Everyone has tasted coffee, and most people who have been to cafes and restaurants have seen Bunn coffee makers (the world’s most popular commercial coffee machines, rivaled in the US only by Curtis coffee makers).
But relatively few people have seen the fragrant white flowers that come into bloom when the coffee plant blossoms, followed by oval-shaped berries that contain seeds. The berry change a series of colors, from green to yellow to scarlet and finally black when it dries. The berries are ready to be picked in about 7-9 months. Some species are self-pollinating but some do require the services of an expert, namely cutting and grafting are practiced in vegetative propagation.
The traditional method of growing involves the plantation of around 20 seeds in one hole when the monsoon starts. This might sound a lot but it’s actually not in reality because half of the seeds diminish naturally and then there is also the attack of pests to be considered. The coffee crop invites a great deal of different species of insects and their total count goes over 900. This not only displays the sensitivity of a crop but also the proper technique that has to be practiced. Simply using insecticides on a massive scale is not an answer. These pests are not easily eradicated. A controlled method of growing involves the nurseries which produce the seedlings and then letting them grow in open air for duration of around one year.
The starting material is actually a red-colored bean which ends up as a delicious brew in our mugs. The two green beans inside the coffee cherry are used after the fruit is thrown away. The roasting gives the coffee its dark color and different types of beans are roasted to a different degree depending on the desired output flavor and color.