Home: Coffee: From Origin To Cup

The Coffee Market

Coffee is grown in more than 50 countries, and is second only to oil in dollar value as a world trade commodity. Worldwide, the coffee industry provides more than 20 million jobs. Approximately 25 million acres of land are devoted to cultivating coffee. Ideal growing conditions include tropical/subtropical temperatures (68-75F), abundant sunlight, rich soil and 60 to 80 inches of annual rainfall.

The two principal botanical species of coffee trees are coffea arabica and coffea canefora. There are more than two dozen varieties of arabica, but only a few varieties of canefora. Two common canefora varieties are robusta and conilon. All varieties of the arabica species are commonly called arabica, but the canefora species are called robusta. Arabica coffee beans represent 65% of the world production; robusta beans represent 35%.

Arabica grows best between 2,000 and 6,000 feet above sea level in warm climates along the equator. Central America, South America and Eastern Africa are renowned for their arabica beans. Arabica’s characteristics include a balanced aroma, and a sweet, pleasing taste. All specialty coffees are 100% arabica. However, only about 10% of arabicas are specialty quality. Arabica coffee grown at higher altitudes is generally more expensive due to labor intensive growing, harvesting, and processing costs.

Robusta grows from sea level to 2,000 feet in wet valley lands and humid tropical forests. West Africa, Indonesia and Brazil (conilon variety) are the primary growing regions of robusta beans. Robusta has a higher caffeine content, neutral flavor and a heavier body than arabica. Robusta beans are commonly used in instant coffee, and as a price stabilizer in commercial grade blends.

The seeds found inside the berries of the fruit produced by the coffea plant in their natural state after harvesting and processing are referred to throughout the coffee industry as “green coffee beans”.

Green coffee bean prices are largely dependent on the grade. The grade classifies coffee according to botanical variety, growing altitude, processing method, density, size, color, cup quality, imperfections and the presence of foreign matter such as stones and twigs. Grade is one of the two methods used to determine the commercial value to importers, roasters, distributors, and ultimately to consumers. The other determinant value is organoleptic* (relating to perception by a sensory organ) testing. Availability also plays a big role in coffee pricing. Unseasonable or adverse weather conditions can damage coffee crops, resulting in shortages that drive up the market price.

Varietals, Blends and Single-Origin Coffee

Retail and foodservice operators may sell varietals, blends or single origin coffees. Flavored and decaffeinated coffees may come in any of these forms. (Flavored coffees contain a flavoring ingredient in addition to coffee; decaffeinated coffees have had the caffeine removed.)

Origins of Flavor

Every coffee has a unique taste and character which distinguishes it from other coffees. At the heart of this character are the types of coffee beans used, and the manner in which they are roasted. Using time-honored skills, and a thorough understanding of the blending and roasting processes, roastmasters are able to create scores of distinct coffees.

Varietals: One Type of Coffee Plant

A varietal is a coffee produced exclusively from one specific variety of coffee plant. Bourbon, typica, caturra, mocha, yellow catui, mundo novo and maragogipe, are a few of the Arabica varieties.

Single-Origin: From One Region

Single-origin coffee comes from one specific growing region. Like fine wine- growing areas around the world, coffees also have preferred growing areas where environmental conditions are perfect for creating premium coffee. For instance, Antigua Guatemalan coffee comes entirely from the Antigua region, a premier coffee-growing area high in the mountains of Guatemala. Kenya Afrique coffee is grown at high altitudes in Kenya’s Kirinyaga Valley. Even the slightest difference in growing altitude, climate, harvesting or processing conditions can account for flavor differences between coffees. For the coffee purist, single-origins and varietals capture the essence of a particular region’s unique characteristics.

Blends: a Precise Mixture of Different Types of Beans

By blending multiple coffee bean types in varying percentages, roasters are able to create dozens of flavor profiles with a broad range of qualities. Blends may bring together as few as two or as many as seven or eight bean types, with the average blend consisting of four or five types of beans.

In creating a blend, the goal is to achieve a balanced, distinct flavor profile that can then be consistently reproduced. Beans are chosen for their ability to complement each other, based on flavor, aroma and body. Blends often provide a more complex character than is available with varietals or single origins alone. An example of a coffee blend is Mocha Java, a blend of coffee from the Indonesian island of Java and coffee exported through the ancient port city of Al Mokha in the southern Arabian country of Yemen. Created in the mid 1600’s, Mocha Java is considered the world’s original coffee blend.

Determining what percentages and types of coffee beans to be used in a given blend is the job of the roastmaster. This exacting process is considered one of the most revered talents in coffee making, and is the cornerstone of each blend’s discrete personality.

Cupping

Cupping is the traditional procedure in the coffee industry to evaluate the quality of sample of green coffee. Individual cups of varietal coffees are prepared according to established guidelines. The purpose is to compare the samples with the buyer's needs for roasting and blending, or to match the quality of a sample to a stated purchase agreement. At least two samples of each coffee are compared for consistency and likeness. Blends of roasted coffees are also cupped. The formula of coffees used in a blend may change from delivery to delivery, so blended coffees are cupped to assure that the "blend profile" is consistent.

To cup coffee:
  1. Prepare a sample by placing 10 grams of fresh-roasted ground coffee in a cup that holds 6 fluid ounces.
  2. Smell the aromatic components released from the sample to evaluate the dry aroma.
  3. Pour nearly boiling water over the ground coffee.
  4. Smell the aroma from the cup immediately after adding the hot water.
  5. Let the sample steep for 3 to 5 minutes, then stir briefly.
  6. While stirring the sample, take a long, deep sniff to evaluate the wet aroma
  7. Skim and discard the coffee foam from the surface of the sample.
  8. Take a spoonful of the beverage into your mouth and slurp it to spread the fluid evenly across the tongue and into the back of the throat, covering your entire palate.
  9. Hold the brew in your mouth for 3 to 5 seconds and then spit it out.
  10. Slide your tongue across the roof of your mouth to evaluate texture of mouth feel.

The four standard characteristic evaluated by cupping are aroma, flavor, acidity, and body. Very specific terminology is used to evaluate those characteristics. Note, acidity in coffee is a desired flavor characteristic that adds sparkle and vitality to the beverage.

Example, aroma can be described as floral, spicy, fruity, winey, sweet, woody, nutty, musty or earthy. Flavor can be sweet, fruity, sour, bitter, rich, smooth, sharp or balanced. Acidity can be bright, vibrant, sharp, thin, mild, flat or neutral. Body can be full, thick, heavy, buttery, thin, medium, flat or neutral.