Processing

Term	German	Turkish	Definition
Decaffeinated	Entkoffeiniert	Kafeinsiz	Green coffee beans that have undergone a decaffeination process prior to roasting to remove at least 97% of their natural caffeine content (or reduced to no more than 0.1% caffeine by mass under European standards), while retaining essential flavor precursors.
Demucilage	Entschleimung	Mekanik Müsilaj Temizleme	The mechanical process of removing the sticky, pectin-rich fruit pulp (mucilage) from freshly harvested coffee beans using specialized friction machinery, serving as an alternative to traditional microbial fermentation in wet processing.
Dry Process	Trockenaufbereitung	Gün Kurusu	A post-harvest coffee processing method in which freshly harvested whole coffee cherries are dried in the sun with their outer skin and pulp intact prior to mechanical hulling, which—when executed meticulously—imparts a full body, soft acidity, and vibrant, fruity, sweet, or complex flavor profiles to the cup.
European Process	Europäisches Verfahren	Avrupa Tipi İşlem	An alternative industry name for the indirect solvent decaffeination method. This process involves soaking green coffee beans in hot water to extract soluble solids and caffeine, separating the caffeine from the water extract using a chemical solvent, and then reintroducing the decaffeinated water extract back to the beans before drying.
Ferment	Fermentiert	Fermente	A sharp, vinegary, and overripe fruit taste defect characteristic of over-fermented coffee. It occurs when coffee cherries are de-pulped and the mucilage-retaining beans undergo prolonged fermentation beyond the optimal point. Failing to halt the process once the parchment loses its sliminess and turns rough results in an undesirable flavor profile.
Fermentation	Fermentation	Fermentasyon	An essential post-harvest processing stage involving the microbial and enzymatic breakdown of the sticky mucilage surrounding depulped coffee beans. Depending on whether water is added to the resting tanks, it is categorized as wet fermentation or dry fermentation, significantly influencing the development of acidity, body, and overall flavor complexity in the cup.
Giling Basah	Giling Basah	Giling Basah	Indonesian term for the "wet-hulled" processing method, widely used in Sumatra and other coffee-producing regions of Indonesia. In this method, the parchment is stripped from the coffee cherry while the bean is still moist and semi-dry, leading to reduced acidity, heavy body, and distinctive earthy, herbal, and woody notes.
Honey Process	Honey Process	Kabuğu Soyulmuş Gün Kurusu	A coffee processing method in which the outer skin of the coffee cherry is mechanically removed (pulped), but a varying portion of the sticky, sugar-rich mucilage is left intact on the seed during the drying phase. Named for the golden, honey-like texture of the mucilage rather than actual honey, this method bridges the gap between washed and natural processes, typically yielding a cup profile characterized by pronounced sweetness, moderate acidity, and a syrupy body.
Hulling	Schälen	Kavuz Soyma	The mechanical milling process in which the dry, protective layers surrounding the coffee bean are removed. For wet-processed (washed) coffees, hulling involves removing the brittle parchment layer (endocarp). For dry-processed (natural) coffees, it entails removing the entire dried fruit husk (including the exocarp, mesocarp, and endocarp). This critical step is performed at the dry mill, just prior to the final grading and sorting of the green coffee.
Machine Drying	Maschinelles Trocknen	Mekanik Kurutma	A mechanical processing method used to dry green coffee beans after the removal of the outer fruit layers, utilizing industrial equipment such as rotary drum dryers or cascading column dryers instead of traditional sun-drying on patios. This method allows for precise temperature control and accelerated moisture reduction, which is particularly beneficial in humid climates or large-scale commercial operations.
MC/ Methyl Chloride Decaf	MC/ Methylenchlorid-Entkoffeinierung	Metilen Klorür ile Kafeinsizleştirme	A decaffeination method that uses methyl chloride (dichloromethane) as a chemical solvent to selectively remove caffeine from green coffee beans. In this process, pre-soaked beans are washed repeatedly with the solvent, which bonds specifically to the caffeine molecules without significantly stripping away the complex compounds responsible for the coffee's flavor profile. After solvent extraction, the beans are thoroughly steamed and dried to ensure all residual solvent is eliminated to meet strict food safety standards.
Milling	Schälen	Kabuk Soyma	The mechanical post-harvest process in which the remaining protective layers are removed from dried coffee beans to produce export-ready green coffee. In wet-processed coffees, it involves removing the dry parchment skin (hulling); in dry-processed (natural) coffees, it involves removing the entire dried fruit husk.
Monsooned Coffee	Monsunkaffee	Muson Kahvesi	A unique dry-processed, single-origin coffee from India (typically the Malabar coast) that is deliberately exposed to moisture-laden monsoon winds in well-ventilated open warehouses. This traditional weathering process causes the beans to swell, significantly reduce their acidity, and develop a heavy, syrupy body with distinct earthy, musty, and woody flavor notes.
Neutral	Neutral	Nötr	A tasting term describing a coffee that lacks any predominant or distinctive flavor characteristics, making it an excellent, unobtrusive base for roasting blends. While it may not offer complex flavor notes, a neutral coffee can still possess an underlying structural pungency or body felt on the palate. Traditional washed coffees from certain regions of Brazil and Colombia are often classified as having a neutral profile.
Patio Drying	Patio-Trocknung	Zeminde Kurutma	A traditional sun-drying method where depulped or natural coffee cherries are spread in thin layers across large, flat, paved surfaces (patios) made of concrete, brick, or tile. Workers regularly rake and turn the beans throughout the day to ensure even drying and prevent mold development, overheating, or uneven moisture distribution.
Polishing	Polieren	Parlatma	An optional post-harvest milling procedure in which dried, green coffee beans are subjected to mechanical friction to remove the remaining silverskin and enhance their visual appearance. While it creates a shinier and more uniform bean, polishing provides no sensory benefits and can degrade cup quality by heating the beans, which is why most specialty coffee buyers actively discourage the practice.
Pulping	Entpulpen	Kabuk Sıyırma	The mechanical post-harvest process of removing the outer skin (exocarp) and fleshy layers from a harvested coffee cherry, typically utilizing water and specialized machinery (pulping machines) to kickstart the wet or honey processing methods.
Reposo	Reposo	Reposo	The Spanish term for "resting," referring to the critical post-drying stabilization period—typically lasting 30 to 60 days—during which processed parchment coffee is left undisturbed in storage. This resting phase allows the internal moisture within the green coffee beans to equalize and stabilize, enhancing the longevity of the coffee's flavor profile, freshness, and structural integrity prior to hulling, export, and roasting.
Semi-Dry-Processed Coffee	Halbtrocken aufbereiteter Kaffee, Pulped-Natural-Kaffee, Halbnass aufbereiteter Kaffee	Yarı Gün Kurusu	Coffee prepared by removing the outer skin of the coffee fruit—a process called pulping—and subsequently drying the skinned coffee with the sticky mucilage and inner skins, such as the parchment and silverskin, still adhering to the bean. Situated between the dry and wet processing methods, this technique lacks a universally standardized nomenclature. It is one of three primary processing methods practiced in Brazil and is also utilized sporadically on a small scale by farmers in Sumatra and Sulawesi, Indonesia.
Swiss Water Process	Swiss Water Process	Swiss Water Yöntemi	A trademarked decaffeination method that removes caffeine from coffee beans using hot water, steam, and activated charcoal rather than chemicals or solvents.
Traditional Process	Traditionelles Verfahren	Geleneksel İşlem	A group of conventional decaffeination methods that utilize chemical solvents to remove caffeine from green coffee beans. The direct solvent method involves treating softened green beans directly with a solvent that selectively bonds with caffeine before being steamed away. The indirect solvent (or European) method involves soaking the green beans in hot water to extract soluble solids and caffeine, separating the caffeine from the water using a solvent, and then reintroducing the decaffeinated water extract back to the beans before drying.
Washed Process	Gewaschene Aufbereitung	Yıkanmış İşlem	A primary coffee processing method in which the outer skin and pulpy flesh of the coffee cherry are mechanically removed from the fresh bean shortly after harvesting. The remaining mucilage is then broken down through fermentation and washed away with clean water before the parchment-covered beans are dried. This method emphasizes the coffee's clean cup profile, bright acidity, and distinct origin characteristics.
Wet Process	Nassaufbereitung	Islak İşlem	A primary coffee processing method in which the outer skin and pulpy flesh of the coffee cherry are mechanically removed from the fresh bean shortly after harvesting. The remaining mucilage is then broken down through fermentation and washed away with clean water before the parchment-covered beans are dried. This method emphasizes the coffee's clean cup profile, bright acidity, and distinct origin characteristics.

Decaffeinated: Entkoffeiniert · Kafeinsiz; Green coffee beans that have undergone a decaffeination process prior to roasting to remove at least 97% of their natural caffeine content (or reduced to no more than 0.1% caffeine by mass under European standards), while retaining essential flavor precursors.
Demucilage: Entschleimung · Mekanik Müsilaj Temizleme; The mechanical process of removing the sticky, pectin-rich fruit pulp (mucilage) from freshly harvested coffee beans using specialized friction machinery, serving as an alternative to traditional microbial fermentation in wet processing.
Dry Process: Trockenaufbereitung · Gün Kurusu; A post-harvest coffee processing method in which freshly harvested whole coffee cherries are dried in the sun with their outer skin and pulp intact prior to mechanical hulling, which—when executed meticulously—imparts a full body, soft acidity, and vibrant, fruity, sweet, or complex flavor profiles to the cup.
European Process: Europäisches Verfahren · Avrupa Tipi İşlem; An alternative industry name for the indirect solvent decaffeination method. This process involves soaking green coffee beans in hot water to extract soluble solids and caffeine, separating the caffeine from the water extract using a chemical solvent, and then reintroducing the decaffeinated water extract back to the beans before drying.
Ferment: Fermentiert · Fermente; A sharp, vinegary, and overripe fruit taste defect characteristic of over-fermented coffee. It occurs when coffee cherries are de-pulped and the mucilage-retaining beans undergo prolonged fermentation beyond the optimal point. Failing to halt the process once the parchment loses its sliminess and turns rough results in an undesirable flavor profile.
Fermentation: Fermentation · Fermentasyon; An essential post-harvest processing stage involving the microbial and enzymatic breakdown of the sticky mucilage surrounding depulped coffee beans. Depending on whether water is added to the resting tanks, it is categorized as wet fermentation or dry fermentation, significantly influencing the development of acidity, body, and overall flavor complexity in the cup.
Giling Basah: Giling Basah · Giling Basah; Indonesian term for the "wet-hulled" processing method, widely used in Sumatra and other coffee-producing regions of Indonesia. In this method, the parchment is stripped from the coffee cherry while the bean is still moist and semi-dry, leading to reduced acidity, heavy body, and distinctive earthy, herbal, and woody notes.
Honey Process: Honey Process · Kabuğu Soyulmuş Gün Kurusu; A coffee processing method in which the outer skin of the coffee cherry is mechanically removed (pulped), but a varying portion of the sticky, sugar-rich mucilage is left intact on the seed during the drying phase. Named for the golden, honey-like texture of the mucilage rather than actual honey, this method bridges the gap between washed and natural processes, typically yielding a cup profile characterized by pronounced sweetness, moderate acidity, and a syrupy body.
Hulling: Schälen · Kavuz Soyma; The mechanical milling process in which the dry, protective layers surrounding the coffee bean are removed. For wet-processed (washed) coffees, hulling involves removing the brittle parchment layer (endocarp). For dry-processed (natural) coffees, it entails removing the entire dried fruit husk (including the exocarp, mesocarp, and endocarp). This critical step is performed at the dry mill, just prior to the final grading and sorting of the green coffee.
Machine Drying: Maschinelles Trocknen · Mekanik Kurutma; A mechanical processing method used to dry green coffee beans after the removal of the outer fruit layers, utilizing industrial equipment such as rotary drum dryers or cascading column dryers instead of traditional sun-drying on patios. This method allows for precise temperature control and accelerated moisture reduction, which is particularly beneficial in humid climates or large-scale commercial operations.
MC/ Methyl Chloride Decaf: MC/ Methylenchlorid-Entkoffeinierung · Metilen Klorür ile Kafeinsizleştirme; A decaffeination method that uses methyl chloride (dichloromethane) as a chemical solvent to selectively remove caffeine from green coffee beans. In this process, pre-soaked beans are washed repeatedly with the solvent, which bonds specifically to the caffeine molecules without significantly stripping away the complex compounds responsible for the coffee's flavor profile. After solvent extraction, the beans are thoroughly steamed and dried to ensure all residual solvent is eliminated to meet strict food safety standards.
Milling: Schälen · Kabuk Soyma; The mechanical post-harvest process in which the remaining protective layers are removed from dried coffee beans to produce export-ready green coffee. In wet-processed coffees, it involves removing the dry parchment skin (hulling); in dry-processed (natural) coffees, it involves removing the entire dried fruit husk.
Monsooned Coffee: Monsunkaffee · Muson Kahvesi; A unique dry-processed, single-origin coffee from India (typically the Malabar coast) that is deliberately exposed to moisture-laden monsoon winds in well-ventilated open warehouses. This traditional weathering process causes the beans to swell, significantly reduce their acidity, and develop a heavy, syrupy body with distinct earthy, musty, and woody flavor notes.
Neutral: Neutral · Nötr; A tasting term describing a coffee that lacks any predominant or distinctive flavor characteristics, making it an excellent, unobtrusive base for roasting blends. While it may not offer complex flavor notes, a neutral coffee can still possess an underlying structural pungency or body felt on the palate. Traditional washed coffees from certain regions of Brazil and Colombia are often classified as having a neutral profile.
Patio Drying: Patio-Trocknung · Zeminde Kurutma; A traditional sun-drying method where depulped or natural coffee cherries are spread in thin layers across large, flat, paved surfaces (patios) made of concrete, brick, or tile. Workers regularly rake and turn the beans throughout the day to ensure even drying and prevent mold development, overheating, or uneven moisture distribution.
Polishing: Polieren · Parlatma; An optional post-harvest milling procedure in which dried, green coffee beans are subjected to mechanical friction to remove the remaining silverskin and enhance their visual appearance. While it creates a shinier and more uniform bean, polishing provides no sensory benefits and can degrade cup quality by heating the beans, which is why most specialty coffee buyers actively discourage the practice.
Pulping: Entpulpen · Kabuk Sıyırma; The mechanical post-harvest process of removing the outer skin (exocarp) and fleshy layers from a harvested coffee cherry, typically utilizing water and specialized machinery (pulping machines) to kickstart the wet or honey processing methods.
Reposo: Reposo · Reposo; The Spanish term for "resting," referring to the critical post-drying stabilization period—typically lasting 30 to 60 days—during which processed parchment coffee is left undisturbed in storage. This resting phase allows the internal moisture within the green coffee beans to equalize and stabilize, enhancing the longevity of the coffee's flavor profile, freshness, and structural integrity prior to hulling, export, and roasting.
Semi-Dry-Processed Coffee: Halbtrocken aufbereiteter Kaffee, Pulped-Natural-Kaffee, Halbnass aufbereiteter Kaffee · Yarı Gün Kurusu; Coffee prepared by removing the outer skin of the coffee fruit—a process called pulping—and subsequently drying the skinned coffee with the sticky mucilage and inner skins, such as the parchment and silverskin, still adhering to the bean. Situated between the dry and wet processing methods, this technique lacks a universally standardized nomenclature. It is one of three primary processing methods practiced in Brazil and is also utilized sporadically on a small scale by farmers in Sumatra and Sulawesi, Indonesia.
Swiss Water Process: Swiss Water Process · Swiss Water Yöntemi; A trademarked decaffeination method that removes caffeine from coffee beans using hot water, steam, and activated charcoal rather than chemicals or solvents.
Traditional Process: Traditionelles Verfahren · Geleneksel İşlem; A group of conventional decaffeination methods that utilize chemical solvents to remove caffeine from green coffee beans. The direct solvent method involves treating softened green beans directly with a solvent that selectively bonds with caffeine before being steamed away. The indirect solvent (or European) method involves soaking the green beans in hot water to extract soluble solids and caffeine, separating the caffeine from the water using a solvent, and then reintroducing the decaffeinated water extract back to the beans before drying.
Washed Process: Gewaschene Aufbereitung · Yıkanmış İşlem; A primary coffee processing method in which the outer skin and pulpy flesh of the coffee cherry are mechanically removed from the fresh bean shortly after harvesting. The remaining mucilage is then broken down through fermentation and washed away with clean water before the parchment-covered beans are dried. This method emphasizes the coffee's clean cup profile, bright acidity, and distinct origin characteristics.
Wet Process: Nassaufbereitung · Islak İşlem; A primary coffee processing method in which the outer skin and pulpy flesh of the coffee cherry are mechanically removed from the fresh bean shortly after harvesting. The remaining mucilage is then broken down through fermentation and washed away with clean water before the parchment-covered beans are dried. This method emphasizes the coffee's clean cup profile, bright acidity, and distinct origin characteristics.