COFFEE 101: EVERYTHING YOU NEED TO KNOW

WHERE DOES COFFEE COME FROM

FROM TREE TO CUP

Coffee is an essential fuel that millions of people around the world use to start their day. You know about it, and you have your favorite style; iced, cappuccino, black. But how often do you think about where it comes from, the different types, and how it got to be such an essential part of your early morning ritual.

The coffee bean we know and love comes from a fruit tree. Coffee trees are located between 25° North and 30° south, also known as the coffee belt. The trees are found along the equator at these specific latitudes produce the highest-quality beans. The coffee plant has a bright red cherry-like fruit that contains two whitish/ greenish seeds, but we know these better as coffee beans.

Coffee beans can either be Arabica and Robusta. Arabica grows at high altitudes with mineral-rich soil and needs more care and milder temperatures than the Robusta plant. Robusta, however, prefers warmer climates. Robusta beans tend to contain more caffeine, produce a rigid plant, and a bitter, more rubbery tasting coffee. Arabica is considered the more superior tasting bean, tasting smooth and almost sweet, with flavor notes of sugar and chocolate. The Arabica bean is oval-shaped and longer, while Robusta is smaller and round. The seeds are dried and hulled, polished, and then shipped out as 'green beans' that still have a layer of cells tightly attached to the bean until roasting.

COFFEE BY COUNTRIES

WHATS THE DIFFERENCE?

As discussed, coffee trees can be forged for beans from several locations along the equator and within the coffee belt. Keep in mind the taste and quality of coffee is ultimately subjective, but below are a few prominent areas from which coffee beans are sourced and their general flavor descriptions:

Brazil

Brazil contains many large coffee producers. Production of Coffee in Brazil accounts for about a third of all coffee produced in the world. Despite the vast quantities produced, Brazilian coffee is not always known for its quality. Brazil is known for its commercial-grade bean production, the finest being characterized as clear, sweet, and medium-bodied; This is due to elevation and low soil acidity, which affect the coffee's flavor and the density of the beans.

Ethiopia

Ethiopia is where the coffee plant originated, dating back to about 800s A.D. Coffee here continues to grow wild in the country, and farmers still harvest beans from wild coffee trees found in the forest. These wild beans produce a bright, full-bodied, and full-flavored Coffee.

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Costa Rica

Costa Rica accounts for only about 1% of global coffee production. Despite this, the country is well known for producing some of the highest-quality beans in central America. In Costa Rica, it is illegal to create anything other than 100% Arabica Coffee beans – meaning bad coffee is literally against the law. What makes Costa Rican Coffee so unique is its ideal coffee growing climates. Although Costa Rica is a smaller country, it has a high degree of geographical and climatic diversity. In total, the country contains eight different coffee growing regions. Café Britt is known for producing some of the best and most authentic Costa Rican Coffee on the Market. This company produces 100% hand-picked Arabica coffee, and as a whole, captures the smooth, rich, and complex flavors unique to Costa Rica. Check out their blog for more info about Costa Rican Coffee.

Colombia

Colombian coffee is famous for its mild and rich aroma coffee. Colombian coffee is produced mainly in the country's center, in its tropical temperatures and high altitude. The growing and harvesting process is fundamental when it comes to top-notch coffee. Every bean is picked by hand in Colombia and grown on steep slopes providing the best climate and terrain for growing coffee.

These are just a few of the Major locations that coffee is sourced, but the origin and harvesting are just the beginning of a great coffee cup; the roasting process is where the flavors emerge.

Coffee - the favorite drink of the civilized world

Thomas Jefferson

FLAVORS AND THE ROASTING PROCESS

The roasting process is where we get that iconic dark brown color, distinctive to coffee beans. The beans are turned brown, and a fragrant oil called caffeoyl is released. This oil is responsible for all the coffee flavors we know and love! In many opinions, the roasting process is considered an art and science since it is crucial in achieving an exceptional coffee beverage. The roasting process involves a lot of experience and perfect time and temperature control to bring out the best coffee flavors.

There are many different subtypes of coffee roasts; however, the three main classifications are light, medium, and dark.

Light roasts

Light roasts occur at the temperature range between 180° and 210°. Around 205°, the bean reaches the first crack, where the coffee bean will begin to pop, almost like popcorn. Light roasts rarely go beyond this first crack. Light roasts are light brown, have a sweeter flavor, and tend to be the most acidic of the three. Surprisingly, light roasts conserve most of the caffeine and original flavor profiles of the bean.

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Medium Roasts

Medium Roasts occur between a roasting temperature of 210° and 230°. The second crack happens somewhere on the darker side of the medium roast but tends not to go beyond this. Medium roasts contain less caffeine than light roasts, exhibiting more body and a balanced flavor. Medium roasts are widely popular in the specialty coffee industry, as the vast array of flavors are palatable to most preferences – yet still retain character.

Medium-dark / Dark roasts

This is achieved by roasting the coffee beans at 230° to 250°. This temperature goes beyond the second crack and produces coffee with a fuller body and smokey taste. These beans are shiny because darker roasts develop oil on their surface. The coffee is almost black and contains the least amount of caffeine! Common names that generally refer to darker roasts include (but are not limited to) French Roast, Italian Roast, Continental Roast, and Espresso Roast. Overall, as the roast gets darker, the caffeine decreases, and the coffee loses the bean's original flavor profile. The higher the roast, the greater the flavor is taken on from the roasting process itself, and the bean develops an oily sheen.

The right amount of coffee is good for you.

Overall, our advice is to try as many types as you can till you find the coffee right for you. More and more studies show clear benefits of coffee: guarding against conditions including Alzheimer's, liver, and heart disease. Although caffeine is the first thing that may come to mind, coffee also contains tons of antioxidants and other active substances that may reduce internal inflammation and protect against disease. See more ways in which coffee could be benefiting your health here.

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