From Seed to Sip: The Journey of Coffee Cultivation

Coffee cultivation begins with planting seeds, typically in shaded nurseries until they’re strong enough to be transplanted. Coffee trees grow best in tropical climates with rich, well-drained soil, and they take about three to four years to produce their first full crop of beans. The coffee cherries, which contain the coffee beans, are harvested once they reach a bright red color. In many regions, this harvest is done by hand, allowing farmers to pick only the ripe cherries.

Coffee Beans

Once harvested, the cherries are processed to remove the beans. Two primary methods exist: the dry method, where cherries are sun-dried, and the wet method, where pulp is removed before fermentation. Each method impacts the bean’s flavor profile, with wet processing often yielding a cleaner taste, while dry processing gives a fuller, fruitier flavor.

Roasting the Beans

After processing, the beans are dried, milled, and sorted. They’re then bagged as green coffee beans and sent to roasters around the world. Roasting is a critical step that brings out the beans’ flavors; the temperature and roast duration determine the coffee’s final taste, ranging from light, floral notes to bold, robust flavors. After roasting, the beans are ground to suit the brewing method, from fine grinds for espresso to coarser ones for French press. This journey from seed to cup highlights the dedication and craftsmanship behind each sip of coffee we enjoy.

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