Glossary

The height of coffee growth. This is a key factor affecting grain density and flavor complexity.

Fermentation in an oxygen-free environment, which gives alcoholic and fruity notes to coffee.

A bright, positive characteristic that makes the taste of coffee complex and interesting.

Taste sensations in the oral cavity after coffee has been swallowed.

The quality standard of green coffee, which allows the presence of a small number of defective grains, is less strict compared to EP.

One of the most famous and oldest varieties of Arabica, known for its complex and sweet flavor profile.

Grain broken into two or more parts.

Uneven coloring of roasted grain, often associated with low density or improper drying.

Feeling the density and texture of coffee in the mouth.

A harmonious combination of all taste characteristics in coffee.

A document of title confirming the ownership of the cargo and the conditions of its sea transportation.

Putting information about the lot, farm, processing, etc. on the bags.

The second main type of coffee along with Arabica, the main commercial variety of canephora is robusta. It has a high caffeine content.

A variety of Arabica, known for its high yield and resistance to disease.

A variety of Arabica, resulting from the crossing of Katurra and Timor. It is resistant to diseases, but has a fairly simple taste.

The fruit of the coffee tree.

A community of small farmers who have joined together to process and sell coffee together.

Fungal disease of the coffee tree, causing enormous damage to plantations.

A pest insect that infects coffee berries.

The method of anaerobic fermentation of whole berries in sealed containers, borrowed from winemaking.

Professional tasting of coffee, during which its taste characteristics are evaluated according to a certain protocol.

A defect in which a piece breaks off from the grain.

The absence of negative or extraneous flavors in coffee.