Green Coffee Beans: From Growing to Roasting

Growing green coffee beans

Green coffee beans are unroasted coffee cherries picked from coffee trees. They grow in warm and humid climates, usually at high altitudes. The soil quality and climate conditions in these areas are crucial to the quality of green coffee beans.

When coffee trees begin to bloom, small white flowers appear and gradually transform into small fruits. These small fruits are initially green and gradually turn red or yellow over time. Generally, only fully ripe fruits are picked.

Picking and processing

Once the right time to harvest is determined, farmers begin to pick the ripe coffee cherries by hand. They use special tools to peel the cherries and collect them into baskets.

Next comes the processing, during which the outer skin and pulp are removed, leaving behind the two seeds (what we cafe English call "beans") inside. This process usually includes fermentation, washing and drying steps.

Storage and transportation of green coffee beans

Once processed, green coffee beans need to be stored and transported to ensure they reach coffee processing plants around the world while maintaining their freshness.

Typically, green coffee beans are packed into special bags and stored at the right temperature and humidity levels. This helps prevent moisture or oxidation from adversely affecting the quality of the beans.

Baking process

Once they arrive at their destination, the green coffee beans are ready for roasting, a process that transforms the hard, flavorless beans into aromatic, rich, brewable coffee.

First, the green coffee beans are placed in a roaster that is specially designed to heat and stir them to evenly distribute the heat and avoid sticking or overexposure to high temperatures, which could cause burns. Then, the appropriate temperature and time are selected for roasting, depending on the desired roast degree and flavor characteristics.

Throughout the process, coffee beans undergo a series of chemical reactions. They change color, expand in volume, and change their internal structure. These reactions directly affect the flavor characteristics of the final coffee.

Conclusion

From picking coffee from the tree to roasting, each step has an important impact on the final coffee quality. Only through careful planting, careful processing and reasonable roasting can we ensure that we can enjoy a cup of delicious coffee with rich fragrance and rich taste.