Bean Beginnings: The Journey from Farm to Cup

Coffee, for many, is the invigorating nectar that fuels our mornings. But have you ever wondered where that rich aroma and flavor come from? Today, we embark on the journey of a coffee bean from the farm to your favorite mug.

1. A Seed in Disguise:

Believe it or not, what we call "coffee beans" are actually the seeds of coffee cherries. The coffee plant produces cherries that, when ripe, have a vibrant red or sometimes yellow hue. Each cherry typically contains two seeds, which, after processing, become the coffee beans we are familiar with.

2. Variety is the Spice of Life:

Coffee isn't a one-size-fits-all plant. There are over a hundred species of coffee, but the two most famous are Arabica and Robusta. While Arabica beans are more delicate with a wider taste range between sweeter and more tangy tastes, Robusta beans have a stronger, harsher taste, with a grain-like overtone and nutty aftertaste.

3. Terroir Talks:

Just as grapes take on the flavor of the region in which they're grown, coffee beans do the same. Factors like altitude, soil type, and climate play a massive role in determining the flavor profile of the coffee. For instance, coffee grown at high altitudes often has a brighter acidity and lighter body compared to beans grown at lower elevations.

4. Processing - The Unsung Hero:

Once the cherries are harvested, they undergo processing, which can be done in various ways, including washed, natural, or honey-processed. Each method impacts the final taste of the coffee. The washed process tends to produce clean and bright flavors, while the natural process can introduce fruity and fermented notes.

Fun fact:

Ethiopia believed to be the birthplace of coffee, has a diverse range of coffee with flavors ranging from winey and fruity to chocolaty and nutty, thanks to its varied climates and processing methods. 🌍