1-14 days (the lighter the roast, the longer the rest).

Ripeness is the stage at which coffee cherries reach maturity (post-sapling and flower stages); Brix degree measures the sugar content in the cherry to indicate optimal harvest time, measured by dissolving one gram of sucrose into 100 grams of solution.

The components that make up a coffee roaster. Gas and electric roasters share common core parts (drum and drum motor, cooling tray, airflow system, thermocouples/temperature sensors, control panels). Other parts vary by roaster type and model.

Different kinds of roasting machines that range in cost and control. In addition to gas and electric coffee roasters, there are air or fluid bed roasters which can allow for faster, more precise process — ideal for, smaller-batch roasting.

The common name for Coffea canephora, which originated in central and western sub-saharan Africa, and which serves as the source for 20%-40% of the world’s coffee, including instant. In the cup, Robusta has about double the caffeine content of Arabica coffee and a full, more bitter taste.