1. Trade On average, the annual output of one coffee tree is two pounds. Globally, over fifteen billion pounds of coffee are grown per year. Compared to other commodities, the cash crop of coffee is second only to petroleum.
1. Trade
On average, the annual output of one coffee tree is two pounds.
Globally, over fifteen billion pounds of coffee are grown per year.
Compared to other commodities, the cash crop of coffee is second only to petroleum.
2. Nursery The coffee farmer is continually grafting, growing, and propagating coffee seedlings to sustain their coffee production. The surrounding lush, shade-producing vegetation is essential throughout the coffee tree’s average life span of ten years.
2. Nursery
The coffee farmer is continually grafting, growing, and propagating coffee seedlings to sustain their coffee production.
The surrounding lush, shade-producing vegetation is essential throughout the coffee tree’s average life span of ten years.
3. Cherries The coffee bean is completely enclosed within the coffee tree’s cherry. Generally, the cherry’s fruit is removed shortly after harvest, leaving the seed (coffee bean) intact.
3. Cherries
The coffee bean is completely enclosed within the coffee tree’s cherry.
Generally, the cherry’s fruit is removed shortly after harvest, leaving the seed (coffee bean) intact.
4. Harvest The deep, rich red color of the cherries indicates the farmer’s attention to detail and quality. Workers deliver ripe coffee cherries to the farm’s receiving facility. The average one-hundred-and-fifty-pound bag of coffee requires forty hours of labor to produce.
4. Harvest
The deep, rich red color of the cherries indicates the farmer’s attention to detail and quality.
Workers deliver ripe coffee cherries to the farm’s receiving facility.
The average one-hundred-and-fifty-pound bag of coffee requires forty hours of labor to produce.
5. Milling Milling is the first stage of processing the raw coffee cherries. Milling the raw coffee cherries stops the off flavors that develop when fresh coffee cherries ferment.
5. Milling
Milling is the first stage of processing the raw coffee cherries.
Milling the raw coffee cherries stops the off flavors that develop when fresh coffee cherries ferment.
6. Depulping Depulping or removing the fruit from the coffee cherry takes place after milling. This second stage of processing is usually done at co-op style locations.
6. Depulping
Depulping or removing the fruit from the coffee cherry takes place after milling.
This second stage of processing is usually done at co-op style locations.
7. Patio Patio sun drying of the coffee beans is the third and final stage of coffee processing. While this step is labor-intensive, it protects the beans from fungus and produces a higher quality green coffee bean, ready for market.
7. Patio
Patio sun drying of the coffee beans is the third and final stage of coffee processing.
While this step is labor-intensive, it protects the beans from fungus and produces a higher quality green coffee bean, ready for market.
