Coffee is one of the most appreciated drinks in the world, but few people know the intricate process that exists behind every cup. From the planting of the seeds to the moment the coffee is served, there is an extensive work involving farmers, harvesters, processors, and roasters. Each stage has a fundamental impact on the final quality of the bean and the flavor of the brew. For those interested in learning more about the cultivation of the coffee plant, this article is an excellent starting point.
In this article we are going to go through the fascinating journey Coffee, exploring every phase of its cultivation and processing, from the selection of the beans to the final transformation of the bean that reaches our cup. Understanding these processes allows us to better appreciate this beverage and understand the effort behind each sip.
The origin of coffee and growing conditions
Coffee has its origin in Ethiopia, where, according to legend, a goat herder discovered its stimulating effect when he noticed how his flock became more active after consuming the red fruits of a bush. Since then, coffee has spread throughout the world, becoming an essential crop in Latin America, Africa, and Asia-Pacific. In this context, coffee crops are vital and support small farmers is essential to ensure its sustainability.
Coffee cultivation takes place in the tropical strip known as the Coffee Belt, which includes countries such as Brazil, Colombia, Ethiopia and Vietnam. In this area, the weather conditions They are ideal: temperatures between 18 and 24°C, fertile soils and variable altitudes that influence the quality of the grain.
Types of coffee: Arabica and Robusta
The two main species of coffee cultivated in the world are the Arabica and the Robust physiqueArabica coffee accounts for approximately 60–70% of global production and is grown at high altitudes, which favors a more complex and aromatic flavor. Robusta coffee, on the other hand, grows at lower altitudes and has a higher caffeine content, giving it a stronger, more bitter flavor.
From the coffee tree to the harvest
Coffee trees take between three and five years to begin producing fruit, known as coffee cherriesThese cherries ripen within six to nine months after flowering. Harvesting is done manually or mechanically, with manual harvesting being the most prized as it allows only the fruit to be selected at its ripest. optimal ripening pointThis harvesting method is similar to that used in other crops, such as corn cultivation, where the quality of the fruits is sought.
Coffee processing: processing methods
After harvesting, the coffee cherries must be processed to extract the beans. There are several processing methods, and each influences the flavor profile of the final coffee:
- Washing process: The pulp is removed with water and the beans are fermented under controlled conditions. This method highlights the acidity and clarity of the coffee.
- Dry process: The cherries are dried whole in the sun before the beans are extracted, resulting in a more sweet and fruity.
- Honey process: A combination of the above, where part of the mucilage is left on the grains during drying, providing sweetness and body.
The different processing methods also have their parallel in other crops, such as those used in the cultivation of the yerba mate tree, where leaf treatment is crucial to the quality of the final beverage.
Coffee roasting: key to flavor
The next step is the toasted, where green beans are subjected to high temperatures to develop their aromas and flavors. There are different roasting levels, each with its own impact on the coffee's character:
- Light roast: Maintains the acidity and fruity notes.
- Medium Roast: balance the flavor and body of the coffee.
- Dark Roast: Power the intense and smoky flavors.
Coffee storage and transportation
Once roasted, coffee must be stored properly to maintain its freshness. It is recommended to store it in hermetic containers in a dry place away from light and air. In addition, the transportation of coffee from the plantations to international markets requires optimal conditions to avoid grain degradation. This aspect is similar to that seen in the transportation of guarana crops, where quality is maintained through delicate handling.
The coffee growing process is a chain of efforts involving thousands of people around the world. From planting the seeds to the final cup, each stage plays a crucial role in the quality and flavor of the coffee we enjoy every day. Understanding these processes helps us value this beverage even more. choose sustainable production options that benefit both producers and the environment.
