1. Cultivation: Where It All Begins
The journey starts on coffee farms in regions known as the “coffee belt,” which includes countries in Central and South America, Africa, and Asia.
• Planting: Coffee grows on shrubs, with two main species—Arabica and Robusta. Arabica is known for its nuanced flavors, while Robusta has higher caffeine content and a more bitter profile.
• Nurturing the Crop: Coffee plants take 3–4 years to bear fruit, known as cherries. Farmers tend to the plants, ensuring they receive the right mix of sunlight, water, and nutrients.
2. Harvesting: Picking the Perfect Cherries
Once the cherries are ripe, they are harvested.
• Selective Picking: Skilled workers pick only the ripe, red cherries by hand, ensuring the highest quality.
• Strip Picking: In some regions, all cherries are stripped from the branch, regardless of ripeness, and sorted later.
3. Processing: Turning Cherries into Beans
After harvesting, the cherries undergo processing to extract the coffee beans. There are three main methods:
• Washed (Wet) Process: Cherries are pulped, and the beans are fermented in water to remove the mucilage before drying. This method results in clean, bright flavors.
• Natural (Dry) Process: Cherries are dried whole, allowing the fruit to impart sweetness to the beans.
• Honey Process: A hybrid method where the cherries are pulped but not fully washed, producing a balance of sweetness and acidity.
4. Drying: Preserving the Beans
After processing, the beans are dried to a moisture content of about 10–12%. They are spread out in the sun or dried mechanically in large tumblers.
5. Milling: Preparing for Export
The dried beans, now called parchment coffee, go through milling:
• Hulling: Removes the parchment layer from the beans.
• Polishing: Optional, but it gives beans a smoother appearance.
• Grading and Sorting: Beans are sorted by size, weight, and quality to ensure consistency.
6. Exporting: From Farm to Roastery
The milled beans, now green coffee, are packed in jute bags and shipped worldwide. Green coffee is stable and can be stored for months, awaiting roasting.
7. Roasting: Unlocking Flavor
Roasting transforms green coffee into the aromatic beans we recognize.
• Light Roasts: Highlight bright, acidic flavors and origin characteristics.
• Medium Roasts: Balance acidity and sweetness.
• Dark Roasts: Emphasize bold, smoky flavors.
Roasting is both an art and a science, with roasters carefully controlling time, temperature, and airflow to achieve the desired profile.
8. Grinding: Preparing for Brewing
The grind size depends on the brewing method:
• Fine: For espresso and Turkish coffee.
• Medium: For drip coffee and pour-over.
• Coarse: For French press and cold brew.
9. Brewing: Bringing It to Life
Finally, the coffee is brewed using methods like espresso machines, pour-over drippers, or French presses. Each method highlights different aspects of the coffee’s flavor profile.
10. Enjoying: The Final Reward
Every cup of coffee carries the hard work and dedication of countless hands—farmers, processors, roasters, and baristas. As you take your next sip, reflect on the journey of the coffee bean and savor the story in every drop.
This blog celebrates the incredible journey of coffee, connecting its origins to the moments of joy it brings to coffee lovers worldwide.
