Here are the definitions for the letter "s"

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Ship samples

Samples which precede the actual shipment.

Ship sweepings

All loose coffee swept up from the floor of piers, ship holds, or warehouse which are not suitable for consumption.

Shipper's slacks

Bags of coffee originally delivered by the shipper to the steamer in a slack filled condition. Not a completely filled bag.

Sidamo, Washed Sidamo

Market name for a distinguished light-to-medium bodied, fragrantly floral or fruity wet-processed coffee from southern Ethiopia.

Silver skin

A thin, papery covering on the coffee bean surface.

Silverskin

The thin, innermost skin of the coffee fruit. It clings to the dried coffee beans until it is either removed by polishing or floats free during roasting and becomes what roasters call chaff.

Single-Estate Coffee, Estate-Grown Coffe

Coffee produced by a single farm, single mill, or single group of farms, and marketed without mixture with other coffees. Many specialty coffees are now identified by estate name, rather than the less specific regional or market name.

Single-Origin Coffee, Straight Cofee

Unblended coffee from a single country, region, and crop.

Sivitz Roaster

Type of coffee roaster named after inventor Michael Sivetz. Also known by the generic terms Fluid Bed Roaster, Fluidized Bed Roaster, and Air Roaster, A roasting apparatus that works much like a giant popcorn popper, utilizing a column of forced hot air to simultaneously agitate and roast green coffee beans.

Sizing

Grading the size of the coffee bean.

Skimmings

That part of the bag which has been damaged by moisture. The damaged portion being skimmed off. Grade are "gs" for good skimmings, "ms" for not so good skimmings, and "ps" for poor skimmings.

Slack

Bags which have become torn or otherwise not full.

smooth

A moderately low level of oily material suspended in the coffee beverage. Result of fats in the beans present in perceptible amounts.

soft

A secondary coffee taste sensation characterized by an absence of any predominant taste sensation on any part of the tongue, except for subtle dryness. Caused by a concentration of salts high enough to neutralize the acids but not high enough to neutralize the sugars. Typified by washed Arabica coffee from Santos, Brazil.

Soft Bean

Often used to describe coffees grown at relatively low altitudes. In the same context, coffees grown at higher altitudes are often designated hard bean. The lower altitudes and consequently warmer temperatures produce a faster maturing fruit and a lighter, more porous bean. Soft bean coffees usually make a less acidy and less flavorful cup than do hard-bean coffees, although there are many exceptions to this generalization. The hard bean /soft bean distinction is used most frequently in evaluating coffees of Central America, where it figures in grade descriptions.