The origin of coffee beans

The origin of coffee beans can be analyzed from the perspectives of botany, historical dissemination and geographical production areas. The following is a detailed introduction to the origin of coffee beans:

1. Botanical origins

  - Types of coffee trees: Coffee beans come from the Rubiaceae family, the genus Coffea. There are more than 120 known species, but the two species that are mainly cultivated commercially are:

    1. Arabica (Coffea arabica)

      - Accounting for about 60-70% of global production, it has a delicate flavor and bright acidity and is commonly found in specialty coffees.

      - Native to the high altitude areas of Ethiopia, it is suitable for growing at altitudes of 1,000–2,000 meters with large temperature differences.

    2. Robusta (Coffea canephora)

      - It accounts for about 30-40% of global production, has a high caffeine content (about 2-3%), and a strong bitter taste. It is mostly used in instant coffee or Italian blends.

      - Native to low altitude areas in West Africa, it is resistant to high temperatures and pests and diseases.

2. Historical origin and spread

(1) Discover the legend

  - The earliest records of coffee drinking date back to 9th century Ethiopia. Legend has it that shepherd Kaldi discovered the energy-boosting effect of coffee after noticing that his sheep became more energetic after eating red coffee cherries.

  - 15th century: Coffee was introduced to Yemen from Ethiopia, giving rise to the "coffee house culture" on the Arabian Peninsula, and then spread to the Islamic world through trade.

(2) Global Spread

  - 17th century: The Dutch smuggled coffee trees out of the Arabian Peninsula and introduced them to Indonesia (Java and Sumatra), starting their cultivation in Asia.

  - 18th century: France brought coffee trees to Central and South America (such as Brazil and Colombia). The local climate was very suitable for growth and gradually became the world's largest producing area.

  - 19th century: Coffee cultivation spreads to Africa (Kenya, Tanzania) and other parts of Asia (Vietnam, India).

3. Distribution of coffee bean production areas

Coffee trees grow best in the tropical and subtropical "Coffee Belt", which is between 25 degrees north and south of the equator. The following are the main production areas and their characteristics:

(1) Latin America

  - Brazil: the world's largest producer, with a balanced flavor, nutty and chocolate tones (such as the Cerrado region).

  - Colombia: Known for its soft acidity and caramel sweetness, some high-altitude beans have tropical fruit flavors.

  - Costa Rica: The honey processing technology is mature and the sweetness is prominent. In recent years, "black honey processing" has become popular.

  - Panama: the legendary origin of the Geisha variety, which amazes the world with its jasmine and peach aroma.

(2) Africa

  - Ethiopia: The birthplace of coffee, the Yirgacheffe region is known for its citrus and floral aromas.

  - Kenya: Known for its strong black currant acidity and tomato aroma, AA grade beans are of the highest quality.

  - Luanda: A growing region in recent years, its washed beans have a fresh lemon and brown sugar flavor.

(3) Asia and the Pacific

  - Indonesia: Mandheling is thick and mellow, with herbal and earthy notes; Java coffee is famous for its woody tones.

  - Vietnam: The world's second largest producer, mainly growing Robusta, which is used for instant coffee.

  - Taiwan: Arabica beans from Alishan, Gukeng and other producing areas have oriental flavors such as oolong tea and plum.

### **4. Coffee bean processing and terroir influence**

  - **Terroir**: Soil, altitude, climate and other conditions shape the flavor characteristics of coffee. For example, high-altitude beans have brighter acids, and volcanic soils impart a mineral feel.

  - **Solution**:

    - **Washed method**: Clean flavor with prominent acidity (such as Kenya).

    - **Natural method**: Rich fruity aroma and full sweetness (such as Ethiopia).

    - **Honey treatment**: retains the pectin fermentation, adding honey or caramel flavor (such as Costa Rica).

### **5. Modern coffee industry chain**

  - **Plantation**: Mostly small farmers or estate operators, specialty coffee emphasizes "single origin" and traceability.

  - **Trade**: It is divided into commodity trading (such as futures market) and "direct trade", the latter of which ensures farmers a reasonable income.

  - **Baking**: From light roasting to retain the characteristics of the origin, to dark roasting to emphasize the caramelized flavor, different roasting degrees affect the final taste.

### **6. Interesting little-known facts**

  - Coffee fruit is called "coffee cherry" (Coffee Cherry), and coffee beans are actually its seeds.

  - Arabica is the only coffee species that naturally contains 44 chromosomes (most others have 22).

  - The world consumes about 2.25 billion cups of coffee every day, and Brazil alone can produce up to 30 million bags (60 kg each) per year!

The origin of coffee beans is a story spanning thousands of years, integrating nature and humanity. From the ancient legends of Ethiopia to the coffee belt producing areas all over the world today, every bean carries a unique mark of terroir. If you want to have a deeper experience, you might as well try single-origin coffees from different origins and experience a flavor journey from all over the world! ☕️