How is coffee grown?

Specialty Coffee: Origin, Cultivation and Process

Specialty coffee represents the highest expression of quality in the world of coffee. It is a product carefully cultivated, harvested, and processed, in which each stage directly influences the final sensory profile in the cup.

More than a beverage, it is the result of a value chain based on precision, knowledge, and respect for origin.

The Coffee Plant and Its Development

Coffee comes from plants of the Coffea genus, mainly Coffea arabica and Coffea canephora. These plants produce fruits known as cherries, inside which are the seeds that will later become coffee beans.

The development of the plant requires specific environmental conditions: tropical climates, stable temperatures between 15°C and 25°C, fertile soils, and suitable altitudes.

After planting, the coffee tree takes between three and four years to begin producing fruit, gradually reaching its full productive maturity.

Altitude and Bean Quality

Altitude is a determining factor in coffee quality. At higher elevations, plants grow more slowly due to lower temperatures, which promotes a greater concentration of sugars and aromatic compounds in the bean.

• High altitude (1,200 – 2,200 meters above sea level): coffees with higher acidity, complexity, and aromatic richness.

• Low altitude (0 – 1,200 meters above sea level): smoother and less complex profiles.

  
  

Although the perception of caffeine may vary depending on origin, its content depends primarily on the coffee species rather than altitude.

Main Varieties: Arabica and Robusta

Two main species stand out in global production:

Arabica (Coffea arabica)

• More complex and refined sensory profile

• Floral and fruity notes with higher acidity

• Lower caffeine content

• Predominantly grown at higher altitudes

  
  

Robusta (Coffea canephora)

• Stronger, more bitter and earthy profile

• Higher caffeine content

• Greater resistance to adverse conditions

• Grown at lower altitudes

  
  

Specialty coffee mainly focuses on the Arabica variety due to its superior cup quality and wide range of sensory profiles.

Harvesting: Precision at Origin

Harvesting is a critical phase that directly impacts final quality. In specialty coffee, selective hand-picking predominates, where only cherries at their optimal ripeness are collected.

This method, although more demanding in time and resources, ensures greater uniformity and bean quality. In contrast, mechanical harvesting prioritizes efficiency but reduces selectivity.

Roasting: Transformation of the Bean

Roasting is the process through which the green bean develops its organoleptic properties. Through the controlled application of heat, chemical reactions occur that define the aroma, body, and flavor of the coffee.

• Light roast: highlights acidity and origin characteristics

• Medium roast: balance between sweetness, acidity, and body

• Dark roast: more intense profiles with roasted and bitter notes

  
  

In specialty coffee, roasting is carefully adjusted to express the unique characteristics of each lot.

Specialty coffee is the result of a comprehensive process that combines optimal natural conditions, varietal selection, careful harvesting, and technical roasting. Each cup reflects not only the quality of the bean, but also the work and dedication of everyone involved in its production.