The coffee tree yields fruit after 3-5 years and for 30-60 years. The blossom of the coffee tree resembles jasmine in color and smell. The tree produces red or purple fruits (drupes), which contain two seeds, known as the coffee beans or berries, though coffee is not a true bean. A few varieties, known at the “peaberry”, produce one seed. It takes about nine months for the fruit to ripen.
There are several species of Coffea that may be grown for coffee. Coffea arabica is considered to have the best quality. It is grown in higher altitudes (4-6,000ft. above sea level). The hardier and less desirable robustas are grown at lower altitudes and in hotter climates. It is estimated that 15 billion coffee trees are growing worldwide.
Processing
Coffee is generally processed by a variation of two methods: wet/washed and dry/natural. Most specialty coffees are processed by the "wet" or washed method. After being picked at the peak of ripeness, the coffee beans are "squeezed" out of the cherry-like skin by a pulper and separated with the aid of water. The beans are then allowed to ferment for 36 to 72 hours and washed with clean water. This process removes the mucilage or fruity layer before the coffee beans are put out to dry for about 2-3 weeks. The beans are turned several times a day to ensure that all the beans dry evenly. After an additional conditioning period of about 6-8 weeks, the coffees are then milled (to remove the parchment or pergamino layer) before being sorted to remove imperfections and graded for size, weight, and most importantly - liquor or cup quality. In the dry or natural method, after being picked, the whole cherries are placed directly on drying patios and left to dry in the sun. The dried cherries are later milled, sorted, and graded for export.
Traditionally, there are several intermediaries. Depending on the country of origin, the export process will be a variation of: a) direct export by an estate to an importing broker or roaster b) the mill or co-operative sells or auctions coffees to exporters who in turn sell to importing brokers or roasters. Once a broker has bought a particular lot of coffee, sales samples will be sent out to roasters to evaluate.
As with most agricultural products, not all lots are the same. Therefore, it is up to the roastmaster to buy, blend, and roast each coffee in such a manner that you, the consumer, can expect the same product each time you buy a pound of your favorite coffee from your retailer.
