Your Coffee from Seed to Cup.

Your Coffee from Seed to Cup.

Posted by Chris Newsom on Oct 24th 2018

Did you ever wonder what the journey from farm to cup looks like for your coffee? Here are the 10 most common steps in a simplified form:

  1. Planting - A coffee bean is actually the seed of a cherry. Once planted it takes 3-4 years for the new coffee tree to bear fruit.
  2. Harvesting - Coffee cherries are usually harvested once a year, and most often picked by hand. Lower elevation farms may use mechanical harvesting methods.
  3. Processing the Cherries - Removal of the outer cherry fruit from the seed (coffee) is done either by Dry Method on patios or raised tables, or by Wet Method using a pulping machine and systems of water.
  4. Drying - Wet Method coffee beans require an extra step of manual drying on patios or tables, or machine drying in large tumblers.
  5. Milling - In preparation for export the outer parchment layer is removed from the beans using hulling machinery.
  6. Grading and Sorting - Size, weight, color flaws and other imperfections are considered as the green coffee is sorted and prepared for sale.
  7. Exporting - The green coffee is either bagged in jute or bulk-shipped to the import country.
  8. Tasting & Cupping - The coffee is repeatedly sample-roasted and "cupped" for quality and taste. Cupping is a formal process for determining character, flaws and blending potential.
  9. Roasting - The green coffee is transformed into the aromatic beans we are familiar with in stores and cafes.
  10. Grinding & Brewing - A proper and consistent grind is aligned with the brewing method to extract the optimal flavor of the fresh coffee.

As a reference, world coffee production for 2018/19 is estimated to be 175 million 60 kg bags. This includes everything from lessor commodity-grade coffees all the way to up the top 5% that we call Specialty Grade coffee. And this is your Sky Mountain coffee..Specialty Grade.