The coffee beans with which we are familiar are the result of a long process.

The coffee plant is grown and cultivated in a tropical belt between the Tropic of Cancer and the Tropic of Capricorn. Between the latitudes of 25°N and 30°S. It’s normally grown at high altitudes (at least 4000 feet above sea level) and requires a good rainfall.

Over 6000 species of coffee plants in the Rubiaceae family exist but only two of them provide most of the world’s commercial coffee: They are Coffea arabica and Coffea canephora ( robusta) .

Coffea arabica is mainly found in Central and South America, Africa, India and some subtropical Asian countries. Whilst the robusta, a hardy shrub in comparison, can grow at much lower altitudes (ranging between sea level and 4000 feet).

Most coffee is handpicked due to the necessity of picking the cherries at exactly the right moment.

Before the beans are ready, they must be extracted from the cherry. Two methods of removing the pulp and skin are used. The “wet method” used for quality beans and the “dry method”, used for less aromatic beans.

Prior to shipping, samples of the coffee beans are roasted, tasted and graded to determine their quality. The beans are then sent to dealers around the world.