Coffee Cultivation

Coffee Bean

The coffee bean is the world’s most valuable agricultural commodity. In the late 1980s coffee imports into the United States alone cost more than $ 4 billion annually. Of the many varieties of the genus Coffee (family Rubiaceae) known to exist, only two species have significant commercial importance: C. arabica and C. robusta, which together constitute 99% of the total world output.

The coffee plant is an evergreen shrub or small tree, cultivated in hot, most climates. The most flavorful beans are produced between 900 and 1800 m (3000 and 6000 ft) above sea level, especially on volcanic soil.

A coffee tree, propagated from seed, bears its first fruit in 5 to 8 years and annually yields more than 2 kg (about 5 lb) of fruit, the red seed bearing coffee “cherries” from which about 0.5 kg (1 lb) green coffee seeds, or beans, is obtained. The cherries must be harvested by hand, for only those which are fully ripened are picked. Robusta cherries remain on the tree after they ripen. Ripe arabica cherries fall to the ground and spoil. Arabica trees must therefore be carefully watched and picked over several times, which increases the cost of producing the richer flavored arabica beans.

The next after harvesting and get a coffee bean must process into the next step, if do in the wrong way, coffee bean can have broken taste or flavor. About the coffee process will discuss more detail in the next article.