The origin and growth of coffee beans: a journey of aroma

The origin of coffee beans

Coffee beans, small seeds with a strong aroma, can be traced back to Africa hundreds of years ago. According to archaeologists, the first people to grow coffee trees and drink coffee were tribes living in the Ethiopian plateau. They took the heart of wild coffee tree fruits, which is the "coffee beans" we know, dried them, ground them into powder, and added water to drink.

From Africa to all over the world

Over time, people began to realize the magical effects of these small beans. Thus, over the centuries, coffee culture gradually spread from Africa to the Arabian Peninsula and the Middle East. The Arabs first discovered how to roast and brew coffee, and regarded it as a valuable commodity to be traded.

In the 15th century, European navigators began to explore the New World and brought back many precious items, including coffee beans. The first to introduce coffee to Europe were Venetian merchants, who sold coffee as a luxury to the aristocracy.

Over time, coffee became an integral part of European social occasions, and each country began to establish its own coffee culture and traditions, such as Italy's strong espresso, France's latte and Americano.

From seeds to saplings

To obtain high-quality coffee beans, you first need to select seeds that are suitable for the growing environment and have good genetic quality. During the harvest season, farmers will carefully select complete, healthy and moderately mature fruits and remove the heart part to dry.

Next, these clean and neat seeds are placed under specific temperature and humidity conditions to germinate. After a few weeks, small and tough rhizomes begin to stretch out from the soil and quickly grow into strong and vibrant seedlings.

Growth of saplings

Coffee plants require specific growing conditions to thrive. They prefer warm and humid climates and usually grow best between 1,000 and 2,000 meters above sea level. These areas tend to have abundant rainfall and rich soil, providing coffee plants with ample water and nutrients.

Farmers regularly give coffee trees the right amount of water and apply the right proportion of fertilizer to promote healthy growth. They also regularly prune branches and leaves to ensure that sunlight can evenly reach each leaf.

Fruit and Harvest

After a few years, the coffee trees begin to bloom and bear fruit. These fruits are bright and attractive red or yellow in appearance, shining with an attractive luster in the sun.

When the fruit is fully ripe, farmers will pick it by hand or machine and carry out preliminary processing. They will first remove the outer skin and then dry the coffee beans inside. This process requires patience and skills to ensure that every coffee bean can be preserved intact.

Baking and tasting

After the initial processing, the coffee beans are sent to the roasting plant for further processing. During the roasting process, the coffee beans are exposed to high temperatures and gradually change color, expand and release aroma.

Different roasting times and temperatures will determine the final flavor profile. Light roasts usually bring out sour, floral, and fruity notes, while dark roasts tend to be more bitter and chocolatey.

Finally, we will taste the rich taste and fragrance of these coffee beans that have gone through a long journey. From origin to growth to harvest, every link embodies people's pursuit and enjoyment of a better life.