Glossary for your coffee vocabulary

In our world, everything revolves around exceptional coffee—from the careful selection of beans to the perfect brew in your cup. To help you navigate our coffee world even better, we've compiled the most important terms related to coffee, its cultivation, processing, and preparation.
Whether you're just entering the world of coffee or are already a true connoisseur, this glossary will help you delve deeper into the fascinating culture of coffee and understand the language of CALDAS Coffee.

  • Arabica – High-quality coffee variety, known for its fine aromas and mild acidity.
  • Robusta – coffee variety with a strong flavor and high caffeine content.
  • Single Origin – Coffee that comes from a specific growing region.
  • Blend – Mixture of different coffee varieties for a balanced aroma.
  • Roasting – The process by which green coffee beans develop their aroma through heating.
  • Espresso – Highly concentrated coffee, brewed under high pressure.
  • Filter coffee – Classic preparation method in which hot water slowly runs through ground coffee.
  • Cold Brew – Cold extraction of coffee over several hours results in a mild beverage.
  • Cupping – tasting method for evaluating coffee varieties.
  • Terroir – The interaction of climate, soil and altitude that influences the taste of the coffee.
  • Acidity – taste characteristic that expresses freshness and liveliness in coffee.
  • Body – The fullness and mouthfeel of a coffee.
  • Aroma – The scents perceived through smell and taste.
  • Aftertaste – The aftertaste that remains after drinking.
  • Bourbon – Popular Arabica variety with a sweet profile.
  • Catuai – a cross between two Arabica varieties, resistant and productive.
  • Geisha – Rare Arabica variety, known for floral and complex aromas.
  • Washed Process – A processing method in which the pulp is removed and the beans are washed.
  • Natural Process – The coffee cherries are dried in the sun, which results in fruity notes.
  • Honey Process – a hybrid between natural and washed, with some of the pulp retained.
  • Fermentation – fermentation process that influences the taste during processing.
  • Altitude – The height above sea level at which coffee is grown influences taste and quality.
  • Handpicking – Manual picking of coffee cherries for quality control.
  • Direct Trade – Direct trade between roaster and farmer, often under better conditions.
  • Fair Trade – Certification for fair trade and better working conditions for coffee farmers.
  • SCA (Specialty Coffee Association) – organization for the promotion of specialty coffee.
  • Specialty Coffee – High-quality coffee with exceptional quality and traceability.
  • Crema – The golden-brown foam layer on a well-prepared espresso.
  • Tamping – Pressing the coffee grounds into the portafilter to prepare espresso.
  • Barista – Professional coffee maker with expertise in technique and taste.
  • Latte art – milk foam art on cappuccino or latte macchiato.
  • Café de Colombia – name for high-quality Colombian coffee.
  • Microlot – small-plot production of exceptionally high-quality coffee.
  • Shade Grown – Coffee grown in the shade of other plants to increase quality and promote biodiversity.
  • Sustainability – Sustainability in coffee cultivation to protect the environment and social conditions.
  • Coffee cherry – The fruit of the coffee tree that contains the beans.
  • Pulping – The removal of the fruit skin during coffee processing.
  • Degassing – The process by which carbon dioxide escapes from freshly roasted coffee.
  • Grind – The fineness of the ground coffee, important for different preparation methods.
  • Brewing ratio – The ratio of coffee to water when brewing.
  • Blooming – The release of gases when the coffee powder is first poured over.
  • Extraction – The process by which aromas and ingredients are extracted from the coffee powder.
  • Channeling – An error in espresso preparation where water flows unevenly.
  • Hard Bean (HB) – Name for coffees that grow slowly and are denser at high altitudes.
  • Caffeine – The stimulating ingredient in coffee.
  • Decaf – Decaffeinated coffee.
  • Grading – The quality assessment of green coffee based on size, density and freedom from defects.
  • Roaster – The person or machine that roasts coffee beans.
  • Coffee farm – The agricultural holding where coffee is grown.
  • Traceability – Traceability of the origin of the coffee back to the farm.

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