Each coffee cup represents a historical journey which starts long before it arrives at your table. Every rich espresso and smooth cappuccino requires a sophisticated process that has developed over time, and covers multiple continents and climates, along with skilled craftsmanship. We think that knowing how coffee goes from seed to cup enhances your enjoyment of every drink you take.

Discover the detailed process of coffee bean cultivation through harvesting methods and processing techniques leading to the creation of the beverage enjoyed by millions worldwide.

1. Planting the Seed: The Start of the Coffee Lifecycle 

The coffee journey starts from one seed, which happens to be a coffee bean. In shaded nurseries these seeds receive nurturing care for several weeks until they grow into healthy seedlings.

Coffee plants require specific conditions to thrive. Coffee plants grow best in high altitudes with tropical weather conditions, and in rich soil that drains well. The coffee belt encompasses major coffee production regions which exist within countries such as Brazil, Colombia, Ethiopia, and Vietnam.

Farmers move newly grown seedlings to open fields during the wet season after 6 to 12 months of development, which helps establish their roots with ease. But patience is key: Coffee plants require 3 to 4 years of growth before they produce their first fruit.

2. Flowering and Fruiting: From Blossom to Cherry

 A mature coffee tree starts its reproductive cycle. Branches become covered with small white blossoms that carry a jasmine like fragrance which indicates that cherry formation will follow soon.

The coffee tree produces cherries that contain two beans inside each fruit. The process of cherry ripening lasts between 6 to 9 months during which they change from green to red, yellow or purple based on their specific variety.

Harvesting is a delicate process. Regions like Brazil utilise mechanical harvesters for their coffee production, while hand picking remains the method of choice for areas with steep terrain. Selective picking focuses on harvesting only the fully ripened cherries, resulting in better quality and superior flavour.

3. Processing: Extracting the Beans

Cherries require immediate processing after harvest to avoid spoiling. There are two primary processing methods: 

Wet (Washed) Process 

The outer skin of the cherries is removed through pulping before they undergo water fermentation to break down the surrounding mucilage. The beans undergo washing and drying procedures after fermentation which results in a clean and bright flavour profile.

Dry (Natural) Process 

The cherries undergo a sun drying process where they remain intact during drying. Beans can absorb higher sugar levels from the fruit during this extended process which creates a more sweet and fruity coffee taste. This process demands closer supervision to avoid over fermentation and mould development.

4. Drying, Hulling and Grading

Beans need to reach a moisture content between 10–12% after drying regardless of the chosen processing method. Farmers spread coffee beans on drying beds or patios, where workers rake them to maintain even sun exposure.

After drying beans reach hulling, where the remaining parchment from wet processed beans and dried husk from dry processed beans is eliminated. The result? Green coffee beans, ready for grading. 

The grading process includes sorting the coffee beans based on their physical dimensions, weight measurements, and visual colour attributes. Defective beans are removed to ensure consistency. Premium lots receive extra care because their beans undergo the hand sorting process.

5. Exporting and Roasting: Where Flavour Comes to Life

Roasters worldwide receive their green coffee beans packed in burlap or jute bags. These coffee beans remain completely different from the familiar coffee flavours and aromas we experience.

Roasting serves as the transformative process that releases the bean's inherent potential. Green beans undergo roasting in temperatures ranging from 180°C to 240°C for a period of 8 to 15 minutes, according to the desired roast profile.

The roasting process triggers multiple complex chemical changes within the coffee beans. The beans grow larger while making a cracking noise similar to popcorn popping, and they turn brown from sugar caramelisation and emerging natural oils. The depth of roast which can be light, medium or dark dramatically changes the coffee's flavour profile, along with its aroma and body characteristics.

Gimoka’s expert roasters carefully adjust every batch to bring out specific origin traits like Ethiopian beans' citrusy brightness, or Colombian beans' rich chocolate flavour.

6. Grinding and Brewing: The Final Transformation

 The brewing method requires freshly roasted beans to be ground to the proper consistency. An overly coarse grind leads to under extracted coffee which lacks strength. If the coffee grounds become too fine they can produce bitter results and cause blockages in the machine.

Different brew methods require specific grind sizes:

Coarse – French press 

Medium – Drip coffee makers 

Fine – Espresso 

Extra Fine – Turkish coffee 

The ultimate taste of coffee is shaped by water quality parameters along with temperature and the time taken to extract flavours. The golden ratio suggests using between 1 to 2 tablespoons of coffee per 180ml of water but taste preferences determine the best choice.

From Farm to Cup: A Daily Luxury Rooted in Craft

The hard work that goes into your morning coffee is easy to miss. Every coffee cup showcases years of cultivation combined with deliberate processing and global trading along with expert roasting and precise brewing techniques.

Gimoka Coffee celebrates the coffee journey through our sourcing of quality beans, which we roast passionately to enable you to enjoy the finest cup, whether at home or in your local café. Coffee represents more than just a beverage because it combines the elements of nature with human passion and effort.