From The Tree To The Green Bean |
- Coffee beans grow as cherries on a tree.
- Inside each cherry exists two green coffee beans (with the exception of Peaberry beans, in which only one green bean exists).
- Harvesting coffee is very labor intensive as only the ripe cherries are hand-picked. Thus multiple trips through the same crop is necessary.
- The quality of the best coffee beans is dependent on three main factors: the soil, the genetics of the coffee tree, and the microclimate, which includes daily temperature fluctuations, altitude, and the amount of rainfall and sunlight.
- Coffee beans are covered by a silver skin, parchment, fleshy fruit pulp, and finally the outer skin.
- Once harvested, the beans are processed using one of two methods: the Wet or Dry Methods.
- The Wet Method of processing involves mechanically removing the cherry's outer pulp and soaking the beans in large vats of water.
- This fermentation process helps gives the coffees their characteristic flavors.
- After fermentation, the beans are thoroughly rinsed in clean water, drained, and finally dried either by direct sunlight or low-temperature mechanical dryers.
- Machines remove the parchment and silver skin layers from the beans, and the beans are then sorted and graded for quality levels.
- The Dry Method involves placing the coffee cherries in direct sunlight for two weeks or more.
- The beans are manually raked several times a day to facilitate even drying.
- When dry, the beans are separated from the outer skin, fruit pulp, and parchment using a hulling machine, and they are then sorted and graded.
© 2009 McLaughlin Coffee Company™