The World Atlas of Coffee

1. Coffee's Journey: From Plant to Global Commodity

Today, 125 million people depend on coffee production for their livelihood, and coffee is consumed in every part of the globe.

Global impact. Coffee's journey begins with the cultivation of the Coffea plant, primarily Coffea arabica, in tropical regions around the world. This agricultural product then transforms into a global commodity, deeply intertwined with the economic and cultural histories of numerous nations. The industry supports the livelihoods of millions, from farmers to roasters to baristas, and its consumption is a daily ritual for countless individuals worldwide.

Specialty vs. Commodity. The coffee industry is broadly divided into two distinct sectors: commodity and specialty. Commodity coffee prioritizes volume and cost-efficiency, often overlooking nuances in flavor and origin. In contrast, specialty coffee emphasizes quality, traceability, and the unique characteristics imparted by the bean's origin, variety, and processing.

A complex process. The journey from bean to cup involves a series of intricate steps, including harvesting, processing, roasting, grinding, and brewing. Each stage significantly influences the final flavor profile, making coffee a complex and fascinating beverage to explore. Understanding this journey enhances appreciation for the care and expertise involved in producing a quality cup.

2. Arabica vs. Robusta: Understanding the Key Differences

Some people will make a rather specious argument that a really well-produced Robusta coffee can taste better than a poor Arabica coffee and this may be true, but it does nothing to convince us that Robusta actually tastes good.

Two main species. While over 120 coffee species exist, Coffea arabica (Arabica) and Coffea canephora (Robusta) dominate the market. Arabica, prized for its nuanced flavors and aromatic complexity, accounts for the majority of global production. Robusta, known for its hardiness, higher caffeine content, and bolder, often bitter taste, makes up the remaining portion.

Growing conditions. Arabica thrives at higher altitudes, requiring specific temperature ranges and careful cultivation. Robusta, on the other hand, is more resilient, tolerating lower altitudes, higher temperatures, and greater disease resistance. These differences in growing conditions contribute to the distinct characteristics of each species.

Flavor profiles. Arabica typically exhibits a wide range of flavors, including floral, fruity, chocolatey, and nutty notes, along with a balanced acidity. Robusta often presents a woody, burnt-rubber quality, with less acidity and a heavier body. While some argue that well-processed Robusta can surpass poorly produced Arabica, the general consensus favors Arabica for its superior taste.

3. The Coffee Tree: From Seedling to Harvest

Different varieties have different qualities of flavour, and may also have different mouthfeels.

Variety matters. The Coffea arabica tree, while seemingly uniform at first glance, exhibits significant variations depending on the variety being grown. These differences manifest in fruit yield, color, and, most importantly, cup characteristics. Factors such as flavor and mouthfeel are influenced by the specific variety.

From seed to tree. Coffee cultivation begins in a nursery, where seedlings are nurtured before being transplanted to the farm. The process requires patience, as it takes approximately three years for a newly planted tree to fruit properly. This long-term investment underscores the commitment and dedication of coffee farmers.

Pests and diseases. Coffee trees are susceptible to various pests and diseases, such as coffee leaf rust (roya) and the coffee berry borer (broca). These threats can significantly impact crop quantity and quality, necessitating careful management and preventative measures. Climate change exacerbates these challenges, making disease resistance an increasingly important factor in variety selection.

4. Processing Methods: Shaping Coffee's Flavor

How a coffee is processed after harvest can have a dramatic effect on the resulting cup, so it has become an increasingly important part of how it is described and sold.

Impact on flavor. Processing methods, applied after harvesting, profoundly influence the final flavor profile of coffee beans. These methods range from traditional techniques to modern innovations, each imparting unique characteristics to the cup. Understanding these processes is crucial for appreciating the diversity of coffee flavors.

Natural (Dry) Process: The oldest method, involving drying the whole coffee cherry in the sun. This process often results in fruit-forward flavors, such as blueberry, strawberry, or tropical fruit, but can also introduce undesirable notes if not carefully managed.

Washed Process: This method removes the outer skin and flesh of the coffee cherry before drying, resulting in a cleaner cup with higher acidity and increased complexity. Fermentation is a key step in this process, breaking down the remaining flesh for easy removal.

Hybrid Processes: These methods combine elements of both natural and washed processes. Examples include pulped natural, honey (miel) process, and semi-washed/wet-hulled process, each offering a unique balance of sweetness, body, and acidity.

5. The Art of Roasting: Unlocking Coffee's Potential

It takes the green coffee seed, which has almost no flavour beyond a quite unpleasant vegetal taste, and transforms it into an incredibly aromatic, astonishingly complex coffee bean.

Transformation through heat. Roasting is the pivotal process that transforms green coffee beans, which possess minimal flavor, into aromatic and complex coffee beans. This artful application of heat unlocks the potential within the bean, developing its characteristic flavors and aromas.

Roast profiles. Roasters carefully control the roasting process to achieve specific flavor profiles. Key factors include the final color of the bean (light or dark) and the time it takes to reach that color (fast or slow). These variables influence the acidity, sweetness, and bitterness of the final cup.

Stages of roasting. The roasting process involves distinct stages: drying, yellowing, first crack, roast development, and second crack. Each stage requires careful monitoring and adjustments to ensure optimal flavor development. Roasters track temperature and time, creating roast profiles to replicate desired results.

6. Brewing Basics: From Grind to Cup

All the hard work up until this point, all the potential and deliciousness locked within the coffee can be lost by bad brewing.

Brewing is key. Brewing is the final, crucial step in the coffee journey, where the potential of the roasted beans is either realized or squandered. Understanding the basic principles of brewing is essential for consistently producing a great cup of coffee.

Extraction and strength. The goal of brewing is to extract the desired flavors from the ground coffee while avoiding over- or under-extraction. Strength refers to the concentration of dissolved coffee solids in the water, which can be adjusted by varying the coffee-to-water ratio.

Brewing methods. Various brewing methods exist, each with its own advantages and idiosyncrasies. Common methods include French press, pour-over, Aeropress, and espresso, each requiring specific grind sizes and techniques to achieve optimal results.

7. Exploring Coffee Origins: A World Tour

This book discusses the history of coffee cultivation in producing countries around the world, but it is also important to consider the growth in demand that went alongside it.

Diverse origins. Coffee is cultivated in numerous countries around the world, each with its own unique history, growing conditions, and processing traditions. Exploring these origins reveals the vast diversity of flavors and characteristics that coffee can offer.

Regional characteristics. Factors such as altitude, climate, soil composition, and local varieties contribute to the distinct flavor profiles of coffees from different regions. For example, East African coffees are often known for their bright acidity and fruity notes, while Indonesian coffees tend to be earthy and full-bodied.

Specific examples.

• Ethiopia: Known as the birthplace of coffee, producing floral and fruity coffees.
• Kenya: Renowned for bright, complex berry flavors and intense acidity.
• Colombia: Offers a wide range of flavors, from chocolatey to jammy.
• Indonesia: Characterized by earthy, woody, and spicy notes.

8. The Ethics of Coffee: Fair Trade and Beyond

The relationship between the buyer and the producer is often seen as the First World exploiting the Third World.

Ethical considerations. The coffee industry has faced scrutiny for its potential for exploitation, particularly in the relationship between buyers and producers. Ethical trade organizations strive to address these concerns and promote fair and sustainable practices.

Fair Trade movement. Fair Trade guarantees a minimum price to coffee cooperatives, providing a safety net for producers and promoting sustainable practices. However, critics argue that it lacks traceability and may not always incentivize quality improvements.

Beyond Fair Trade. Alternative sourcing models, such as relationship coffee, direct trade, and fairly traded, aim to foster transparency, traceability, and higher prices for producers. These models emphasize direct relationships between roasters and growers, removing unnecessary middlemen and incentivizing quality production.

Last updated: March 3, 2025