When you sip your morning coffee, you might think about the roast level, the flavor notes, or even the brewing method. But have you ever considered where those beans actually come from–and what it takes to get them into your cup? Coffee sourcing is a complex, often overlooked part of the process, and there’s more to it than meets the eye.
Here are a few things about coffee sourcing you may not know:
COFFEE CHERRIES ARE HARVESTED BY HAND–MOSTLY
Unlike other crops that can be fully mechanized, coffee is often hand-picked to ensure only the ripest cherries are selected. This is especially true for high-quality, specialty-grade coffee. In some regions, machine harvesting is used, but it’s more common for lower-grade beans where precision isn’t as crucial. Each cherry must be picked at peak ripeness, which means multiple passes through the same trees over the course of the harvest season.
THE ALTITUDE CHANGES EVERYTHING
Ever wondered why specialty coffee often lists the elevation at which it was grown? The altitude directly affects the bean’s density, acidity, and complexity. Higher elevations–usually above 1,200 meters (3,900 feet)–produce beans that develop more slowly, resulting in brighter acidity and more nuanced flavors. Lower elevations, on the other hand, tend to produce beans with milder, more chocolatey or nutty profiles.
COFFEE GOES THROUGH A FERMENTATION PROCESS
Before coffee becomes the dried green beans ready for roasting, it undergoes fermentation. Depending on the processing method–washed, natural, or honey–this fermentation can last anywhere from a few hours to several days. This step helps break down the mucilage (the sticky fruit layer) surrounding the bean and plays a crucial role in shaping the final flavor. Some producers even experiment with extended fermentations or unique yeast strains to enhance certain characteristics.
AGROFORESTRY - THE FUTURE OF COFFEE
Coffee is traditionally grown in shaded, forested areas, but large-scale farming has led to deforestation in some regions. However, many producers are moving toward more sustainable practices, such as agroforestry, where coffee is grown under a canopy of native trees. This is not only to preserve biodiversity but can also improve soil health and coffee quality.
The next time you take a sip of your coffee, consider the journey it took to reach your cup. From the hands that picked it to the choices made in processing and sourcing, every step influences the final flavor. Understanding more about coffee sourcing helps us appreciate the complexity behind each brew–and the people who make it possible.