Coffee Classroom

Here you can learn all about coffee!

From the differences between various origins, to the process from farm to cup. Learn all about the different areas of coffee here!

Generally, the countries best known for growing coffee are found in the "Coffee Belt" which falls between the Tropics of Cancer and Capricorn.

Columbia
Columbia supplies 15% of the worlds coffee. Produces coffee of different qualities. Supremo is the best type of coffee, possessing a very rich flavor and velvety aroma. Genuine Supremo grade Colombian coffee is difficult to come by.
Guatemala
Regarded as one of the best types of coffee in the world because it grows in mountainous areas where it develops a more intense, tart flavor, depending on conditions under which it was grown.
Costa Rica
A classic taste and carries a good reputation due to the fact that it’s coffee beans are well rounded on all fronts. The beans that grow on the volcanic soils of Costa Rica turn out to be smooth, soft and have a rich walnutty flavor.
Ethiopia
Some of the best varieties of coffee are grown in Ethiopia. Especially when grown in the highlands of the Eastern part of the country.

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Light
Allowed to reach a temperature of about 350º–410º F. When roasting, beans typically pop at around 350º F. This popping sound—known as the “first crack”—serves as the cue that the beans have reached a Light Roast and need to be removed.
Medium
A Medium is roasted until just before the second crack, usually at about 410º–440º F. A little thicker body than a Light Roast, losing some of the bright floral flavors. They carry much more of a balanced flavor with a medium amount of caffeine.
Dark
To be considered Dark, beans roast to a temperature of anything higher than 440º F or essentially the end of the second crack. A robust, full body. The flavors from the coffee’s country of origin are almost entirely roasted out, taking on a very bold and smoky taste.

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If beans roast much hotter than 465º F, the coffee will start to taste more and more of charcoal.

The Growing Process
Each tree takes on average between 3 to 5 years to bear fruit. A coffee tree has three life phases: growth (4 to 7 years), productivity (15 to 25 years), and decline until death. Each healthy tree produces about 2,000 coffee cherries annually, or roughly one pound of roasted coffee.
Roasting
There are three stages in coffee roasting: Drying, Browning, Development. Green coffee beans contain ~10-12% water. It's essential to remove this moisture to enable the development of flavor. The coffee beans experience something called the Maillard reaction in the Browning stage.
Packaging
Packaging is important because they are the ones that allow us to extend the shelf life of the coffee. Coffee is very susceptible to environmental conditions. In particular: Oxygen, Heat, Moisture, Light. Ideal coffee packaging would be not transparent, sealed from oxygen, and stored in a dry cool place.