Coffee begins as a cherry on tropical Coffea trees; its seed is the green bean. After harvest, beans undergo washed or natural processing, drying, and global shipment. Roasting develops aroma, acidity, body, and flavor. Professionals evaluate coffee by aroma, flavor, acidity (perceived brightness), and body (mouthfeel). Arabica and Robusta differ in flavor, caffeine, and growing conditions; Robusta remains an important component in blends and instant coffee, accounting for an estimated 30-40% of global production. Some beans are intentionally aged to mellow acidity. Espresso denotes both a high-pressure brewing method and roasts optimized for that method.

Where coffee begins

Coffee starts as a small red fruit called a cherry that grows on tropical Coffea trees. The seed inside that cherry is the green coffee bean. Most commercial coffee comes from farms in Africa, Central and South America, and parts of Asia. Two species dominate production: Coffea arabica (Arabica) and Coffea canephora (Robusta).

Harvesting and processing

Farmers pick cherries by hand or machine. Producers separate the beans from the fruit using wet (washed), dry (natural), or hybrid processing. These methods change the beans' flavor: washed coffees often taste cleaner and brighter, while natural-processed beans tend to taste fruitier.

After processing, producers dry and store green (unroasted) beans. Some beans are blended at this stage to produce consistent flavor profiles for brands. Export typically moves green beans by ship or air freight to roasters and coffee companies around the world.

Roasting and blending

Roasting transforms green beans with heat, creating the aromas, flavors, and colors we associate with coffee. Roasters control time and temperature to develop acidity, body, sweetness, and roast character. After roasting, beans cool quickly and are packaged to preserve flavor.

Producers and roasters often blend beans from different origins or species (for example, mixing Arabica and Robusta) to achieve specific taste, crema, or cost profiles. Espresso blends commonly include Robusta to add crema and body.

Tasting categories professionals use

Professional cuppers evaluate coffee across several categories:
  • Aroma: the smell of brewed coffee.
  • Flavor: the overall taste impression.
  • Acidity: the perceived brightness or liveliness, not the bean's pH.
  • Body: the weight or mouthfeel of the brew.
These categories help roasters and buyers grade coffee and decide blends.

Robusta versus Arabica

Arabica generally produces more complex cup flavors and lower caffeine than Robusta. Robusta grows at lower elevations, yields more fruit, and resists disease better. It is commonly used in instant coffee and mass-market blends because it is typically less expensive and contributes strong body and crema. Robusta makes up a significant share of global production (commonly reported around 30-40%).

Aging and "vintage" coffee

Green beans can age in warehouses. Controlled aging (or deliberate exposure to humidity in some traditional processes) can mellow acidity and increase body. Some specialty producers market intentionally aged or "vintage" lots, but the effects depend on origin, processing, and storage.

Espresso: roast and method

Espresso refers both to a brewing method - forcing hot water through a compacted bed of finely ground coffee under pressure - and to roasts tailored for that method. Espresso brewing emphasizes body and concentrated flavor and is the base for drinks like cappuccino and latte.

Final notes

Coffee is a product of agricultural, postharvest, and roasting choices. From cherry variety and processing to roast profile and brewing method, each step shapes the final cup.
  1. Confirm current global production share of Robusta (commonly reported around 30-40%) with latest ICO or FAO statistics.
  2. Verify claims about common uses of Robusta in espresso blends and instant coffee with recent industry sources.

FAQs about Coffee Industry

What is the difference between Arabica and Robusta?
Arabica typically delivers more complex flavors and lower caffeine; it prefers higher elevations. Robusta grows at lower elevations, yields more fruit, is more disease-resistant, usually has higher caffeine, and is often used for body and crema in blends or in instant coffee.
What do ‘washed’ and ‘natural’ processing mean?
Washed (wet) processing removes the cherry flesh before drying, producing cleaner, brighter flavors. Natural (dry) processing dries the whole cherry on the bean, often yielding fruitier, heavier flavors.
Does aging coffee improve it?
Controlled aging can reduce acidity and increase body, but results depend on origin, processing, and storage. Not all coffees benefit from aging.
What are the main attributes cuppers evaluate?
Cuppers rate aroma (smell), flavor (taste), acidity (perceived brightness), and body (mouthfeel), along with balance and aftertaste.
What makes coffee ‘espresso’?
Espresso is both a brewing method - forcing hot water under pressure through finely ground coffee - and a roast style optimized for that concentrated extraction, producing a thick body and crema.

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