From coffee plant to cup, every bean goes through growing, harvesting, processing, drying and roasting. Each stage shapes the flavour.
Growing Arabica and Robusta
Coffee grows in tropical regions of the Americas, Africa and Asia. Arabica often grows at higher elevations; Robusta generally tolerates warmer conditions.
Harvesting: picking and stripping
Coffee beans are seeds inside coffee cherries. Picking selects ripe fruit; stripping removes many cherries at once. Sorting afterwards helps maintain quality.
Processing: natural, washed and honey
Natural
Whole coffee cherries dry before the fruit is removed.
Washed
Much of the fruit is removed before drying.
Honey
Some sticky mucilage remains on the beans during drying.
Drying and storage
Drying reduces moisture for storage and transport. Timing varies by processing method and weather.
Roasting and flavour
Roasting develops coffee aromas. Lighter roasts can highlight fruity notes, while darker roasts often emphasise roasted flavours.
From roasted bean to cup
Explore whole coffee beans, E.S.E. pods and coffee machines. Read our Arabica vs Robusta guide.
Frequently asked questions
Are coffee beans really beans?
No, they are seeds from coffee cherries.
Natural vs washed: what is the difference?
Natural dries the whole cherry; washed removes much of the fruit before drying.
Does dark roast mean more caffeine?
Roast colour alone does not determine caffeine content.
Conclusion
Every step contributes to flavour. Discover our whole coffee beans.
