The Origin of Coffee, Growing Regions

The history of coffee is exciting and spans several centuries. Most stories originate from Ethiopia, where a shepherd named Kaldi discovered the effects of coffee beans in the 9th century. According to legend, Kaldi observed that his sheep became lively and almost tireless after consuming the red fruit of the coffee shrub. Kaldi tried the berries himself and noticed that they had a stimulating effect on him as well. He then showed the coffee to a local monk, who initially thought of coffee as a devilish drink. However, after tasting it, he discovered that coffee helped him stay awake during evening prayers. The consumption of coffee then began to spread in the region, then in the Arab world, and eventually reached the rest of the world.

The coffee shrub was first cultivated in Arab countries, and the methods of making coffee were refined. The first coffee house opened in Baghdad in the 16th century, and coffee drinking then spread to Turkey and European countries.
Thus, coffee reached Europe and from there to all parts of the world, and today it has become one of the most popular beverages globally. The world and culture of coffee are rich, diverse, and continuously evolving, and nowadays it has gained new momentum with the rise of specialty coffees.

Growing Regions:

The origin of coffee is primarily associated with warm climate areas suitable for coffee cultivation. Here are some regions and countries traditionally known as centers of world coffee production:

 

Ethiopia: Often considered the birthplace of coffee, and home to one of the ancient ancestors of Arabica coffee.

 

Brazil: The world's largest coffee producer. Different regions here offer coffees with various flavor profiles.

 

Colombia: Famous for its high-quality Arabica coffees and coffee culture.

 

Costa Rica: Also known for its excellent quality Arabica coffees.

 

Jamaica: Jamaican Blue Mountain coffee is exceptionally valuable and popular in global markets.

 

Ecuador: Increasingly known as a coffee-producing country, especially in terms of Arabica coffees.

 

Vietnam: One of the largest Robusta coffee producers, and in recent years has expanded its Arabica production as well.

In addition, many other countries participate in coffee production worldwide. Each area's unique climate, soil, and other factors determine the taste and quality of coffee. "Single origin" coffees, which come from a single origin, are also becoming increasingly popular, as they allow coffee enthusiasts to discover unique flavor profiles.

Types of Coffee

Arabica (Coffea arabica): Arabica coffee is the most widespread and highest quality coffee variety. It typically has a pleasant, mild taste and fruity aroma with higher acidity. The arabica shrub grows at higher altitudes in cooler climates and grows more slowly, which helps develop its flavors.

Robusta (Coffea canephora): Robusta coffee has a stronger flavor and higher caffeine content than arabica. This variety is grown in areas with higher temperatures and lower altitudes. It is often used in coffee blends and espressos due to its distinctive taste.

 

Additionally, there are some special or region-specific coffee varieties:

Liberica (Coffea liberica): Less widespread, particularly in Africa. Liberica coffee has strong, fruity flavor notes.

 

Excelsa (Coffea liberica var. liberica): This is a subspecies of liberica, which has different flavor profiles, including fruity, floral, and spicy notes.

 

Geisha (Coffea arabica var. geisha): A special variety of arabica with high quality and unique flavor notes. It is often found among Panamanian coffees.

It is important to note that arabica and robusta are the most widespread, and they grow in different regions of the world, developing various flavor notes and characteristics.

Processing Methods
 

During coffee processing, freshly picked coffee beans are extracted from the coffee cherries and prepared before roasting. The method of coffee processing has a significant impact on the taste and aroma of the coffee. We distinguish four main types of coffee processing:

 

Dry (natural) processing:

 

The coffee beans are dried within the whole fruit, the coffee cherries, by exposing them to sunlight or artificial drying areas, allowing the moisture to evaporate from the fruit. This method typically gives the coffee intense and fruity flavor notes.

Washed (wet) processing:

The coffee beans are first pulped from the coffee cherries, then fermented and washed, followed by drying. Washed processing results in a cleaner, brighter-tasting coffee.

 

Honey processing:

The outer skin of the coffee cherries is removed, but the remaining pulp is left on the surface of the coffee beans, giving the processing a "honey" characteristic. Honey processing enriches the coffee with sweet, full-bodied flavor notes.

 

Pulped Natural processing:

This is a hybrid method where the cherry skin is removed, leaving a thin layer of pulp on the coffee bean. The coffee beans are then dried without fermentation. This processing method usually results in a combination of bright acidity and full-bodied flavor.