Green Coffee

Term	German	Turkish	Definition
AA	AA	AA	A widely used grade designation in the coffee industry, most notably in Kenya and India, primarily indicating that the beans have been screen-sorted to a large size (typically 17/18 screen size). While primarily a size classification, in many systems it also serves as a proxy for higher quality, as larger, more uniform beans are often associated with better density and more consistent roasting characteristics.
Alajuela	Alajuela	Alajuela	A regional market name used for high-quality coffees originating from a specific growing area in Costa Rica's Central Valley. It designates a distinct origin known for its volcanic soil, high altitudes, and vibrant cup profile.
Altura	Altura	Altura	“Heights” in Spanish; describes Mexico coffee that has been high- or mountain-grown.
Ankola	Ankola	Ankola	A historical or seldom-used commercial trade name for Arabica coffee produced in the northern region of Sumatra, Indonesia (specifically around the Ankola highlands). Traditionally processed using the native wet-hulling (giling basah) method, it is characterized by low acidity, a heavy body, and earthy, rustic flavor notes similar to Mandheling coffee.
Antigua	Antigua	Antigua	A prestigious trade name and geographic designation for Arabica coffee grown in the high-altitude volcanic valley surrounding the historic city of Antigua in southern Guatemala. Cultivated in mineral-rich soil framed by three volcanoes (Agua, Fuego, and Acatenango), Antigua coffee is renowned for its full body, elegant acidity, rich chocolate and floral notes, and subtle spice background.
Arusha	Arusha	Arusha	A commercial trade name and distinct Arabica coffee cultivar primarily cultivated on the fertile volcanic slopes of Mount Meru (near Arusha in northern Tanzania) and in the highlands of Papua New Guinea. Characterized by vibrant winey acidity, a medium-to-full body, and a sweet profile with floral and fruit-forward notes, Arusha coffee represents one of Tanzania's most recognized regional coffee designations.
Asprotimana	Asprotimana	Asprotimana Kooperatifi	A regional coffee growers' cooperative (Asociación de Productores Agrícolas de Timaná) located in the Timaná municipality of the Huila department in southern Colombia. Renowned for producing high-quality specialty Arabica coffee characterized by high elevation, vibrant acidity, and balanced sweetness, Asprotimana supports local smallholder farmers through sustainable agricultural practices, product traceability, and social initiatives such as dedicated women's empowerment programs.
Bani	Bani	Bani	A specific regional designation for coffee cultivated in the Bani region of the Dominican Republic. Historically, this term has been used in international markets to denote a cup profile characterized by a mild, smooth, and balanced body with notably low acidity, often favored for its consistency and drinkability.
Barahona	Barahona	Barahona	A regional market designation for coffee cultivated in the southwestern highlands of the Dominican Republic, specifically within the Barahona province. Often regarded as the country's premier coffee origin, Barahona beans are prized for their heavy body, rich chocolatey notes, and a balanced acidity that distinguishes them from other Dominican regional profiles.
Bica Corrida	Bica Corrida	Bica Corrida	A Brazilian term referring to coffee that has been processed and hulled (removing the parchment layer) but has not yet undergone the final stages of cleaning, sorting, or screen-grading for export. It represents the "run-of-the-mill" production batch as it emerges from the dry mill.
Bird-Friendly	Bird-Friendly	Kuş Dostu	A certification standard developed by the Smithsonian Migratory Bird Center, identifying coffee grown under a shade canopy that mimics a natural forest ecosystem. To carry the Bird Friendly® seal, coffee must be both organic and meet strict criteria regarding canopy foliage cover, structural diversity, and tree height, ensuring the protection of habitats for migratory birds and other wildlife against deforestation.
Bugishu, Bugisu	Bugishu, Bugisu	Bugishu, Bugisu	A regional market designation for washed Arabica coffee cultivated on the slopes of Mount Elgon in eastern Uganda. Widely regarded as the country's premier Arabica offering, Bugisu (or Bugishu) coffees are typically characterized by a heavy body, winey acidity, and rich, earthy or chocolatey flavor profiles.
Caracas	Caracas	Caracas	A classification for coffee varieties originating from Venezuela, traditionally named after the capital city. The profile typically ranges from balanced and mild to high-quality specialty grade, often characterized by a clean acidity and a light-to-medium body.
Cibao	Cibao	Cibao	A major coffee-growing region located in the northern Cibao Valley of the Dominican Republic. Coffees from this region are typically characterized by a full body and a sweet, nutty, and earthy flavor profile, often noted for being lower in acidity compared to high-altitude "Altura" varieties.
Coatepec	Coatepec	Coatepec	A market name used for high-quality washed Arabica coffee grown on the northern slopes of the central mountain range in the Veracruz state of Mexico. Coffees from this region are typically recognized for their balanced body, pleasant acidity, and bright, often citric or nutty flavor characteristics.
Cobán	Cobán	Cobán	A market name used for high-quality, high-grown Arabica coffee from the north-central region of Guatemala. These coffees are typically characterized by a medium body, a distinct fruitiness, and a well-balanced, vibrant acidity, often influenced by the unique, humid microclimate of the region.
Coshecha	Cosecha	Hasat	A Spanish term meaning "harvest" or "crop," widely used across coffee-producing regions to denote both the seasonal picking period of coffee cherries and the specific annual yield or vintage of a coffee farm or region.
Cúcuta	Cúcuta	Cúcuta	A historical coffee market name for beans grown in the Norte de Santander department of northeastern Colombia near the Venezuelan border, traditionally exported via the Venezuelan port of Maracaibo. These coffees typically exhibit a full body, mild acidity, and a smooth flavor profile similar to classic Venezuelan origins.
Defects	Defekte	Kusur	Physical abnormalities, visual imperfections, or off-flavors in coffee beans resulting from agronomic stress or improper practices during harvesting, processing, drying, sorting, storage, or transportation, which impair roast consistency and cup quality.
DP	DP	Çifte Ayıklanmış	An acronym for "Double Picked," designating a quality sorting standard—commonly applied to green coffee lots (such as those from Sumatra)—where the beans undergo manual hand-sorting twice to thoroughly remove defective beans, stones, and other foreign debris prior to export.
Drugar	Drugar	Drugar	An acronym for "Dry Ugandan Arabica," designating an official trade classification and export grade certified by the Uganda Coffee Development Authority (UCDA) for naturally processed (sun-dried) Arabica coffee, traditionally characterized by a heavy body, low acidity, and rustic or cocoa flavor profiles primarily suited for commercial espresso blends.
En Pergamino	En Pergamino	Kabuklı Çekirdek	Green coffee beans that have been pulped, washed, and dried, but remain enclosed within their protective, papery endocarp (parchment) layer. Originating from Spanish-speaking Latin American coffee trade, the term en pergamino (alongside English parchment coffee) is universally recognized in the global coffee industry. This outer hull safeguards the bean against moisture loss, oxidation, and physical contamination during storage and transit, and is only removed during dry milling (hulling) prior to export or roasting.
EP	EP	Avrupa Tipi Ayıklama	A green coffee grading specification—predominantly used in Central and South America—indicating that the lot has undergone rigorous sorting to remove physical defects and foreign matter. Typically specifying a screen size of 15 and above with a strict defect allowance (historically requiring meticulous hand-sorting, now often combined with optical color sorting), EP ensures higher physical purity and roast uniformity compared to standard export grades such as American Prep (AP).
Estate-Grown Coffee	Estate-Kaffee	Çiftlik Kahvesi	Coffee produced on a single farm, plantation, or unified group of agricultural lots under single management, processed and marketed without being blended with coffees from other sources. In the specialty coffee trade, estate-grown coffees are prized for their distinct terroir and traceability, and are identified by the specific name of the estate rather than broader regional or market designations.
Excelso	Excelso	Excelso	A comprehensive export grade specification for Colombian green coffee, designating high-quality beans sorted primarily by screen size (typically screen 14 and above). Historically and commercially, Excelso encompasses both the largest bean classification (Supremo, screen 17/18) and the second-largest (Extra, screen 16) or a standardized mixture of these sizes, ensuring physical uniformity and a clean cup profile regardless of specific varietal or region.
Extra	Extra	Extra	A specific green coffee export grade within the Colombian classification system, designating the second-largest bean size category below Supremo. Defined primarily by screen size 16 (retained on a 16/64-inch sieve, approximately 6.35 mm), Extra grade beans are prized for physical uniformity and consistent roasting development. While marketed independently, Extra beans are also frequently combined with Supremo (screen 17/18) to form standard Excelso export blends.
Finca	Finca	Çiftlik	A Spanish term for a farm or estate, commonly used in Latin America and Spanish-speaking coffee-producing countries to designate a specific coffee plantation or agricultural property where coffee is cultivated and processed.
Floater	Schwimmer	Yüzen Çekirdek	Coffee beans that are lower in density and therefore float during hydraulic separation. Low density can be the result of over-ripeness, insect damage, or irregular development. Generally, floaters are separated out and processed as secondary or lower grade coffees.
Good Hard Bean	Good Hard Bean	Good Hard Bean	A standard grading designation used in Costa Rica for coffee grown at medium-high altitudes ranging from 3,300 to 3,900 feet (approx. 1,000 to 1,200 meters) above sea level, reflecting the slower maturation and denser bean structure characteristic of higher-elevation cultivation.
Hard Bean	Hard Bean	Sert Çekirdek	A coffee grading designation, synonymous with High Grown (HG), referring to coffee grown at relatively high altitudes, typically between 3,000 and 4,500 feet (approx. 900 to 1,350 meters) above sea level. The cooler temperatures at these elevations slow the maturation of the coffee cherry, resulting in a denser, harder, and less porous bean that often yields a more complex cup profile.
Heredia	Heredia	Heredia	A geographical market name indicating coffee grown in the Heredia province of Costa Rica, a region located within the Central Valley. Coffees from this area are highly respected in the industry for their high-altitude cultivation, bright acidity, and complex, full-bodied flavor profiles.
High Grown	High Grown	Yüksek Râkım Kahvesi	A coffee grading designation indicating Arabica beans cultivated at high altitudes, typically starting around 3,000 feet (approx. 900 meters) above sea level. Coffee grown at these elevations matures more slowly, resulting in denser beans that generally exhibit a more complex and superior flavor profile compared to those grown at lower altitudes.
Ismaili	Ismaili	İsmaili	A geographical market name and traditional botanical variety originating from central Yemen, specifically the Bani Ismail district. Distinguished by its tiny, round, pea-like beans, Ismaili coffee is highly regarded in the specialty industry for its superior cup quality, typically yielding a complex, elegant profile characterized by sweet, fruity, and gently earthy notes.
Jinotega	Jinotega	Jinotega	A geographical market name indicating coffee grown in the Jinotega department of Nicaragua, the country's primary and most renowned coffee-producing region. Cultivated at high altitudes, Jinotega coffees are highly respected in the specialty market, typically offering a well-rounded, balanced cup characterized by smooth body, bright acidity, and sweet flavor notes such as chocolate, caramel, and mild citrus.
Kiboko	Kiboko	Kiboko	An East African regional term, predominantly used in Uganda, referring to whole coffee cherries that have been naturally sun-dried before the hulling process. In this state, the coffee seed remains enclosed within its intact, hardened outer fruit and parchment layers, serving as the raw material ready for the dry milling stage.
Kopi Luwak	Kopi Luwak	Kopi Luwak	A highly controversial coffee originating primarily from Indonesia, produced from coffee cherries that have been eaten and excreted by the Asian palm civet (Paradoxurus hermaphroditus). During digestion, the beans undergo a unique enzymatic fermentation process in the animal's gastrointestinal tract, which is traditionally claimed to lower acidity and bitterness, yielding a smooth, earthy cup. However, modern specialty coffee standards often criticize the practice due to severe animal welfare concerns and the inconsistent cup quality associated with caged, commercialized production.
Lavado Fino	Lavado Fino	Lavado Fino	A traditional Spanish quality designation indicating the finest-grade, wet-processed (washed) coffees from Venezuela, characterized by meticulous sorting and superior cup clarity.
Maracaibo	Maracaibo	Maracaibo	A prestigious geographical market designation and traditional classification for coffees exported through the port of Maracaibo in Venezuela. Historically encompassing many of the country's finest and most distinguished specialty-grade beans, Maracaibo coffees are typically celebrated for their complex, smooth flavor profiles and exceptional cup clarity.
Matagalpa	Matagalpa	Matagalpa	A geographical market name indicating coffee grown in the Matagalpa department of Nicaragua, one of the country's prominent and historically significant coffee-producing regions. Cultivated at high altitudes in rich volcanic soil, Matagalpa coffees are celebrated in the specialty market for their balanced cup profiles, typically exhibiting a smooth body, bright acidity, and sweet notes of chocolate, nuts, and mild fruit.
Mbeya	Mbeya	Mbeya	A geographical market name designating specialty coffees grown in the Mbeya region of southern Tanzania. Cultivated at high elevations in rich volcanic soils, Mbeya coffees are celebrated for their bright, citrusy acidity, medium body, and complex flavor profiles featuring sweet berry and floral notes.
Mérida	Mérida	Mérida	A prestigious geographical market designation and traditional classification for coffees grown in the Mérida region of Venezuela. Highly respected in international trade, Mérida coffees are celebrated for their delicate, sweet flavor profiles, smooth body, and exceptional elegance in the cup.
Micro Lot	Mikro-Lot	Mikro Lot	A small, exclusive, and highly traceable batch of coffee beans sourced from a single farm, a specific plot within a farm, or a distinct harvest. In the specialty coffee industry, microlots are celebrated for their unique flavor profiles, exceptional quality, and specialized processing methods.
Moshi	Moshi	Moshi	A regional market name for high-quality Arabica coffee grown on the volcanic slopes of Mount Kilimanjaro in Tanzania. It is named after the municipality of Moshi, which serves as the country's primary coffee trading hub and hosts the national coffee auction.
MTGB	MTGB	MTGB	An acronym for "Medium to Good Bean," a specific physical grading classification used in the green coffee trade. It designates coffee beans that fall within the screen sizes of 15 (medium) to 16 (good), which is approximately 6 to 6.5 millimeters in diameter. This physical sizing standard is crucial for ensuring uniformity, which promotes even heat distribution during the roasting process.
Mysore	Mysore	Mysore	A traditional and regional market name for high-quality, wet-processed (washed) Arabica coffees grown in the southern Indian state of Karnataka (formerly known as Mysore). At their best, these coffees exhibit a low-key, balanced profile with moderate body and acidity, often featuring subtle spicy or woody nuances; however, lower-grade lots can present a flat or bland flavor profile.
Oaxaca	Oaxaca	Oaxaca	A regional market name for coffee cultivated in the southern Mexican state of Oaxaca. Typically wet-processed, these coffees are highly regarded for their well-balanced, mild profile, often featuring a light to medium body, gentle acidity, and sweet, chocolatey, or nutty flavor notes.
Ocoa	Ocoa	Ocoa	A well-respected regional market name for high-quality, typically wet-processed Arabica coffee grown in the San José de Ocoa province of the Dominican Republic. Along with Barahona, Bani, and Cibao, it is one of the country's prominent coffee classifications, often characterized by a full-bodied, mellow profile with sweet notes of chocolate or brown sugar.
Primo Lavado	Primo Lavado	Primo Lavado	A formal quality and export grade applied to Mexican coffee, denoting high-grown, wet-processed (washed) Arabica beans that meet strict regional and physical standards. This classification encompasses many of the country's finest specialty coffees, recognized for their clean cup profile, balanced acidity, and refined body.
Rio	Rio	Rio	A traditional classification for dry-processed Brazilian coffees characterized by a distinct, pungent medicinal or iodine-like flavor caused by microbial invasion during the drying process. While considered a severe sensory defect by specialty and North American buyers, this specific flavor profile—often referred to as "Rioy"—is historically sought after and preferred by certain markets in the Balkans and the Middle East.
Sanani	Sanani	Sanani	A market designation for specialty coffees sourced from various growing regions west of Sana’a, the capital city of Yemen. Sanani coffees typically exhibit a lower-toned profile, heavier body, and somewhat less acidity compared to other traditional Yemen coffee styles, often featuring complex winey, earthy, and dried-fruit characteristics.
Santo Domingo	Santo Domingo	Santo Domingo	A market designation for coffee produced in the Dominican Republic. High-grown Santo Domingo coffee typically exhibits a rich profile with vibrant acidity and classic Caribbean characteristics, whereas lower-grown selections tend to be softer and less acidic.
Santos	Santos	Santos	A market designation for high-quality coffees from Brazil, typically shipped through the port of Santos and cultivated primarily in the state of São Paulo or the southern region of Minas Gerais State. The term Bourbon Santos is sometimes used broadly for any high-quality Santos coffee, but it specifically refers to coffee derived from the Bourbon arabica variety, which typically yields a fruitier and more acidic cup than other Brazilian varieties.
Shade Grown	Schattenanbau	Gölgede Yetiştirilmiş	Coffee cultivated beneath a canopy of native trees, which creates a complex microclimate that regulates temperature, retains soil moisture, and fosters a diverse ecosystem, thereby reducing the need for chemical inputs.
SHG	SHG	SHG	A quality and altitude specification used in Mexico, Honduras, El Salvador, Nicaragua, and Panama, denoting that the coffee was cultivated at altitudes generally exceeding 1,200 meters above sea level. This higher altitude typically results in a denser bean and superior cup quality compared to the standard HG (High Grown) classification.
Soft Bean	Soft Bean	Soft Bean	Coffee cultivated at relatively low altitudes (below 4,000 feet or approximately 1,200 meters), which causes the beans to mature more quickly, resulting in a lighter and more porous structure compared to high-grown beans. Examples include Jamaica Blue Mountain, Kona, and certain Colombian and Indonesian varietals.
Strictly Hard Bean (SHB)	Strictly Hard Bean (SHB)	SHB	The highest grade designation based on growing altitude in several Central American coffee-producing countries (such as Guatemala, Costa Rica, and Honduras). It signifies that the coffee was cultivated at extreme elevations—typically above 1,350 to 1,400 meters above sea level—where cooler temperatures slow the cherry maturation process. This extended growth period yields dense, hard beans that develop complex, vibrant acidity and superior flavor profiles.
Supremo	Supremo	Supremo	The highest and largest physical grade designation for Colombian coffee, determined by screen size. Supremo beans must pass through a screen size of 17 or 18 (approximately 6.75 to 7.14 millimeters in diameter). While it represents a rigorous sorting standard based on physical bean size rather than cup quality alone, Supremo-graded coffees are widely recognized for their balanced profile, smooth body, and sweet flavor notes.
Toraja, Kalossi	Toraja, Kalossi	Toraja, Kalossi	A traditional regional market name for Arabica coffee grown in the southwestern highlands of Sulawesi (formerly Celebes), Indonesia, renowned for its full body, low acidity, and rich, earthy, and spicy flavor profile.
Tres Rios	Tres Rios	Tres Rios	A prestigious regional market name for high-grown, wet-processed Arabica coffee cultivated in the Tres Rios valley of Costa Rica. Often referred to as the "Bordeaux of Costa Rica" due to its volcanic soil and unique microclimate, it is renowned for its balanced profile, bright and refined acidity, medium body, and sweet, citrusy notes.
Y1+	Y1+	Y1+	A standard quality and export grade for Papua New Guinea (PNG) washed Arabica coffee. The Y1+ designation permits up to 35 defects per 350 grams of coffee, with a strict requirement of zero primary defects, ensuring a clean and high-quality cup profile.

AA: AA · AA; A widely used grade designation in the coffee industry, most notably in Kenya and India, primarily indicating that the beans have been screen-sorted to a large size (typically 17/18 screen size). While primarily a size classification, in many systems it also serves as a proxy for higher quality, as larger, more uniform beans are often associated with better density and more consistent roasting characteristics.
Alajuela: Alajuela · Alajuela; A regional market name used for high-quality coffees originating from a specific growing area in Costa Rica's Central Valley. It designates a distinct origin known for its volcanic soil, high altitudes, and vibrant cup profile.
Altura: Altura · Altura; “Heights” in Spanish; describes Mexico coffee that has been high- or mountain-grown.
Ankola: Ankola · Ankola; A historical or seldom-used commercial trade name for Arabica coffee produced in the northern region of Sumatra, Indonesia (specifically around the Ankola highlands). Traditionally processed using the native wet-hulling (giling basah) method, it is characterized by low acidity, a heavy body, and earthy, rustic flavor notes similar to Mandheling coffee.
Antigua: Antigua · Antigua; A prestigious trade name and geographic designation for Arabica coffee grown in the high-altitude volcanic valley surrounding the historic city of Antigua in southern Guatemala. Cultivated in mineral-rich soil framed by three volcanoes (Agua, Fuego, and Acatenango), Antigua coffee is renowned for its full body, elegant acidity, rich chocolate and floral notes, and subtle spice background.
Arusha: Arusha · Arusha; A commercial trade name and distinct Arabica coffee cultivar primarily cultivated on the fertile volcanic slopes of Mount Meru (near Arusha in northern Tanzania) and in the highlands of Papua New Guinea. Characterized by vibrant winey acidity, a medium-to-full body, and a sweet profile with floral and fruit-forward notes, Arusha coffee represents one of Tanzania's most recognized regional coffee designations.
Asprotimana: Asprotimana · Asprotimana Kooperatifi; A regional coffee growers' cooperative (Asociación de Productores Agrícolas de Timaná) located in the Timaná municipality of the Huila department in southern Colombia. Renowned for producing high-quality specialty Arabica coffee characterized by high elevation, vibrant acidity, and balanced sweetness, Asprotimana supports local smallholder farmers through sustainable agricultural practices, product traceability, and social initiatives such as dedicated women's empowerment programs.
Bani: Bani · Bani; A specific regional designation for coffee cultivated in the Bani region of the Dominican Republic. Historically, this term has been used in international markets to denote a cup profile characterized by a mild, smooth, and balanced body with notably low acidity, often favored for its consistency and drinkability.
Barahona: Barahona · Barahona; A regional market designation for coffee cultivated in the southwestern highlands of the Dominican Republic, specifically within the Barahona province. Often regarded as the country's premier coffee origin, Barahona beans are prized for their heavy body, rich chocolatey notes, and a balanced acidity that distinguishes them from other Dominican regional profiles.
Bica Corrida: Bica Corrida · Bica Corrida; A Brazilian term referring to coffee that has been processed and hulled (removing the parchment layer) but has not yet undergone the final stages of cleaning, sorting, or screen-grading for export. It represents the "run-of-the-mill" production batch as it emerges from the dry mill.
Bird-Friendly: Bird-Friendly · Kuş Dostu; A certification standard developed by the Smithsonian Migratory Bird Center, identifying coffee grown under a shade canopy that mimics a natural forest ecosystem. To carry the Bird Friendly® seal, coffee must be both organic and meet strict criteria regarding canopy foliage cover, structural diversity, and tree height, ensuring the protection of habitats for migratory birds and other wildlife against deforestation.
Bugishu, Bugisu: Bugishu, Bugisu · Bugishu, Bugisu; A regional market designation for washed Arabica coffee cultivated on the slopes of Mount Elgon in eastern Uganda. Widely regarded as the country's premier Arabica offering, Bugisu (or Bugishu) coffees are typically characterized by a heavy body, winey acidity, and rich, earthy or chocolatey flavor profiles.
Caracas: Caracas · Caracas; A classification for coffee varieties originating from Venezuela, traditionally named after the capital city. The profile typically ranges from balanced and mild to high-quality specialty grade, often characterized by a clean acidity and a light-to-medium body.
Cibao: Cibao · Cibao; A major coffee-growing region located in the northern Cibao Valley of the Dominican Republic. Coffees from this region are typically characterized by a full body and a sweet, nutty, and earthy flavor profile, often noted for being lower in acidity compared to high-altitude "Altura" varieties.
Coatepec: Coatepec · Coatepec; A market name used for high-quality washed Arabica coffee grown on the northern slopes of the central mountain range in the Veracruz state of Mexico. Coffees from this region are typically recognized for their balanced body, pleasant acidity, and bright, often citric or nutty flavor characteristics.
Cobán: Cobán · Cobán; A market name used for high-quality, high-grown Arabica coffee from the north-central region of Guatemala. These coffees are typically characterized by a medium body, a distinct fruitiness, and a well-balanced, vibrant acidity, often influenced by the unique, humid microclimate of the region.
Coshecha: Cosecha · Hasat; A Spanish term meaning "harvest" or "crop," widely used across coffee-producing regions to denote both the seasonal picking period of coffee cherries and the specific annual yield or vintage of a coffee farm or region.
Cúcuta: Cúcuta · Cúcuta; A historical coffee market name for beans grown in the Norte de Santander department of northeastern Colombia near the Venezuelan border, traditionally exported via the Venezuelan port of Maracaibo. These coffees typically exhibit a full body, mild acidity, and a smooth flavor profile similar to classic Venezuelan origins.
Defects: Defekte · Kusur; Physical abnormalities, visual imperfections, or off-flavors in coffee beans resulting from agronomic stress or improper practices during harvesting, processing, drying, sorting, storage, or transportation, which impair roast consistency and cup quality.
DP: DP · Çifte Ayıklanmış; An acronym for "Double Picked," designating a quality sorting standard—commonly applied to green coffee lots (such as those from Sumatra)—where the beans undergo manual hand-sorting twice to thoroughly remove defective beans, stones, and other foreign debris prior to export.
Drugar: Drugar · Drugar; An acronym for "Dry Ugandan Arabica," designating an official trade classification and export grade certified by the Uganda Coffee Development Authority (UCDA) for naturally processed (sun-dried) Arabica coffee, traditionally characterized by a heavy body, low acidity, and rustic or cocoa flavor profiles primarily suited for commercial espresso blends.
En Pergamino: En Pergamino · Kabuklı Çekirdek; Green coffee beans that have been pulped, washed, and dried, but remain enclosed within their protective, papery endocarp (parchment) layer. Originating from Spanish-speaking Latin American coffee trade, the term en pergamino (alongside English parchment coffee) is universally recognized in the global coffee industry. This outer hull safeguards the bean against moisture loss, oxidation, and physical contamination during storage and transit, and is only removed during dry milling (hulling) prior to export or roasting.
EP: EP · Avrupa Tipi Ayıklama; A green coffee grading specification—predominantly used in Central and South America—indicating that the lot has undergone rigorous sorting to remove physical defects and foreign matter. Typically specifying a screen size of 15 and above with a strict defect allowance (historically requiring meticulous hand-sorting, now often combined with optical color sorting), EP ensures higher physical purity and roast uniformity compared to standard export grades such as American Prep (AP).
Estate-Grown Coffee: Estate-Kaffee · Çiftlik Kahvesi; Coffee produced on a single farm, plantation, or unified group of agricultural lots under single management, processed and marketed without being blended with coffees from other sources. In the specialty coffee trade, estate-grown coffees are prized for their distinct terroir and traceability, and are identified by the specific name of the estate rather than broader regional or market designations.
Excelso: Excelso · Excelso; A comprehensive export grade specification for Colombian green coffee, designating high-quality beans sorted primarily by screen size (typically screen 14 and above). Historically and commercially, Excelso encompasses both the largest bean classification (Supremo, screen 17/18) and the second-largest (Extra, screen 16) or a standardized mixture of these sizes, ensuring physical uniformity and a clean cup profile regardless of specific varietal or region.
Extra: Extra · Extra; A specific green coffee export grade within the Colombian classification system, designating the second-largest bean size category below Supremo. Defined primarily by screen size 16 (retained on a 16/64-inch sieve, approximately 6.35 mm), Extra grade beans are prized for physical uniformity and consistent roasting development. While marketed independently, Extra beans are also frequently combined with Supremo (screen 17/18) to form standard Excelso export blends.
Finca: Finca · Çiftlik; A Spanish term for a farm or estate, commonly used in Latin America and Spanish-speaking coffee-producing countries to designate a specific coffee plantation or agricultural property where coffee is cultivated and processed.
Floater: Schwimmer · Yüzen Çekirdek; Coffee beans that are lower in density and therefore float during hydraulic separation. Low density can be the result of over-ripeness, insect damage, or irregular development. Generally, floaters are separated out and processed as secondary or lower grade coffees.
Good Hard Bean: Good Hard Bean · Good Hard Bean; A standard grading designation used in Costa Rica for coffee grown at medium-high altitudes ranging from 3,300 to 3,900 feet (approx. 1,000 to 1,200 meters) above sea level, reflecting the slower maturation and denser bean structure characteristic of higher-elevation cultivation.
Hard Bean: Hard Bean · Sert Çekirdek; A coffee grading designation, synonymous with High Grown (HG), referring to coffee grown at relatively high altitudes, typically between 3,000 and 4,500 feet (approx. 900 to 1,350 meters) above sea level. The cooler temperatures at these elevations slow the maturation of the coffee cherry, resulting in a denser, harder, and less porous bean that often yields a more complex cup profile.
Heredia: Heredia · Heredia; A geographical market name indicating coffee grown in the Heredia province of Costa Rica, a region located within the Central Valley. Coffees from this area are highly respected in the industry for their high-altitude cultivation, bright acidity, and complex, full-bodied flavor profiles.
High Grown: High Grown · Yüksek Râkım Kahvesi; A coffee grading designation indicating Arabica beans cultivated at high altitudes, typically starting around 3,000 feet (approx. 900 meters) above sea level. Coffee grown at these elevations matures more slowly, resulting in denser beans that generally exhibit a more complex and superior flavor profile compared to those grown at lower altitudes.
Ismaili: Ismaili · İsmaili; A geographical market name and traditional botanical variety originating from central Yemen, specifically the Bani Ismail district. Distinguished by its tiny, round, pea-like beans, Ismaili coffee is highly regarded in the specialty industry for its superior cup quality, typically yielding a complex, elegant profile characterized by sweet, fruity, and gently earthy notes.
Jinotega: Jinotega · Jinotega; A geographical market name indicating coffee grown in the Jinotega department of Nicaragua, the country's primary and most renowned coffee-producing region. Cultivated at high altitudes, Jinotega coffees are highly respected in the specialty market, typically offering a well-rounded, balanced cup characterized by smooth body, bright acidity, and sweet flavor notes such as chocolate, caramel, and mild citrus.
Kiboko: Kiboko · Kiboko; An East African regional term, predominantly used in Uganda, referring to whole coffee cherries that have been naturally sun-dried before the hulling process. In this state, the coffee seed remains enclosed within its intact, hardened outer fruit and parchment layers, serving as the raw material ready for the dry milling stage.
Kopi Luwak: Kopi Luwak · Kopi Luwak; A highly controversial coffee originating primarily from Indonesia, produced from coffee cherries that have been eaten and excreted by the Asian palm civet (Paradoxurus hermaphroditus). During digestion, the beans undergo a unique enzymatic fermentation process in the animal's gastrointestinal tract, which is traditionally claimed to lower acidity and bitterness, yielding a smooth, earthy cup. However, modern specialty coffee standards often criticize the practice due to severe animal welfare concerns and the inconsistent cup quality associated with caged, commercialized production.
Lavado Fino: Lavado Fino · Lavado Fino; A traditional Spanish quality designation indicating the finest-grade, wet-processed (washed) coffees from Venezuela, characterized by meticulous sorting and superior cup clarity.
Maracaibo: Maracaibo · Maracaibo; A prestigious geographical market designation and traditional classification for coffees exported through the port of Maracaibo in Venezuela. Historically encompassing many of the country's finest and most distinguished specialty-grade beans, Maracaibo coffees are typically celebrated for their complex, smooth flavor profiles and exceptional cup clarity.
Matagalpa: Matagalpa · Matagalpa; A geographical market name indicating coffee grown in the Matagalpa department of Nicaragua, one of the country's prominent and historically significant coffee-producing regions. Cultivated at high altitudes in rich volcanic soil, Matagalpa coffees are celebrated in the specialty market for their balanced cup profiles, typically exhibiting a smooth body, bright acidity, and sweet notes of chocolate, nuts, and mild fruit.
Mbeya: Mbeya · Mbeya; A geographical market name designating specialty coffees grown in the Mbeya region of southern Tanzania. Cultivated at high elevations in rich volcanic soils, Mbeya coffees are celebrated for their bright, citrusy acidity, medium body, and complex flavor profiles featuring sweet berry and floral notes.
Mérida: Mérida · Mérida; A prestigious geographical market designation and traditional classification for coffees grown in the Mérida region of Venezuela. Highly respected in international trade, Mérida coffees are celebrated for their delicate, sweet flavor profiles, smooth body, and exceptional elegance in the cup.
Micro Lot: Mikro-Lot · Mikro Lot; A small, exclusive, and highly traceable batch of coffee beans sourced from a single farm, a specific plot within a farm, or a distinct harvest. In the specialty coffee industry, microlots are celebrated for their unique flavor profiles, exceptional quality, and specialized processing methods.
Moshi: Moshi · Moshi; A regional market name for high-quality Arabica coffee grown on the volcanic slopes of Mount Kilimanjaro in Tanzania. It is named after the municipality of Moshi, which serves as the country's primary coffee trading hub and hosts the national coffee auction.
MTGB: MTGB · MTGB; An acronym for "Medium to Good Bean," a specific physical grading classification used in the green coffee trade. It designates coffee beans that fall within the screen sizes of 15 (medium) to 16 (good), which is approximately 6 to 6.5 millimeters in diameter. This physical sizing standard is crucial for ensuring uniformity, which promotes even heat distribution during the roasting process.
Mysore: Mysore · Mysore; A traditional and regional market name for high-quality, wet-processed (washed) Arabica coffees grown in the southern Indian state of Karnataka (formerly known as Mysore). At their best, these coffees exhibit a low-key, balanced profile with moderate body and acidity, often featuring subtle spicy or woody nuances; however, lower-grade lots can present a flat or bland flavor profile.
Oaxaca: Oaxaca · Oaxaca; A regional market name for coffee cultivated in the southern Mexican state of Oaxaca. Typically wet-processed, these coffees are highly regarded for their well-balanced, mild profile, often featuring a light to medium body, gentle acidity, and sweet, chocolatey, or nutty flavor notes.
Ocoa: Ocoa · Ocoa; A well-respected regional market name for high-quality, typically wet-processed Arabica coffee grown in the San José de Ocoa province of the Dominican Republic. Along with Barahona, Bani, and Cibao, it is one of the country's prominent coffee classifications, often characterized by a full-bodied, mellow profile with sweet notes of chocolate or brown sugar.
Primo Lavado: Primo Lavado · Primo Lavado; A formal quality and export grade applied to Mexican coffee, denoting high-grown, wet-processed (washed) Arabica beans that meet strict regional and physical standards. This classification encompasses many of the country's finest specialty coffees, recognized for their clean cup profile, balanced acidity, and refined body.
Rio: Rio · Rio; A traditional classification for dry-processed Brazilian coffees characterized by a distinct, pungent medicinal or iodine-like flavor caused by microbial invasion during the drying process. While considered a severe sensory defect by specialty and North American buyers, this specific flavor profile—often referred to as "Rioy"—is historically sought after and preferred by certain markets in the Balkans and the Middle East.
Sanani: Sanani · Sanani; A market designation for specialty coffees sourced from various growing regions west of Sana’a, the capital city of Yemen. Sanani coffees typically exhibit a lower-toned profile, heavier body, and somewhat less acidity compared to other traditional Yemen coffee styles, often featuring complex winey, earthy, and dried-fruit characteristics.
Santo Domingo: Santo Domingo · Santo Domingo; A market designation for coffee produced in the Dominican Republic. High-grown Santo Domingo coffee typically exhibits a rich profile with vibrant acidity and classic Caribbean characteristics, whereas lower-grown selections tend to be softer and less acidic.
Santos: Santos · Santos; A market designation for high-quality coffees from Brazil, typically shipped through the port of Santos and cultivated primarily in the state of São Paulo or the southern region of Minas Gerais State. The term Bourbon Santos is sometimes used broadly for any high-quality Santos coffee, but it specifically refers to coffee derived from the Bourbon arabica variety, which typically yields a fruitier and more acidic cup than other Brazilian varieties.
Shade Grown: Schattenanbau · Gölgede Yetiştirilmiş; Coffee cultivated beneath a canopy of native trees, which creates a complex microclimate that regulates temperature, retains soil moisture, and fosters a diverse ecosystem, thereby reducing the need for chemical inputs.
SHG: SHG · SHG; A quality and altitude specification used in Mexico, Honduras, El Salvador, Nicaragua, and Panama, denoting that the coffee was cultivated at altitudes generally exceeding 1,200 meters above sea level. This higher altitude typically results in a denser bean and superior cup quality compared to the standard HG (High Grown) classification.
Soft Bean: Soft Bean · Soft Bean; Coffee cultivated at relatively low altitudes (below 4,000 feet or approximately 1,200 meters), which causes the beans to mature more quickly, resulting in a lighter and more porous structure compared to high-grown beans. Examples include Jamaica Blue Mountain, Kona, and certain Colombian and Indonesian varietals.
Strictly Hard Bean (SHB): Strictly Hard Bean (SHB) · SHB; The highest grade designation based on growing altitude in several Central American coffee-producing countries (such as Guatemala, Costa Rica, and Honduras). It signifies that the coffee was cultivated at extreme elevations—typically above 1,350 to 1,400 meters above sea level—where cooler temperatures slow the cherry maturation process. This extended growth period yields dense, hard beans that develop complex, vibrant acidity and superior flavor profiles.
Supremo: Supremo · Supremo; The highest and largest physical grade designation for Colombian coffee, determined by screen size. Supremo beans must pass through a screen size of 17 or 18 (approximately 6.75 to 7.14 millimeters in diameter). While it represents a rigorous sorting standard based on physical bean size rather than cup quality alone, Supremo-graded coffees are widely recognized for their balanced profile, smooth body, and sweet flavor notes.
Toraja, Kalossi: Toraja, Kalossi · Toraja, Kalossi; A traditional regional market name for Arabica coffee grown in the southwestern highlands of Sulawesi (formerly Celebes), Indonesia, renowned for its full body, low acidity, and rich, earthy, and spicy flavor profile.
Tres Rios: Tres Rios · Tres Rios; A prestigious regional market name for high-grown, wet-processed Arabica coffee cultivated in the Tres Rios valley of Costa Rica. Often referred to as the "Bordeaux of Costa Rica" due to its volcanic soil and unique microclimate, it is renowned for its balanced profile, bright and refined acidity, medium body, and sweet, citrusy notes.
Y1+: Y1+ · Y1+; A standard quality and export grade for Papua New Guinea (PNG) washed Arabica coffee. The Y1+ designation permits up to 35 defects per 350 grams of coffee, with a strict requirement of zero primary defects, ensuring a clean and high-quality cup profile.