Specialty coffee has its own language. You shouldn't need a certification to understand what's in your cup.
74110 is a disease-resistant coffee variety developed by Ethiopia's Jimma Agricultural Research Center (JARC). Selected from wild forest coffee, it is prized for its floral, citrus-forward cup profile.
Learn more74112 is a high-performing Ethiopian variety developed by JARC. Known as a sibling to 74110, it is valued for its stable yields, adaptability to high altitudes, and bright, sweet cup profile.
Learn more74148 is an Ethiopian landrace variety selected by the Jimma Agricultural Research Center (JARC) for its resistance to coffee berry disease and its distinct, high-quality cup profile characterized by bright acidity and floral notes.
Learn more74158 is a disease-resistant Ethiopian landrace variety selected by the Jimma Agricultural Research Center. It is prized in specialty coffee for its consistent cup quality, often exhibiting bright, complex fruit notes and floral aromatics.
Learn more74165 is a specific Ethiopian landrace variety selected and catalogued by the Jimma Agricultural Research Centre (JARC) for its resistance to coffee berry disease and its distinct, high-quality cup profile.
Learn more75227 is an Ethiopian landrace variety catalogued by the Jimma Agricultural Research Centre (JARC), known for its specific adaptation to local growing conditions and its contribution to the diverse flavor profiles of Ethiopian specialty coffee.
Learn moreAbyssinia is a term with two distinct meanings: it is the historical name for Ethiopia, and it refers to a specific coffee variety introduced to Indonesia by Dutch researchers, which is genetically distinct from Ethiopian landraces.
Learn moreAcaiá is a high-quality Arabica variety originating from a natural mutation of the Mundo Novo cultivar, widely cultivated in Brazil for its large bean size and excellent cup profile.
Learn moreAccessorials are additional services or charges in coffee logistics beyond standard transportation, such as lift-gate delivery, inside delivery, or storage fees, which can significantly impact the final landed cost of green coffee shipments.
Learn moreAcetic acid is a volatile organic acid found in coffee that, at low levels, can contribute to a pleasant, wine-like brightness. At higher concentrations, it can result in a sharp, vinegary, or fermented defect.
Learn moreAcetic acid inoculation is a controlled post-harvest processing technique where specific bacteria are introduced to coffee cherries or beans during fermentation to influence the final cup profile, often enhancing acidity and creating distinct, vinegar-like or fruity sensory notes.
Learn moreAcetic fermentation is a metabolic process where bacteria, typically of the genus Acetobacter, oxidize alcohol into acetic acid. In coffee processing, this can occur during fermentation, often resulting in sharp, vinegar-like, or bright acidic flavor profiles.
Learn moreAchille Gaggia was an Italian inventor who revolutionized espresso preparation in 1947 by patenting a high-pressure piston-driven machine, which replaced steam-based extraction and introduced the iconic layer of crema to espresso.
Learn moreAcidity in coffee refers to the pleasant, tangy, or bright sensation experienced on the sides and tip of the tongue, rather than the chemical pH level of the beverage.
Learn moreAcidity in coffee is a desirable, bright, and vibrant sensation often compared to fruit, while sourness is an unpleasant, sharp, and biting taste typically resulting from under-extraction or poor processing.
Learn moreAcrylamide is a chemical compound that naturally forms in coffee during the roasting process as a result of the Maillard reaction. While present in many cooked foods, its levels in coffee are generally considered safe.
Learn moreAdam Overton is a prominent figure in the specialty coffee industry, best known as the co-founder of Gesha Village Coffee Estate in Ethiopia, where he has focused on high-quality production and genetic preservation.
Learn moreAn afterburner is an air pollution control device installed on coffee roasters that incinerates smoke, chaff, and volatile organic compounds, ensuring the roasting process meets environmental regulations and reduces odors.
Learn moreAftertaste, also known as the finish, is the lingering sensory impression of flavor, aroma, and mouthfeel that remains on the palate after coffee is swallowed or expectorated during a professional cupping session.
Learn moreAged green coffee is raw coffee stored for an extended period, typically two years or more, in controlled environments to intentionally alter its flavor profile, often resulting in lower acidity and increased body.
Learn moreAgglomeration is a process used in the production of instant coffee where fine powder particles are fused together into larger, porous granules to improve solubility, appearance, and the overall quality of the final beverage.
Learn moreAgroforestry is a land-use management system that integrates coffee cultivation with trees and other crops, creating a diverse, forest-like ecosystem that enhances soil health, carbon sequestration, and farm resilience against climate change.
Learn moreAn agroforestry canopy is a system of shade trees planted alongside coffee shrubs to provide protection from direct sunlight, improve soil health, and create a diverse habitat for local wildlife.
Learn moreA coffee agronomist is a specialized agricultural scientist who studies and manages the cultivation of coffee plants, focusing on soil health, crop yield, disease resistance, and sustainable farming practices to improve coffee quality at the origin.
Learn moreAgtron is a standardized scale and spectrophotometer used to quantify the roast level of coffee beans. By measuring reflected light, it provides a numerical value that helps roasters communicate roast color and consistency objectively.
Learn moreThe Agtron scale is a standardized system used by coffee roasters to measure and communicate the color of roasted coffee beans. It provides a precise numerical value to define roast levels, ensuring consistency across batches.
Learn moreAida Batlle is a pioneering Salvadoran coffee producer and exporter who transformed the specialty coffee industry through her innovative approach to experimental processing and her commitment to high-quality, single-origin coffee production.
Learn moreAirflow in roasting is the management of air movement through the roasting drum, which is used to control heat transfer, remove chaff, and manage the development of flavors during the roasting process.
Learn moreAldehydes are a class of volatile organic compounds found in coffee that contribute significantly to its aroma, often providing fruity, green, or floral notes during the sensory evaluation of the brew.
Learn moreAlfonso Bialetti was an Italian entrepreneur who invented the Moka Express in 1933. This iconic aluminum stovetop coffee maker brought cafe-style coffee into the home, becoming a global symbol of Italian design and domestic brewing.
Learn moreAlfred Peet was a Dutch-American entrepreneur who founded Peet's Coffee in 1966, widely credited with igniting the American specialty coffee revolution by introducing high-quality, dark-roasted beans to a market accustomed to mass-produced, stale coffee.
Learn moreAlkalinity in water refers to the concentration of bicarbonate and carbonate ions, which act as a buffer against acidity. In coffee brewing, it dictates how much of the coffee's inherent acidity is perceived by the palate.
Learn moreAn alkaloid is a naturally occurring nitrogen-containing chemical compound found in coffee, most notably caffeine, which contributes to the beverage's characteristic bitterness and physiological effects on the human body.
Learn moreAltitude is a coffee farm's elevation above sea level, not a cup-quality score. Cooler growing conditions can affect cherry development, but higher does not automatically mean better: latitude, variety, climate, farming and processing all matter.
Learn moreAltitude and acidity are intrinsically linked in coffee, as higher elevations provide the cooler temperatures necessary for slower cherry maturation, which allows for the development of complex organic acids and higher sugar concentrations.
Learn moreAltitude and density describes how high-elevation growing conditions produce harder, denser coffee beans, which are more resistant to heat and capable of developing complex flavors during the roasting process.
Learn moreAltitude and sugar development are intrinsically linked, as higher elevations provide cooler temperatures that slow the coffee cherry's maturation, allowing for the accumulation of complex sugars and acids that define specialty coffee.
Learn moreAmbient temperature roasting is a theoretical or highly specialized roasting approach where beans are processed using air at or near environmental temperatures, rather than traditional high-heat methods, primarily used in laboratory settings or experimental cooling studies.
Learn moreAmerican Preparation (AP) is a green coffee grading standard that allows for a higher number of defects compared to European Preparation, often used for commercial-grade coffees.
Learn moreAmerican Preparation (AP) is a green coffee grading standard that specifies a maximum number of defects allowed in a 300-gram sample, serving as a benchmark for quality and consistency in the international coffee trade.
Learn moreAn American roast is a medium-brown coffee roast level, often considered the standard for traditional drip coffee, offering a balanced profile with moderate acidity, medium body, and a clean, non-oily finish.
Learn moreAnacafé is the National Coffee Association of Guatemala, a private, non-profit organization that provides technical support, research, and marketing services to Guatemalan coffee producers to enhance the quality and competitiveness of their coffee.
Learn moreAnacafé 14 is a Guatemalan coffee cultivar developed to provide farmers with a robust defense against coffee leaf rust while maintaining the desirable cup quality traits inherited from its Pacamara parentage.
Learn moreAnaerobic coffee processing involves fermenting coffee cherries or beans in sealed, oxygen-deprived tanks to manipulate microbial activity. By excluding oxygen, producers shift the metabolic pathways of yeasts and bacteria, favoring the production of lactic acid and specific volatile compounds like ethyl esters. This controlled environment creates distinct, intense sensory profiles—often characterized by tropical fruit, wine-like acidity, and candy-like sweetness—that differ significantly from the results of traditional, oxygen-exposed aerobic fermentation.
Learn moreAnaerobic fermentation is a coffee processing technique where cherries or seeds are fermented in an oxygen-free environment, typically using sealed tanks, to produce distinct, often intense flavor profiles characterized by high sweetness and unique aromatics.
Learn moreAnaerobic honey is a processing method where pulped coffee is fermented in a sealed, oxygen-free tank with some mucilage remaining, then dried, creating a balance between the sweetness of honey processing and the complexity of anaerobic fermentation.
Learn moreAnaerobic maceration is a processing technique where coffee cherries or beans are fermented in a sealed, oxygen-free environment, allowing for unique microbial activity that enhances the coffee's body and flavor complexity.
Learn moreAnaerobic Maceration Carbonique is an experimental coffee processing method where whole cherries are fermented in a sealed, carbon dioxide-rich environment, resulting in intense, fruit-forward, and wine-like flavor profiles.
Learn moreSourced starting points, available even while the searchable glossary loads.
Fundamentals
The SCA defines specialty coffee through distinctive attributes that give it significant added value. Flavor and aroma matter, but so can origin, traceability and producer information. The familiar 80-point cutoff is an older grading shorthand, not the full current definition.
Source: Specialty Coffee Association — Specialty Coffee DefinitionPeople
A Q Grader is a licensed professional trained in structured coffee evaluation. Since October 2025, the Specialty Coffee Association has administered the updated program, which uses Coffee Value Assessment methods rather than treating a single tasting score as the whole story.
Source: Specialty Coffee Association — Q Grader Program UpdateFundamentals
Single origin tells you that coffee comes from one stated geographic source, but that could mean an entire country, a region, a cooperative or a named farm. The phrase alone does not establish a single farmer, exact lot or independent quality score.
Source: Perfect Daily Grind — Single Origin and Single FarmTasting
Tasting notes name aromas and flavors perceived in brewed coffee, such as cocoa, citrus or jasmine. They normally describe sensory impressions rather than ingredients. A roaster's tasting notes are not evidence that our editors tasted that specific bag.
Source: Specialty Coffee Association — Coffee Value AssessmentProcess
Processing turns harvested cherries into stable green coffee. Washed coffees generally have pulp and mucilage removed before drying; naturals dry inside whole cherries; honey coffees dry with some mucilage remaining. None of those labels guarantees one flavor profile.
Source: National Coffee Association — Coffee ProcessingTerroir
Altitude is a coffee farm’s elevation above sea level, not a quality score. Elevation affects growing conditions, but optimal ranges also vary with latitude and variety. Higher does not always mean better coffee.
Source: World Coffee Research — Arabica Varieties CatalogVariety
Arabica is a coffee species (Coffea arabica); Bourbon and Typica are examples of varieties within it. A variety name describes plant genetics, not proof of the farm, processing, or sensory qualities of a particular coffee lot.
Source: World Coffee Research — Arabica VarietiesA descriptive assessment records perceived sensory characteristics. It is separate from an evaluator's judgment of quality.
Explore the flavor wheel →Processing choices influence fermentation and drying, but variety, ripeness, handling and roasting also affect the cup.
Compare coffee processes →Growing environment, plant health and postharvest decisions matter alongside genetics.
Understand coffee genetics →Roast degree affects flavor, while brewing dose and recipe affect the concentration in your cup.
Read the roasting guide →Learn something new, follow the people behind your cup, or explore by flavor and tags.