coffee journey

Coffee's journey from tree to cup

When we sit down to drink a cup of coffee and enjoy its taste, and think about the long journey those beans have taken to get to the cup. But the truth is that these grains have gone through many stages before they are ready to be milled and prepared.

coffee fruit:

The coffee used in coffee comes inside a cherry-like fruit called the coffee cherry. In each cherry there are often two seeds, each representing a coffee bean, and the coffee covers an outer shell that blocks the seed.

Cultivation and growth:

When a farmer wants to take coffee as the main agricultural crop on his farm, he must wait a minimum of three years to get his first coffee crop.


Most of the coffee harvesting is done through manual picking. In some cases, dedicated machines are used, but there are obstacles that prevent the spread of this technology.

As for manual harvesting, it is carried out in one of two ways: either harvesting is through picking each cherry separately, or by collective picking all the cherries on the branch of the stem, noting that the first method often helps in selecting cherries of sufficient maturity .


Processing is carried out by drying in one of three main ways as follows:

  • Dry processing:

In this method, the fruit or part of it is left on the coffee when drying, and this contributes to obtaining a coffee dominated by fruity flavors in addition to some earthy flavors, which reduces the clarity of the cup.

  • Washed treatment:

The fruit is completely removed through a specialized tool, and then the beans are collected in a basin of water for washing, which removes the jelly liquid stuck to the coffee, and then the beans are dried on surfaces exposed to the sun. The resulting cup is less fruity than the one processed by the dry method. But it also has less earthy flavors, which increases the clarity of the cup.

  • Honey treatment:

This is a new method that combines the two schools, the fruit is removed through special tools, but not completely, as a small part of the fruit remains on the coffee and is dried in this way.

In all three cases, drying is done until the moisture content of the coffee bean reaches between 10 and 12%. After that, the coffee is sent to the silos and kept for a period of not less than 30 days, and then the crust is removed from the coffee, and it is sorted and divided according to its quality.

Chickpea and storage:

After the coffee is processed, it is ready for shipment, and it is sent thousands of kilometers through cargo ships until it reaches the place of the chickpeas, after making sure of the efficiency of the coffee, and it is roasted in a way that shows the advantages of that type of coffee and the characteristics that are unique to the place in which it was grown.

Keep coffee after roasting away from outside air and light, and it is preferable to use it within a period of two to thirty days from the day it is roasted.

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