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Coffee’s Journey

The coffee bean is actually the seed of the coffee plant. It goes through drying, roasting and grinding processes. If the green bean is planted in the ground, a new coffee tree will grow. In order for the seed to sprout, the planted area must be watered very often. In addition, the planting area should not be exposed to too much sunlight. Generally, coffee cultivation is done in the rainy season.

Although it varies, it takes 3-4 years for a coffee tree to bear fruit. The color of the fruit suitable for harvest turns bright red during the ripening period. It is harvested once a year. In some Latin countries such as Colombia, crops can be obtained twice a year, as the first and second harvest. In most countries, harvesting is done by hand to produce quality products. In countries or regions where coffee fields are on large plains, such as Brazil, harvesting is done by machine.

Whether harvested by hand or by machine, coffee is harvested in one of two ways:

Picking by peeling/stripping: All the fruits on the tree are collected at once, even if they are of different maturity, by stripping the branches by hand or by machine.

Selective picking: In this method, the crop is picked by hand only. At this time, especially fully ripe fruits are selected. This harvest takes a long time. And the foragers go out to collect the ripening fruits every 8-10 days. Since this harvesting method requires a lot of labor and time, very special arabica beans are obtained with this method.

A good picker can only collect 50-100 kilograms of fruit in a day. This amount of coffee means about 10-20 kg of coffee beans. Collected fruit is shipped to processing centers.

Coffee should be processed immediately after harvesting. It is processed by two different methods that vary by region and local source:

Dry Method: This method is an old processing method. This method is used in areas with limited water resources. The collected coffee berries are dried in the sun in a large area. In this method, it is necessary to protect the coffee from excessive sun during the day and moisture at night. There is a risk of rot and fungus formation in this method. Depending on the weather, it may take several weeks for the coffee laid on the ground to dry. When the drying process is completed, the humidity in the coffee drops to 11%.

Wet Method: In this method, the soft part of the fruit is taken out by the machine. It is washed, by means of the machine, all the beans are checked for weight and size and separated according to their length class. After sorting and classification, the beans are taken into large fermentation tanks and kept for 12-48 hours until all residues are removed. After the fermentation process is completed, the coffee beans are thoroughly washed.

The coffee processed with the wet method is dried in the sun by laying it on the appropriate area up to the 11% humidity required for proper storage and turning it regularly.

The dried kernels are still contained within a thin parchment-like membrane. For this reason, the dried coffee bean is known as "parchment coffee".

Parchment coffee beans are processed to remove the membrane on them before they are exported.