Glossary Archive - Page 4 of 6 - Le Piantagioni del Caffè

Decaffeinated

Coffee that has undergone a process to extract the caffeine from the green (raw) coffee before roasting. In legislative terms, for a coffee to be called “decaffeinated”, the quantity of caffeine it contains must not exceed 0.1% of the weight of the dry product.There are various decaffeination methods, using chemical solvents (dichloromethane or ethyl acetate,<a href="https://www.lepiantagionidelcaffe.com/en/glossario/decaffeinated/">Continue reading "Decaffeinated"</a>

Defects

Problems of the green (raw) coffee mainly due to poor management of one or more of the main phases of the process: cultivation of the plant, harvesting, processing, storage, shipping. To name but a few: foreign matter (sticks, stones, nails), parchment beans, dried cherries, shells (beans with a huge inner cavity), broken beans, beans with<a href="https://www.lepiantagionidelcaffe.com/en/glossario/defects/">Continue reading "Defects"</a>

Drupe

This is the fruit of the coffee plant, also known as the cherry. It grows on the branches of the plant and, in the case of Arabica, ripens within approximately 9 months of flowering. From the outside in, it is made up of the following elements: skin (exocarp), pulp (mesocarp), parchment(endocarp) and bean, consisting in<a href="https://www.lepiantagionidelcaffe.com/en/glossario/drupe/">Continue reading "Drupe"</a>

Drying

The raw coffee processing stage that follows harvesting (and, in the case of washed coffees, the fermentation process). During this stage, the bean is dried in the sun, on raised beds (known as African beds) or patios. In countries and production areas characterised by an extremely humid climate, and particularly in the case of coffees<a href="https://www.lepiantagionidelcaffe.com/en/glossario/drying/">Continue reading "Drying"</a>

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