What Is Coffee? Key Specialty Coffee Terms Explained

Ever taken a sip of coffee and wondered what exactly you’re drinking — beyond ‘caffeine’? Whether you’re trying to understand why some beans taste earthy and others fruity, or why your cup has way more buzz than your friend’s tea, specialty coffee is full of terms that sound technical but matter a lot to flavor, processing, and even health. Here’s the straight story on the most frequently asked ‘what is’ questions in coffee.

In short: Caffeine is a methylxanthine found in over 100 plants including coffee, tea, and kola nuts. An average 60 kg person consumes about 239 mg per day — roughly three to four espressos. Other common coffee terms like monsooned coffee, shade-grown (or bird-friendly) coffee, pea berry, and wet processing all affect how your coffee tastes, where it comes from, and how it was made.

What Is Caffeine?

Caffeine is a naturally occurring methylxanthine present in the leaves, roots, and fruits of over 100 plants. The most common dietary sources are coffee, cola nuts, and tea leaves. It’s also used in energy drinks and certain cold and flu medications.

Coffee and tea also contain theobromine and theophylline, other methylxanthines with milder effects. The actual caffeine level depends on the product type, quantity, and preparation method. For example, 190 ml of tea averages around 50 mg of caffeine — less than one-third of the 75 mg typically found in the same amount of coffee.

On average, people consume about 3.98 mg of caffeine per kilogram of body weight daily. For a 60 kg adult, that’s approximately 239 mg per day — roughly equivalent to three 8 oz cups of coffee.

What Is Monsooned Coffee?

Monsooned coffee, also called Monsoon Malabar, is a unique coffee from southern India processed using a traditional seasonal drying method. Green coffee beans are stored in open warehouses and deliberately exposed to the moist monsoon winds for 12 to 16 months. This exposure causes the beans to swell, lose acidity, and develop a distinct, heavy body.

The warehouses are specially designed with ventilated structures to allow humid monsoon air to circulate through the beans. Workers regularly rake or turn the beans by hand to ensure even absorption of moisture. Over time, the beans expand to nearly double their original size and turn a dull golden color. Those that don’t expand uniformly are removed before export.

Though the dry scent is mild, once brewed, monsooned coffee reveals intense aromas of roasted peanuts, caramel, and tobacco — with a thick, syrupy mouthfeel.

What Is Shade-Grown (Bird-Friendly) Coffee?

Shade-grown coffee is cultivated beneath a canopy of native trees that provide partial shade. This traditional method is common in Mexico, Central America, Colombia, Peru, Venezuela, as well as parts of India, Indonesia, and Africa. The shaded environment slows ripening, enhances flavor complexity, and supports biodiversity — particularly migratory birds that rely on these tree canopies for habitat.

Because of its ecological benefits and often superior cup quality, shade-grown coffee is also known as ‘bird-friendly coffee.’ Coffees grown in shade tend to be more environmentally resilient and are frequently associated with the best-tasting Central American beans.

What Is Bourbon Coffee?

Bourbon is a natural mutation of the Arabica coffee species, first discovered on Île Bourbon — now known as Réunion Island. It has since become one of the most influential coffee varieties worldwide, especially in Latin America and Africa. Bourbon thrives at elevations between 1,000 and 2,000 meters and is valued for its balanced cup with sweet, complex flavors.

Many of the finest Latin American coffees are derived from Bourbon lineage. The variety is known for its susceptibility to disease but also for its high cup quality when grown carefully at altitude.

What Is Pea Berry Coffee?

Pea berry coffee — also called caracolillo — refers to a rare, naturally occurring round coffee bean that forms singly inside the coffee cherry, instead of the usual two flat-sided beans. These beans develop at the center of the coffee fruit and are often separated and sold as a distinct grade.

Pea berries are popular in Japan for their brighter acidity, intense aroma, and unique profile. Though they come from the same plant as regular beans, they are often sorted out for having more concentrated flavors. They typically command higher market prices due to their scarcity and distinctive cup character.

What Is Wet-Processed Coffee?

Wet processing, or washed processing, removes the coffee cherry’s skin and pulp while the beans are still moist. This method is used for many of the world’s most celebrated coffees, as it tends to enhance clarity and acidity.

In traditional wet processing, the outer skin is removed and the sticky mucilage is broken down through controlled fermentation before being washed away. Modern methods may use mechanical demucilagers instead of fermentation. After washing, the beans are dried with a protective layer called parchment still attached. This parchment is later removed before roasting.

The wet method is favored for producing clean, high-acid profiles and is a hallmark of specialty-grade arabicas from Africa and Latin America.

What Is the Difference Between Hard and Soft Beans?

Hard beans are grown at higher altitudes, where cooler temperatures slow ripening and result in denser, less porous beans. These beans typically have higher acidity and more complex flavor profiles. In contrast, soft beans are grown at lower altitudes with warmer climates, leading to faster maturation and less dense beans.

This distinction is especially important in Central American coffee grading, where altitude and bean density directly influence classification and cup quality. Hard beans are generally considered superior in flavor development.

What Is Chicory Coffee?

Chicory is a perennial plant native to Europe, introduced to North America in the 1700s. While its leaves can be eaten, its roots are famously roasted, ground, and used as a coffee substitute. Historically, chicory was widely adopted in times of coffee scarcity or high prices.

Roasted chicory root has no caffeine but develops a strong, roasted flavor reminiscent of coffee — often deeper and more bitter. It’s common to find blends that include up to 30% chicory to reduce caffeine content while adding body. Other historical substitutes include roasted acorns, potatoes, and grains.

Frequently Asked Questions

How much caffeine is in tea compared to coffee?

A typical 190 ml cup of tea contains around 50 mg of caffeine, which is less than one-third the amount found in an equivalent cup of coffee (about 75 mg). Exact levels vary based on brewing strength and variety.

What is monsooned coffee and how is it made?

Monsooned coffee is a traditional Indian coffee exposed to moist monsoon winds for 12–16 months in ventilated warehouses. This process swells the beans, reduces acidity, and creates a heavy, earthy profile with notes of peanut, caramel, and tobacco.

What does shade-grown or bird-friendly coffee mean?

Shade-grown coffee is cultivated under a canopy of native trees, which slows ripening, enhances cup complexity, and provides habitat for migratory birds. It’s considered more sustainable and is often linked to high-quality Central American coffees.

Why are some beans called pea berries?

Pea berries are small, round coffee beans that form individually inside the coffee cherry instead of as one of the usual two flat beans. They are often separated and sold separately, prized for brighter acidity and intense aromas, especially in Japanese markets.

What is wet processing in coffee?

Wet processing, or washed processing, removes the coffee cherry’s skin and pulp while the bean is still moist. It typically results in cleaner, higher-acid coffees and is widely used for specialty-grade arabica beans from Africa and Latin America.

What’s the difference between hard and soft coffee beans?

Hard beans are grown at higher altitudes and have a denser structure, resulting in higher acidity and more complex flavors. Soft beans are grown at lower altitudes, are less dense, and are usually considered inferior in cup quality — especially in Central American grading systems.

Is chicory coffee just a coffee replacement?

Chicory coffee is made from roasted chicory root and contains no caffeine. It’s historically used as a coffee substitute or blender to reduce caffeine while adding a bold, roasted flavor. Blends may include 10–30% chicory.

Recommended FrontStreet Beans for Exploring Coffee Origins

Try FrontStreet Coffee’s PWN Golden Mandheling for a classic Indonesian profile with deep body, spice, and caramel — a great example of monsooned-style richness. For shade-grown complexity, the 2013 Yunnan Ironica offers balanced chocolate and nut notes with a clean, approachable cup perfect for learning. Both highlight how origin and processing shape flavor. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.