When you brew your morning cup of coffee, it’s easy to forget the remarkable journey the beans took to get there. From the lush mountains of coffee-growing regions to our skilled roasters, every cup of specialty coffee tells a global story.
In this blog post, we’ll take you on the journey of a coffee bean, from farm to cup, uncovering the many steps that go into crafting the perfect brew.
1. The Origins: Where Coffee is Grown
Coffee beans start their life as cherries, growing on coffee plants in regions known as the “Coffee Belt.” This region spans along the equator and includes countries in Africa, South and Central America, and Asia.
Each coffee-growing region provides a unique combination of soil, altitude, and climate, all of which influence the flavour and quality of the beans. Specialty coffee farms often focus on small-batch, high-quality production, taking extra care to cultivate beans that reflect the distinctive qualities of their region.
2. Harvesting: Picking the Coffee Cherries
Once the cherries ripen, they are ready for harvest. Depending on the region and the farm, this can be done manually or with machinery. Manual picking, which is common in many specialty coffee farms, ensures that only the ripest cherries are selected, leading to higher quality beans.
There are two main methods of harvesting:
- Selective Picking: Handpicking only the ripe cherries, common for higher-end specialty coffees such as ours.
- Strip Picking: All cherries are picked at once, regardless of ripeness, often used in large-scale commercial coffee production that typically supplies the high-street coffee chains.
Selective picking requires more labour but results in better-tasting coffee, as under-ripe or overripe cherries can negatively affect the flavour.
3. Processing: From Cherry to Bean
After harvesting, the coffee cherries must be processed to separate the beans from the fruit. There are three main processing methods, each affecting the flavour profile of the final coffee:
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Washed (Wet) Process: In this method, the cherries are pulped to remove the outer skin, and the beans are fermented to break down the mucilage. After fermentation, the beans are washed and dried.
Flavour: Clean, bright, with pronounced acidity. -
Natural (Dry) Process: Here, the cherries are dried with the fruit still intact. Once dried, the beans are separated from the fruit through hulling.
Flavour: Fruity, full-bodied, often with berry-like notes. -
Honey Process: A hybrid between the washed and natural processes, where some of the fruit is left on the beans during drying, creating a unique flavour.
Flavour: Balanced sweetness and acidity, with hints of fruit and honey.
4. Drying and Milling: Preparing the Green Coffee Beans
Once the beans are processed, they need to be dried to reduce their moisture content. This can be done in the sun or using mechanical dryers, depending on the region and climate. The beans are typically dried until they reach a moisture level of about 10-12%.
After drying, the beans go through milling, which involves hulling (removing the dried outer layer) and polishing. What remains are green coffee beans, which are then sorted by size and quality. This step is crucial for ensuring consistency and quality in the final brew.
5. Shipping: Green Beans Travel the World
After processing, green coffee beans are packaged in large jute / hessian bags and shipped to coffee roasters around the world. The UK is one of the largest importers of coffee.
Since green coffee beans are stable and can be stored for months without losing quality, they are often shipped by sea. Once they arrive at their destination, they are ready for the next critical step: roasting.
6. Roasting: Bringing Out the Flavour
Roasting is where the magic happens. Green coffee beans are roasted at high temperatures, transforming them into the aromatic, brown beans everyone knows and loves. This process unlocks the complex flavours hidden within the beans, bringing out notes of fruit, chocolate, nuts and more.
There are three main roast levels:
- Light Roast: Retains more of the bean’s original flavour, often with fruity or acidic notes.
- Medium Roast: A balance between original bean flavour and roasted qualities, with a smoother body.
- Dark Roast: Strong, bold flavours with chocolatey, smoky, or even nutty notes.
Our roasters carefully monitor the roasting process, adjusting time and temperature to bring out the best characteristics of each bean. We create small-batch, artisan roasts tailored to highlight the unique qualities of beans from specific farms or regions.
7. Grinding and Brewing: From Bean to Brew
Once the beans are roasted, they are ground for brewing. The grind size plays a crucial role in how the coffee will taste. Here are some common grind sizes and their brewing methods:
- Coarse: Best for French press or cold brew.
- Medium: Ideal for drip coffee makers or pour-over methods.
- Fine: Suitable for espresso machines.
Brewing extracts the flavours from the ground coffee, and the method you choose—whether it’s espresso, French press, or AeroPress—will influence the final taste.
The water temperature, brewing time, and coffee-to-water ratio all affect the extraction process, allowing you to tailor your cup to your preference.
8. Enjoying: The Perfect Cup of Coffee
After a long journey from farm to cup, the final step is to sit back and enjoy the result. Specialty coffee isn’t just about the taste—it’s about appreciating the craftsmanship, care, and effort that goes into every stage of the process.
When you sip your next cup of coffee, you’ll be able to savour not only the flavours but also the remarkable journey it has taken to reach you—from the high-altitude farms to our expert roasters, all the way to your coffee cup.
