The journey of an amazing cup of coffee from crop to cup is nothing short of a miracle, considering all that can go awry during the process. Each picked cherry produces just two coffee beans. You can imagine how many picked cherries are necessary for just one cup of coffee. Once the beans are dried and processed, they are bagged and shipped from their country of origin.
Coffee grows in the coffee belt, the region between the Tropics of Cancer and the Tropics of Capricorn, just north and south of the equator. Coffee needs the intense heat of the tropics and the long days of sunlight to yield its fruit by day, however, the evening tells a very different story. Elevation at which a particular coffee grows effects its density. The higher the elevation of growing coffee, the colder the night time temperatures. This yields slower growth and a higher density or a more tightly packed cell structure.
Why is this important? Well these bits of information provide the roaster with pertinent information for formulating a plan to roast each particular bean. Before roasting, green coffee beans are soft, with a grass like smell and little to no taste. The coffee roasting process transforms these raw beans into the distinctively aromatic, flavorful, crunchy beans that we recognize as coffee.
“Special Grounds’ Colombian roast was smooth, balanced, and bold. It is the perfect coffee for a cold morning.”
Joanna F.
