A cup of coffee, like any 1 experience, can be enriched by selection and consciousness. “No beans about it,” the best coffee decisions 2 the ones most pleasant to one’s own palate – the selection of one’s coffee is a matter of personal preference. Choosing coffee beans can also be a perplexing experience, 3 there is a huge range of coffee types and beans blends from all around the world. The final flavour and quality involves many complex factors, beginning with the coffee seed, the beans’ botanics, a wide variety of soil and climate conditions, cultivation altitudes, and the care 4 in harvesting the beans. Raw green coffee beans are then subjected 5 many influencing factors, including various processing, production, roasting, blending and brewing methods. On a global note, 6 many species and varieties of coffee trees from different areas of the world also offer their own distinctive flavours. There are more than forty-five coffee-exporting countries – all of 7 use different classification systems – that supply the world with coffee beans, in sizes ranging over sixty known species of coffee plants. No wonder coffee can involve a puzzling java jargon! Fortunately, the world’s coffee nomenclature, from mountain to market, can be classified 8 simple categories. This briefly outlines the basics of bean botanics, coffee cultivation and processing, and global classifications used by the coffee trade and coffee-producing countries.