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10 journeys of coffee from seed to cup



Do you know 

for the life-saving coffee you enjoy every day

It took a long journey to reach the cup.

Through planting picking and buying,

Coffee beans go through a series of journeys,

to show their best.

From seed to cup, what happens to the coffee?

1 Planting


Coffee is a fruit. The coffee tree is an evergreen shrub, and planting is usually done during the rainy season, when the soil remains moist and it helps the roots to develop firmly.

The shape and color of the fruit resembles a cranberry. There are usually two seeds in each cherry, which are green coffee beans. It takes about five years for a coffee tree to start bearing fruit.

2 Picking

Coffee cherries turn a bright deep red when ripe and ready to be harvested. Only fully ripe cherries are selectively hand-picked and usually have to be re-picked three to six times to harvest all the fruit.

Harvesting is the most expensive step in processing coffee due to the labor-intensive requirements. All Arabica coffee is hand-picked, and only the highest quality Arabica beans are used in our 12 flavors.

3 Process the cherries

After harvest, the beans must be separated from the other layers of the cherries by wet or dry processing. The wet method is more expensive, but it is used almost exclusively on higher quality arabica coffees, such as the blue ginger flower in our 12-flavor coffee.

The wet method uses water to remove stones and dirt from cherries. The pulp of the fruit is removed with a depulcher and then fermented. The beans are then washed and dried on a concrete patio.

4 Drying

If the beans are wet processed, this step must dry the pulped and fermented beans to about 11% moisture in order to properly prepare them for storage.

5 Processing

Dehulling: Mechanical removal of the endocarp layer from wet-processed coffee.

Polishing: is an optional process that uses a machine to remove the silver skin left on the coffee beans. While polished beans are considered superior to unpolished beans, in reality, there is little difference between the two.

Grading and sorting: done by size and weight, the beans are also checked for color or other defects.


6 Packing and Shipping

The processed coffee beans, known as green coffee, are shipped on board in jute or sisal bags in containers, or in bulk in plastic-lined containers.

7 Cupping


Cupping is the process of repeatedly testing the quality and flavor of coffee. Cuppers taste samples from different batches and different beans every day. Coffees are analyzed not only to determine their characteristics and defects, but also to blend different coffee beans or make a proper roast.

8 Baking

Baking allows the beans to release complex aromas and flavors while minimizing bitterness and acidity. Some coffee beans are made from electric roasters, which create a rich, balanced coffee flavor.

9 Grinding

The flavors are released when the beans are ground. If the powder is too fine or too coarse, it will affect the flavor. Some special grinders are carefully tuned to the precise consistency of each batch of coffee beans.


The length of time the coffee grounds are in contact with the water determines the ideal grind grade. Generally, the finer the grind, the faster the coffee will be prepared. This is why the grounds of an espresso machine are much finer than those brewed by a drip system.

10 Brew & Enjoy


Before brewing coffee with different utensils, take some time to observe your coffee beans. They come to you after a long and complicated journey, with the wonderful flavors brewed by many people. Just for the moment, bring yourself a pleasant cup of coffee to enjoy.


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The right way to enjoy your coffee


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