Coffee beans: in the spotlight

The origin of coffee beans

Coffee beans are seeds that come from the coffee tree, native to Africa. Legend has it that coffee beans were discovered in the 9th century by a shepherd named Kaldi. He noticed that his sheep became euphoric after eating certain plants. Curious, Kaldi tasted these plants and discovered that they had a stimulating effect.

Classification of coffee beans

Coffee beans can be divided into several categories according to their origin and processing methods. The most common classification is based on origin: Arabica and Robusta. Arabica is one of the most popular and widely used varieties, with a lower caffeine content, higher acidity and a more complex, aromatic and delicate taste; Robusta is relatively cheaper, contains a higher proportion of caffeine, and tastes more bitter.

From Farm to Market: Growing and Harvesting

Coffee beans require specific climate and soil conditions to grow. They are usually grown in high altitude areas, such as in countries like Colombia, Brazil, and Ethiopia. Coffee trees need plenty of sunlight and moderate rainfall to grow, and have certain requirements for temperature and humidity.

When the coffee cherries are ripe, farmers begin to pick them. They carefully select the cherries with the best ripeness and collect them by hand. This process is very time-consuming and requires skills, because only ripe cherries can produce high-quality coffee beans.

Processing and roasting: creating taste

After picking, coffee beans go through a series of processing steps to remove the outer pulp and obtain the inner seeds (i.e. coffee beans). One common method is the washed method, in which the pulp is removed by soaking in water and fermentation; another method is the dry method, in which the outer layer is directly dried or mechanically peeled off.

After processing, the coffee beans are sent to the roasting plant. Roasting is a critical step that affects the taste and flavor of the coffee beans. Different degrees of roasting produce different results: light roasting retains the original acidity and aroma of the coffee beans, while dark roasting gives the coffee beans a stronger, bitter taste.

From coffee bean to cup

Once processed and roasted, coffee beans are ready to be brewed into a delicious cup of coffee. The most common brewing methods include drip, French press, and espresso.

No matter what flavor you like, choosing the right variety and processing method is crucial. Arabica offers a rich and delicate taste, suitable for those who seek quality and complexity, while Robusta is more suitable for those who like strong bitter flavors or need an extra refreshing effect.

Conclusion

Whether you are a discerning coffee lover who enjoys tasting all kinds of flavors, or someone who just wants to enjoy a cup of fragrant coffee when you wake up in the morning, understanding the origin and processing of coffee beans can make you appreciate this delicious drink more. From farm to market, each step has an important impact on the final taste.