Honey Process (HSD)
A processing method between washed and natural, where some sticky mucilage is left on the bean during sun-drying.
Coffee & Tea Glossary
A glossary of coffee and tea terms - processing methods, varietals, tea styles, and brewing methods, explained in plain language.
Coffee Processing
Coffee Character
Arabica
The coffee species prized for its complex, aromatic flavour; it accounts for the majority of specialty coffee worldwide.
Blend
Coffee made by combining beans from more than one origin, varietal, or process to create a balanced, consistent cup.
Cupping
The standardized tasting method roasters and graders use to evaluate a coffee's aroma, flavour, and quality.
Estate Coffee
Coffee grown, harvested, and often processed on one specific, named plantation or estate.
Flavour Notes
Descriptive tasting terms (like "citrus" or "caramel") used to describe what you might taste in a cup of coffee.
Robusta
A hardier, higher-caffeine coffee species known for a bolder, earthier cup, often used in blends and instant coffee.
Shade-Grown Coffee
Coffee grown under a canopy of native trees rather than in direct sun, which slows cherry ripening and deepens flavour.
Single Origin Coffee
Coffee sourced from one specific estate, farm, or region rather than blended with beans from other sources.
Speciality Coffee
Coffee graded highest for quality - typically defect-free and scoring 80+ on the 100-point cupping scale.
Varietal
The specific genetic variety of the coffee plant a bean was grown from, similar to a grape varietal in wine.
Tea
CTC Tea
Tea processed by the Crush, Tear, Curl method, producing small, uniform granules that brew strong and fast.
Loose Leaf Tea
Whole or large-piece tea leaves sold unbagged, generally offering more flavour and reusability than tea bags.
Orthodox Tea
Tea processed with traditional rolling methods that keep leaves whole or in large pieces, for a more nuanced cup.
Brewing Methods
AeroPress
A compact brewer that steeps coffee briefly then pushes it through a paper filter using manual air pressure.
Cold Brew
Coffee steeped in cold or room-temperature water for many hours, giving a smoother, less acidic concentrate.
Espresso
A concentrated shot of coffee made by forcing hot water through finely ground, tightly packed coffee under pressure.
French Press
A full-immersion brewing method using a metal mesh plunger, producing a full-bodied cup with natural oils intact.
Moka Pot
A stovetop brewer that uses steam pressure to push hot water through grounds, giving a strong, espresso-like cup.
Pour Over
A manual brewing method where hot water is poured over grounds in a paper or metal filter, for a clean, bright cup.
South Indian Filter Coffee
Coffee brewed in a traditional metal drip filter, then mixed with hot milk and sugar - the classic South Indian style.