| Sorting | Once the green beans are free of all outer matter and dried, they are typically taken to another mill where hulling and sorting occur. The best quality coffees are sorted:
- by size: to ensure even roasting
- by density: the highest density beans provide the best quality and flavor
- for defects: just one defective bean can add off flavors to an entire pot of coffee.
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| Terroir | (tare – wahr): The complete natural environment in which a product is grown as well as the way the product is processed, which greatly affects the product’s overall flavor profile and character. The natural environment includes climate, topography, geography, soil structure and composition. |
| Typica | An heirloom botanical variety of Coffea Arabica. This is the original Arabica originally coming out of Ethiopia, its birthplace. While able to produce exceptional quality in the right circumstances Typica produces very low yields. Very little is grown today. |
| Varietal | (or Cultivar) The name of a biological variety. E.G. Typica, Bourbon or Caturra. Often incorrectly used in the coffee world as denoting origin. |
