From Seed to Cup:

 

Planting:

A coffee bean is actually a seed. When dried, roasted and ground, it is used to brew coffee. Coffee seeds are generally planted in large beds in shaded nurseries and are watered frequently and shaded from bright sunlight until they are hardy enough to be planted. Planting takes place during the wet season so that the soil remains moist.

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Harvesting the Cherries:

Depending on the variety, it takes approximately 3-4 years for a newly planted coffee tree to bear fruit. The fruit, which is called the coffee cherry, turns a bright deep red when it is ripe and ready to be harvested. In most countries, the crop is picked by hand in a labor intensive and difficult process. 

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Processing the Cherries:

Once the coffee cherry has been picked, processing must take place as quickly as possible to prevent spoilage. Coffee is processed by either the dry method or the wet method. With the dry method, the coffee cherries are spread out on huge surfaces to dry in the sun and are raked and turned throughout the day. Then covered at night to prevent from getting wet. This process can take several weeks for the coffee cherry moisture content to drop to 11%. 

The wet method removes the pulp from the coffee cherry after harvesting so the cherry is dried with only the parchment skin left on, which is done by a pulping machine. They are then separated by weight then transported to water filled fermentation tanks and will remain there from 12- 48 hours to remove the layer of mucilage that is attached to the parchment. While in the tanks, naturally occurring enzymes will cause this layer to dissolve. Once this process is complete, the coffee cherry is rinsed and are ready for drying.

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Drying the Beans:​

If the beans are wet processed, the pulp and fermented beans must now be dried to 11% moisture in order to prepare them for storage. They are placed on drying tables or floors and are regularly turned or placed in drying tumblers. The dried beans are known as parchment coffee, and are placed in jute or sisal bags until ready for milling.

 

Milling the Beans:

A hulling machine removes the parchment layer from the wet processed coffee.

Hulling dry processed coffee involves removing the entire dried husk of the dried cherries.

The beans are graded and sorted by size, weight and are then reviewed for color flaws or other imperfections. The defective beans are removed ensuring only the finest quality coffee beans are exported. The milled beans are now called green coffee and are loaded onto ships in jute or sisal bags for the journey to other shores.

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Roasting the Beans:

Roasting coffee beans transforms the green coffee into aromatic brown beans from light, medium, medium dark and dark. The finished products are then used to make exquisite coffee creations.

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The Grind:

The objective of the proper grind is to get the most flavor in a cup of coffee. How fine or coarse the coffee is ground depends on the brewing method. In general, the length of time the grounds will be in contact with water determines the ideal grind. The finer the grind, the more quickly the coffee should be prepared.

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