The Plant, the Bean, & Processing Colombia Costa Rica Guatemala The Africas Kenya Indonesia Sumatra Yemen

Coffee Connection is provided by... Manna Studio™

The Plant
There are two principal species of coffee plants cultivated in the world: Coffea arabica, and Coffea canephora. These species are better known as Arabica and Robusta. Robusta coffees are used primarily by commercial-grade and institutional coffee roasters. Being more disease resistant, the robusta grows at lower elevations, matures more quickly, and can be cultivated more easily and brought to market less expensively. Robusta coffees, a primary component of less expensive commercial brands, carry significasntly more caffeine (see section on Caffeine), and lack the flavor and fragrance of the finer high-grown Arabica coffees.

Since Arabica coffees grow ony at higher elevations, and are only hand-picked three or four times during harvest, they mature more slowly, developing excellent fragrance and complex flavor characteristics. Arabica coffees deliver a superior cup of coffee, and generally demand higher prices on the world market.

Primary factors contributing to the differences in character and quality of gourmet coffee from around the world, do not necessarily come from differences in the plants themselves. More important variables contributing to the differences are climate, soil, altitude, and moisture of the region where the coffee is grown (see Growing Regions).

The Bean
Coffee Beans themselves, are the seeds of a fruit: the coffee berry - or cherry, as it is sometimes called. Each berry yields 2 beans (if inproper fertilization occurs, only one bean develops, and is called a "peaberry"), and it takes roughly 3,000 beans to make a pound of coffee! An Arabica tree must be cultivated for approximately 5 years before it yields its first crop. When it does, it produces only about 2 to 3 pounds of green coffee per year!

Processing
In the preparation of better-quality coffees, the berries are hand-picked selectively as they ripen. Next, the coffee bean must be separated from the berry or "pulp." This is done by machines with rotating drums or discs. Then the remaining pulp is removed by a process of soaking and fermenting. The beans are then washed and dried, either by sun or machine, to remove the final, thin skin called "parchment."

In areas where water is scare, coffee may be processed dry, by spreading the berries out to dry on the ground, or on concrete or stone floors called "barbecues." The drying process may take several days during which the berries are turned many times to promote the evaporation of moisture. Subsequently, the dried pulp is separated from the beans by machine, and careful attention to sorting eliminates any imperfect beans. If done with care, this dry method of processing can produce good coffee, exhibiting unique and earthy flavors.

Finally, the green coffee beans are polished and graded according to origin, size, quality of preparation, and taste or "cup quality" (see Cupping & Coffee Terminology). Once quality is determined, and the green beans are bagged, they are ready to be sold. Coffees are imported green from their country of origin. The next major step in the life of a green coffee bean, is to be roasted and possibly flavored (see Roasting).

Colombia
Although Colombia is frequently perceived as "The King" of very fine coffees, this is more a result of their long-running and highly effective marketing campaign featuring "Juan Valdez", than the actual quality of their coffee.

Colombia is the world's second largest exporter of coffee. While most of Colombean coffee is consistently good, it does not rank among the world's best. In fact, we believe there are many lesser known coffees from around the world that are superior to Colombian.

Colombia's coffee is carefully hand-picked and wet processed (see Processing) before being combined with coffee from around the country. At this point all Colombian beans are graded according to their size, not their quality.

Only 15% of Colombia's Arabica are considered to be the best of the best Arabica beans! Colombian Supremo, a large, bold bean is their finest quality of general coffee.

Costa Rica
We have a great regard for the quality of Costa Rican coffee. At its best, it balances acidity and body, and flavorful richness (see Cupping & Coffee Terminology). Some of the world's finest coffees come from this region due to special growing conditions and thin mountain air in Costa Rica's mountain ranges. Most of the region's coffee is grown in the countryside surrounding San Jose, the capital.

Costa Rican coffee is grown at altitudes ranging from 1,600 to 5,400 ft, on both the Atlantic and Pacific coasts. The central plateau is the most famous growing region, with a 10 mile radius. All of the beans grown here are high grown, washed Arabica. Many of the "finest" are owned by families who continue to take exceptional care and pride to harvest the finest quality coffee.

Costa Rican coffee is labeled according to the hardness of the bean. In general, the higher the altitude, the harder, or denser the bean, and the better quality the coffee. However, the hard beans grown at high altitudes on the Pacific slopes are finer than those geown at the same height on the Atlantic side. For this reason, one must include factors other than altitude when determining the quality of a coffee.

Guatemala
Coffee was first introduced into this region by the Jesuit priests. However, it was not cultivated until the 18th century by the German immigrants. There are five coffee growing regions in Guatemala: Cuban, Huehuetenango, Antigua, Atittan, and Freihanes.

A favorite Guatemalan coffee is from Antigua. There are a few plantations located in this (best) growing region of Guatemala. There are high in the mountains, and are operated by experienced coffee growers who are committed to producing the highest quality coffee possible.

Most of Guatemala's coffee is grown in the central and southern regions of the country on mountain slopes, at altitudes of 1,000 to 5,500 ft. above sea level. These beans are classified according to altitude, where the highest grown beans are the highest grade.

The higher grown beans, grown above 4,500 ft., are acidic and heavy bodied, while the vine grown, lower beans are milder (but still with a nice flavor). Both bean types are known for their smoky and somewhat spicy flavor characteristics which are quite unlike any other coffee.

The Africas
Coffee is indigenous to Ethiopia, where it was found growing wild in the third century. It is considered to be the world's purest coffee (growing at altitudes of 4,000 to 6,000 ft.), much of which goes unpicked because it cannot be accessed by roads. Due to severe water restrictions, all Ethiopian coffee is processed by the dry method (see coffee Processing).

African Arabic coffee has a pungent and exotic quality for a vigorous spicy aroma, much like the hills on which it grows. It is not deep or full-bodied, but it has a complexity of flavor that is both pure and satisfying for all true coffee lovers.

The fact that Ethiopian coffees are especially small and ragged looking, is partly indigenous, and partly due to their primitive methods methods of hulling and dry processing the beans. However, their appearance has little to do with the quality of their flavor. On the contrary, this coffee is exotic, rich, and very flavorful!

It is a common misconception that the word "Mocha" means a chocolate flavored coffee. In fact the term has much more to do with the overall mouth feel and texture (see Cupping & Coffee Terminology) in the coffee than with chocolate. In terms of coffee, "Moca" leaves a distinctive aftertaste, which is associated with chocolate because it is quite dry and winey.

Due to the widely varying levels of quality, it is very difficult to buy high quality Ethiopians consistently. Our buying network regularly rejects inferior Ethiopian beans (even at times of shortages), in order to provide our customers with ONLY the finest quality beans.

Kenya
Most of the coffee produced in Africa is low grade Robusta. However, Kenya also produces some very fine, high-grown Arabica which ranks with the best! Grown at high altitudes, these beans produce a cup that is sharp and bright, with the perfect balance of acidity.

With the most rigid grading and production systems, beans are classified by growing district, bean size, and by letters: "AA" is the largest and highest quality, followed by "A" and "B." The ripe cherries are han-picked and the most advanced methods of marketing and processing allow the beans to be separated by electronic machines in terms of density, size, and color.

Indonesia
Indonesian coffees are the fullest-bodied coffees in the world, but they are also very rich, very mellow, and extremely flavorful.

All beans are classified according to districts of origin and graded by size and defects. There is a very limited amount of washed, high-grown Arabica in Indonesia, rendering the coffees from Java unique in that they are consistently full-bodied and intensely flavorful.

In the cup, it is complex, with a syrupy, rich body, and a tangy, aromatic finish. Indonesian coffees never lose their flavor even with the addition of milk.

Sumatra
Some of the most famous and excellent coffees are grown onb the islands of the Malay Archipelago: Sumatra, Celebes, and Java of Indonesia. Sumatra, in particular, is famous for its full-bodied, tangy, and exotic flavor qualities.

Like an aged wine, most Sumatra coffees have an aged or woody-like quality to them (see Cupping & Coffee Terminology). The very best of Sumatra coffee is both full-bodied and clean; The very worst is often described as sour - perfect for those looking for an interesting cup of coffee.

Yemen
The Yemen Mocha coffee is always described as distinctive. It has the winey, dry undertones of a great wine. The end flavor, however, is always very rich and dark, and can only be described as chocolate-like.

The best of Yemen coffee is very balanced and creamy, offering a coffee so exquisite, that it inspires loyalty in all who drink it. Yemen Mocha is one of two coffees in the wordl's oldest coffee blend - Mocha Java.