One of coffee’s two major species, about 60% of all production. Grown at 1,000–2,000m, it is known for delicate aromatics and complex flavor, with about half the caffeine of Robusta.
About 40% of all production. It grows even at low altitude, resists pests and yields heavily. High in caffeine and great for espresso crema; the main base for instant coffee.
An Arabica variety originally from Ethiopia that stunned the world at a 2004 Panama auction. Known for complex floral aromatics like jasmine, bergamot and peach. Rare and expensive.
A classic traditional Arabica derived from Typica, found on Réunion (formerly Bourbon) Island. Sweet and balanced, widely grown in Central and South America.
A traditional variety closest to the original Arabica. Clean, delicate flavor but low yield and disease-prone. The main variety of Jamaica Blue Mountain and Hawaii Kona.
By the SCA definition, coffee scoring 80+ points in cupping. Quality is supported by care at every step — farm, processing, roasting and brewing. About 5–10% of production.
The standard tasting method for evaluating quality. Hot water is poured over coarse grounds; after 4 minutes you skim with a spoon to assess aroma and flavor. Scored 0–100 per the SCA protocol.
A concept borrowed from wine: how local environment — soil, altitude, climate, native varieties — shapes flavor. It is why the same variety tastes completely different by origin.
Coffee sourced from a single farm, region or country, letting you enjoy origin-specific character. Contrasted with blends; finer tiers include “single farm” and “micro lot.”
The tropical/subtropical zone between 25°N and 25°S, with the temperature, rainfall and sunlight suited to coffee. Includes Ethiopia, Brazil, Colombia and Indonesia.
A distinctive climate formed within a limited area. Altitude, slope aspect, fog and surrounding vegetation combine, making flavor vary even plot by plot within one farm.
An international contest held per producing country. Top lots are chosen through domestic rounds and international judge cupping, then sold at auction.
A model where roasters trade directly with farmers, bypassing trading houses and brokers. It pairs fair farmer income with quality control; it spread during the third wave.
An international certification ensuring fair wages and conditions for farmers and workers in developing countries. It guarantees a minimum price and a social premium, often combined with organic certification.
Coffee grown and processed without synthetic pesticides or fertilizers. A label is earned by passing review (JAS Organic, EU Organic, etc.). Common in Ethiopia and Peru.
Auctions of high-quality coffee held in producing countries. “Best of Panama” and “Cup of Excellence” are famous; winning prices can be tens to hundreds of times market price.
Pulp is removed, then beans are fermented in water tanks before washing and drying. It tends to yield clean, bright acidity and faithfully reflects terroir.
The oldest process, sun-drying the whole cherry. Fruit sugars seep into the bean, creating wine-like fermentation notes and fruity sweetness. Common in Ethiopia and Brazil.
The pulp is removed but some mucilage is left on during drying. Flavor sits between washed and natural; classified white→black by how much mucilage remains.
Fermenting in a sealed tank with oxygen removed. It creates complex, unique flavors like wine and tropical fruit. Rapidly spreading in specialty in recent years.
Indonesia’s distinctive process, hulling at a semi-dry stage. Beans turn blue-green and develop heavy, earthy, spicy flavor. Mandheling and Toraja use this method.
The sticky, sugary layer between the cherry’s skin and the parchment. In honey process it is deliberately left on for drying; it strongly affects how fermentation proceeds.
The thin inner husk wrapping the green bean. After processing, beans are stored and shipped in parchment and hulled before export to become green beans.
A light roast. It best brings out a bean’s character, terroir and fruity acidity, and became mainstream in the third wave. From cinnamon up to just before medium.
A deeper roast emphasizing bitterness and body, where roast character takes the front over origin. Espresso and French roast are typical. After second crack.
The crackling sound as moisture evaporates and cell walls break during roasting. A marker for light–medium roasts; around here coffee reaches its minimum drinkable point.
A reaction during roasting where amino acids and sugars create complex aromatic compounds, driving browning, savoriness and sweetness — the same reaction as baking bread or searing meat.
The time from first crack to the end of roasting. Profiles are described by its ratio to total time (DTR%). Too long is flat; too short tastes underdeveloped.
Using ~9 bars of pressure to extract a concentrated shot in a short time (25–30s). Rich, with crema. The base for latte, cappuccino, americano and more.
The golden-brown foam on an espresso — an emulsion of coffee oils, CO2 and water. Formed with fresh beans, proper pressure and grind. One indicator of quality.
Brewing by pouring hot water through a paper filter. Tends to yield clean, bright, delicate flavor. Tools include V60, Chemex and Kalita. Best shows a bean’s character.
Pouring a little water before drip brewing and waiting 30–45 seconds. It releases CO2 for even extraction. Fresher beans bloom more dramatically (a freshness sign).
A V60 method by Tetsu Kasuya, 2016 World Brewers Cup champion. Water is split into 5 pours — the first 40% adjusts sweetness and acidity, the remaining 60% adjusts strength.
An immersion-plus-pressure brewer released in 2005. Brews a clean cup quickly and is popular for travel. Many variations exist, such as the inverted method.
The weight ratio of compounds dissolved into the liquid relative to the dry grounds. SCA recommends 18–22%; below is under-extracted, above is over-extracted.
When water rushes through only part of the coffee bed. It causes over- and under-extraction at once, breaking the flavor. Prevent it with even tamping and pouring.
Evenly compressing the grounds in the basket before espresso extraction. Important to prevent pressure unevenness and channeling. Around 15kg of force is a guide.
Describing aroma and flavor by concrete foods, flowers or fruits — “jasmine,” “blueberry,” “chocolate.” Varies greatly by variety, processing, roast and origin.
A flavor classification chart developed by the SCA, organized concentrically from broad to fine categories. A common language for cupping and flavor description worldwide.
The lingering finish after swallowing. A long, pleasant aftertaste signals quality; flavors different from while drinking — floral, chocolate, fruity — can emerge.
Defective flavors — fermented, moldy or chemical off-notes are typical. Removed by sorting at the green-bean stage. The SCA grades quality by defect count.
An alkaloid with stimulant and focus effects. Arabica is ~1.2% by dry weight, Robusta ~2.7%. Blood levels peak ~30 minutes after drinking; half-life is ~5–6 hours.
Coffee with 97%+ of caffeine removed via water, organic solvents or supercritical CO2. For pregnancy, nighttime drinking or caffeine sensitivity. Flavor differs slightly.
Pre-roast storage greatly affects green-bean quality. Ideal is a dark place at 15–20°C and 50–60% humidity. Over ~1 year flavor shifts from “new” to “current” to “past” crop.