Black Beans: Due mainly to over-ripe coffee which has matured and then been harvested after falling off the tree.

Black Jack: Coffee which has turned black after the full process during transportation or during reprocessing.

Brokens: Otherwise referred to as brisures or triage when sorted. Beans that are cracked in process of curing and sorting.

Clean: A well graded coffee free of defects.

Color: From Blue Green to Yellow Green, and shades of brown; dependent on Geographic Origin, species, age, method of process, maturity of cherry at harvest, and conditions of storage and transport.

Defects: These include husks, beans in parchment, blacks, sour beans, quakers and any other foreign objects such as sticks, stones and etc. All are counted as imperfections during grading. Various defects account for negative values.

Elevation: Altitudes of 1800 ft to 2,000 ft allows for a more adequate climate-friendly for growth of Arabica beans.

Fermentation:  The traditional method used to remove the mucilage (sticky coating) from the parchment covered beans by means of tanks where the parchment soaks in water. The process takes approximately 24 hours depending on temperature and altitude. The parchment is then washed and either dried on patios or in mechanical drums.

Fine: A general term which is usually used to refer to a better gourmet quality coffee. Mild coffees which with their intrinsic qualities can stand on their own.

Futures:Coffee futures have been around since 1882 when the Coffee Exchange of the City of New York was founded. The Coffee, Sugar & Cocoa Exchange is the premier market to set market price and hedge price risk. The Coffee "C" contract sets the standard price for most of the world's arabica coffees. Also, all coffee contracts have standardized delivery months and locations, quantity and consistent grade. For more information on coffee futures or options visit the New York Board of Trade Web site.

Hard: A term generally applied to some high grown mild coffee which have a relatively long maturity period on the trees and subsequent firm individual characteristics; indicative of good roasting qualities.

Husk: Loose parchment or dried outer covering.

Parchment: Dried coffee still in the outer skin prior to hulling.

Peaberry: A rounded bean where only one seed has developed within the cherry. Will have the same characteristics in the cup as the normal bean.

Pod: Dried portion of silverskin or fegument being the thin membrane between the parchment and the bean.

Pulp:  The outer layer or fruity portion of the coffee cherry. In the wet milling process this is normally removed mechanically where the parchment & mucilage covered beans are then discharged into fermentation tanks.

Quakers: Often referred to as stinkers or floaters, they are unripe or blighted beans coffees picked when the cherry is still green.

Rio-Minas: Short for Rio de Janeiro-Minas Gerais plantation region. A low grade low price bean blend. Typically seeked by and exported to, African and Mid-Eastern Countries. Screen sizes ranging from 15 to 18.

Screen: The general term for size grading based on the mesh/screen size through which the beans may be retained while grading.

Shade Grown: Coffee that is cultivated under a canopy of sun-filtering trees, facilitating a bio-diverse environment.

Sound: A good marketable coffee.

Sour Bean: Fully developed large but unripe or blighted bean with same characteristics in the roast and cup as a quaker.

Unwashed: A coffee, which has been processed or cured by the dry method.

Unconventional: A non- mass produced institutionalized coffee, typically an Organic, not highly commercial and automated or industrialized; use of pesticides; from small grower. Opposite to conventional.

Washed: A coffee, which has been processed or cured by the wet method.