HISTORY OF COFFEE
The story of coffee begins in Ethiopia, where legend has it that a goat herder named Kaldi discovered the energizing effects of the coffee beans after noticing that his goats became more energetic after eating them. From Ethiopia, coffee cultivation & consumption spread to the Arabian Peninsula and by the 15th century, coffee was being grown in Yemen and coffee houses became popular social gathering places.
Coffee made its way to Europe in the 17th century and coffee houses started to open in major European cities becoming hubs of intellectual and social activity. European colonial powers played a significant role in spreading coffee cultivation to various parts of the world. Coffee was grown in colonies such as Java, the Caribbean and South and central America
In the 20th and 21st centuries, coffee culture evolved around the world. Specialty coffee emphasizing high quality beans, unique flavors and artisanal brewing methods, gained popularity. Coffee shops became not just places to drink coffee but also social hubs and workplaces.
Today, coffee is one of the most popular beverages in the world, enjoyed by people from diverse cultures and backgrounds. Its rich history continues to evolve as new trends, technologies and brewing methods shape the way we experience and appreciate this beloved drink.
COFFEE GROWING REGIONS
Coffee is grown in various regions around the world, primarily in tropical and subtropical areas within what is known as the “Coffee Belt.” Some of the major coffee-growing regions include:
1. LATIN AMERICA
Countries like Brazil, Colombia, Costa Rica, Guatemala, and Mexico are well-known for their coffee production. Brazilian coffee, in particular, is one of the most famous and widely consumed types of coffee in the world.
2. AFRICA
Ethiopia is considered the birthplace of coffee, and it produces a wide variety of coffee beans with unique flavors. Other African countries like Kenya, Tanzania, Rwanda, and Uganda also have significant coffee production.
3. ASIA
Countries like Indonesia (including Sumatra and Java), Vietnam, and India are prominent coffee producers in Asia. Indonesian coffees are known for their full body and earthy flavors, while Vietnamese coffee is often used in blends and for making traditional coffee drinks like Vietnamese iced coffee.
4. CENTRAL AMERICA
Apart from Mexico, countries like Honduras, Nicaragua, Panama, and Costa Rica are key players in the coffee industry. Costa Rican coffees are often characterized by their bright acidity and full-bodied flavors.
5. CARIBBEAN
Countries like Jamaica and Puerto Rico also have a history of coffee production, with Jamaican Blue Mountain coffee being a highly sought-after and premium coffee variety.
6. OCEANIA
Papua New Guinea and Hawaii are known for their coffee production as well. Hawaiian Kona coffee, in particular, is prized for its smooth and rich flavor profile.
These regions vary in terms of the types of coffee they produce, their flavor profiles, and the growing conditions that influence the characteristics of the beans. Each region’s coffee beans have unique qualities that are influenced by factors such as altitude, climate, soil, and processing methods.
SINGLE ORIGIN VERSUS BLENDS
The choice between coffee blends and single-origin coffee often comes down to personal preference and what characteristics you value in your coffee. Here is a discussion highlighting the differences between the two:
1. BLENDS
Coffee blends are made by combining beans from different regions or even different types of beans to create a specific flavor profile or to achieve consistency in taste and blends are known to have some of the following characteristics;
– Consistency: Blends are known for offering a consistent flavor profile because they can be adjusted by roasters to maintain a certain taste profile year-round.
– Complexity: Blends can offer a complex flavor profile with a balance of different characteristics from the various beans included in the blend.
– Versatility: Blends are often used for espresso-based drinks in cafes due to their balanced and versatile flavor profiles that work well with milk.
2. SINGLE ORIGIN
Single-origin coffee comes from a specific region or even a specific farm, allowing you to taste the unique characteristics of that particular terroir and are characterized by the following features;
– Distinctiveness: Single-origin coffees often showcase distinct flavors and aromas that are unique to the region where the coffee was grown. This can offer a more nuanced and specific tasting experience.
– Traceability: Single-origin coffees provide transparency about the origin of the beans, allowing you to learn more about the coffee’s journey from farm to cup.
– Seasonality: Single-origin coffees are often tied to seasonal harvests, offering the opportunity to experience fresh crops and changing flavor profiles throughout the year.
The choice between coffee blends and single-origin coffee depends on your preference for consistency and balance (blends) versus the desire to explore unique flavors and terroir-specific characteristics (single-origin). Some coffee enthusiasts enjoy both types depending on their mood or the occasion. Ultimately, both blends and single-origin coffees have their own merits and can offer delightful coffee experiences to different palates.
FAIR TRADE AND DIRECT TRADE
1. FAIR TRADE
Fair trade is a certification system that ensures that coffee farmers receive fair prices for their beans, allowing them to improve their livelihoods and invest in their communities.
-Price: Fair trade sets a minimum price that farmers are paid for their coffee beans, which is typically higher than the market price, providing stability and economic security.
– Social Impact: Fair trade emphasizes social development, community empowerment, and environmental sustainability. It often involves cooperatives and certification bodies that monitor and verify compliance with fair trade standards.
– Transparency: Fair trade certification provides consumers with assurance that the coffee they are purchasing meets certain social and environmental criteria.
2. DIRECT TRADE
Direct trade involves a direct relationship between coffee roasters and coffee producers, bypassing intermediaries such as importers and exporters. This approach focuses on building long-term partnerships based on transparency and trust.
– Price: In direct trade, prices are negotiated directly between the roaster and the coffee producer, often resulting in higher prices for high-quality beans. This allows farmers to be fairly compensated for their work.
– Quality and Traceability: Direct trade often prioritizes quality and traceability, with a focus on understanding the specific farming practices and terroir that contribute to the unique flavors of the coffee.
– Impact: Direct trade aims to create a more direct and mutually beneficial relationship between coffee producers and buyers, supporting sustainable farming practices and community development initiatives.
In conclusion, both fair trade and direct trade aim to improve the lives of coffee farmers and promote sustainable practices in the coffee industry. Fair trade focuses on ensuring fair prices and social development through a certification system, while direct trade emphasizes direct relationships, quality, and transparency between coffee producers and roasters. Ultimately, both approaches offer consumers the opportunity to support ethical and sustainable coffee production practices.
HARVESTING METHODS
Coffee beans are typically harvested using one of two primary methods: the strip-picking method and the selective picking method. Here’s a brief overview of each harvesting method:
1) STRIP PICKING
In strip picking, all the coffee cherries on a branch are harvested at once, regardless of their ripeness. This method is often mechanized, using machines that comb through the coffee trees to strip off the cherries. With this method, its always better to wait until the majority of the cherries are ripe.
Strip picking is a faster and more efficient method of harvesting, especially for large-scale coffee plantations. It allows for a quicker harvest but does not differentiate between ripe and unripe cherries.
Since strip picking does not selectively harvest ripe cherries, there is a higher likelihood of including unripe or overripe cherries in the batch, which can affect the overall quality of the coffee.
2) SELECTIVE PICKING
Selective picking, also known as hand-picking, involves harvesting only the ripe coffee cherries from the tree. Skilled laborers pick the cherries individually, ensuring that only the best-quality cherries are selected. Selective picking is labor-intensive but results in higher-quality coffee beans. By picking only the ripe cherries, the coffee produced tends to have more complex flavors and a better overall cup quality.
Selective picking is considered more sustainable as it allows the coffee plant to continue producing more cherries over time, maintaining the health and productivity of the tree. This method often requires a larger labor force and is more common in regions where labor costs are lower or where the terrain is not suitable for mechanized harvesting.
Overall, the choice of harvesting method can impact the quality, efficiency, and sustainability of coffee production. While strip picking may be more common in large-scale commercial plantations due to its efficiency, selective picking is often preferred for specialty coffee production where quality is paramount. Both methods have their own advantages and considerations, and the choice of harvesting method can influence the flavor, quality, and sustainability of the final coffee product.
PROCESSING METHODS
There are several methods used for processing coffee beans after they are harvested. Each method can impact the flavor profile of the coffee. Here are some common coffee processing methods:
1) WASHED(WET) PROCESS
In this method, the outer skin of the coffee cherry is removed, and the beans are soaked in water to ferment and remove the mucilage. This results in a clean and bright flavor profile.
2. NATURAL(DRY) PROCESS
In this method, the whole coffee cherry is dried with the beans inside. The dried cherry is then removed to reveal the beans. This process can result in a sweeter, fruitier flavor profile.
3. HONEY PROCESS
In this method, some or all of the mucilage is left on the beans during drying. The beans are dried with varying amounts of mucilage, resembling different types of honey (white, yellow, red). This process can result in a complex and sweet flavor profile.
4. PULPED NATURAL (SEMI-WASHED PROCESS
This method combines aspects of both the washed and natural processes. The outer skin of the cherry is removed, but some or all of the mucilage is left on the beans while they dry. This can result in a cup profile that is a balance between washed and natural coffees.
5. EXPERIMENTAL PROCESSES
There are also various experimental processing methods being explored by coffee producers, such as anaerobic fermentation, carbonic maceration, and other innovative techniques. These methods can result in unique and complex flavor profiles.
Each processing method can influence the flavor, acidity, body, and overall profile of the coffee beans. Different coffee-producing regions may prefer certain processing methods based on tradition, climate, and available resources.
HOW DO THE PROCESSING METHODS AFFECT FLAVOUR
The coffee processing method used can have a significant impact on the flavor profile of the coffee beans. Here’s how different processing methods can affect the flavor of coffee:
1. WASHED(WET) PROCESS
-Flavor Profile: Clean, bright, and acidic.
– Impact on Flavor: The washed process tends to result in coffees with a more pronounced acidity and clarity of flavor. The fermentation and washing stages help remove some of the fruity and fermented flavors, resulting in a cleaner cup.
2. NATURAL(DRY) PROCESS
– Flavor Profile: Sweet, fruity, and sometimes wine-like.
– Impact on Flavor: Natural processed coffees often have a more pronounced fruitiness and sweetness due to the extended contact of the beans with the fruit during drying. This method can result in a more complex and intense flavor profile.
3. HONEY PROCESS
– Flavor Profile: Sweet, syrupy, and sometimes floral.
– Impact on Flavor: The honey process can result in coffees with a unique sweetness and body. The varying degrees of mucilage left on the beans during drying can lead to different flavor profiles ranging from light and floral to rich and syrupy.
4. PULPED NATURAL(SEMI-WASHED) PROCESS
– Flavor Profile: Balanced, with some sweetness and acidity.
– Impact on Flavor: This method combines aspects of both washed and natural processes, resulting in a cup profile that can exhibit characteristics of both. The flavor profile can be balanced, with some of the brightness of a washed coffee and some of the sweetness of a natural coffee.
5. EXPERIMENTAL PROCESSES
– Flavor Profile: Varied and unique.
– Impact on Flavor: Experimental processing methods can result in a wide range of flavor profiles depending on the specific technique used. These methods often produce coffees with complex and unique flavor characteristics that can be fruity, floral, spicy, or even savory.
In addition to processing methods, factors such as coffee varietal, growing conditions, altitude, and roasting technique also play a role in shaping the final flavor profile of the coffee. Each processing method brings out different aspects of the beans’ inherent flavors, offering coffee enthusiasts a diverse range of taste experiences to explore.
COFFEE VARIETIES
There are many different coffee varieties cultivated around the world, each with its own unique flavor profile and characteristics. Here are some common coffee varieties:
1. ARABICA
Arabica coffee (Coffea arabica) is the most popular and widely grown coffee species. It is known for its smooth, mild flavor with a wide range of nuanced flavors depending on the region where it is grown. Arabica beans generally have lower caffeine content compared to Robusta beans.
It’s a more delicate plant needing more shade and higher altitudes compared to Robusta. Arabica accounts for the majority of global coffee supply and it’s the most common type of coffee bean used for fresh coffee brewing. It has flavor profiles that are smooth, sweet and delicate that make it a far more popular option amongst coffee lovers.
2. ROBUSTA
Robusta coffee (Coffea canephora) is another commonly grown coffee species, especially in regions like Africa and Southeast Asia. Robusta beans are known for their strong, bold flavor and higher caffeine content compared to Arabica beans. They are often used in espresso blends for their crema and body.
3. TYPICA
Typica is one of the oldest and most traditional Arabica coffee varieties. It is known for its balanced flavor profile with nuances of acidity and sweetness. Typica plants are generally taller and more delicate compared to other varieties.
4. BOURBON
Bourbon is a mutation of the Typica variety and is known for its excellent cup quality. It is grown in various regions around the world and is prized for its complex flavor profile, often with floral and fruity notes.
5. GEISHA OR GESHA
Geisha coffee is a rare and highly sought-after variety known for its exceptional cup quality. Originally from Ethiopia, Geisha coffee is now grown in various countries and is prized for its floral, tea-like flavors and complex acidity.
6. SL28 and SL34
These are varieties developed by Scott Agricultural Laboratories in Kenya. SL28 is known for its excellent cup quality with bright acidity and fruity notes, while SL34 is favored for its balance of acidity and body.
7. CATUAI
Catuai is a hybrid variety developed in Brazil by crossing Mundo Novo and Caturra. It is known for its high productivity and good cup quality, with a balanced flavor profile.
8. MARAGOGIPE
Maragogipe, also known as “elephant beans,” is a mutation of Typica with large beans. It is known for its unique cup profile with a smooth, mild flavor and low acidity.
These are just a few examples of the many coffee varieties grown around the world. Each variety has its own unique characteristics that contribute to the diverse and rich tapestry of flavors found in the world of coffee.
SUSTAINABILITY AND ENVIRONMENTAL IMPACT
Sustainability and environmental impact are important considerations in the coffee industry, as coffee cultivation and processing can have significant effects on ecosystems, communities, and the planet. Here are some key ways in which sustainability and environmental impact are addressed in the coffee industry:
1. SHADE-GROWN COFFEE
Shade-grown coffee is cultivated under a canopy of trees, which helps to preserve biodiversity, provide habitat for birds and other wildlife, and promote soil health. This method of cultivation can also contribute to carbon sequestration and reduce the need for chemical inputs.
2. ORGANIC FARMING
Organic coffee is grown without synthetic pesticides, fertilizers, or herbicides. Organic farming practices help to protect soil and water quality, promote biodiversity, and reduce the exposure of farm workers and consumers to harmful chemicals.
3. FAIR TRADE CERTIFICATION
Fair Trade certification ensures that coffee farmers receive fair prices for their products, adhere to labor and environmental standards, and invest in their communities. Fair Trade practices help to promote social equity and economic sustainability in the coffee supply chain.
4. DIRECT TRADE
Some coffee roasters and producers engage in direct trade relationships, bypassing traditional importers and ensuring that farmers receive higher prices for their coffee. Direct trade can help to build long-term partnerships, improve transparency, and support sustainable farming practices.
5. WATER CONSERVATION
Coffee processing can be water-intensive, so implementing water conservation measures such as recycling water, using eco-friendly processing methods, and reducing water usage can help to minimize the environmental impact of coffee production.
6. CARBON FOOTPRINT REDUCTION
Coffee companies are increasingly focusing on reducing their carbon footprint by investing in renewable energy, improving transportation efficiency, and implementing sustainable packaging practices. Carbon offset programs can also help to mitigate the greenhouse gas emissions associated with coffee production and distribution.
7. CERTIFICATIONS
Various certifications such as Rainforest Alliance, Bird Friendly, UTZ, and Smithsonian Bird-Friendly are available to coffee producers who meet specific environmental, social, and economic criteria. These certifications help consumers make informed choices and support sustainable coffee production practices.
By supporting sustainable and environmentally friendly coffee production practices, consumers can help promote biodiversity conservation, protect natural resources, support rural communities, and enjoy high-quality coffee with a clear conscience.
CUPPING AND TASTING
Cupping is a standardized method used by coffee professionals to evaluate the aroma, flavor, and overall quality of coffee beans. It involves carefully observing and tasting brewed coffee samples to assess various characteristics. Here’s an overview of the cupping process and tasting coffee:
1. SELECTING COFFEE BEANS
Coffee samples are selected for cupping based on factors such as origin, variety, processing method, and roast level. Multiple samples may be compared side by side to evaluate differences in flavor profiles.
2. GRINDING COFFEE
Coffee beans are ground to a specific particle size just before brewing to ensure freshness and consistency. The grind size can impact the extraction and flavor of the coffee.
3. BREWING COFFEE
Hot water is poured over the ground coffee in a cupping bowl or glass. The coffee grounds are allowed to steep for a few minutes before breaking the crust that forms on the surface.
4. BREAKING THE CRUST
After steeping, a crust of coffee grounds forms on the surface of the brewed coffee. To release the aroma, a cupper uses a spoon to break the crust by gently pushing back the grounds and inhaling the fragrance.
5. TASTING
Cuppers use spoons to taste the brewed coffee, slurping it from the spoon to aerate the coffee and distribute it across the palate. This helps to evaluate the flavor, acidity, body, and aftertaste of the coffee.
6. EVALUATING QUALITY
Cuppers assess various aspects of the coffee, including aroma, flavor notes (such as fruity, floral, nutty), acidity (brightness), body (mouthfeel), balance, and overall complexity. They score the coffee based on these characteristics.
7. RINSING PALATE
Between samples, cuppers may rinse their palates with water and crackers to cleanse their taste buds and prepare for the next sample.
8. RECORDING OBSERVATIONS
Cuppers record their observations and scores for each coffee sample, noting any specific characteristics, preferences, or defects.
Cupping is a valuable tool for coffee professionals to analyze and compare different coffees objectively. It helps to identify high-quality beans, evaluate roast profiles, and provide feedback to coffee producers and roasters. Additionally, cupping sessions can be educational and enjoyable experiences for coffee enthusiasts looking to deepen their understanding of coffee flavors and characteristics.
COFFEE INDUSTRY TRENDS
As of my last knowledge update in September 2021, here are some trends in the coffee industry that were notable at that time. Please note that the landscape may have evolved since then, so it’s advisable to consult more recent sources for up-to-date information:
1. SUSTAINABILITY
Consumers are increasingly concerned about the environmental and social impact of coffee production. This has led to a rise in demand for sustainably sourced and ethically produced coffee beans. Companies are implementing sustainable practices throughout the supply chain to meet these consumer expectations. Some EU member states and companies have implemented sustainable sourcing policies that require suppliers, including coffee growers, to adhere to specific environmental and social standards. These policies often include requirements related to deforestation, land use change, and sustainable agricultural practices.
2. SINGLE-ORIGIN AND SPECIALTY COFFEE
There has been a growing interest in single-origin coffees and specialty coffee varieties. Consumers are becoming more knowledgeable about different coffee flavors and are willing to pay a premium for high-quality beans with unique flavor profiles.
3. CONVENIENCE AND INNOVATION
The coffee industry has seen a surge in convenient coffee options such as ready-to-drink cold brews, coffee pods, and coffee delivery services. Technology is also playing a larger role in coffee preparation, with innovations like smart coffee makers and mobile ordering apps.
4. HEALTH AND WELLNESS
As consumers become more health-conscious, there is a trend towards healthier coffee options. This includes alternatives to traditional sugary coffee drinks, such as plant-based milk options, low-calorie sweeteners, and functional ingredients like collagen or adaptogens.
5. COFFEE CULTURE AND EXPERIENCE
Coffee shops are not just places to grab a quick caffeine fix anymore; they have become social hubs and experiential spaces. Many coffee shops now focus on creating unique atmospheres, offering specialty drinks, and hosting events to attract customers.
6. DIRECT-TO-CONSUMER SALES
With the rise of e-commerce, many coffee roasters are selling their products directly to consumers online. This allows them to reach a wider audience and build a loyal customer base outside of traditional retail channels.
7. INNOVATIONS IN BREWING METHODS There has been a resurgence of interest in alternative brewing methods such as pour-over, cold brew, and nitro coffee. Coffee enthusiasts are exploring new ways to extract flavors from coffee beans and experimenting with different brewing techniques.