The Bean and Origins

Coffee beans are seeds that grow inside of cherries on the coffee tree. The coffee tree is grown in a number of countries around the world, close to the equator. The coffee produced in each country of origin can have a unique flavor profile depending on growing conditions.

Elevation

The coffee tree typically grows at 2,000 – 7,000 feet in elevation. Higher quality coffees are grown at higher altitudes which result in a denser bean and the possibility of more complex flavors.

Process

Different methods are used to extract the beans/seeds when the cherries are harvested.

Natural Process: dries the cherry around the bean before stripping it. This method creates a fruitier, full-bodied coffee.

Sun drying the coffee seed after extraction from the cherry Photo by Christian Burri on Unsplash

Washed Process: strips the skin and pulp of the fruit from the bean before rinsing. The coffee may have brighter notes and cleaner flavor.

After the seed/bean and cherry are separated the beans are dried to a specific moisture level before the final hulling and transporting.

Variety

Coffea arabica is a species of coffee tree with over 100 different varieties. Typica is an Ethiopian variety that is considered to be the original from which all other varieties have mutated or genetically selected. Some varieties are prized for their flavor attributes while others are grown for higher fruit yield or pest resistance.

Roast

The raw green beans go through phases throughout the roasting process. The application of heat causes chemical reactions that make the beans change color, lose moisture, become darker in color (through sugar browning reactions), expand in size and eventually crack.

Green