Coffee bean production process: from planting to roasting, step by step

Planting

The coffee beans production process for cafes begins with planting. First, it is important to choose a region and soil conditions suitable for coffee cultivation. Generally speaking, coffee trees need to grow in high altitudes, warm and humid climates. Then, farmers will plant coffee seedlings in these areas.

Gains

After about three to five years, the coffee trees begin to bear fruit. Farmers regularly check the ripeness of the fruit and pick the ripe coffee cherries by hand. Usually, only red or yellow cherries are fully ripe for imported coffee.

Peeling and fermentation

Once picked, the coffee cherries are sent to the processing plant for peeling. The most common method is to use a machine to peel off the outer pulp and retain the inner part that surrounds the two seeds (the so-called "bean").

Next, the beans are fermented in a water tank. This process helps remove the sticky substances remaining on the beans and also brings special flavors to the subsequent roasting process.

Washing and drying

After fermentation is complete, the coffee beans are washed to remove any pulp residue. This is usually done by placing the beans in a sink and then rinsing them with water.

After that, the beans need to be dried. There are two main methods: air drying and mechanical drying. Air drying involves laying out the beans in the sun to dry for several days, while mechanical drying uses specially designed equipment to speed up the process.

Sorting and packaging

Once completely dried, the beans are sorted based on factors such as size, shape and quality. This process ensures that the final product has consistent quality.

Finally, the coffee beans that have passed strict inspection will be packaged and ready to be shipped to various places for sale or further processing.

Baking

When an order is received, the coffee beans usually have not yet undergone the final treatment - roasting. This step is very critical because it directly affects the flavor and aroma of the coffee.

During the roasting process, coffee beans are heated to high temperatures. As the temperature rises, the water inside the beans begins to evaporate and chemical reactions occur. These reactions cause the color of the coffee beans to change and release a special aroma.

Depending on the degree of roasting time and temperature control, coffee with different tastes and flavor characteristics can be obtained. From light roasting (such as Japanese or Nordic) to dark roasting (such as French or Italian), each roasting method gives coffee a different personality.

Conclusion

From planting to roasting, the entire process transforms the raw, unrefined coffee cherry into an intoxicating, aromatic, and energizing beverage. Each step requires the combined efforts of farmers, processing plant workers, and specialized technicians to achieve the final product—a delicious cup of coffee.