Author: Kelvin Finch

The journey of a coffee bean from its origin as a seed in a fruit on a tree to the roasted product we know is a complex and fascinating process.
Coffee trees, with their green, waxy leaves and cherries that take nearly a year to mature after flowering, are themselves wonders of agricultural science.
The distinction between Arabica and Robusta, which are the two primary commercial species of coffee, isn’t just in taste and caffeine content; it extends to the very conditions and altitudes at which these plants thrive…