How Is Coffee Made? From Coffee Cherry to Bean

The first sip of coffee in the morning, a cappuccino with friends or a freshly brewed cup in the afternoon: coffee accompanies you through many moments. But how is coffee made, and how does the coffee bean that eventually ends up in your cup develop? It all starts with a small fruit – the coffee cherry. Through harvesting, processing, drying and roasting, it becomes the coffee you know and love.

In this article, you will learn:

• Where coffee is grown and what conditions the coffee plant needs.

• How a flower develops into a ripe coffee cherry.

• Which methods are used to harvest coffee cherries.

• How coffee cherries are processed using the Natural, Washed and Honey Processes.

• Why drying, hulling and sorting are important for quality.

• How green coffee differs from roasted coffee.

• Which factors influence the aroma and quality of coffee.

Where Does Coffee Grow? The Foundation of Coffee Production

Coffee grows on evergreen shrubs or small trees. The plants thrive mainly in tropical and subtropical regions around the equator – the so-called coffee belt.

The most important coffee-growing regions include:

• Africa

• Central and South America

• Asia

For coffee plants to develop well, they need a suitable climate, sufficient rainfall and appropriate soil. Altitude also plays an important role. Among other things, it influences how quickly the coffee cherries ripen and which aromas later emerge in the cup.

The best-known coffee species are Arabica and Robusta. They differ, for example, in their growing conditions, taste and caffeine content. You can learn more in our articles Arabica and Robusta – The Most Important Coffee Species Explained Simply.

From Flower to Coffee Cherry

Before coffee cherries can be harvested, the coffee plant must first flower. Its usually white blossoms look a little like jasmine and often have an intense fragrance.

The fertilized flowers gradually develop into coffee cherries. It takes several months for them to fully ripen. During this time, their color changes:

1. First, the fruits are green.

2. They may then turn yellow or orange.

3. Depending on the variety, ripe coffee cherries are usually bright red or dark red.

Inside the cherry coffee, there are normally two seeds. These seeds are later referred to as coffee beans. Sometimes, only one single, roundish seed develops. This is known as a peaberry.

A coffee cherry consists of several layers:

• the outer skin

• the pulp

• a sticky mucilage layer

• the parchment

• the silver skin

• the coffee beans

Botanically speaking, the coffee bean is therefore not actually a bean, but the seed of a fruit.

How Are Coffee Cherries Harvested for Coffee Production?

As soon as the coffee cherries are ripe, harvesting begins. Depending on the growing region, terrain and size of the operation, different methods may be used.

Selective Hand-Picking

With selective hand-picking, only ripe coffee cherries are picked individually by hand. Unripe fruits initially remain on the plant and can be harvested later.

This method is particularly careful, but also labor-intensive. It requires a great deal of time and manual work. In return, mostly ripe coffee cherries are collected – an important basis for consistent coffee quality.

Stripping and Mechanical Harvesting

With so-called stripping, coffee cherries are stripped from the branches all at once. This can be done by hand or with the help of special machines.

Usually, ripe and unripe fruits are harvested together. They therefore need to be carefully sorted afterward. Mechanical harvesting may also be used on large plantations or in regions where the cherries ripen uniformly.

The choice of harvesting method depends on factors such as the landscape, climatic conditions, the ripeness of the cherries and the size of the growing areas.

You can also take a look at our blog article Coffee Harvesting – Hand-Picking and Other Methods Explained Simply.

How Are Coffee Cherries Processed?

After harvesting, the coffee cherries are processed. During this step, the pulp and the outer layers surrounding the seeds are removed.

Processing influences which aromas can later develop in the coffee. The three best-known methods are:

• Dry method: Natural Process

• Washed method: Washed Process

• Honey Process

1. Natural Process: Dry Processing

During the Natural Process, whole coffee cherries are dried. To do this, they are spread out on drying patios or special raised drying beds.

The cherries are turned regularly so that they dry evenly and do not develop mold. During this time, they lose water and the pulp dries out. The dried fruit layers are then removed.

Because the seeds remain surrounded by the fruit during drying, this method can encourage fruity, sweet and full-bodied flavors.

2. Washed Process: Wet Processing

During the Washed Process, the pulp is removed shortly after harvesting. A machine known as a pulper is often used for this purpose.

A sticky layer of fruit initially remains on the seeds. This layer is fermented in tanks or channels, making it easier to remove. The beans are then washed and dried.

The Washed Process can contribute to a clear and clean cup profile. The characteristic flavors of the particular coffee variety and growing region often come through clearly.

3. Honey Process: Semi-Dry Processing

The Honey Process combines elements of dry and wet processing.

Part of the pulp is removed, while the sticky mucilage remains attached to the seeds. The beans are then dried with this layer still covering them.

The name “Honey Process” comes from the honey-like consistency of the mucilage. No honey is used in this process.

Depending on how much fruit layer remains on the beans and how the drying takes place, the resulting coffee may have sweet, fruity and balanced flavors.

Important: The processing method influences the taste, but does not determine it on its own. The coffee species, variety, growing region, degree of ripeness, drying process and subsequent roasting also play a role.

Drying, Hulling and Sorting: The Next Steps in Coffee Production

After processing, the coffee beans must be carefully dried. This can traditionally be done in the sun on dry beds or with the help of mechanical drying systems.

The right moisture content is important. If the beans are still too moist, this can affect their shelf life. If they are dried too much or too quickly, this can also have a negative impact on quality.

Once the beans are sufficiently dry, the remaining outer layers are removed. During hulling, the parchment is removed. What remains is the green coffee bean.

The beans are then cleaned and sorted. Producers consider factors such as:

• Size: The beans are classified according to their size.

• Density: Differences in density can provide indications of quality.

• Color and appearance: Damaged, discolored or defective beans are removed.

• Weight: Variations may be considered during quality control.

The coffee is now ready as green coffee for storage, transportation and the next major step: roasting.

What Is the Difference Between Green Coffee and Roasted Coffee?

Green coffee refers to the green, unroasted coffee bean. It looks very different from the dark brown beans you know from cafés or supermarkets.

Green coffee is hard and does not yet have the typical aroma of coffee. Only roasting fundamentally changes its color, fragrance and flavor.

Under heat, numerous chemical reactions take place. These create roasted flavors that may later be reminiscent of chocolate, nuts, caramel, spices or fruit. The characteristic brown color and the aroma of freshly roasted coffee also develop during this process. Roasting also influences whether a coffee is perceived as bold, mild or more acidic.

You can learn more from our articles:

• What Is Roasted Coffee?

• Light or Dark Roast: What Is the Difference?

• Low-Acid Coffee – What Defines It and What You Should Look for When Buying

Would you like to discover different roast profiles for yourself? Then try our AFRO COFFEE coffee varieties.

Which Factors Influence Quality in Coffee Production?

Good coffee does not result from a single perfect processing step. It depends on the interaction of many factors – from the plant all the way to preparation.

These include:

• the coffee species and variety

• the growing region and altitude

• the climate and soil conditions

• the ripeness of the coffee cherries

• the harvesting method

• the processing method

• the duration and type of drying

• sorting and storage

• the roast profile

• preparation

Each of these steps can influence the coffee’s aroma and quality. This is precisely why coffees from different regions and growing areas can taste so different.

Depending on their quality, origin and score, coffees are assigned to different categories. Specialty Coffee is a category with its own assessment criteria. Coffees without a Specialty label can also be aromatic, carefully processed and of high quality. In our article, What Is Specialty Coffee? You can learn more about the meaning of the term.

Every cup requires a long journey, hardwork, care and many people who contribute their experience.

Conclusion: How Is Coffee Made? The Journey from Coffee Cherry to Coffee in Your Cup

The journey begins with a flower on the coffee plant. A coffee cherry develops from it, containing the seeds we know as coffee beans.

After harvesting, the cherries are processed using either the dry, wet or Honey Process. The beans are then dried, hulled, sorted and prepared as green coffee for roasting.

Only through roasting do the color, aroma and characteristic flavors that make coffee so special develop.

The next time you enjoy your cup of coffee, remember: every bean contains an exciting journey – from the coffee cherry to your favorite moment.

Discover our AFRO COFFEE coffees now and find your new favorite coffee.