The whole process of coffee bean cultivation: a detailed analysis from sowing to roasting

Coffee beans are a common beverage ingredient in our daily lives. They go through a series of processes to become the coffee we love. The following will explain in detail the whole process from sowing to roasting.

First, coffee bean cultivation begins with sowing. This is usually done in warm and humid climates. Farmers will choose soil suitable for coffee trees and regularly water and fertilize them every season to ensure a good growing environment. At the same time, they also prune the trees and control pests and diseases.

Secondly, after the tree matures, the fruit begins to turn bright red or yellow and has a hard core inside. At this time, the coffee cherries can be picked. Picking is usually done by hand because machines can easily damage the cherries or the tree itself. After picking, the cherries are placed in baskets and transported to processing stations.

Finally, the coffee beans are processed and roasted at the processing station. First, the skin is removed and the residual substances are removed through a fermentation process; then they are washed with clean water and dried. Next, the coffee beans are put into the roaster for roasting. The roasting time and temperature are key factors that determine the taste and flavor of the coffee beans. Generally speaking, light roasting will allow the coffee beans to retain more of the original flavor, while dark roasting will give them a richer taste.

In summary, the most important steps in the coffee bean planting process are from sowing to roasting. Only through careful soil selection, fertilization, tree pruning, picking and processing can high-quality coffee beans be produced, and different degrees of roasting can give them a rich and diverse taste and flavor.