How Coffee Grows: From Tree to Bean Basics

Coffee doesn’t grow on vines or bushes—it comes from a tree. More specifically, the bright red (or yellow or purple) fruit of a tropical evergreen shrub that belongs to the Rubiaceae family, more commonly called a coffee cherry. But what does it take for that cherry to become the roasted beans in your grinder? The journey starts on a steep mountainside, years before anyone drinks a cup.

Coffee is the seed of a fruit that grows on a tree—usually 8–10 feet tall when cultivated—at around 6,000 feet (roughly 1,800–2,000 meters) altitude. The coffee tree produces cherries that take 3–5 years to yield their first crop. Each cherry holds two seeds (the coffee beans) surrounded by pulp, and those seeds must go through careful harvesting and processing before they become the beans we roast.

What Is Coffee and Where Does It Grow?

Coffee is the seed inside a fruit (called a coffee cherry) produced by a woody, perennial shrub in the genus Coffea. These Coffea plants are part of the Rubiaceae (or madder) family and typically grow as evergreens reaching up to 20 feet tall—but are pruned to 8–10 feet for easier picking. The trees thrive at elevations of around 6,000 feet (1,800–2,000m), though some varieties grow higher. Native to a narrow subtropical belt around the equator, coffee trees are now cultivated across dozens of countries within that zone. They remain green year-round and take 3–5 years before producing their first flowers and subsequent fruit.

How Are Coffee Cherries Harvested?

Coffee cherries do not all ripen at once, even on the same branch. That means they are almost always picked by hand, one by one, selecting only the ripest ones. This labor-intensive method ensures only fully mature cherries are harvested—though in some large-scale operations, strip picking (removing all cherries regardless of ripeness) still occurs. Each cherry usually contains two coffee beans encased in sweet pulp and protected by layers of skin and parchment.

How Is Coffee Processed After Harvest?

Once picked, coffee cherries must be processed quickly to avoid spoilage. There are two main methods: natural (dry) and washed (wet). In the natural/dry process, cherries are spread out in the sun for 12–15 days until fully dried. The outer layers are then removed mechanically, but this method can lead to uneven drying, fermentation issues if it rains, and a less clean cup profile. The washed/wet process, a more modern technique, involves removing the cherry’s outer skin and pulp within 20–24 hours using water. The beans are then fermented, washed again, and dried (usually on raised beds) until they reach around 11–12% moisture. What remains is the green coffee bean still protected by a thin layer called parchment. Before export, this parchment is removed, leaving what is known as “parchment coffee.” The beans are then milled, polished, sorted, and graded for export. These green beans still contain the silver skin and are not yet roasted.

What Are the Three Main Coffee Species?

There are over 100 coffee species, but only three are commercially significant: Arabica, Robusta, and Liberica. Together, they define the global coffee market in terms of flavor, cultivation, and caffeine content.

What Determines Coffee Flavor and Quality?

Many factors influence coffee’s taste, including species, variety, altitude, soil, climate, and processing method. Arabica, grown at higher altitudes, is known for its complex aromas and smoother cup, while Robusta, grown lower, is more bitter, higher in caffeine, and often used in instant coffee. Liberica, rare and pungent, is rarely seen in specialty markets. Processing—either natural or washed—also drastically impacts flavor clarity, body, and cleanliness in the cup. The terroir, combined with post-harvest handling, determines whether a coffee becomes a delicate single origin or a harsh commercial blend.

How Does Coffee Relate to Caffeine?

Caffeine is the primary stimulant in coffee and is also found in tea, chocolate, and cola. It contributes to coffee’s bitter taste and is responsible for increased alertness and improved circulation. The effect of caffeine typically lasts 2–3 hours. Arabica generally contains 1.1%–1.7% caffeine, while Robusta can have 2%–4%, making it significantly more jolting. Liberica’s caffeine content is not specified in the source. The roasting process doesn’t eliminate caffeine but can affect how it’s perceived in the cup.

Frequently Asked Questions

What is the coffee fruit called?

The fruit of the coffee plant is called a coffee cherry. It turns from green to yellow, then orange or red, and finally deep red or purple when fully ripe. Each cherry usually contains two coffee beans surrounded by pulp.

How long does it take for a coffee tree to produce fruit?

A coffee tree typically takes 3 to 5 years after planting to produce its first crop of coffee cherries.

What are the two main methods of coffee processing?

The two main coffee processing methods are washed (wet) and natural (dry). Washed processing removes the cherry’s skin and pulp using water within 20–24 hours, while natural processing dries the entire cherry in the sun for 12–15 days before removing the beans.

Which coffee species is the most common?

Arabica is the most common coffee species, making up 70–80% of global production. It is valued for its balanced flavor and higher quality, especially when grown at altitude.

Is Robusta stronger than Arabica?

Robusta has a stronger, more bitter taste and higher caffeine content (2%–4%) compared to Arabica (1.1%–1.7%). It is often used in espresso blends for crema and body, and in instant coffee.

What is parchment coffee?

Parchment coffee refers to green coffee beans that still have their protective parchment layer on. This layer is removed before the beans are sorted, graded, and exported.

Recommended FrontStreet Beans for Coffee Origins

Explore the origins behind your cup with FrontStreet Coffee’s single origins. Try the Ethiopia Yirgacheffe for floral, citrus notes typical of high-grown Arabica; the Colombia Huila for balanced, medium-bodied Colombian Arabica; or the Sumatra Mandheling, a classic full-bodied low-acid bean showing how processed Robusta-influenced regions differ. These beans highlight how altitude, species, and processing shape your daily brew. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.