Coffee Articles: A Journey through the World’s Finest Beans!

Coffee Articles – A Journey Through the World’s Finest Beans!

One year is enough time for a coffee tree to produce beans. From there, they could take an additional year or more for production before reaching your cup – with many steps along the way! In this article, you’ll take part in this journey from crop to cup!


As with many stories, the origins of coffee remain somewhat of a mystery, though most agree it originated in Ethiopia’s highlands. According to one account, its story begins when goat herder Kaldi noticed that his animals seemed more energetic after eating some berries; upon tasting these same berries himself and experiencing similar results as his goats did, Kaldi began sharing these beverages among monks; unfortunately however, some monks did not share his enthusiasm and instead called this drink “Satan’s bitter invention.”

Though initially met with resistance in Arabia and Persia, coffee quickly gained favor as an aid to staying alert and awake; its caffeine helped people focus more on spiritual matters and prayer than ever before.

Around 13th century, coffee made its way from Africa to Arabian Peninsula where it quickly gained fame as “qahwah”, or the drink of the gods due to its invigorating and stimulating properties. From there it slowly spread throughout Europe including Turkey and Italy.

Arabica and robusta beans are considered among the highest quality beans to cultivate in any area, but particularly so in regions known as “The Bean Belt”, stretching from the Tropic of Cancer to Capricorn.

Notable differences between arabica and robusta beans include rounder and denser characteristics that are also less acidic; additionally, arabica beans tend to be softer and more flavorful than their robusta counterparts.

One of the primary factors affecting the quality of coffee is its roasting process. While being roasted, beans undergo physical transformation that changes their structure and chemical makeup while simultaneously developing unique aromas and flavors we know as coffee.

An important factor in determining the quality of coffee is how well it is handled post harvest. Improper handling can damage beans significantly and significantly diminish their taste and quality; to protect their delicate nature, farmers must harvest at just the right moment and handle with great care so as to avoid disease or insect infestation.


From its roots to your cup, coffee undergoes extensive cultivation, harvesting and grinding processes that influence its taste and aroma. While environmental conditions, climate and the genetic makeup of beans all play an essential part, post-harvest processing plays an equally vital role. How a farmer manages their crop after picking has an enormous influence over both its end result and your experience while drinking it.

Washed, natural and honey bean processing are among the main methods, while there are also variations such as wet hulling in Indonesia or semi-washed. Each method of treating harvested beans after harvesting influences how the final product tastes.

Under this method, producers remove all soft fruit flesh and skin from coffee cherries before leaving only the parchment layer containing seeds to dry in either direct sunlight or raised beds, with regular turns to avoid rotting and fermentation. The resultant coffee offers more powerful fruit notes.

Under natural and honey processes, farmers allow cherries to ripen on trees before picking them when their sweetness has peaked and harvesting at its height. This allows sugars to concentrate within the bean, producing coffee with sweeter, heavier bodies with lemony and wine-like overtones as a result of sugar concentration and swelling within them. Additionally, natural processes produce fruit overtones from lemony to winey that give each cup its unique character and experience.

Unfortunately, these methods can be difficult to manage. Cherries grow in clusters that tend to stick together, forcing farmers to sort them by hand for sorting. Many families who work these farms for generations have become indebted to the estate for renting land; wages tend to be low while working conditions deteriorate further.

Recently, producing nations who did not previously produce washed coffee have transitioned to natural and honey processes in order to differentiate their product and meet growing consumer demand for specialty roasts with long, more complicated preparation times that produce distinct flavours. This trend has been propelled by increased interest from specialty coffees.


Utilizing flavors to complement and elevate coffee is both an art and science. An average coffee bean contains over 800 natural aroma compounds and over 100 identifiable flavor notes, most of which become concentrated into just a few aromas once ground, roasted, ground again, brewed, and drunk. Flavored coffees have an infinite number of variations such as maple, vanilla, caramel, coconut or even whiskey/rum finishes – lighter roasts such as those used for French or Italian style espresso are ideal for adding additional flavors such as maple or vanilla for maximum effect!

At first glance, creating maple bacon, banana cream pie, pumpkin spice or golden French toast-inspired coffee may appear simple with natural ingredients alone. But a quick glance at a flavor wheel will quickly show that it’s far from straightforward! These and many other flavors you might consider don’t exist naturally within beans; rather they are manufactured in labs before being sent directly to you in large containers that resemble biohazard bins.

Coffee should aim to be well-balanced, with each component such as acidity, sweetness, bitterness and saltiness contributing to an enjoyable taste experience. A well-rounded cup of coffee – be it nutty, fruity or chocolaty! – requires all these aspects working harmoniously together in harmony!

Coffee is widely enjoyed worldwide with various spices and other flavorings to enhance its original taste. Senegalese drink qahwa, an African pepper-like spice called Guinea pepper. Meanwhile, Moroccans favor adding saffron, cinnamon, cardamom, and nutmeg into their morning cups of joe.

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