How Coffee Is Made – From Crop to Cup

According to legend, coffee was first cultivated by a monk named Kaldi who noticed that the berries from his beloved tree kept him awake during evening prayers. From there, he shared his discovery with fellow monks and word spread about this energizing drink. Today, it is a global commodity that is wildly consumed and enjoyed for its distinct aroma, rich flavor and balanced bitterness. Determining a great cup of coffee can be difficult, as there are many variables involved, including the beans, roast, brewing method and serving temperature.

From crop to cup, specialty coffee undergoes at least seven momentous processes involving a diverse group of unrelated parties scattered across two or more continents. The process starts with someone who grows and picks coffee fruit, which may contain two seeds or one (a so-called peaberry). That fruit then gets sold to a processor, who separates the soft fruity parts from the beans and dries them. From there, the beans are roasted by another party, who also blends them with beans from other harvests and regions before shipping them abroad.