Growing coffee

Coffee tree

The coffee tree resembles an evergreen and is similar look-
ing to a camellia bush in full bloom. The leaves are broad, shiny and shaped like an arrow. They are 3–6 inches long and line up in pairs along either side of a central stem. The plant produces beautiful, white star shaped flowers and grows wild to 20 feet. For cultivation purposes they are kept to 6 feet for efficient harvesting.

Longitude & latitude

The coffee tree grows between the Tropic of Cancer and The Tropic of Capricorn at altitudes from sea level to 6500 feet. There are more than 50 species of coffee plants but only two are traded commercially, those being the Robusta and the Arabica. The most prized Arabicas are grown at heights over 4000 feet.

Climate

Coffee grows best where there is no frost and no high temperatures. Shade is critical to the growth of the best coffee. Trees need to be well watered and well drained. Two hours a day of sunlight is ideal. The best coffee berries are grown on the high ground. Higher altitudes produce slower growing heartier, more flavorful beans.

Coffee beans

High grown coffees

• The soil is better quality and has more nutrients
• There are less temperature extremes
• High altitude protects the coffee trees from fungus and insects
• High altitude allows the coffee oils to develop slowly and produces a more distinctively flavored bean

Coffee arabica

• Arabica coffee represents 75% of the world’s coffee production
• Arabica beans are grown at elevations 2,000 to 7,000 above sea level
• All specialty coffees are Arabica
• High grown coffees mature in 6–7 months (low land coffees 2–3 months sooner)
• Arabicas are harvested only 1–2 times per year. Robustas are harvested 3–4 times per year
• Arabicas contain less caffeine and less acidity than Robusta
• Coffee grown at higher altitudes mature slower and develop more and have better flavor oils
• All coffees sold by CoffeeMarvel are high grown Arabicas

Coffee robusta

• Grown at altitudes from sea-level to 2,000 feet
• Originally found growing wild
• Cultivated more easily than Arabica, resists extremes in temperature, disease and frost—therefore name Robusta
• Lowest priced coffee in the world
• Usually found in inexpensive commercial coffees and used in instant coffees

Coffee cherries

When the flowers fall, the small coffee berries (called cherries) are exposed. They begin to form clusters at the base of the leaves. After 6 months, the berries have ripened into ovals resembling a small cherry. Inside the skin are two coffee beans with their flat size together. Each coffee tree yields an average of 5 pounds of coffee per year.

Harvesting & preparation

Harvesting

Harvesting techniques are critical to quality. Coffee berries
do not ripen uniformly so they must be selectively picked by hand. A coffee tree will produce a good crop, one or two pounds, from about five to fifteen years. Peak harvest months in most countries are October to March. In Brazil it’s May to September.

Processing

There are 2 fundamental ways to prepare coffee for roasting, the dry method and the wet method. Cleaning consists of removing the following parts:

• Outer skin
• Fruit pulp
• Inner silver skin
• Parchment

Dry Method

• Coffees are picked and washed free of foreign debris
• Cherries are spread in layers on the ground for 2–3 weeks, during which time fermentation takes place
• Beans are turned constantly for even drying
• The beans are placed in a milling machine after drying, where the dried husk, silver skin and parchment are removed
• Most Brazils, Mochas and Robustas are cleaned using the Dry Method

Wet Method

• The beans are washed
• Cherries are then put into machines where there outer skin and pulp are removed
• The beans are then soaked in water to remove the sticky substance, which remains on the bean. This step is known as fermentation.
• The beans are spread out to dry, or machined dried
• The beans enter a hulling machine for removal of parchment and silver skin
• The final product is green coffee. Most specialty coffees are cleaned this way