Coffee is produced in a band centered on the Equator that covers most of the globe. Trees grow in Africa, Asia, Indonesia, Latin America, and Hawaii. Coffee trees grow at varying elevations, from sea level in Hawaii to high peaks in the Andes of Colombia. This article will explore the origins of coffee and how it is produced. We hope this article helps you understand the origins of coffee.
Origins
The globalization of coffee is colonists’ work, who first discovered it in the Middle East and North Africa. The crop was widespread, and the conquered colonies used it to fuel their economies. In the 17th century, the Dutch successfully planted seedlings in India. This single plant is the ancestor of millions of coffee trees today. During this time, coffee was also cultivated in Latin America, where it remains a popular beverage today.
The Arabic word Yahweh comes from Mahwah, which initially means cherry. The Dutch koffie was borrowed from the Arabic Mahwah, which comes from the Turkish kahve. It was not until the 18th century that the Europeans began roasting coffee. A goat herder in Ethiopia was the first to discover coffee’s benefits. From this moment on, coffee became widely popular throughout the world.
Coffee’s history is fascinating. It began in the Middle East as a beverage. In the 15th century, Yemeni Sufi priests started drinking the beverage. Yemenis began growing coffee in the Ethiopian highlands and spread its cultivation throughout the Middle East, North Africa, and Europe. Coffee became widely available and famous in the Western world, and the Ottoman Empire embraced the drink. However, coffee is still far from being the most popular drink globally.
The coffee legend suggests it originated in Ethiopia, though it’s unsure. The earliest credible evidence of drinking coffee dates back to the 15th century in Sufi monasteries in Yemen. Yemeni traders brought coffee berries from Ethiopia and began growing the plant. The Sufis also used coffee to concentrate on their prayers and to remain awake during night rituals. If the story is true, it’s not surprising that the earliest coffee drinkers were in the Middle East.
Production
Coffee is a staple food in many parts of the world. Although the government-controlled the production of food commodities, the coffee trade was largely unrestricted. This meant that more farmers moved from other crops to coffee cultivation in search of higher profits. But the supply/demand ratio may soon reverse, with the world’s coffee production barely meeting the demand. However, the situation is not yet dire. The following article provides some perspective on the current situation of coffee production.
Climate change will lead to stressed growth and reduced yield. The trees will be forced to sacrifice new growth to produce coffee. The poor quality of the beans grown will result from fewer berries. Climate change will also cause a rash of disease outbreaks and increase the incidence of insects and nematodes. The result will be a low-quality coffee with a low yield. An excellent way to avoid these problems is to cultivate coffee trees in less-prone regions.
Coffee cultivation began in Java, Indonesia, in the 1690s, with the Dutch East India Company acquiring seeds from Yemen’s Mocha region. The Dutch then sent the plants to the Amsterdam Botanical Garden, where one plant made its way to France in 1713. Antoine de Jussieu used the Java plant in his first description of coffee. In 1720, one plant made its way to Martinique, a French Caribbean colony. From Martinique, coffee spread to many Caribbean islands, including Haiti (1725), Guadeloupe (1726), Jamaica (1730), and Cuba (1748).
In addition to the Central Highlands, coffee growing in Cambodia is highly popular. The country produces around nine billion pounds of coffee annually and ranks 25th globally. There are two varieties of coffee: robusta and arabica. While arabica is the most popular coffee variety, arabica is widely grown in the country’s western highlands. Coffee is grown in more than one country, but Cambodia dominates the world market in the number of kilograms.
Harvesting
There are two main types of coffee harvesting methods: strip and mechanical. Both processes are labor-intensive and expensive, and selective harvesting is often used to gather Arabica coffees. Strip harvesting involves collecting all coffee cherries at once. This method is most familiar with Robusta coffee. Track collection involves harvesting coffee cherries by hand or using heavy machinery. The process also involves picking the cherry before it ripens. Here are the differences between these two types of harvesting methods.
Selective harvesting: Selective harvesting is the most common method used across most regions. This method requires handpicking the cherries but is more labor-intensive and results in a more premium product. However, it requires a large workforce to be successful. Some plantations require a lot of hand labor, and mechanical strip picking requires more expensive machinery. Whether you choose a manual harvesting method or mechanical harvesting, the first two methods have pros and cons.
Automatic harvesting: When picking coffee cherries, they will typically weigh between 12 and 20 kilograms. Each 100 coffee cherries will yield about twelve to twenty kilograms of export-ready coffee. Depending on the country, you may see new crop coffee shipments in April or May after the monsoon season. On the other hand, a batch of harvested coffee from a region that produces only Robusta coffee can be harvested in June or July.
Coffee processing: The beans fall from the trees and are collected by a farmer. These beans are cleaned and roasted, giving them a unique flavor. Depending on demand, you may be able to earn up to $20 per kilogram. The best part? Coffee is an easy-to-make, delicious drink. And it can be done anywhere! Once you know the proper process, you can enjoy the benefits of high-quality coffee with ease.
Processing
There are several methods for removing layers from coffee. One of the oldest methods involves drying the beans. This process is used in countries with limited water availability. It requires strong sunlight and relatively high temperatures, and the beans must be turned frequently. Once they have reached an accurate moisture content, the layers are separated from the beans. Once processed, the coffee is ready to be shipped to a roaster. However, the exact method of processing varies. Below, we’ll explain the different stages of the coffee processing process.
Natural Processing: Natural coffee is processed in the country where the plants are grown. The coffee cherry is handpicked from big green coffee plants. When ripe, it turns bright red and is ready for picking. It is then transported in large baskets to a processing plant. This part of the coffee processing process removes the ripe red coffee fruit pulp and leaves two green beans. These coffee beans are then dried and transported to coffee roasters worldwide.
Dry Process: The second type of coffee processing is called wash. This process is more demanding and requires a mill on the farm and additional water for transport. However, it allows for a significant variation in the sensory profile. Coffee processed using this method is generally gentler, with more citrus fruit acidity than dry coffees. The same principles apply to the processing of other types of coffee, but the differences are mainly cosmetic.
Natural Processing: Natural processing uses biological processes for coffee, such as soaking the beans in pulp juices. Raw processing is commonly practiced in Central and South America. Honeyed coffees combine the best of natural and washed processing. Coffee processing is an integral part of coffee flavor and character. In addition, it creates coffees with a bright, intense, syrup-like flavor and a full-bodied, earthy finish. To learn more about coffee processing, check out our article on the different stages of the coffee production process.
Tasting
When you’re tasting coffee, you may find that it has an aroma similar to a berry. However, some coffees have a more distinct aroma. For example, coffees from Kenya can have a flavor that resembles tart berries. The smell of coffee is determined by its enzymatic properties, a chemical reaction that occurs when sugars and amino acids are exposed to heat. Some coffees have an aroma that reminds you of toasted nuts, but it’s not necessarily bad.
The astringency of a coffee is another essential factor to take into consideration. The aftertaste may differ from person to person, depending on the climate, type of beans, and other factors. Trying a variety of coffees from different regions will enable you to compare different brands and decide what suits you. A spittoon is helpful to facilitate the tasting process, and a keen sense of taste is essential.
Try to blend two coffees with similar characteristics and then taste each one. You may notice that some are tastier than others. To improve your palate, use a flavor wheel to identify the differences between coffees. If possible, start with the broadest categories and move up. You may also discover that a particular type of coffee has a distinctive taste and flavor profile. If you’re not sure, you can always try cupping as a way to enhance your coffee knowledge.
After tasting coffee from where it comes from, you’ll discover many distinct flavors and aromas. For example, you can choose a coffee with a smoky or burnt scent, which is associated with the roasting method. Other coffees with an ashy or chemical aroma are typically roasted at a higher temperature and are more bitter. Those coffees that smell like nutmeg or clove may be too dark or light.
