Coffee Growing

Coffee plantations around the world provide a very basic income, under often difficult conditions, for an estimated 20 million rural workers.

There are two significant coffee trees amongst approximately 60 species - Arabica (Coffea arabica) and Robusta (Coffea canephora). They grow best in hot, wet, temperate climates between the tropics of Cancer and Capricorn.

Coffee grown under a rainforest canopy requires fewer pesticides, fewer (or no) chemical fertilizers and almost no irrigation. Shade grown coffees save rainforest, bring a premium price and & win tasting competitions.

The coffee tree produces its first crop of cherries 4-5 years after planting. With regular pruning, the tree reaches maximum productivity at ten years.

Coffee buds grow during the dry season. After the first summer rains, and every time it rains therafter, the tree blooms with jasmine-scented white flowers. Cherries grow from the center of a pollinated flower - approximately 3/4 in, long, and bright red when ripe. At any given time, a tree can hold a mix of flowers, unripe, ripe and over-ripe cherries. Cherries are harvested by hand-picking or are shaken from the tree then sorted prior to processing. A healthy tree can produce up to 15 pounds of cherries annually.

After picking, cherries are processed to remove everything that is not the coffee bean. Processing by either the wet or dry methods successively removes the bean's skin, pulp, mucilage and parchment.

The processed Arabica bean is about 10 mm long, flat, and has an s-shaped groove or cleft with pointed tips. It has high acidity, wine, sour, lemon, ash, chocolatey, flowery, fruity flavour characteristics. It has less caffeine (1.1-1.7 per cent by weight) than Robusta beans.

A processed Robusta bean has a deeper, more rounded shape. It has lower acidity, a woody taste, more body, and is more disease resistant than the Arabica bean. It forms the basis of instant coffee, and contributes to many espresso blends.

Does this mean that Arabica is better than Robusta? Well, I'm opinionated... my answer is YES! Arabica beans have much more distinct flavor, and the varietals are just that... a variety of tastes. Apart from a very small portion that can sometimes be found in our espresso blends, Coudy Coffee exclusively uses 100% Arabica beans. That's not to say that some folk don't prefer the taste of Robusta-based coffees; but to me, tasting wood is for beavers and termites.