Aging coffee means letting the coffee beans sit for a long time before they get turned into coffee that you can drink.

Agroforestry in coffee is the practice of growing coffee plants under the shade of trees, which provides numerous benefits for the environment and coffee production.

Anaerobic fermentation is a controlled process used in coffee processing where coffee beans are fermented in an oxygen-free environment to create unique flavour profiles.

Asalan is the term in Bahasa Indonesian for green coffee that is hulled, dried, and ready to sell to an exporter in North Sumatra and Aceh coffee regions.

Black beans in coffee processing refer to coffee beans whose interior is entirely black due to fungi, mould, yeast, pests, or over-fermentation, resulting in a harsh, acrid flavour.

A standard box size or basket used to measure coffee cherry volume in Costa Rica, with one cajuela producing approximately 1.5 kilos of green coffee.

Carbon Dioxide (CO2) process is a decaffeination method that uses highly-pressurized CO2 as a solvent to extract caffeine from coffee without affecting its flavour.

Carbonic maceration is a fermentation process where coffee cherries are placed in an airtight container filled with carbon dioxide to enhance flavour complexity.

The chemical process in coffee is a decaffeination method where green coffee beans are soaked in hot water and treated with a chemical to remove caffeine.

The cherry to green ratio in coffee refers to the weight of dried coffee cherries compared to the weight of resulting green coffee beans after processing.

Agronomy is the branch of agriculture that deals with soil management, crop production, and physiology. It is important in coffee cultivation and processing.

The Coffee Berry Borer is a pest that burrows into coffee seeds, causing significant damage to coffee crops in many coffee-producing regions.

Coffee Berry Disease is a fungal disease that causes cherries to die and drop before they are ripe, and can be transmitted by coffee seeds.

Coffee breeding involves selectively breeding or genetically modifying coffee plants to develop new varieties with desirable traits, such as disease resistance or high yield.

The coffee crop refers to the year the coffee was harvested and processed.

The coffee crop cycle refers to the period of growth from flowering to harvest, with one annual harvest period and variation by origin.

Coffee plants are susceptible to various diseases, including coffee berry disease, coffee berry borer, and coffee leaf rust, causing significant economic damage to coffee crops worldwide.

Typically refers to a coffee mill or wet-processing station where freshly harvested coffee cherries are processed to remove the outer layers and extract the beans.

Coffee flowering is the process of coffee trees producing flowers, which will eventually turn into coffee cherries.

The process of picking ripe coffee cherries from the tree, usually done by hand.

Coffee leaf rust is a fungal disease caused by Hemileia vastatrix that attacks coffee plants' leaves, causing them to wither and drop, resulting in yield losses.

A coffee mill is a processing facility where coffee is prepared for export. It can be a wet mill or a dry mill.

Storing green coffee beans before roasting, impacting flavour and quality.

Colour sorting is the process of removing coffee beans with colour defects using either an optical or manual method to improve coffee quality.

Conventional coffee refers to coffee that is not certified as organic and may involve the use of synthetic agricultural inputs.

Current crop refers to the most recently harvested and processed coffee that has not been replaced by new crop shipments, regardless of shipment date.

Defoliation is the process of removing leaves from a coffee tree to enhance air flow and sunlight exposure, leading to better fruit development.

Demucilage refers to the removal of the sticky, fruity layer of the coffee cherry, known as mucilage, before further processing of the coffee seed.

Density sorting is a process in coffee processing where coffee beans are separated according to their density using a vibrating table.

A dry mill is a facility that separates coffee beans from dried cherry and parchment, and can be either highly mechanised or very simple.

Dry process is a coffee processing method where the fruit is dried directly in the sun or on raised screens before the green seed is removed.

A drying bed is a raised platform used to dry coffee beans after wet processing, where air can circulate freely around the beans for consistent drying.

Drying coffee is the process of removing moisture from freshly harvested coffee beans through sun-drying on raised beds, in order to prepare them for further processing.

Ethyl acetate is a chemical compound often used in decaffeination processes due to its low toxicity, and can impart fruity flavours to coffee.

European Preparation indicates additional hand sorting performed on coffee after optical sorting. The term originated in Central and South America as a standard for European buyers.

Excelso is a Colombian coffee grade with a screen size of 15-16, typically considered a step below the larger bean Supremo grade.

Fair Trade Organic (FTO) is coffee that has been certified as both Fair Trade and Organic.

A fanega is a measure of coffee used in some Latin American countries, equivalent to 250 kilograms of coffee cherry and used to measure whole coffee fruit.

Fermentation is a process in coffee cultivation where enzymes break down the fruit (mucilage) layer on the coffee seed to prepare it for washing.

Fermentation time in coffee processing refers to the period from a few hours to several days in which beans or cherries are allowed to ferment in an anaerobic environment.

A flat bean refers to a coffee seed that is flat on one side, which is the typical shape of coffee beans, as opposed to peaberries.

A floater is a coffee bean that did not mature inside the parchment layer and will float in a tank of water during wet-processing.

Fly Crop is a smaller coffee harvest that occurs in opposition to the main crop. It yields smaller amounts and lower quality coffee.

Grade in coffee terms refers to the evaluation of coffee beans based on their size, defects, and quality, which varies by country of origin and grading system used.