History of Coffee
Coffee has a rich history that spans over 1,000 years, originating in Ethiopia in the 9th century. Legend has it that a goatherd named Kaldi discovered coffee when he noticed his goats becoming more energetic after eating red coffee cherries. From there, coffee spread throughout the Arabian Peninsula and eventually to the rest of the world.
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Scientific Name.
The scientific name for coffee is = Coffea
Origin.
Coffee originated in Ethiopia, specifically in the highlands of the Kaffa region. Today, coffee is grown in over 70 countries around the world, with Brazil, Vietnam, and Colombia being among the top producers.
The coffee plant.
ety.
Types of coffee.
1. Arabica (70-80% of global production)
2.Robusta (20-30% of global production)
3.Liberica (rare and native to West Africa)
4.Excelsa (a hybrid of Liberica and Arabica)
_1. Arabica (70-80% of global production)_
- Grows at high altitudes (1,000-2,000 meters).
- Slower maturation, more complex flavor.
- Notes of fruit, floral, and wine.
- Higher acidity, sweeter taste.
2. Robusta (20-30% of global production)
- Easier to grow, more disease-resistant.
- Faster maturation, bolder flavor.
- Notes of rubber, nuts, and chocolate.
- Higher caffeine content, bitter taste.
3. Liberica (rare, native to West Africa)
- Distinctive flavor with notes of fruit and spice.
- Lower caffeine contentm.
- Grows at lower altitudes (600-1,000 meters).
4. Excelsa (hybrid of Liberica and Arabica)
- Combines flavors of Liberica and Arabica.
- Balanced acidity and body.
- Notes of chocolate, fruit, and spice.
5. Maragogype ( subspecies of Arabica)
- Large beans, mild flavor.
- Notes of chocolate, caramel, and nuts.
- Grows in Mexico and Central America.
6. Pacamara ( subspecies of Maragogype)
- Large beans, complex flavor.
- Notes of fruit, chocolate, and spice.
- Grows in El Salvador, Guatemala, and Honduras.
_7. Gesha (native to Ethiopia, now grown globally)_
- Distinctive floral and citrus notes.
- High acidity, medium body.
- Grows at high altitudes (1,500-2,000 meters).
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Processing of coffee.
Coffee processing consists of removing the skin, pulp, parchment and silver screen. The quality of the final product depends upon the manner of processing.
It is the curing process that prepare the coffee beans for market. Two methods are employed for processing - the dry and wet . In dry method, the beans are sun dried. In the wet method, known as the washed coffee process, pectin enzymes are used on selectively picked cherries to replace spontaneous fermentation. Plantation coffee prepared by wet method is generally favoured by the market.
- Natural (dry) processing
- Washed (wet) processing
- Honey processing
- Semi-washed processing
1. Natural (dry) processing
- Coffee cherries are dried in their fruit, either by machine or sun-dried.
- Fruits are raked regularly to prevent spoilage.
- Drying takes 7-14 days.
- Beans are hulled to remove fruit and parchment.
2. Washed (Wet) Processing
- Coffee cherries are pulped to remove skin and pulp.
- Beans are fermented in water tanks (24-48 hours) to break down mucilage.
- Beans are washed to remove mucilage and pulp
- Drying takes 7-14 days.
3. Honey Processing
- Coffee cherries are pulped, but some mucilage remains.
- Beans are dried with some mucilage still attached
- Drying takes 7-14 days.
- Beans are hulled to remove fruit and parchment.
4. Semi-Washed Processing*
- Coffee cherries are pulped, but some mucilage remains.
- Beans are dried for a shorter period (2-5 days) before washing.
- Beans are washed to remove excess mucilage
- Drying takes an additional 2-5 days.
5. Giling Basah (Indonesian Processing)
- Coffee cherries are pulped, but not fermented
- Beans are dried to 30% moisture, then hulled
- Beans are dried further to 11% moisture.
Each processing method affects the flavor, aroma, and quality of the coffee. The choice of processing method depends on factors like climate, equipment, and desired flavor profile.