Coffee production

Coffee production is the industrial process of converting the raw fruit of the coffee plant into the finished coffee. The coffee cherry has the fruit or pulp removed leaving the seed or bean which is then dried. While all green coffee is processed, the method that is used varies and can have a significant effect on the flavor of roasted and brewed coffee.

Coffee plant

The coffee plant is a shrub or small tree that is native to tropical regions of Sub-Saharan Africa. There are two main species of coffee plants, Coffea arabica and Coffea canephora, also known as Robusta. Coffea arabica is considered to produce a higher quality coffee and represents approximately 70% of the world's coffee production.

Coffee cultivation

Coffee is typically grown in an area known as the Coffee Belt, which is a region around the equator. Coffee plants require a specific climate and conditions to grow, including high altitudes, tropical climates, and rich soil.

Coffee processing

Once the coffee cherries are harvested, they must be processed to extract the coffee bean. There are two main methods of processing coffee, the dry process and the wet process.

Dry process

The dry process, also known as the natural method, involves drying the whole cherry. This process imparts a sweet, fruity character to the coffee.

Wet process

In the wet process, the fruit covering the seeds/beans is removed before they are dried. This method can reduce the flavor profile of the coffee but results in a higher quality product.

Coffee roasting

Coffee roasting is the process that transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is integral to producing a savory cup of coffee. When roasted, the green coffee bean expands to nearly double its original size, changing in color and density.

See also

• Coffee preparation
• Coffee consumption
• History of coffee

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