Overall coffee consumption has grown by more than 5% since 2016. People are drinking more coffee than ever. They also want to know about their excellent cup coffee Journey from seed to cup.
We will start this journey with a little seed to the little coffee plant. In the meantime, make sure you grab yourself a nice cup of Tanzanian coffee, and let’s dive in.
The journey begins with the seed at the coffee farm. When the farmers are ready to grow a new plant to extend their coffee farm or to start a new coffee farm, a nursery to raise the seedling is required until they are ready to be put in the ground to grow into large coffee trees for production.
During this process, the farmers use freshly farmed coffee beans. These coffee beans are placed and left in a rich soil to germinate until little shoots form out of the coffee bean, the coffee bean planted is now on top of a small green stem.
Tanzania just like most coffee producing regions have wet and dry seasons. The wet season during the rainy season is the time to plant the coffee plants as the ground is wet. The main 2 varieties around the world are Robusta and Arabica.
After 3-4 years the plants will grow into full coffee-producing trees. The tree can grow above 8ft but recommended to keep it below 6ft for easy access of the cherries during harvesting, the coffee cherries ripen from green to red, ready to be harvested by machine or hand-plucked every ripe cherry from the whole coffee tree. This’s a very labor-intensive work and time-consuming process
Processing coffee beans, here’s where the first flavours of the coffee will start to appear. There are three ways to process coffee cherries, Washed, Natural and Honey Processed. Which we have previously discussed on the separate blog “Green Coffee Processing. CLICK HERE” the skin and pulpy fruit are removed, leaving the seeds/ coffee beans.
This takes place on big outdoor staging. To allow the cherries to dry naturally in the sun. The drying process can take up to 6 weeks. Once the cherries are dry, the coffee beans are separated from their fruit. Coffee beans need to be dried until around 11% moisture is all that’s left.
The remaining coffee bean layers are separated through peeling then polishing, from the green coffee.
From the country of origin, the green coffee is shipped around the world for consumption in large quantities.
The process of roasting coffee is one of the most important steps when it comes to an end product. And retain all the right flavours into the bean. It’s important for a roaster to be well informed about roasting coffee. The green coffee beans are heated up to 400F. The desired roast level will dictate how long they are heated for.
To preserve all the good flavour, freshness and for the better consumer experience, coffee beans should be packaged in airtight containers, free from moisture.
You always want to make sure to grind your freshly roasted coffee beans properly for the right coffee brewing method. This will determine if you get a nice tasting cup of coffee. Or if you are hit with either a sour-tasting coffee or a coffee with bitter notes in them. We have previously discussed on the separate blog “Your coffee grind size and its relationship with brewing. CLICK HERE ". Coffee can be ground by machine or by hand grinder. This is best done fresh for every brew to retain the flavour.
This is where the coffee bean gets turned into your excellent cup of coffee. There are many ways to brew your coffee. Check it out the separate blog to learn more “Your coffee grind size and its relationship with brewing. CLICK HERE “. This’s when you introduce water to coffee through different brewing methods, depending on preference.
Now, this is the moment you've been waiting for after a long journey your little coffee beans have been on, to enjoy an excellent cup of Tanzanian coffee.