From the farm to the cup: how coffee is transformed

The cup we enjoy is the result of a chain that starts at the plant and ends with brewing. Every link can add or subtract.

Growing

The plant develops its fruit according to variety, climate, soil and farm management. It is the longest stage and the least visible.

Harvest

Selection and ripeness of the fruit shape the raw material that reaches the process. Picking only ripe fruit is slower and gives a cleaner result.

Processing

Depending on the coffee, different processes can be used, such as washed, honey or natural. Each takes the bean down a different road.

Drying and storage

Coffee has to reach the right condition before being stored and prepared for the next stage. Rushed or uneven drying is paid for later.

Roasting

Green coffee is transformed by heat and develops much of the aroma and flavour we recognise in the drink.

Grinding and brewing

Finally, method, grind, dose and water determine how those characteristics are extracted into the cup.