How Coffee Is Grown and Harvested Around the World

Coffee didn’t start in a café — it began with people in Ethiopia chewing berries for their energizing effects. Long before espresso machines or cold brew trends, ancient texts from 900–1000 AD in Arabia mentioned a drink called “Buncham” made from mysterious beans, possibly an early form of coffee. These accounts highlight its digestive and skin benefits — and even its curious ability to leave the body lightly fragrant. That detail isn’t myth: coffee does emit subtle aromas through perspiration, once a practical perk in water-scarce regions.

Coffee grows on trees that take 3–4 years to fruit, produce viable crops for 20–30 years, and prefer temperatures between 15–29°C depending on the variety. Arabica makes up around 70% of global production and is picked selectively; Robusta is hardier, faster-ripening, and often harvested in bulk.

The Origins and Early History of Coffee

The earliest known coffee drinkers lived in Ethiopia. By the 10th century, Arabic scientific texts referenced a drink called “Buncham” made from a bean with possible medicinal properties, though it’s unclear if this was actual coffee. These writings focused on the bean’s effects on the stomach, organs, and skin, noting it also left the body smelling pleasantly — a useful trait before regular bathing became common.

Legends tell of Omar, an exiled Arabian leader, who boiled wild coffee berries around 1250 AD and created a drink he shared with the sick. Separately, a goat herder reportedly noticed his flock energized after eating coffee cherries; he shared his find with a local monastery, where monks used the brew to stay awake during prayers. By 1454, coffee drinking was documented in Yemen after an Islamic scholar observed its use in Ethiopia. Yemen later permitted coffee cultivation, seeing its stimulating benefits over the narcotic effects of khat (also called qat).

The Coffee Plant: Biology and Varieties

The word “coffee” comes from the Latin genus Coffea, part of the Rubiaceae (madder) family, which includes over 500 species and 6,000 varieties. Most are small trees or shrubs. About 25 major species are native to tropical Africa and nearby Indian Ocean islands, with differences arising from tree and seed mutations.

Arabica (Coffea arabica), the most prized coffee type, accounts for around 70% of global production. Its trees grow as large shrubs or small trees, typically 3–4 metres tall, with oval, green leaves and elliptical fruits containing two flat seeds (beans). Underripe or single-bean fruits produce so-called “peaberry” beans. Arabica varieties such as Typica and Bourbon are considered benchmarks for quality, with other well-known types including Caturra, Catuai, Pacamara, SL28, Geisha, and Jamaica Blue Mountain No.1.

Robusta (Coffea canephora, often called “Kouillou” or “Carré”), originates from Central and West Africa. It’s a hardy, fast-growing shrub reaching up to 10 metres, with rounder, brighter green leaves and smaller, rounder beans. Its cherries take about 11 months to ripen. Robusta is more disease-resistant and thrives in warmer climates (24–29°C), making it common in Vietnam, Brazil (especially in the Conilon region), and parts of Indonesia. Though harsher in flavour, it’s valued for higher caffeine content and crema production in espresso blends.

Liberica (Coffea liberica), even rarer, grows up to 18 metres and produces large, tough leaves and fruit. Native to Malaysia and West Africa, its large beans have a distinctive, often polarising flavour. Production remains limited due to low demand.

Growing Conditions and Farming Methods

Coffee trees generally flower 3–4 years after planting. They require consistent sunlight, water, and temperatures between 15–24°C for Arabica and 24–29°C for Robusta. Frost can kill both species, and each needs roughly 152 cm of annual rainfall. Arabica prefers cooler, subtropical highlands, while Robusta thrives in hotter, humid lowlands near the equator.

Traditionally, coffee is grown under shaded canopies of larger trees to protect against direct sun and improve soil moisture. Modern commercial farms may use irrigation and fertiliser, but these practices demand higher investment and are mostly found on large estates.

Coffee is cultivated on plantations, smallholder farms, and forest margins. In countries like Brazil and Guatemala, mechanised harvesting is increasingly common on large estates. While mechanisation boosts volume, it requires flat land and straight-row tree planting, and still involves post-harvest sorting. Smaller farms rely on manual labour, which is more selective but slower and less costly upfront.

Coffee Cherry Development and Ripening

Coffee cherries grow in clusters along branches. Arabica cherries typically ripen in 6–8 months; Robusta takes 9–11 months. This means that while some regions with less distinct wet/dry seasons (like Colombia and Kenya) may see two flowering cycles annually, each coffee variety generally completes just one full ripening cycle per year.

Harvest timing depends on location. In regions north of the equator (e.g., Ethiopia, Central America), picking occurs from September to November. South of the equator (e.g., Brazil, Zimbabwe), the main harvest is April–May, though some areas extend into August. Near the equator (e.g., Colombia, Uganda), elevation variation allows for year-round harvesting. As a result, fresh crop coffee may arrive at different times globally.

Harvesting Methods: Selective vs Strip Picking

There are two main ways to harvest coffee: strip picking and selective picking. Strip picking involves removing all cherries from a branch in one pass, regardless of ripeness. This method is faster but yields lower-quality coffee, as unripe or overripe beans degrade flavour.

Selective picking is labour-intensive: workers return every 8–10 days to handpick only bright red, fully ripe cherries. This method is essential for high-quality Arabica, especially for washed (wet) processed beans. However, it demands skilled labour and increases costs significantly.

The amount harvested per worker varies. On average, a picker gathers 50–100 kg of cherries daily, of which only 20% (about 10–20 kg) are usable coffee beans. Standard bags hold 45–60 kg of green beans, meaning it takes a worker about 3–6 days to fill one bag. In total, harvest labour often represents up to half a farm’s annual expenses.

In countries like Brazil, mechanical harvesters are used to shake ripe cherries from trees. These machines work best on flat land with evenly spaced trees. Even then, workers must sort the harvest to remove leaves and unripe or damaged cherries. Due to terrain limitations and quality concerns, most coffee worldwide is still picked by hand.

Recommended FrontStreet Beans for Coffee Lovers

Explore the origins of coffee with FrontStreet Coffee’s single-origin offerings. Try the Ethiopia Yirgacheffe for bright citrus, floral notes, and a tea-like body — a classic high-grown Arabica. For a balanced cup with chocolate and nutty undertones, the Brazil Santa Inês Natural delivers smooth, low-acid richness ideal for filter brewing. Prefer something bolder? The Colombia Huila offers juicy red fruit and caramel sweetness with medium acidity, showcasing fine Robusta-influenced hybrid vigour. All are available as fresh roasted specialty grade. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.