The coffee plant is a woody perennial evergreen dicotyledon that belongs to the Rubiaceae family. Because it grows to a relatively large height, it is better known as a coffee tree.
While there are several different coffee species, two main species of coffee are cultivated today. Coffea arabica, known as Arabica coffee, accounts for 75-80 percent of the world's production. While Robusta coffee beans are more robust than the Arabica plants, it produces an inferior tasting beverage but a higher caffeine content. The Coffea Arabica coffee plant is self-pollinating, whereas the Robusta coffee plant depends on cross pollination.
Three to four years after the coffee is planted, sweet smelling flowers grow in clusters. About 6-8 weeks after each coffee flower is fertilized, cell division occurs and the coffee fruit remains as a pin head for a period that is dependent upon the climate. Then develop into drupes in a rapid growth period that takes about 15 weeks after flowering. During this time it takes on the shape of the final coffee bean.Each year coffee is harvested during the dry season when the coffee cherries are bright red, glossy, and firm. Now considered ripe cherries they are either harvested by hand, stripped from the tree with both unripe and overripe beans, or all the coffee beans are collected using a harvesting machine.
Whatever the harvesting method, green coffee beans and overripe coffee cherries inevitably end up mixed with the perfectly ripe cherries and must be separated during coffee processing. Therefore, the first step in coffee production consists of separating the "floaters" from the "sinkers." The coffee floaters are usually sent directly to the patio to be dried and are often slated for internal consumption. The ripe and green cherries can be sent to the patios to be dried using the natural process of preparing coffee or can be sent to the coffee pulping machines.
Coffee must be stored in dry and cool conditions. Exposure to the sun or moisture will rapidly deteriorate the coffee. Burlap bas are often used for coffee bean storage because they allow air flow. They also preserve the coffee longer than plastic or paper bags.
Once it gets to this stage the Importer takes over.
Three to four years after the coffee is planted, sweet smelling flowers grow in clusters. About 6-8 weeks after each coffee flower is fertilized, cell division occurs and the coffee fruit remains as a pin head for a period that is dependent upon the climate. Then develop into drupes in a rapid growth period that takes about 15 weeks after flowering. During this time it takes on the shape of the final coffee bean.Each year coffee is harvested during the dry season when the coffee cherries are bright red, glossy, and firm. Now considered ripe cherries they are either harvested by hand, stripped from the tree with both unripe and overripe beans, or all the coffee beans are collected using a harvesting machine.
Whatever the harvesting method, green coffee beans and overripe coffee cherries inevitably end up mixed with the perfectly ripe cherries and must be separated during coffee processing. Therefore, the first step in coffee production consists of separating the "floaters" from the "sinkers." The coffee floaters are usually sent directly to the patio to be dried and are often slated for internal consumption. The ripe and green cherries can be sent to the patios to be dried using the natural process of preparing coffee or can be sent to the coffee pulping machines.
Coffee must be stored in dry and cool conditions. Exposure to the sun or moisture will rapidly deteriorate the coffee. Burlap bas are often used for coffee bean storage because they allow air flow. They also preserve the coffee longer than plastic or paper bags.
Once it gets to this stage the Importer takes over.
