The thin crumbly paper-like covering that is left on wet-processed coffee beans after the coffee berries have had the pulp removed and the beans dried.
A small round or football shaped bean that is formed when the coffee cherry develops only one seed as opposed to the usual two. Peaberry beans are usually sold as a separate grade of the particular coffee.
The best straight coffee from Peru, Chanchamayo is flavorful, aromatic, and mildly acidic. It displays the quality and characteristics of the best Central American coffees.
The cupped handle on an espresso machine that holds the ground coffee during the brewing process.
Prime washed coffee from Mexico; includes most of the fine Mexican coffees.
A chemical breakdown that occurs during roasting that brings out the aroma and flavor of the coffee.