Coffee is among the most favorite beverages all over the world. Some of the reasons attributed to this fact include the fact that this plant contains quite higher amounts of caffeine compared to other beverages produced naturally such as coca and tea. The process of producing coffee entails several processes from its planting to harvesting to sorting then packaging. Below are steps to coffee production:
Coffee beans can be referred to as the seeds of a coffee plant. Such seeds can only be used for making that world beverage after drying then roasting the grounding. If coffee beans which are not processed are planted, they are capable of growing and becoming the coffee plants. These seeds mostly are grown in beds under sheds.
Once they sprout, the seedlings are then left for growing for quite some days after which each seedling is planted in an individual pot for optimal growth. Those seedlings in pots re kept away from the scorching sun then watered frequently. Coffee planting is mostly advised to be done when it’s rainy so as to make sure the sol retains moisture for the firm establishment of coffee plant roots.
Handpicking coffee cherries
Coffee plants are those crops evergreen perennials grown at very high altitudes mostly in tropical regions and blossom with flowers which are sweet-scented which bring out cherries. Coffee beans are those two seeds found inside the cherries which are coffee plant fruits. Once the coffee plant is mature, the maroon or deep red cherries are picked ready for processing. Coffee can be grown either in small scale or large scale. Also, coffee could be grown beneath the native trees’ shades which allows those cherries to gain their character and sweetness with time. (On our next article, we’ll discuss whole grains for diabetics! )
After harvesting the cherries, drying is done on those cherries. There are 3 methods commonly used: natural and flavor enhancing method of drying which involves drying those cherries in full over the sunshine for some weeks. Through such, the fruit develops a complex profile of flavor as well as natural sweetness and fragrant nectar sweetness which bursts above the coffee cup.
Another drying method used is one whereby the outer flesh and skin is removed then those cherries are now fermented inside water for like two days and the method is referred to as a washed method. This method breaks the surrounding fruit around the bean giving the coffee a lively and bright flavor. The third process of drying is called honey process and it entails drying the cherries under sun giving it a remainder of sticky fruit on the coffee bean.
After drying and removing outer layers from the cherry, the sample is now ready for analysis of acidity, aftertaste, body, aromas and flavors. After approval of the above factors, that coffee then is sorted for density and appearance.
Just like other products like wine, a decision made during the process of producing coffee will affect how the finished product is. After the taste test, the green beans are then roasted as per refined profiles of the flavors producing the characteristics and aromas of desired coffee. After passing those tests, the coffee then is ready for use by coffee makers and for packaging for sale.