Water
97-98% of a cup of coffee is water. For this reason, quality and purity of the water to be used is very important, for it not to cloud or modify the organoleptic characteristics of coffee.
Sub-marginal agriculture
Agriculture that does not manage to cover production costs.
Commercial agriculture
Agriculture dedicated to exploitation of agricultural products in order to sell them in the domestic/ external market and earn an income greater than that necessary for subsistence of farmers and their families.
Self-sufficiency agriculture
Exploitation of land for the sole purpose of providing food to the farmer. In a broader sense, agriculture whose produce is only for consumption by a group, town or country, having null or low sales capacity in foreign markets.
Decline
Prices are said to decline when they fall slowly.
Coffee adulteration
The action of mixing coffee with foreign substances
Acidity
Pleasant and positive primary taste that is perceived, with greater or lesser intensity, in Arabicas. This feature disappears with an intense roasting. Along with flavor, aroma and body, it is one of the main parameters used by professional tasters in the sensory evaluation of coffee.
Mites
Group of arachnid arthropods of small size, from 0.1 mm to 3 cm long. Some attack plants; others are parasites that transmit diseases.
Organic fertilizers
Decomposed organic materials used to improve soil of coffee trees. In Colombia, coffee pulp plays a key role in this regard.
Fertilizers
Elements or substances that increase fertility of soil where the coffee tree grows and favor normal development of the plant.