The journey of coffee – from seed to cup

Before coffee reaches your cup, it embarks on a long journey. Where does it come from, how long does it take to harvest the first fruits, and what happens after they are picked? Read on to discover the life cycle of coffee.

 

Choosing the right soil

Arabica, the most popular coffee species in the world, requires rich soil, a moderate climate with both sunshine and rainfall, and high altitude—the higher, the better. While coffee farmers must adapt to environmental conditions, these fundamental needs remain the same.

 

Santa Barbara, Guatemala. Photo 88 Graines

 

Planting the seed

The journey from planting a seed to harvesting the first coffee cherries is long. The best coffee comes from shrubs that are at least three to five years old, though some farmers cultivate coffee trees that are over 100 years old.

 

Sprouting coffee beans. Photo 88 Graines

 

Flowering

Coffee plant flowers vary in appearance depending on the variety, but they all emit an intoxicating fragrance—very similar to jasmine. One shrub can be covered with tens of thousands of flowers, and during this stage, coffee plantations are filled with a scent reminiscent of blooming orchards in spring.

 

The coffee cherry

Yes, coffee is technically a fruit. The coffee cherry starts green and gradually changes color as it ripens. At peak maturity, the cherry turns a deep red. It has little pulp and a flavor that resembles mirabelle plums.

 

Harvesting

The harvest is a crucial step in coffee production. In many cases, it is done mechanically, but when it comes to specialty coffee, precision is key—cherries are hand-picked after careful analysis. Pickers often return to the same tree multiple times to select only the ripest cherries.

 

Coffee cherries. Photo 88 Graines

 

Processing methods

Once harvested, coffee cherries must be processed to remove the beans from the fruit. The processing method plays a major role in determining the final taste of the coffee. There are two primary techniques:

• Washed (wet) process – Cherries are pulped, and the beans are fermented in water before drying. This method enhances clarity and acidity in flavor.
• Natural (dry) process – Whole cherries are dried in the sun before being hulled, leading to fruitier and fuller-bodied coffee.

Producers are increasingly experimenting with new processing techniques, pushing the boundaries of coffee flavor.

 

Anaerobic fermentation and carbonic maceration – modern processing innovations

Similar to chocolate and vanilla, coffee can undergo fermentation. Two innovative methods gaining popularity are anaerobic fermentation and carbonic maceration, both of which bring out unique flavors.

• Anaerobic fermentation – Coffee beans are placed in oxygen-free tanks, influencing microbial activity and leading to distinctive flavor profiles, such as notes of ginger, cinnamon, or licorice.
• Carbonic maceration – Whole coffee cherries are sealed in pressurized tanks filled with carbon dioxide. This method enhances fruit-forward and even wine-like flavors.

Both techniques allow producers to explore new taste experiences, though they require precise control and specialized equipment.

 

 

Dry milling

A few months after processing—once the moisture content in the beans reaches an optimal level—coffee undergoes dry milling. At this stage, any remaining layers of fruit or parchment skin are removed, depending on the processing method used.

 

Preparation for transport

Most green coffee is shipped by sea to its destination for roasting. However, certain high-end coffee varieties are air-shipped to preserve freshness and flavor by reducing transport time.

 

Quality testing

Before roasting, samples undergo test roasts to determine the ideal roasting profile. Coffee is also assessed for quality and defects at this stage.

 

Roasting

Once the correct roasting profile is determined, the coffee is roasted in batches, with each batch carefully monitored to ensure consistency. The freshly roasted beans are then packaged with a clear roast date to guarantee freshness.

 

Coffee reaches the consumer

Packaged coffee is distributed for sale, and additional batches are roasted continuously to maintain availability and peak freshness.

Each coffee bean has its own unique story, beginning on the farm and ending in your cup. From farmers to roasters to baristas and consumers, we all play a role in this journey.