It’s one of the most beloved beverages in the world, yet many people don’t actually know how it’s produced. We’re talking about coffee, a fascinating product with a rich history and cultivation process that’s well worth exploring.
The Most Popular Coffee Varieties
When people think of coffee, they usually think of Coffea Arabica (commonly known as Arabica) and Coffea Canephora (better known as Robusta). These are not only the most widely consumed varieties globally, but also among the oldest and most prestigious in coffee production.
Each year, around 135 million bags of coffee are produced—equivalent to about 8 million tons. Of this, approximately 75% is Arabica, and the remaining 25% is Robusta.
Arabica typically grows on the highlands of Ethiopia. It can reach up to 5 meters in height and produces elongated seeds (8–12 mm) with a low caffeine content ranging from 0.7% to 1.5%.
Robusta, on the other hand, originated in West Africa and is now cultivated across the intertropical belt. This plant can grow up to 10–12 meters tall and produces rounder seeds (5–8 mm) with a higher caffeine content—from 2.5% to 4%, more than double that of Arabica.
The name Canephora Robusta reflects the plant’s strong resistance, especially compared to Arabica. Its cultivation spread significantly in the 20th century, particularly after many Arabica plantations were devastated between the late 1800s and early 1900s in countries like Malaysia, Java, Sri Lanka, and the Philippines.
The Main Stages of Coffee Production
Harvesting
The first step in production is harvesting the coffee fruits, called drupes. These are small, cherry-like fruits with a central stone, which becomes the coffee bean after processing.
There are two primary harvesting methods:
- Stripping (mechanical harvesting): the branches are shaken using specialized tractors, and the fruits fall onto protective tarps.
- Picking (manual harvesting): only the fully ripe drupes are hand-picked with care.
Processing
To ensure quality, coffee processing should begin on the same day as the harvest to prevent contamination.
There are two main methods:
- Natural processing (dry method)
- Washed processing (wet method)
Drying
This is a critical and delicate stage, which must be carried out slowly and carefully to achieve an even, high-quality result.
Drying can occur:
- Outdoors (on drying patios for natural or washed beans)
- Through mechanical drying, using specialized equipment
Final Stages
The last steps include:
- Cleaning
- Hulling
- Polishing
- Grading
- Mechanical or electronic sorting
The coffee production process is a fascinating and complex journey, involving numerous stages, each crucial to achieving a high-quality product.
If you’re looking for a coffee that respects this entire process—from plant to cup—rely on our artisan roastery in Lusciano (Caserta). Browse our online catalog, or call us at +39 081 814 34 42. One of our expert consultants will be happy to assist you.
2022
