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.