Perfero Little Coffee Dictionary

Specialty, Blend, Single origin, Typica, Honey process… and I could go on.

This is a mini coffee dictionary to help you find the right coffee for you and make more informed purchasing decisions.

BLEND:

A coffee blend made from various types of coffee, originating from different Arabica/Arabica regions, like Perfero Café's Mon Plaisir, Unica, and Velvet Blend, or composed of Arabica/Robusta components, like our Mild blend.

SINGLE ORIGIN:

This term refers to coffee selected by its growing area, indicating its specific origin. Such coffee must come from a clearly defined place and producer, not mixed with coffee from other sources or qualities!

Additionally, the coffee variety, altitude of the growing area, and processing method are specified. Examples include our Guatemala or Brasile Bob-O-Link coffee, easily found using the filters available in the menu. 

These coffees are only available in 250g one-way valve bag packaging and are NOT vacuum-packed to allow CO² released after roasting to escape without letting air in! Oxygen causes coffee oxidation. If coffee oxidizes, it loses its fine aroma and flavor. 

SPECIALTY:

A coffee is termed "SPECIALTY" if it scores at least 80 out of 100 in the SCA (Specialty Coffee Association) "cupping score" protocol.

The SCA is an organization that has established recognized professional standards, and their ratings are acknowledged worldwide. According to the regulations, "Specialty" coffee characteristics include:

• No primary defects (black, sour, and rotten beans) in the sample
• Up to 5 secondary defects (broken, unripe beans) allowed in the sample

Besides the SCA's numerical parameters, "Specialty" coffee can also be approached from another perspective. Unlike profit-oriented large-scale production, in an artisan small-scale coffee roastery like ours, the focus is on quality raw materials, considering every stage of the supply chain: from production, harvesting, processing, transportation, to roasting.

Not neglecting ethical considerations: quality coffees cost more, enabling better payment for plantation workers, combating exploitation and slavery.

Those following us for years surely know about our project started in 2018 with the Shadhilly Coop. in Guatemala, which continued in 2020 in Uganda and India, and in 2024 in Venezuela.

Ground for Espresso:

The coffee needs to be finely ground for this, but the correct pressure and temperature in the espresso machine are also very important.

Ground for Moka Pot:

The Moka pot can be found in almost every Hungarian household. It is compact, and anyone can make a delicious coffee with it in minutes.

The ground coffee for it is larger and coarser than that for an espresso machine.

Tip: Use enough coffee to fill the filter part, but do not press it down, especially not compact it! The water should reach the bottom of the valve in the tank! Always brew coffee in a clean coffee maker!

Nespresso Compatible Capsule:

You can quickly and easily make quality coffee at home, at work, or in smaller catering units. The capsules are in protective packaging, which is recyclable or can be collected selectively. The capsule is a registered trademark of Nespresso® Société des Produits Nestlé S.A.

Top Team Hungary Kft. is an independent company not directly or indirectly related to Société des Produits Nestlé S.A. 

ESE 44 mm Coffee Pod:

The ESE 44 mm coffee pod works exclusively with ESE Pod type coffee machines. Premium quality Perfero coffee at home, quickly and easily.

Coffee varieties you can find on our site:
ROBUSTA:
Robusta, native to Central and West Africa, accounts for about 40% of production.  It is a very hardy plant, able to adapt to different climates and altitudes - 0-900 metres above sea level. 
The flavour is slightly bitter and fuller-bodied due to the higher protein content. This makes for a creamier espresso. Robusta has a higher caffeine content, between 2-4%. 
Made up of 22 chromosomes
Rounded grains with a straight groove in the middle. 
The yield per hectare of Robusta is twice that of Arabica, but Arabica is still considered more valuable because of its unique flavour.

ARABICA:
Considered the more valuable variety among coffees, although so-called Fine Robusta coffees are now available, which can compete with even a non "Specialty" Arabica coffee. This variety accounts for nearly 60% of world coffee production. 
Arabica coffee plants are indigenous to Ethiopia and the variety prefers mild climates and altitudes between 1000 and 2000 metres. Arabica has a richer flavour - fruity, even floral. The caffeine concentration is lower, around 0.8 -1.7%. 
It has 44 chromosomes, giving it a more complex flavour profile and more aroma than Robusta coffee beans.
The beans are elongated, with a light-coloured, elongated 'S' shaped groove in the centre.

Coffee Processing Methods:

• DRY (NATURAL):

one of the oldest and most traditional ways of processing coffee. After harvesting, the coffee beans are laid out whole on the ground or on racks, which are rotated and dried for 2-3 weeks. The result is a fuller, fruitier flavour.

• WASHED:

The other main processing method. Unlike dry-processed coffee, washed coffee has the pulp mechanically removed from the beans before they are dried. This results in a less full-bodied but very fragrant coffee. Perfect for pot stills, Chemex, V60 coffee makers.

• HONEY (HONEY PROCESS):

the pulp is mechanically skimmed off the berries before drying (as in washed coffee), but the skinning machine is adjusted to leave a certain amount of pectin layer on the coffee beans. The honey has nothing to do with this process, it is named for its stickiness, as some pectin remains on the beans after the bean has been extracted.
The result is a less full-bodied, less acidic, and altogether sweeter coffee.

• ANAEROBIC FERMENTATION:

The anaerobic, or "without oxygen", fermentation method is essentially the same process as washed processing, only in this case the washed beans are fermented in oxygen-free water tanks, but the carbon dioxide released during fermentation is made edible in the process. This method is known to give different types of coffee beans a unique and complex flavour.

Coffee Varieties:

• Typica

• Catuai - Yellow Catuai, Red Catuai

• Pache

• Blu Mountain

• Bourbon - Orange bourbon

• Caturra

• Yellow Icatu.

Decaffeinated:
the water-based decaffeinator is made using the so-called "Mountain water process", without the use of any chemicals. Blend of Mexican Arabica and Robusta coffees.