ITALIAN ROAST Coffee is generally roasted dark brown in colour and is rich and bittersweet in flavour.


JAVA  Although Java is another term used to refer to a cup of coffee, it is also a specific type of arabica coffee bean. As you might have guessed, Java Arabica coffee is grown on the island of Java in Indonesia.


KOPI LUWAK is one of the most expensive coffees in the world owing to it’s limitations in production. A mammal called the luwak, or civet, eats ripe coffee cherries, digests the fruit, and excretes the seeds, after which the seeds or beans are gathered from its dry droppings, cleaned and used to make a delicious coffee.


LATTE ART  Gone are the days when a simple heart will do on a cappuccino or flat white. Today there are even international latte art competitions for our most creative baristas. 


MONSOONED COFFEE Dry-processed, single-origin coffee from India deliberately exposed to monsoon winds in order to increase body and reduce acidity.


NATURAL COFFEE This refers to the oldest method of coffee processing when the whole cherry is left on tables to dry naturally in the sun.  


ORGANIC COFFEE Coffee that has been certified by a third-party agency as having been grown and processed without the use of pesticides, herbicides, or similar chemicals.


PEABERRY A small, round bean formed when only one seed, rather than the usual two, develops at the heart of the coffee fruit.


QUAKERS Defective coffee beans that fail to roast properly, remaining pale in colour.


ROBUSTA One of two primary coffee beans in the world (the other one is Arabica) which is grown mainly in Indonesia and Africa and has a stronger flavour and twice the caffeine content of Arabica.


SPECIALITY COFFEE Speciality coffee is distinguished by the quality of its raw material and represents 10% of all coffee grown worldwide. 


TERROIR denotes the influence of geography, geology, and climate on the unique taste qualities of a coffee.


UGANDA  The finest Uganda arabica (Bugishu or Bugisu) displays the winy acidity and other flavor characteristics of the best East African coffees, but is less admired than the finest Kenya or Zimbabwe coffees, owing to generally lighter body and less complex flavor.


VARIETAL A term to describe a single predominant botanical variety of coffee tree, such as var. bourbon or var. typica. Often incorrectly used in the coffee world as denoting origin.


WASHED COFFEE A process that removes the skin and pulp from the bean while the coffee fruit is still fresh. Most of the world’s coffees are processed in this manner.


X FACTOR!  This is what you hope to have in order to set your coffee shop apart from everyone else.


YIELD An extraction yield measured as a percentage can be an indicator of acidity and bitterness in coffees.


ZAMBIA Often overlooked by the speciality coffee market, Zambia produces around 10,000 bags of excellent, bright floral coffee a year.