There are several factors that make our coffee at Cameron’s smoother than most premium coffees. Follow along as we deconstruct the coffee bean and point out how all coffee is not created equal.
It all starts with the anatomy of a coffee bean and the history behind one of the most beloved varieties of coffee – 100% Arabica. Today, we’re going to explore the fascinating world of coffee botany, and how it affects the beans we use to create our delicious brews at Cameron’s Coffee. Each bean consists of two main parts: the outer layer, or “cherry,” and the inner seed, or “bean.” Inside the cherry, you’ll find a layer of mucilage that helps protect the bean as it grows. Once the coffee cherry is ripe, it can be harvested and processed to remove the outer layers and reveal the coveted coffee bean inside.
- The coffee bean is actually a seed that grows inside a fruit called a cherry.
- Each coffee cherry contains two beans, nestled inside a layer of mucilage that helps protect them as they grow.
- The outer layer of the coffee cherry called the “exocarp,” is thin and tough, while the inner layer, called the “mesocarp,” is thicker and fleshy.
- Beneath the mesocarp is another layer called the “endocarp,” which surrounds the coffee bean itself.
- The coffee bean has two main parts: the outer layer, or “silver skin,” and the inner layer, or “parchment.”
- Once the parchment layer is removed, the green coffee bean is revealed.
- Roasting the green coffee beans causes them to undergo a chemical reaction that creates the delicious flavors and aromas we associate with coffee.
Another important aspect of coffee botany is understanding the different varieties of coffee plants. At Cameron’s Coffee, we exclusively use 100% Arabica beans, which are known for their delicate flavor profile and complex aromas. These beans require specific growing conditions and careful cultivation to produce the high-quality coffee that we’re known for. Another key area of study in coffee botany is the role that terroir plays in the flavor and characteristics of the beans. Terroir refers to the environmental factors – like soil, altitude, and climate – that affect the growth and development of the coffee plant. Understanding how these factors impact the final product allows us to create blends that are perfectly balanced and bursting with flavor.
Arabica coffee originated in Ethiopia and is known for its delicate flavor profile, with notes of fruit and chocolate. It wasn’t until the 17th century that Arabica coffee began to make its way around the world, with Dutch traders bringing it to Europe and eventually to the Americas. Today, Arabica coffee is grown in many different countries, from Colombia to Ethiopia to Indonesia. At Cameron’s Coffee, we’re proud to offer a range of 100% Arabica coffees, each with its own unique flavor profile and character.
So why choose 100% Arabica coffee? Well, for starters, it’s considered to be of higher quality than other coffee varieties, like Robusta. Arabica beans are also more difficult to grow, requiring specific growing conditions and careful cultivation. But the result is worth it – a delicious cup of coffee that’s full of complex flavors and aromas. Cameron’s is committed to using only the highest-quality, 100% Arabica beans in all of our blends. From our Breakfast Blend to our French Roast, you can taste the difference that comes from using only the best ingredients.
By understanding the science behind coffee botany, we’re able to create blends that are not only delicious but also sustainable and environmentally responsible.