Good Agricultural Practices (GAP)
Sustainable use of basic natural resources for benevolent production of safe and healthy food and non-food produce while ensuring economic viability and social stability.
CBB-damaged
Coffee bean damaged by the coffee borer beetle. It is a kind of decay produced by the insect.
CBB (coffee borer beetle)
This coffee bean insect is cylindrical, black and about 1.5 mm long. The females lay 12-33 eggs in the fruits where they will develop, needing 3 to 14 days for hatching depending on temperature and humidity. The white larvae need 28 to 50 days to become nymphs, a period during which they feed preferably on […]
Brazilian (coffee varieties)
This classification includes coffee from Brazil and other South American countries. Almost all this coffee is unwashed Arabica (naturals) and the rest is Robusta.
Bubbling
Bubbles that appear in freshly brewed coffee. The more bubbles the drink produces, the fresher the coffee it comes from.
Biodiversity and conservation in coffee regions
Biodiversity is part of biotic natural resources. Conservation and proper management of both biotic and abiotic resources are essential in search of sustainability in coffee regions.
Biodiversity
The variety of living beings that inhabit the earth or a particular region. For example: microorganisms, fungi, animals, plants and humans. It also includes the diversity of species, genetics and ecosystems.
Biofuels
Fuels of biological origin obtained in a renewable way from organic waste, which usually comes from sugar, wheat, corn or oilseeds.
Public good
A good that is available to all and whose use by one person does not prevents its use by others.
Wet milling
Processing method that uses water. It includes pulping, mucilage removal or fermentation, washing and drying. The so-called washed, fine or mild coffees are produced in this way.