How coffee is grown and how origin affects flavour

Our shop offers whole-bean and ground coffees from almost every corner of the world. Growing methods and processing can matter as much as the place of origin. Interestingly, coffees from the same region sometimes differ more than coffees from different continents. When looking for a favourite, it is worth considering more than the country on the label.

Growing coffee

Coffee plants grow mainly in the belt between the Tropics of Cancer and Capricorn. They require suitable soil, moisture and temperatures. Cultivated plants generally begin producing fruit after a few years and can remain productive for many years under good management.

Each flower develops into a cherry, usually containing two seeds with a flattened side. Occasionally a single rounded seed develops instead: this is a peaberry.

Most commercial coffee comes from two species, Arabica and Robusta. Arabica is often associated with delicate, varied flavours, while Robusta is commonly used for strength and body in blends. Quality varies within both species; Robusta is not automatically poor coffee. Coffee can come from managed plantations as well as less intensively cultivated or wild-growing plants.

Ripeness matters

Unroasted beans are greenish; their brown colour develops during roasting. The ripeness of the cherry at harvest influences the cup:

• Unripe cherries can produce grassy, sharp or sour flavours.
• Ripe cherries generally offer better sweetness and balance.
• Overripe, dried cherries can develop fermented notes, depending on how they are handled.

Cherries on the same plant do not all ripen at once, which makes harvesting demanding and can require repeated picking rounds. Harvest seasons and the number of crops depend on the region.

The original article gives an example of a picker collecting 60–70 kg of cherries in a day, with only around a fifth of that weight becoming green coffee. Actual yields vary considerably.

Wet and dry processing

Two main processing approaches separate the seed from the surrounding fruit. In washed processing, equipment removes much of the pulp, and fermentation and washing remove the remaining mucilage before drying. Fermentation may take around 24 hours, but the precise time depends on local conditions and the process.

In natural processing, whole cherries dry in the sun on suitable patios or beds before the dried fruit is removed mechanically. Drying can take several weeks, sometimes around four. Both methods can produce excellent coffee when carefully managed.

Does the country of origin affect flavour?

Harvesting, ripeness and processing are important, as are species, variety, altitude, soil and climate. No single country has a monopoly on the best coffee. Brazil is a major producer, while outstanding coffees also come from other parts of South America, Africa and Southeast Asia.

Regional flavour patterns can be useful starting points, but coffees from distant origins can share characteristics, and neighbouring farms can produce very different cups. If you enjoy experimenting, brew coffees from several countries side by side and compare them for yourself.