[et_pb_section fb_built=”1″ fullwidth=”on” admin_label=”Coffee Hero Section” _builder_version=”4.16″ locked=”off” global_colors_info=”{}”][et_pb_fullwidth_header title=”Green Coffee Glossary” text_orientation=”center” content_max_width_last_edited=”off|desktop” _builder_version=”4.16″ title_font=”||||||||” title_text_align=”center” title_font_size=”48px” title_letter_spacing=”0.05em” title_line_height=”1.5em” content_font=”||||||||” content_font_size=”20px” subhead_font=”Nunito|600|||||||” subhead_font_size=”20px” subhead_line_height=”1.9em” background_color=”rgba(0,0,0,0.32)” background_image=”https:\/\/cdn.royalcoffee.com\/wp-content\/uploads\/2020\/10\/20121755\/web_DSC1529.jpg” background_blend=”darken” custom_button_one=”on” button_one_text_size=”15px” button_one_bg_color=”#dca57d” button_one_border_width=”10px” button_one_border_color=”#dca57d” button_one_border_radius=”0px” button_one_letter_spacing=”3px” button_one_font=”Oswald|||on|” button_one_use_icon=”off” custom_margin=”||||false|false” custom_padding=”4.6%||5.9%||false|” animation_style=”fade” animation_starting_opacity=”50%” animation_speed_curve=”ease-in” title_font_size_tablet=”42px” title_font_size_phone=”38px” title_font_size_last_edited=”on|phone” content_font_size_tablet=”” content_font_size_phone=”16px” content_font_size_last_edited=”on|phone” button_one_border_color_hover=”#c99872″ button_one_border_radius_hover=”0px” button_one_letter_spacing_hover=”3px” button_one_bg_color_hover=”#c99872″ global_colors_info=”{}” button_one_text_size__hover_enabled=”off” button_two_text_size__hover_enabled=”off” button_one_text_color__hover_enabled=”off” button_two_text_color__hover_enabled=”off” button_one_border_width__hover_enabled=”off” button_two_border_width__hover_enabled=”off” button_one_border_color__hover_enabled=”on” button_one_border_color__hover=”#c99872″ button_two_border_color__hover_enabled=”off” button_one_border_radius__hover_enabled=”on” button_one_border_radius__hover=”0px” button_two_border_radius__hover_enabled=”off” button_one_letter_spacing__hover_enabled=”on” button_one_letter_spacing__hover=”3px” button_two_letter_spacing__hover_enabled=”off” button_one_bg_color__hover_enabled=”on” button_one_bg_color__hover=”#c99872″ button_two_bg_color__hover_enabled=”off”][\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”4.16″ global_colors_info=”{}”][et_pb_fullwidth_header title=”Check Out The Crown’s Online Classes.” _builder_version=”4.11.0″ title_level=”h5″ title_font=”|700|||||||” title_text_align=”center” link_option_url=”https:\/\/royalcoffee.com\/online-classes\/” link_option_url_new_window=”on” hover_enabled=”0″ global_colors_info=”{}” background_color=”#C1A66B” sticky_enabled=”0″][\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.16″ background_enable_color=”off” global_colors_info=”{}”][et_pb_row column_structure=”1_3,1_3,1_3″ _builder_version=”4.16″ custom_padding=”32px||38px|||” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.16″ background_enable_color=”off” custom_padding=”|20px||20px|false|false” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Accession” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n
A single, unique sample, as when making selections <\/strong>for a gene bank or breeding program<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Advice of Shipment” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n This section of a contract requires the seller to advise the buyer as soon as possible of the date of embarkation of the shipment and other relevant shipping line information.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Afloat” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n An informal term indicating coffee is on an ocean vessel heading towards its destination.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Anaerobic Fermentation” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A type of coffee processing that usually refers to a sealed tank fermentation <\/strong>for depulped parchment<\/strong>. After depulping, the coffee is fermented either in clean water or the water used to depulp it, in an airtight tank to prevent new oxygen introduction, with a one-way valve for off-gassing. Technically speaking, all fermentation is by nature anaerobic. In coffee, fermentation occurs alongside aerobic maceration, thus the term anaerobic fermentation is usually applied to the sealed-tank style of processing which can limit the microbial population and activity.<\/p>\n [\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Backcrossing ” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n Creating a new generation of trees by breeding a hybrid <\/strong>with one of its parent plants.<\/strong> This is often done to reinforce a particular genetic trait like disease resistance or seed size. In a typical backcrossing scenario, Parent Plant A will have a characteristic that the breeder wants to introduce to the makeup of Parent Plant B. An F1 <\/strong><\/span>hybrid of the parents will be created, and that hybrid will then be backcrossed in with Parent B. The next offspring will be selected for the gene marker from Parent A, then backcrossed again, repeating the process, occasionally self-pollinating the generations, until the seedlings are a stable, uniform cultivar that expresses mostly Parent B\u2019s characteristics, but with the new Parent A gene included.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Berry Borer Beetle\/Broca” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n An insect that invades the cherry to lay eggs. The berry borer beetle has an immunity to the caffeine that acts as a deterrent to many insects. Its points of entry and exit can in turn expose the bean to other damage. The berry borer beetle may kill the seed embryo and introduce off flavors to the cup. In appearance, insect<\/strong> damage<\/strong> from the borer beetle is characterized by at least one, but often many, small holes in the bean itself.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Bill of Lading” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Often abbreviated BL, B\/L, or BOL, this is a document provided to green coffee buyers demonstrating the exact contents of their order as it is shipped. This important document is necessary for clearing customs and its receipt by the buyer is often the trigger for a transfer of funds.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Black (Full or Partial)” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A primary defect<\/strong> affecting green coffee which partially or fully blacken the seed. Causes may include frost damage<\/strong> or fungus damage<\/strong>, severe overripening, moisture damage, fermentation <\/strong>errors, and other factors, and can have a significant negative impact on cup quality.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”British Grading System” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Using letters A, B, C, and T to grade coffee based on size and quality is a hallmark of origins that were once colonized by the British Empire such as India, Kenya, Tanzania, Zambia, and Papua New Guinea.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Brix Scale” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A method of measuring the sugar content of a solution, often employed in winemaking. Can be (sometimes controversially) used in coffee to determine cherry ripeness or degree of fermentation<\/strong>. Usually measured with a specific refractometer.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Broken\/Cut\/Chipped” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A secondary defect<\/strong> that may occur during post-harvest <\/strong>processing, <\/strong>increasing in frequency and severity with improperly calibrated equipment. Chipping, cutting, and\/or breaking can happen both at the depulper<\/strong> (where the affected area will often become slightly discolored during fermentation<\/strong>) or at the dry mill<\/strong> during parchment hulling<\/strong>.<\/p>\n [\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Carbonic Maceration” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n Similar to anaerobic fermentation<\/strong>, this is processing method involving a sealed tank fermentation <\/strong>step. However, carbonic maceration usually refers to whole cherry fermentation, instead of depulped parchment<\/strong>. Coffee cherries are often added to a large tank filled with clean water. The tank is sealed with a one-way valve for off-gassing of released carbon dioxide, and the environment allows no new oxygen in. The fermented coffee must be depupled after this step before drying.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”CFR \u2013 \u201cCost and Freight\u201d \/ CIF \u2013 \u201cCost, Insurance, and Freight\u201d” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n These Incoterms for shipping indicate transfer of risk and ownership once the coffee is on the ocean vessel, similar to FOB<\/strong>.\u00a0However, in these cases the seller – not the buyer – is responsible for contracting and paying for the oversea transit.\u00a0In the case of CIF, the seller must also provide minimum insurance coverage. In both cases, the location will be listed as the destination port (e.g., CFR New York).<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Cherry Flotation” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n The pre-processing step responsible for cleaning the whole cherry before depulping<\/strong>, fermenting<\/strong>, and\/or drying. Also functions to separate floaters <\/strong>\u2013 lower quality, low density <\/strong>fruits \u2013 from the sinkers, which are of higher density and quality. Sometimes referred to as \u201cTriple Washed\u201d or \u201cBurundi Process.\u201d<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Cherry Hull\/Husk” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Pieces of dried parchment <\/strong>or cherry skin <\/strong>can be left on the coffee bean<\/strong> or included loose with the packed beans due to poorly calibrated hulling<\/strong>\/depulping <\/strong>equipment and insufficient sorting. May increase the risk of a fire during roasting.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Cherry Pod” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A hulling <\/strong>error, which leaves the full husk of the dried coffee skin <\/strong>and parchment<\/strong> on the seed.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Coffee Bean (Endosperm)” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n The seed of the coffee fruit. Two seeds are found inside most coffee cherries, and this is what we roast. <\/span><\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Commitment to Buy” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A farmer or exporter may request a signed commitment to purchase from the buyer well in advance, with varying degrees of legal binding. This can enable the supplier to secure credit <\/strong>up-front for the costs of processing and overland shipments, for example. Coffee growing and processing is often seen as a risky investment by bankers, thus financing options can be limited for farmers without a committed buyer.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Container” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n The usual, standard shipping box for international trade moved by truck, train, and steamship line. In the US, commonly used 20-foot full container loads <\/strong>averages between 275-325 bags at around 40,000 lbs., (though numbers may vary slightly depending on the organization or persons \u201cstuffing\u201d (loading) the container).<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Credit” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Financing options, allowing for receipt of goods before payment. Credit terms typically cover two things: the amount to be paid and the timeframe for payment. A common example might be \u201cNet 30\u201d where the buyer has to resolve the unpaid balance (the \u201cnet\u201d sum) within 30 days. Credit may be extended by an importer to a roaster for their purchase, or by a bank to a coffee producer in advance of their harvest or delivery of produce, for example.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Cultivar” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A variety <\/strong>of coffee that has been deliberately cultivated by selective breeding. These will not usually produce true to type offspring; rather, they are often hybrids <\/strong>or selected mutations <\/strong>and must be propagated with human intervention.<\/p>\n [\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Delivered” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n A shipping term where the seller relinquishes risk and ownership at the port terminal or another specified location (\u201cat place\u201d). The buyer must then arrange for any fees not covered at the docks, plus overland shipment and insurance.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Demucilage” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Partial or complete removal of the coffee\u2019s mucilage <\/strong>down to the parchment. Fermentation <\/strong>is used to demucilage coffee. Alternatively, coffee\u2019s mucilage may be removed with specialized equipment capable of removing more of the coffee fruit compared to a traditional depulper<\/strong>.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Demucilaginator” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Machinery that can depulp <\/strong>and demucilage <\/strong>coffee cherries, allowing producers to dry the coffees, bypassing the fermentation <\/strong>stage of wet processing (though there is likely still some fermentation in the early drying stages). This technique uses lower amounts of water and less manual labor.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Density” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A measurement of the amount of coffee that can fit in a given 3-dimensional space, mathematically expressed as mass divided by volume.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Depulping” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n The removal of fruit layers from the parchment <\/strong>coffee. There are a wide variety of machines able to depulp coffee, from manual to mechanical and eco-friendly.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Displacement Density” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A way to measure density, by the amount of liquid displaced by the coffee. The coffee’s dry mass is divided by the volume change observed in the water into which it is placed.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Drought Damage” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Under drought conditions, green coffee beans can become withered\/wrinkled <\/strong>and\/or have a lower density<\/strong>, and can negatively affect sensory quality.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Dry Mill” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n The location responsible for hulling parchment<\/strong>, sorting for defects<\/strong>, density<\/strong>, and screen size<\/strong>, and bagging for export<\/p>\n [\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Eco-Pulper” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n A depulping <\/strong>machine, which can process large volumes of coffee cherries using less than a tenth of the water than is consumed in standard washing practices.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”European Prep (EP)” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Central American coffees may use the term EP to indicate screen size (15-18), in addition to SHB<\/strong> or SHG<\/strong> to refer to the highest grade of coffee based solely on elevation.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Excelso” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A physical coffee grading term used in Colombia. Excelso coffee beans are smaller than Supremo coffee beans. Unlike Supremo, Excelso screen sizes<\/strong> may vary slightly depending on their destination. For the US market, they include sizes 14-16.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”EXW \u2013 \u201cEx Works\u201d or sometimes \u201cEx Warehouse\u201d” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A common shipping term that indicates the buyer takes responsibility for overland transport from a specified location.\u00a0EXW does not include fees for palletization, loading, or other warehouse-related fees. Many domestic coffee sales from a third-party warehouse will transfer ownership this way. For example, a roaster will buy spot <\/strong>coffee from an importer EXW from an independent warehouse, and then must pay the additional cost of trucking it to their facility. In casual conversation, a trader might say \u201cEx Oakland\u201d or \u201cEx Continental\u201d; this indicates that the coffee is coming from a warehouse in Oakland or Continental Terminals in New Jersey, respectively.<\/p>\n [\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ background_enable_image=”off” custom_padding=”|20px||20px|false|false” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”F1″ open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n A first filial generation hybrid<\/strong>, a direct descendant of its two distinct parents. The F1 generation will appear uniform, but F1 plants are not stable for reproductive purposes. Breeding two identical F1s together will result in a sizable minority of the second generation offspring (F2) that display a mix of traits from recessive genes, or revert to expressions of the original parents. The more genetic variation in the parent plants, the less stable the F2 offspring will be. Creating a stable offspring usually requires selecting and breeding down to the fourth or fifth (F4 or F5) generations. For many coffees, F5 plants are usually considered relatively stable.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”FAS \u2013 \u201cFree Alongside Ship\u201d” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n An incoterm <\/strong>indicating that the seller relinquishes risk at the dock rather than on the ship (FOB<\/strong>).<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Fermentation” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A metabolic process that produces chemical changes in organic substances through the actions of enzymes. In coffee, it refers to leaving the harvested beans (whether washed or in cherry) to rest and allow microorganisms, usually yeast and bacteria, to macerate the coffee fruit, which has a significant impact on final flavor profile. In washed coffees<\/strong>, this fermentation is used to demucilage parchment <\/strong>before drying.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Floater” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A low density, secondary defect, <\/strong>sometimes an immature <\/strong>seed, which can negatively affect cup quality. Floaters may be sorted by cherry flotation<\/strong> and\/or by channel during washed coffees <\/strong>processing.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”FOB \u2013 \u201cFree on Board\u201d” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n An incoterm<\/strong>, one of the most common for international buyers, indicating that the seller must deliver the coffee onto the ship at the port in the country of embarkation. Any overland transportation costs from mills or warehouses to the port of origin must be paid for by the seller. The buyer agrees to book and pay for oversea shipping, insurance, and any drayage\/transportation, customs, and overland freight costs incurred on arrival to the port of destination.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Foreign Matter” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Things which are not coffee, such as stones, sticks, or mechanical parts found in coffee samples. Foreign matter may accrue during harvesting and processing and is considered a primary defect<\/strong>.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”FOT \u2013 \u201cFree on Truck\u201d” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A common incoterm indicating that the buyer, not the seller, is required to organize and pay for overland transport to the destination. The transfer of risk occurs when the coffee is loaded onto a truck from a given warehouse. FOT may be used at both origin (where the buyer must arrange to get the coffee to the dock and account for any loading and drayage fees at the port as well as overseas shipment) or domestically. Royal usually sells FOT to roasters, which means our cost includes the fees for loading the truck and palletization, among other fees, as opposed to EXW <\/strong>where those fees would not be included.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Free Settled \/ Bulk Density” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A way to measure density. In this case, a coffee\u2019s volume is measured by filling an empty container. The coffee’s mass is divided by the volume it fills.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Frost Damage” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Pre-processing damage to coffee caused by frost, which can result in a damaged cherry and blackened seed.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Full Container Loads (FCL)” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Indicates that the shipping container <\/strong>is filled but does not indicate a specific bag count or weight.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Fungus Damage” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A primary<\/strong> defect<\/strong> caused by the growth of fungus on the seed. It may occur as the wet coffee dries, particularly if it is not turned frequently to promote even drying and good airflow. It is possible to spot some fungus visually, while some microbially damaged coffee remains latent until roasting, like the potato taste defect<\/strong>. If an infection is particularly bad, brownish spores may appear on the surface of the seeds. Black lights can also be used to spot some fungus damage, but may also return positives for other types of anomalies.<\/p>\n [\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Hand Picking” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n The traditional practice of harvesting coffee cherries using manual labor. Attentive workers may pick only ripe cherries, which can improve the sensory quality of the final product (though this is time consuming and labor intensive compared to mechanical picking). Pickers may also strip pick the cherries, pulling them all (ripe and unripe) at once from the branch.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Heirloom” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Broadly used to refer to any variety <\/strong>that has not crossed with another. More strictly, plant breeders and gardeners use \u201cheirloom\u201d to refer to non-commercial fruits and vegetables. In the 1940s and 50s, commercial breeds became increasingly important in global agriculture. Thus, an heirloom plant is often a private, home-garden reaction against this type of farming. In coffee, it is often (and somewhat controversially) applied to Ethiopian forest varieties, and more broadly to global legacy varieties like Typica and Bourbon.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Honey Process” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A coffee processing method in which coffee cherry skins <\/strong>are removed and then dried without removing the mucilage<\/strong>. Also called \u201cpulped-natural\u201d or \u201csemi-washed.”<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Hulling” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Removing the parchment <\/strong>and\/or dried cherry skin <\/strong>from the seed prior to sorting and export. Takes place at the Dry Mill<\/strong>.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Hybrid” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Refers to a unique plant bred from two distinct genetic parents. Naturally occurring hybrids are not rare for coffee, since cross-pollination occurs readily with other nearby trees. Hybrids created in labs are commonly bred for disease resistance or improved yield, for example. Because hybrids contain unique genetic material contributed from two separate populations, they are said to have \u201chybrid vigor,\u201d or increased genetic diversity. By selecting a particular accession<\/strong> for a unique genetic trait, a hybrid can be crafted to retain desirable characteristics of its parents and propagate new cultivars<\/strong>.<\/p>\n [\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Immature” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n Immature \/ underripe beans are usually smaller in size compared to other beans and curl at the tips to a slight u-shape.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”In-Cherry Fermentation” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Fermentation<\/strong> of the whole fruit. While de facto in-cherry fermentation occurs during the natural <\/strong>process, it can also be employed in controlled environments, such as a sealed tank or covered raised bed.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Incoterms” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n International Commerce Terms. These are a set of terms defined by the International Chamber of Commerce; these are used broadly throughout commodity trading markets. They clarify who is responsible for ensuring the coffee (in our case) gets to a predefined location and who assumes the ownership and\u00a0risk.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Insect Damage (Severe\/Minor)” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Inse<\/b>cts, like the coffee berry borer<\/strong>, will burrow directly into the seed, leaving small visible holes. CQI recommends minor insect damage classified as up to three holes, while severe insect damage indicates there are more than three separate perforations in the bean.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Intraspecific” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Refers to hybrids <\/strong>bred from parents of the same species. Mundo Novo is a spontaneous intraspecific hybrid of two traditional arabica varieties<\/strong>, for example.\u00a0\u00a0<\/strong><\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Interspecific\/Introgressed” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Hybrids <\/strong>that are a cross of different species. The Timor Hybrid is an interspecific hybrid of\u00a0Coffea arabica<\/em>\u00a0and robusta (C. canephora<\/em>). Interspecific hybrids can also be referred to as\u00a0introgressed, meaning new genetic material was introduced.<\/strong><\/p>\n [\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ custom_padding=”7px|||||” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Jute” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n A type of plant fiber used to make the bags used to hold and transport coffee and many other products. Synthetic and natural alternatives exist, but jute remains the most common option. Sizes vary but the most common for coffee are 60, 69, and 70 kilos.<\/p>\n [\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ custom_padding=”7px|||||” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Landrace” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n A wild variety<\/strong>, like those found in coffee forests across Ethiopia. Landraces are generally considered domesticated, but locally adapted, and distinct from any formal breeding or selection. Thus both a wild forest coffee and a traditional home garden in Ethiopia could be growing a landrace variety.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Less than Container Loads (LCL) ” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n This imply indicates that the container <\/strong>is not filled. Coffee shipped this way will have an increased cost per pound, due to shipping charges both for space and by weight. Partial containers may also be more susceptible to damage during shipment because the contents are loose, rather than packed solid.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Liner” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A bag for holding coffee placed inside the jute<\/strong>, intended to preserve the integrity of green coffee by preventing moisture <\/strong>damage and oxidation. Common brands include EcoTact, Grainpro, Vidaplast, and AZ bags.<\/p>\n [\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Mechanical Harvesting” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n The act of picking coffee cherries using a machine. Mechanical harvesters function by straddling the trees, driving over them and oscillating at high speeds, causing coffee cherries to fall onto collection plates or the ground. Can only be accomplished on relatively flat terrain, most commonly in Brazil\u2019s macro farming regions of Mogiana and Minas Gerais.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Moisture Content” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n The quantity of water contained in the coffee bean, commonly measured as percentage of mass.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Morphology” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n The study of the physical characteristics of plants, often for the purposes of identification. (See: Phenotypes<\/strong>)<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Mucilage (Mesocarp) \/ Pulp” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n The flesh of the coffee cherry, directly beneath the skin. This layer surrounds the coffee seeds with a sticky, sugary substance.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Mutations” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Genetic anomalies that change something significant about a plant\u2019s nature.<\/p>\n [\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”NANS \u2013 No Approval No Sale” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n A contract term which indicates that a sample of the coffee must be approved by the buyer before the sale is finalized.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Natural” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Also called \u201cdry-process\u201d or \u201cfruit- or cherry-dried.\u201d A coffee processing method of letting the coffee fruits dry with the skin <\/strong>and mucilage <\/strong>intact, which are removed later at a dry mill<\/strong>. Tends to produce the fruitiest tasting coffees.<\/p>\n [\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Offer Sample” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n A representative <\/strong>or stocklot<\/strong> sample of coffee that is \u201coffered\u201d for a quantity available for purchase. This sample type is not associated with an existing contract. However, if the buyer likes it, it might be considered a pre-shipment <\/strong>approval for purchase.<\/p>\n [\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ background_enable_image=”off” custom_padding=”|20px||20px|false|false” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Parchment (Endocarp)” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n The layer of cellulose beneath the mucilage <\/strong>that protects the coffee bean and resembles parchment paper when dried. Parchment may be hand-hulled<\/strong> for samples, but is removed commercially by machines at the dry mill<\/strong>.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Parchment Defect” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A hulling <\/strong>error where some beans are found still fully or partially covered in parchment <\/strong>due to poorly calibrated dry mill<\/strong> equipment. It can negatively impact flavor and increase the risk of fire during roasting.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Peaberry” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A coffee cherry which underwent a genetic mutation to produce only one seed instead of two. Peaberries are smaller and rounder than coffee beans that develop in pairs. About 5% of an average harvest might be peaberry beans.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Phenotypes” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Observed characteristics in a plant, like appearance and growth patterns (see: Morphology<\/strong>)<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Polyembryony” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A coffee cherry which underwent a mutation to produce multiple embryos instead of the usual two independent embryos, usually resulting in triangular seeds. \u201c<\/strong>False\u201d polyembryony results in that shell <\/strong>secondary defect.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Post-Fermentation Soak” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A secondary tank used to hold coffee parchment <\/strong>in clean water immediately after depulping<\/strong>, fermenting<\/strong>, and washing. Fermentation continues but at a much slower pace due to the reduced microbial load in the slurry. Sometimes called \u201cdouble washed\u201d or \u201cKenya process.\u201d<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Post-Harvest Processing” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n All the aspects of coffee preparation that occur after harvest. Post-harvest processing covers everything at the wet mill<\/strong> and dry mill<\/strong>, from depulping<\/strong>, fermentation<\/strong>, drying, hulling<\/strong>, sorting, and bagging for export<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Potato Taste Defect” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A taste defect resembling the flavor and aroma of raw potatoes, caused by the presence of pyrazines, likely the result of a bacterial infection of the coffee cherry. It is primarily detected after roasting, making it difficult to sort out during post-harvest processing<\/strong>. Most commonly found in Rwanda and Burundi, but also observed in the Democratic Republic of Congo, Uganda, Tanzania, Zambia, and Kenya.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Pre-processing Defect” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Any damage to coffee that occurs while on the tree or immediately after picking. Main culprits may include insects, genetic flaws, disease, environmental factors, and human error.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Pre-Shipment Sample (PSS)” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Typically offered as a \u201cfulfillment option\u201d for existing agreements, this is usually the point of no return for a buyer. The coffee in question may already be milled and ready for transporting, or the sample may have been specially prepared in advance of dry milling<\/strong>. In either case, an approval of a PSS is taken as an agreement to move forward with preparing and exporting the finished coffee to the buyer.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Primary Defect” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A classification of green coffee defect according to the SCA and CQI. Coffee must show no primary defects in order to be classified as specialty grade green coffee. Primary defects are considered to have the greatest impact on cup quality, and include full black<\/strong>, full sour<\/strong>, foreign matter<\/strong>, dried cherry\/pod<\/strong>, fungus damage<\/strong>, severe insect damage<\/strong>, and foreign matter.<\/strong><\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Processing Defect” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Defects that occur during preparation of coffee at the wet mill<\/strong> or dry mill<\/strong>. These are generally the most commonly encountered defects, which are usually the result of some combination of human and mechanical errors.<\/p>\n [\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Quaker” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n A coffee seed that does not properly brown during the Maillard stage of roasting, appearing much paler in comparison to its counterparts. Quakers are only identifiable once the coffee has been roasted, and are sometimes associated with immature <\/strong>coffee.<\/p>\n [\/et_pb_accordion_item][\/et_pb_accordion][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”\u201cReplace\u201d (or \u201cRepeat\u201d)” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n A contract term allowing a new pre-shipment sample to be offered in place of a rejected sample.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Representative or Stocklot Sample” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n This sample type corresponds directly to a quantity of coffee in a specified location. Representative samples typically draw from multiple bags of the same stocklot to provide a holistic and accurate depiction of the coffee. However, standards vary from warehouse to warehouse.<\/p>\n [\/et_pb_accordion_item][\/et_pb_accordion][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”SAS \u2013 Subject to Approval Sample” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n A contract term wherein fulfillment of that contract is dependent on the buyer\u2019s approval of a pre-shipment sample<\/strong>.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Screen Size” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Screen size traditionally has been measured by passing coffee through circular holes. These holes are typically measured in increments of 1\/64 of an inch in diameter, so a coffee measuring screen size 16 means the coffee is 16\/64\u201d \u2013 or a quarter of an inch \u2013 across. Most screen size measurement fall between 12 and 20.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Secondary Defect” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A less severe classification of green coffee defect according to the SCA and CQI. Specialty coffee may show a varying number of secondary defects, depending on which defect, in order to be classified as specialty grade green coffee.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Selection” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Systematic and intentional botanical choices, which are reproduced for distribution. In other words, the process by which a landrace<\/strong> and\/or natural variation in a field or offspring in a breeding program are chosen for further breeding, cloning, or wider dissemination. Ex: Gesha was selected from a limited number of seeds from a wild population in Western Ethiopia.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Shells or \u201cElephant Ears\u201d” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A developmental anomaly caused by false polyembryony<\/strong>. The coffee<\/strong> bean<\/strong> develops into two separate halves, one tucked inside the other, which come apart easily and may roast unevenly.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Silver Skin (Perisperm)” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A thin, semi-translucent peel that wraps the coffee seed. Usually grey-green in color (though it may take on reddish hues if ripened or dried in the fruit). During the roasting process this silver skin dries and falls off, becoming chaff.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Skin (Exocarp)” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n The outer skin of coffee cherry that covers the fruit.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Sour (Full or Partial)” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A defect that may be caused by too long a wait between picking and depulping<\/strong>, an overly long fermentation <\/strong>process, or storing the coffee <\/strong>beans<\/strong> while they have too high a moisture content. Full sour is a primary defect, while partial sour is a secondary defect.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Spot” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n Coffee that is located domestically, usually in a warehouse and available for purchase.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”\u201cStinkers\u201d” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A sensory fermentation <\/strong>defect that emits an acetic or briny aroma and flavor due to dirty fermentation tanks or unstirred pockets in the slurry.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Strictly High Grown (SHG) \/ Strictly Hard Bean (SHB)” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n This refers to the highest grade of coffee based solely on elevation.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Strictly Soft (SS)” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n The highest sensory grade of coffee in Brazil unrelated to Strictly Hard Beans (SHB).<\/strong> Instead it refers to the absence of defective \u201chard\u201d cups.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Supremo” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A physical coffee grading term used in Colombia. Supremo coffee beans<\/strong> are larger than Excelso beans and are sized 17-18.<\/p>\n [\/et_pb_accordion_item][\/et_pb_accordion][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Triangular Seeds” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n A developmental anomaly where the coffee cherry produces an extra seed, or in extreme cases, multiple extra seeds, caused by polyembryony<\/strong>.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Type Sample” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n This is a non-representative sample, meaning it does not directly correspond to a specific lot of coffee for sale. It may be used as an introduction to a new relationship (i.e., \u201cThis is the type of coffee we often carry\u201d) or as a substitute for many representative samples in a long-term, high-trust relationship (e.g., \u201cHere\u2019s the type sample for the 10 containers we will sell you this season\u201d).<\/p>\n [\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Variety” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n A taxonomic rank of plants below species. Varieties are minor, naturally occurring phenotype <\/strong>variations evident across a population. Most varieties are \u201ctrue to type,\u201d meaning that the seedlings grown from a variety will resemble the phenotype of the parent plant.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Varietal” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n An adjective meaning \u201chaving the characteristics of a variety<\/strong>.\u201d Strictly speaking, varietal can be used to refer to the coffee drink made from a specific plant variety, but not to the plant itself. People can drink a varietal that has the characteristics of the variety that was planted and harvested.<\/p>\n [\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider show_divider=”off” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_accordion open_toggle_text_color=”#c1a66b” _builder_version=”4.16″ toggle_text_color=”#000000″ toggle_level=”h2″ toggle_font=”|700|||||||” toggle_font_size=”24px” global_colors_info=”{}”][et_pb_accordion_item title=”Washed Coffee” open=”on” _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n A processing method in which the fruit is depulped<\/strong> with water and the remaining mucilage <\/strong>is removed using fermentation<\/strong>. The most widely used processing method in specialty coffee, but it uses a significant amount of water. Also known as \u201cwet process\u201d and \u201cparchment-dried\u201d.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Water Activity” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A measurement of vapor pressure or \u201cwater energy,\u201d primarily used to predict susceptibility to microbial infection. It may also help indicate the shelf-stability of a coffee, and to a lesser degree, the ability to predict the potential rate of changes related to browning reactions like caramelization and Maillard reactions.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Wet Hulled” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n A processing method that removes the parchment<\/strong> before the coffee cherry or parchment is completely dry. This technique is especially popular in Indonesia, where coffee is harvested and left to dry in cherry to 30-40% moisture. It\u2019s then hulled <\/strong>to remove parchment, leaving the green bean exposed and to dried the rest of the way (usually down to 10-12% moisture). This is in contrast to most processing methods, where the parchment is left on the bean until just before shipping. Also known as giling basah, \u201c<\/em>seed dried,\u201d and sometimes \u201csemi-washed.\u201d<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Wet Mill” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n The location primarily responsible for washed coffee<\/strong> processing, fermentation<\/strong>, and drying both parchment <\/strong>and whole cherry. Also known as a beneficio, a factory, a washing station, a pulping unit, and many other names.<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”Withered\/Wrinkled” _builder_version=”4.16″ global_colors_info=”{}” open=”off”]<\/p>\n These defects are often the result of drought damage<\/strong><\/span>, and cause the green been to look shriveled, like a raisin.<\/p>\n [\/et_pb_accordion_item][\/et_pb_accordion][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" A A single, unique sample, as when making selections for a gene bank or breeding program This section of a contract requires the seller to advise the buyer as soon as possible of the date of embarkation of the shipment and other relevant shipping line information. An informal term indicating coffee is on an ocean […]<\/p>\n","protected":false},"author":10,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-78886","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/royalcoffee.com\/wp-json\/wp\/v2\/pages\/78886","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/royalcoffee.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/royalcoffee.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/royalcoffee.com\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/royalcoffee.com\/wp-json\/wp\/v2\/comments?post=78886"}],"version-history":[{"count":3,"href":"https:\/\/royalcoffee.com\/wp-json\/wp\/v2\/pages\/78886\/revisions"}],"predecessor-version":[{"id":165946,"href":"https:\/\/royalcoffee.com\/wp-json\/wp\/v2\/pages\/78886\/revisions\/165946"}],"wp:attachment":[{"href":"https:\/\/royalcoffee.com\/wp-json\/wp\/v2\/media?parent=78886"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}B<\/h1>\n
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