Coffee Glossary · Quality
Moisture Content
The percentage of water in green coffee — the most fundamental export specification. The safe band is 10–12%: above it, mold and fermentation risk rises sharply during storage and shipping; below ~9%, beans fade, losing acidity and aroma ('baggy' flavor with age). Moisture is measured with calibrated capacitance meters and verified in pre-shipment inspection (every Volcana lot ships with SGS-verified moisture). Drying to this window slowly and evenly — one to four weeks on raised beds — is a core craft of processing.
Related terms
Water Activity (aW)
A measure of how available a coffee's internal moisture is — thermodynamically free to migrate and support…
Defects (Green Coffee)
Physical faults in green coffee counted under grading systems like the SCA's: category 1 (primary) defects —…
GrainPro / Hermetic Liners
Multi-layer plastic liner bags placed inside jute sacks to seal green coffee from oxygen and moisture — the…
Bean Density
How much mass a coffee bean packs per volume — measured in g/L or judged by feel and appearance (tight,…
Cupping
Coffee's standardized tasting protocol: coarse-ground samples steeped in bowls under strict ratios and…
Grading (Green Coffee)
The classification of green coffee into commercial tiers by measurable criteria — screen size, defect count,…
Reading up before buying? Volcana Coffee exports SGS-inspected specialty Arabica and Fine Robusta from the Bolaven Plateau, Laos — and we're happy to walk new importers through every term on a real offer sheet.
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