By Andi Anderson
Coffee is one of the most popular beverages in the world and is mainly grown in tropical regions near the equator. Heidi Lindberg, Michigan State University Extension, explains that coffee thrives in warm temperatures, rich soil, and regular rainfall. The two main species of coffee plants are Coffea arabica and Coffea robusta.
Coffee plants are small trees that produce fruits called cherries. Inside these cherries are the coffee beans we use. Each cherry has several layers, including the outer skin, pulp, mucilage, and protective coverings around the green beans. While the beans are the main product, other parts of the cherry are also useful and can be turned into mulch or flour.
Arabica and Robusta coffee differ in quality and characteristics. Arabica coffee grows more slowly and produces lower yields but has a better taste, with less bitterness and higher sugar content. Robusta coffee, on the other hand, has more caffeine and is often used in instant coffee and energy drinks.
Coffee is usually harvested once a year, although some regions produce two crops. In many countries with hilly land, coffee is hand-picked to maintain quality. In flatter regions like Brazil, machines are used to harvest the cherries.
After harvesting, coffee is processed using different methods. In the dry method, whole cherries are dried naturally. In the washed method, the outer layers are removed using water. The honey method removes some layers but keeps the sticky coating, adding sweetness to the beans.
Most coffee is exported as green beans because they last longer than roasted coffee. Roasting is an important step, where beans are heated to high temperatures to develop flavor. Light, medium, and dark roasts each offer different tastes and aromas.
Finally, coffee tasting is done carefully to identify flavors such as fruity, nutty, or chocolatey. This process shows how coffee is both an art and a science, enjoyed differently by people around the world.
Photo Credit: pexels-mali-maeder
Categories: Michigan, Crops