From Crop To Cup
a brief overview of each step to create exceptional coffee
-
Farm
Coffee starts as a fruit called a coffee cherry, which is typically grown at higher elevations. The flavor of the coffee is influenced first by the varietal of coffee plant & similar to wine the terroir of the soil where it is grown.
-
Harvest & Processing
When the coffee cherries are ripe, they are harvested by hand and processed. The selected processing method also influences the flavor of the coffee. After processing the coffee is graded and readied for shipping. At this stage the coffee is “green”.
-
Roasting
Green coffee is then roasted. This process of heating the beans releases the flavors of coffee through the Maillard Reaction. Different levels of roast also impact the flavor. Lighter roasts tend to be more fruity/ delicate and darker roasts are often more rich/ robust.
-
Brewing
The last and final step before enjoying all the delicious flavors that were crafted through each preceding stage. Different coffees may lend themselves better to one brew method vs. another. From pour over, to drip, to espresso and cold brew, the brew method is the final influence on coffee flavor.
Introduction to coffee processing
-
Washed Process
Soon after the coffee cherry is harvested, the fruit is separated from the bean and is washed to remove most of the organic material before being dried. Washed coffees typically have a cleaner flavor profile.
-
Natural Process
Before separating the bean from the cherry, the whole fruit is first dried in the sun with the bean still inside. This tends to impart a more unique flavor to the coffee and is often more fruity.
-
Honey Process
Some of the cherry is left on the bean after washing and is dried with this material intact. The colors Yellow, Red, Black are used to indicate how much material is left on while drying. This process tends to result in a more syrupy and dried fruit flavor profile.
-
Anaerobic Process
This method is done in an oxygen-free environment, which tends to allows the coffee to develop more complex flavors. However, it is also more difficult to control, so it is not as common as other coffee processing methods.
-
Carbonic Maceration
A relatively new coffee processing method that is becoming increasingly popular. The coffee beans are fermented in a carbon dioxide-rich environment. This gives the coffee a fruity flavor and a light body.
-
Co-Fermentation
This somewhat divisive process within the coffee community uses other fruits along with the coffee during fermentation. This typically imparts a stronger fruit flavor on the coffee which takes on the characteristics of the fruit it’s fermented with.
Interested in learning more about coffee?