Coffee beans: from growing to roasting, a comprehensive analysis

Coffee beans are seeds that come from coffee trees. After a series of growth and processing, they eventually become the coffee we know as coffee. The following will analyze this process from three aspects: growth, picking and roasting.

The first is the growth of coffee beans. Coffee trees are mainly distributed in Asia, Africa and Latin America, and prefer warm and humid climate conditions. They usually grow between 800-2000 meters above sea level and need plenty of sunshine and moderate rainfall. Of course, different varieties of coffee trees have different requirements for environmental conditions.

The second is the picking stage. Generally speaking, picking when the maturity is appropriate can ensure the best taste and flavor. Therefore, in most producing areas, manual picking is still the mainstream method. Workers hold baskets or hang bags, carefully select and cut ripe fruits on the farm, and sort them into containers.

The last step is roasting. This step is crucial, as it can make the originally tasteless or bitter coffee beans become fragrant. The purpose of roasting is to evaporate the moisture inside the coffee beans through high temperature treatment, while stimulating the aroma and flavor. The time and temperature need to be controlled during the roasting process to ensure the ideal roasting degree.