Coffee bean growth: from seed to flavor

Seed germination

The coffee bean growth process begins with the germination of the seed. When the coffee fruit matures, it contains two coffee beans. These beans are called "coffee cherries" because they are bright red like cherries. After harvesting, farmers will place these cherries in the sun to dry.

After drying, farmers will take out the seeds from the cherries and process them. First, they will wash and screen the seeds to remove impurities and incomplete seeds. Then, under certain temperature and humidity conditions, the seeds begin to enter a dormant period.

Germination and growth

When the right environmental conditions are present, coffee beans begin to germinate and grow. Generally, warm and humid climates are favorable for their growth. Soil quality also plays an important role in its growth.

Once the germination process begins, the seedling breaks through the ground and quickly stretches upward to grow vigorously, while also forming a strong and solid root system underground to absorb water and nutrients.

Coffee tree growth

After several months of growth, the coffee beans gradually develop into coffee trees. These trees usually begin to bear fruit after 2 to 4 years. A mature coffee tree can produce dozens of kilograms of coffee beans each year.

Farmers need to prune and manage the trees regularly to ensure they get enough sunlight and air circulation. They also need to keep the soil moist and apply the right amount of fertilizer to provide nutrients.

Harvest and processing

When the coffee cherries turn red, they are ripe and ready to be harvested. Farmers pick the cherries by hand and send them to processing plants for processing.

In the processing plant, the skins are first removed. Then, impurities are further removed during the washing and screening process, and the beans are sorted. Finally, the beans are dried completely in the sun or through mechanical roasting.

Baking and tasting

Finally, the coffee beans need to be roasted to achieve their best flavor. During the roasting process, the beans undergo a series of chemical reactions that release aroma and flavor.

Different degrees of roasting produce coffee with different tastes and flavors. Light roasting usually has acidity and floral and fruity aromas; medium roasting is more balanced and has chocolate or nutty flavors; dark roasting makes the coffee beans more bitter and exudes a strong cocoa or woody aroma.

Ultimately, these carefully processed and roasted coffee beans can be used to brew a rich, fragrant, and intoxicating cup of coffee.

Conclusion

From seeds to fragrant coffee, the entire growing process requires patience and expertise. Each link has an important impact on the final quality. Only when farmers carefully cultivate, pick, process and professionals precisely master each step, can we taste a cup of coffee with a mellow taste and overflowing aroma.