Understanding Coffee: The Supply Chain and Processing Methods

Coffee begins as a fruit, specifically a droop, similar to plums and cherries, with the coffee bean being the seed of this fruit. The quality of coffee is often influenced by its growing altitude, where higher elevations tend to yield better flavors due to the plant's increased respiration creating complex acidic compounds. The processing of coffee from fruit to roasted bean involves several methods, including washing, natural drying under the sun, or various fermentation techniques, each affecting the final flavor profile. These processes vary by country and often reflect local traditions, with risks and potential quality changes depending on the method used.