The dominant specialty coffee species (Coffea arabica), prized for its complex flavour profiles, lower caffeine content, and ability to express terroir. Typically grown at higher altitudes and more susceptible to pests and climate variation than Robusta.
A key quality attribute describing the brightness and structure of a coffee. In specialty coffee, acidity is desirable and can present as citric, malic, tartaric, or phosphoric, contributing to clarity and liveliness in the cup.
The flavours and sensations that persist after swallowing. High-quality coffees tend to have a long, clean, and pleasant aftertaste, while defects may result in harsh or short finishes.
The volatile compounds released from coffee, both dry (fragrance) and wet (aroma). Aroma contributes significantly to perceived flavour and can indicate quality, processing method, and freshness.
Green coffee intentionally stored under controlled conditions to develop mature flavour characteristics such as reduced acidity, increased body, and earthy or woody notes. Requires careful humidity and airflow management.
A controlled fermentation process conducted in oxygen-free environments (often sealed tanks). This method can intensify fruit-forward, wine-like, or tropical flavour profiles and is widely used in experimental and high-end lots.
The integration and harmony of acidity, body, sweetness, and flavour. A well-balanced coffee has no single characteristic overpowering the others.
The tactile weight and texture of coffee on the palate, ranging from tea-like to syrupy. Influenced by origin, processing, roast, and brewing method.
The fruit of the coffee plant containing seeds (beans). Ripeness at harvest is critical for sugar development and final cup quality.
The dried outer skin and pulp of the coffee cherry. When brewed, it produces a tea-like beverage with fruity and sweet characteristics.
A cultivated coffee variety selectively bred for traits such as yield, disease resistance, cup quality, or climate adaptability (e.g., Bourbon, Typica).
The standardised sensory evaluation protocol used in the coffee industry to assess quality, flavour profile, and defects. Governed by Specialty Coffee Association protocols.
Coffee from the most recent harvest cycle. Typically offers optimal freshness, vibrancy, and acidity compared to past crops.
The layer of coffee grounds that forms on the surface during cupping. Breaking the crust releases trapped aromatic compounds for evaluation.
Physical or sensory faults in green coffee, such as insect damage, mould, or immature beans, which negatively impact cup quality and grading.
Coffee that has undergone caffeine removal processes (e.g., Swiss Water, CO₂). Quality depends heavily on processing method and preservation of flavour compounds.
The release of CO₂ from roasted coffee over time. While primarily relevant post-roast, it impacts extraction and flavour stability.
A measure of how compact a coffee bean is, often correlated with altitude and growing conditions. Higher density beans generally roast more evenly and are associated with higher quality.
A hermetic storage solution (similar to GrainPro) designed to protect green coffee from moisture, oxygen, and contamination during storage and transport.
A Colombian grading term indicating bean size slightly smaller than Supremo. Size does not always correlate with cup quality but affects roasting consistency.
A Brazilian term for a large coffee estate or farm, often vertically integrated with processing facilities.
The biochemical breakdown of sugars by microorganisms (yeast and bacteria) during processing. Critically influences flavour development, acidity, and mouthfeel.
A Spanish term for a coffee farm or estate, commonly used across Latin America.
Federación Nacional de Cafeteros, Colombia’s governing coffee body responsible for quality control, research, and global marketing.
A smaller secondary harvest occurring between main harvests. Often lower in volume and sometimes quality.
A widely used hermetic storage bag that protects green coffee from humidity, oxygen, and pests, preserving freshness and extending shelf life.
A sensory descriptor indicating underdeveloped or immature coffee, often due to early harvest or insufficient drying.
Manual removal of defective beans to improve overall lot quality, commonly used in specialty microlots.
Coffee collected during the primary harvest season, typically representing peak quality.
Coffee cultivated at higher altitudes, generally producing denser beans with more complex acidity and flavour profiles.
A processing method where varying amounts of mucilage are left on the bean during drying, contributing to increased sweetness, body, and complexity.
The mechanical or manual removal of the coffee cherry’s outer layers (skin and pulp) during processing.
A controlled stage in coffee processing where enzymatic activity breaks down mucilage and influences flavour outcomes.
The duration required to reduce moisture content in coffee to a stable level (typically 10–12%). Impacts shelf stability and flavour clarity.
The overall sensory expression of a coffee, including flavour notes, acidity type, body, and aftertaste.
The removal of the parchment layer from dried coffee (or husk in naturals) to produce green coffee ready for export.
A global intergovernmental body that oversees international coffee trade, statistics, and market transparency.
On a bag of green coffee, the ICO number (or ICO code) is a standardized export identification code assigned to a specific lot of coffee. It provides traceability and key information about the coffee’s origin and movement through the supply chain.
An ICO code typically includes:
• Country of origin
• Exporter identification
• Shipment or lot number
• Date or season reference
This system allows importers, exporters, and regulators to:
• Track coffee shipments globally
• Verify origin and authenticity
• Monitor trade volumes and market activity
• Ensure compliance with international reporting standards
For buyers and roasters, the ICO mark is less about flavour and more about logistics, traceability, and documentation, helping confirm that the coffee has been properly registered within the global trade system.
Indicates the altitude at which coffee is grown. Higher MASL is generally associated with slower maturation and improved cup quality.
A small, highly traceable lot of coffee, often separated for its unique flavour profile or exceptional quality.
The sugary, sticky layer surrounding the parchment. Its management during processing significantly affects flavour and sweetness.
A method where whole cherries are dried intact, leading to fruit-forward, sweet, and sometimes wine-like profiles.
The protective layer surrounding the green coffee bean after processing and before hulling.
A hybrid process where the skin is removed but mucilage remains during drying, balancing clarity and sweetness.
The global authority on coffee standards, cupping protocols, and grading systems.
A supplier of specialised yeasts and fermentation inputs used to control and enhance coffee processing outcomes.
A processing method where mucilage is partially removed mechanically, without full fermentation.
Coffee sourced from one identifiable region, farm, or producer, allowing traceability and terroir expression.
Coffee scoring 80 points or higher on the SCA scale, free from primary defects and exhibiting distinct flavour attributes.
A grading term indicating coffee grown at very high altitudes, resulting in dense beans and typically higher quality.
Coffee grown at lower altitudes with softer bean structure and generally less acidity and complexity.
The highest Colombian bean size grade, indicating large beans but not necessarily superior cup quality.
Coffea canephora, a hardier species with higher caffeine, heavier body, and more bitter, earthy flavour profile. Common in commercial blends.
A method where all fruit and mucilage are removed before drying, resulting in clean, bright, and transparent flavour profiles.
A processing method (giling basah) where parchment is removed at high moisture content, producing heavy-bodied coffees with earthy, herbal, and savoury notes.
The use of selected yeast strains to guide fermentation, enhance consistency, and develop specific flavour characteristics.
