Glossary of terms used on this site

Term Definition

The variety of coffea arabica is an arbust which grows in Tropical/equatorial region, in mountains at high altitude above 800m. It needs the shadows of trees (intercrop) or the forest because of its sensibility of the sun. It produces the arabica coffee bean, famous for its acidity and aromatic flavor and low content of caffeine.


Flavor that can be detected from the taste and the smell. The coffee has more than …flavors characteristic of each origin.


Coffee made of beans from different origins. The roaster compose blends to get a consitent coffee with unique characteristics.


Person or firm who/which act as an intermediary between salers and buyers of small businesses.

Café Latte

Hot beverage based on one espresso with 180ml liquid milk and 20ml foam milk


Stimulant in coffee, tea, chocolate making it one of the most widely used drugs in the world. Arabica coffee contents a low caffeine (1.3 to 1.6%) and robusta coffee a high caffeine (2 to 3.5%).


Hot beverage based on one espresso with 150ml liquid and thick foam milk.


The fruits of coffee trees. Small and round, its color is green, yellow then red at the peak of maturity. To get the best quality of coffee, only red cherries are harvested.

Dry Process

Traditional process which consists on drying cherries(fruits) on the ground before removing the husk to get the beans. When only ripped fruit is utilized and the drying is done carefully, the coffee can be complex and fruity. But when the picking and drying are performed carelessly, as in the case with cheaper dry processed coffees, the result is off-tasting coffee. Yemen coffees, the Harrar coffee and the finest traditional Brazil coffees are example of the best dry-processed coffee.


Coffee beans are classified according the size and defect. The graduation starts from grade1 (zero defect) to grade6. the classification is different according the countries.

Green Coffee

Coffee beans for export. After wash or dry process, coffee beans (in washed /dry way) are dried under suns until 12% of humidity. After hulling and grading, green beans are exported and directly roasted to get the brown coffee beans that you know!


Transform coffee bean in a moisture. The size of the moisture is very important and specific according to the coffee machine used.


Hot beverage based on one espresso with foam milk.


Term used differently according to the countries. Moka is at the origin the name of a variety of an Ethiopian coffee which calls Moka Sidamo. Its coffee is famous for the sweetness and aroma. But café moka is also used for a variant of café latte.

Oxygen Absorber

system devloped in food production to limit the growthof the microorganism and fungi in the packaging in order to keep longer the products fresh. The material absorbs 100% the oxygen in the packs to create an unaerobic environment protecting the food from bacteries activities.

Parchment Coffee

Coffee bean issued from the wet/washed process. The beans are covered by the final thin, crumbly skin which calls parchment.


Quintino’s coffee bags or “Qbags” are a revolutionary new way to brew a real cup of coffee. Quintino’s coffee bags are an individual single serve drip filter coffee bag. Each sachet will brew a fresh cup coffee.

Regular Coffee

Hot beverage based on one espresso with hot water.


Transforms chemical and physical properties of green coffee beans into roasted coffee product.


Canephora coffea variety, it represents 30%of the world production of coffee. This coffee tree grows at the low altitude between 400m-800m in tropical/equatorial region. Robust and bigger than arabica coffee tree, it produces small robusta beans with a high content of caffeine. It gives body and bitterness of your coffee.

Single Origin

Pure origin coffee from a unique region.

Triple Picked

Selected beans by size and defect. Three time are required to get coffee bean Grade 1.

Wet Process

Process which remove the skin of the coffee beans (pulping) and put them in tanks for 6 to 12hours for a fermentation natural activities thanks to the enzymes of thin mucilage left. Beans are then washed and sun drying to become parchment coffee. This process develops the best acidity and aroma of coffee beans.

Aliases (separate with |): Washed Coffee