Here are the definitions for the letter "p"

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Pergamino, Parchment

A final thin, crumbly skin covering wet-processed coffee beans after the coffee berries have been skinned, the pulp removed, and the beans dried.

Peru

The best Peru coffee is flavorful, aromatic, gentle, and mildly acidy. Chanchamayo from south-central Peru, and Urubamba, from a growing district farther south near Machu Picchu, are the best-known market names.

Pile

Coffee dried and hulled by dry process.

piquant

A secondary coffee taste sensation characterized by a predominantly sweet, prickling sensation at the tip of the tongue. Caused by a higher-than-normal percentage of acids actually sweet to the taste instead of sour. Typified by a Kenya AA coffee.

Piston Machine

An espresso machine that uses a piston operated by a lever to force brewing water at high pressure through the compacted bed of ground coffee.

Plantation coffee

Pergamino or parchment coffee.

Plunger Pot, French Press

Brewing method that separates spent grounds from brewed coffee by pressing them to the bottom of the brewing receptacle with a mesh plunger.

point

A coffee with good positive characteristics of flavor, body and acidity.

Points

Fluctuations of prices on the commodities market. A term for grading coffee.

Polishing

An optional procedure at the end of coffee processing and milling in which the dried, shipment-ready beans are subjected to polishing by friction to remove the innermost, or silverskin, and improve their appearance. Polishing does nothing to help flavor and may even hurt it by heating the beans, hence most specialty coffee buyers do not encourage the practice.

poor

Qualifies a coffee of really common flavor.

Portafilter, Filter Holder

In espresso brewing , a metal object with plastic handle that holds the coffee filter, and clamps onto the group.

potato

Has an unpleasant taste of raw potato.

primary coffee taste sensations

Acidy, mellow, winey, bland, sharp and soury.

Primary market

The market in the country of production.