Basic knowledge of boutique coffee knowledge of growing coffee

Green coffee beans are seeds of Rubiaceae plants, under which there are at least 66 species of Coffea. Two of the most commercially viable are Coffea arabica and C. canephora)。The former accounts for two-thirds of global production, while the latter, also known as Robusta, accounts for the remaining one-third. Robasta coffee and all wild coffee species have 22 chromosomes, while Arabica coffee has 44. Therefore, Arabica coffee cannot be bred with other coffee species to produce hybrid plants.

Robasta coffee is a high-yielding and pest-tolerant plant that grows up to 12 meters tall and best in warm, humid climates. Coffee made from Robasta beans has a fairly substantial, relatively strong, earthy taste and a high caffeine content of 2.4 - 2.8% by weight. Although there are many suppliers selling robasta coffee, this coffee bean does not produce the highest quality coffee.

Arabica coffee originated in the Ethiopian highlands and is a medium to low yielding, rather delicate plant, growing to a height of about 5 - 6 meters, but coffee trees cultivated for commercial purposes are pruned to 1.5 - 2 meters tall. They require a temperate climate and considerable care during their growth. Coffee made from Arabica beans has a strong, complex aroma reminiscent of flowers, fruit, honey, chocolate, caramel or toast; it contains no more than 1.5% caffeine by weight. Arabica coffee costs more than its stronger, coarser cousins because of its superior quality and flavor.

A good rain will trigger the flowering of Arabica coffee trees. After 210 days, red or yellow berries appear. Each berry contains two rectangular seeds, known as coffee beans. Since both flowers and fruits are present on the same branch, the forager's index finger and thumb are the best tools for gathering ripe berries. Grabbing the fruit off a whole branch with the palm of your hand or using automatic harvesting machines failed to distinguish between ripe and green berries.

Factors that determine the final quality of coffee beans depend on the genes of the plant, the soil in which it is grown, and the climate of the local area, including water level height, rainfall and sunlight, and daily temperature changes. These agricultural and geological considerations create many flavor differences between beans as they are roasted; suppliers mix them to create the special blends sold on the market.