||Coffee obtained by harvesting
and drying Arabica coffee fruits.
||Coffee obtained by harvesting,
pulping and washing Arabica coffee fruits
||Hills in Karnataka state
where coffee cultivated.
||The seed inside the coffee
||Broken coffee beans of less
than 1/3 of a bean size.
||Beans with more than a quarter
of a bean surface black ,deep blue or dark
||Coffee beans which have
lost the characteristic color and turned Whitish
due to the presence of high moisture in situ.
||This is the defective drying
of coffee ,as a result the color of the beans
is far from being uniform.
|Boat shaped :
||Beans whose two ends curve
upwards and appear boat shaped.
||Beans which are brown in
||Coffee obtained by harvesting
and drying coffee fruits. This type of coffee
is called unwashed /natural coffee.
||Grade of coffee having stringent
sorting standards which make its completely
free from defective beans.
||A district in Karnataka
where coffee is grown.
||Includes bleached beans(
spongy), spotted beans ( more than a quarter
of bean surface ) insect /fungal damaged beans,
stinkers and sour beans.
||Comprise husk fragment,
piece of parchment, malformed bean, insect
damaged bean, cherry in husk bean in parchment,
black bean, partly black bean, immature bean,
spongy bean, white bean, stinker bean, sour
bean, blotchy bean, foxy bean, brown bean,
withered bean, mouldy bean, and pulp per nipped
||Treatment consisting of
drying coffee cherries followed by mechanical
removes of the dried pericarp to produce cherry
||Assembly of beans ( usually
two , at times more ) resulting from false
poly embryony. They are beans irregular shape
having two or more parts, closely locked together
which may separate either in the peeler or
||A species of coffee.
||Materials not related to
||coffee bean with one perceptibly
||Mineral, animal or vegetable
matter originating from coffee. Dried cherry,
rock / stones, sticks, coffee skin, husk etc.
also covered under this term.
||A coffee bean which is rusty
or reddish in colour due to either harvesting
of over ripe fruits, under to over fermentation
of the parchment or insufficient washing.
||Beans damaged by fungal(
mould ) infestation.
||The process of removal of
beans, parts of beans or defective beans which
do not conform to the respective grade standards.
||This terms applies to collection
of coffee fruits and beans found lying on
the ground underneath coffee coffee bushes.
after the last round of harvesting, collection
of gleaning is taken up.
||A measure or quality agreeing
with a standard or varying from it according
to certain fixed differences.
||The process of classifying
coffee beans into specified grades based on
their Physical characteristics. This process
is also called sizing as the beans are separated
by machines according to their size and shape,
in to the various grades of coffee.
||Immature beans especially
with greenish colour.
||Coffee harvested before
it it physiologically matured.
||Beans damaged internally
by insect attack.
||Coffee obtained from coffee
||A region in Kerala where
||Green coffee beans obtained
from unwashed coffee, which has been subjected
to exposure to humid atmosphere to absorb
moisture during which is swells, changes colour
to golden / light brown. This process is carried
out in the coastal curing works at the peak
of south west monsoon. This is a specialty
coffee largely consumed by the Scandinavian
countries. This coffee is also accepted as
a base coffee for espresso beverage especially
in the united states.
||Coffee beans showing mould
growth visible to the naked eye or evidence
of attack by mould.
||A district in Karnataka,
however, as a coffee this district region
also comprises Hassan and Chickmangalur.
||Cherry coffee produced by
the dry processing of the fruit.
||Coffee beans obtained after
coffee fruits are subjected to pulping, fermentation
and washing. Coffee beans at this stage will
be trapped in the endocarp (parchment)
||Coffee bean of nearly ovaloid
form resulting form the development of a single
ovule in the fruit as against the usual two
ovules developing into two seeds.
||A term used for Arabica
||Removal of the silver skin
adhering to the coffee beans.
||A coffee growing region
in Tamil Nadu.
|Pulper cuts :
||These beans will be usually
with brown or black marks.
||Syn: Pulper cuts.
||Part of an elephant bean
with a concave surface.
||Coffee growing region in
||Coffee beans deteriorated
by fermentation, with a very reddish colour
And producing a sour taste when roasted and
||Beans of cork lilke texture.
These beans will be generally whitish in Colour.
||Stinker beans are generally
caused due to prolonged fermentation. Beans
adhering to the pulper vats if not cleaned
meticulously become stinkers. Stinker bean
when crushed or cut emanate a very unpleasant
odour. It produces a very unpleasant taste
in the cup when brew and tasted.
||Coffee berries which are
indiscriminately harvested along with twings
etc. this type of pickings season.
||A permissible percentage
of other grades in the said main grade.
||Consists round small beans,
spotted beans, Elephant beans, pales pulper
cuts dried and sheivelled beans, broken beans
of not less than 1/3 of a bean in size.
||Syn: Dry processed coffee.
Green coffee prepared by dry processing of
the fruit. The term Natural, coffee also is
used for un washed coffee.
||Coffee processed by went
||A technique intended to
remove all traces of the mucillagineous mesocrap
from surface of parchment.
||A district in Kerala.
||Treatment of coffee fruit
consisting of mechanical removal of the exocarp
in the presence of water, of removal of the
mesocarp ( mucilage) by fermentation or other
methods and washing followed by drying to
produce parchment coffee.
||Green coffee prepared by
wet processing of the fruit.
|White Beans :
||Coffee bean which is white
in colour and very light in weight.
||Improperly developed coffee
bean which is wrinkled, thin and light in