ISO 3509:2005

Overview

ISO 3509:2005 - Coffee and coffee products - Vocabulary is an international standard that defines the most commonly used terms related to coffee and its products. Published in December 2005 by ISO (prepared by ISO/TC 34 Food products, Subcommittee SC 15 Coffee), this fourth edition updates earlier terminology and provides a single, authoritative glossary for the coffee sector. The standard covers terms for coffee at different processing stages - from cherries and husks through green and roasted beans - and includes bilingual (English/French) entries and indexes.

Note: ISO permits reproduction of the terms and definitions for strictly educational or implementation purposes under specified conditions.

Key topics

ISO 3509:2005 organizes coffee vocabulary into concise subject areas:

• General terms for coffee - broad definitions such as “coffee” and “normal coffee.”
• Coffee botanical types - species and varieties, including Coffea arabica, Coffea canephora (robusta), Coffea liberica, Coffea dewevrei (excelsa) and interspecific hybrids like arabusta; examples of arabica varieties are listed (Bourbon, Typica, Mundo Novo, Caturra, etc.).
• Coffee-related materials - terms for cherries, husk coffee, parchment, polished coffee, decaffeinated coffee, instant coffee and extracts.
• Parts of the coffee fruit - terminology for both undried and dried components.
• Green coffee - structured vocabulary for geometrical characteristics, foreign matter, fruit-origin defects, irregular and visually atypical beans, and off-taste coffees (references ISO 10470 for defect details).
• Roasted coffee - terms describing roasted products and their states.
• Processes - standard terms for processing steps used across the value chain.

Practical applications

ISO 3509 provides practical value by ensuring consistent terminology across:

• Quality control and inspection - uniform descriptions of defects, foreign matter and bean types for contract specifications.
• Trade and procurement - unambiguous product descriptions in contracts, tenders and shipping documents.
• Roasting and product development - clear definitions for raw material characteristics and processed coffee types.
• Training and technical documentation - source vocabulary for manuals, sensory panel guides and educational materials.
• Regulatory and standards work - foundation for national standards, labeling rules and inter-lab communication.

Who should use it

• Coffee producers, exporters and green-bean traders
• Roasters and coffee product manufacturers
• Quality assurance managers and laboratory analysts
• Commodity specifiers, buyers and supply-chain professionals
• Educators, trainers and standards bodies

Related standards

• ISO 10470 - referenced by ISO 3509 for detailed descriptions of defects in green coffee.

Keywords: ISO 3509:2005, coffee vocabulary, coffee terminology, green coffee, roasted coffee, coffee defects, coffee standards.