Coffee Terminology

A quick blurb about some coffee terms you may see:

• SHG - Strictly High Grown: coffee grown at 1350masl or above
• EP - European Process coffee grading classification. Through meticulous hand-sorting coffees can earn the EP designation which signifies that there are no more than four defects per 1,000 coffee beans.
• MASL - Meters above sea level; Beans grown at higher altitudes are typically denser and have a more complex flavor profile. This is because the cooler temperatures at high altitudes slow the maturation process, allowing the beans to develop richer flavors.
• Natural Processed - Also called dry process, is the oldest method of processing coffee in which the coffee cherries are dried under the sun without removing the outer fruity layer. The flavor profile Natural Coffee can be described as fruity, sweet, and very less acidic – often tasting like strawberry, blueberry, or the fresh cherry itself.
• Washed Processed - Or wet process, is the most common method for processing coffee beans. In this method, the beans are dried without the cherries. The organic matter is stripped soon after the cherries are plucked from the tree. The flavor profile of Wet Processed Coffee can be described as bright and clean with pronounced acidity and known for its consistent and crispy taste.
• Honey Processed - Hybrid between washed and natural coffee. After harvesting, cherries are de-pulped but not washed thoroughly and left to dry with their sugary mucilage coating. The flavor profile of Honey Coffee offers the best of both Worlds – it has fruity and sweet characteristics like Natural Coffee while being crispy and consistent like Washed Coffee.