Green Coffee 101: The Journey from Farm to Cup

At Ameru Coffee, we believe that every cup tells a story—one that begins long before the coffee reaches your hands. Green coffee, the raw form of coffee before roasting, undergoes a meticulous journey from farm to cup, ensuring the highest quality and sustainability at every step. In this blog, we break down the process, highlighting key statistics that shape the coffee industry.

1. Cultivation: The Birth of a Coffee Bean

The journey starts at the farm, where coffee trees flourish in tropical regions known as the Coffee Belt. Ameru Coffee sources its beans from high-altitude farms, as elevation plays a crucial role in flavor development.

• Global Production: Over 12.5 million farms worldwide cultivate coffee, with 70% of coffee grown by smallholder farmers.

• Ideal Conditions: Coffee plants thrive at 1,200–2,000 meters above sea level, benefiting from cooler temperatures that slow maturation, enhancing flavor complexity.

2. Harvesting: Picking the Best Cherries

Once the coffee cherries ripen, farmers handpick them to ensure only the best ones make the cut. Unlike machine harvesting, handpicking allows for precision, selecting only ripe cherries while leaving unripe ones for later harvesting.

• Selective Harvesting: It takes about 2,000 cherries (or 4,000 beans) to produce just 1 pound (0.45 kg) of roasted coffee.

• Harvest Seasons: Depending on the region, harvesting occurs once or twice a year, with peak seasons between May and September in the Northern Hemisphere and October to March in the Southern Hemisphere.

3. Processing: Transforming Cherries into Green Coffee

Ameru Coffee employs two primary methods to process the harvested cherries:

• Washed (Wet) Processing: Cherries are pulped, fermented, and washed to remove mucilage before drying. This method highlights bright, clean flavors.

• Natural (Dry) Processing: Cherries are sun-dried with their fruit intact, imparting sweeter, fruitier notes.

• Water Usage: The wet method requires 140 liters of water per 1 kg of coffee, whereas natural processing significantly reduces water consumption.

• Drying Time: Beans are dried to 10–12% moisture content over 7–14 days, either on raised beds or patios.

4. Milling & Grading: Sorting for Excellence

After drying, beans undergo milling to remove parchment layers before being graded based on size, density, and defects. At Ameru Coffee, we ensure only the finest beans pass through strict quality control.

• Defect Rate: Specialty-grade coffee allows a maximum of 5 defects per 300g, ensuring premium quality.

• Size Sorting: Beans are categorized using screens ranging from 12 (smallest) to 20 (largest) for consistency.

5. Export & Roasting: The Final Transformation

Green coffee is then exported to roasters worldwide, where it undergoes precise roasting to unlock its unique flavors. Ameru Coffee’s roasting process is carefully tailored to each batch, bringing out the best characteristics.

• Roasting Temperatures: Coffee is roasted between 180–240°C (356–464°F), with light roasts preserving acidity and dark roasts emphasizing boldness.

• Flavor Development: The Maillard Reaction and caramelization create the rich aromas and taste profiles coffee lovers cherish.

6. Brewing: The Cup in Your Hands

The journey ends with brewing, where water, grind size, and extraction time determine the final flavor. Whether using espresso, pour-over, or French press, every method showcases the bean’s unique journey.

• Brewing Ratios: A standard coffee-to-water ratio is 1:16 (1g coffee to 16g water) for optimal balance.

• Global Consumption: The world drinks 2.25 billion cups of coffee daily, making it one of the most beloved beverages.

Conclusion: A Story in Every Sip

From farm to cup, green coffee undergoes a transformative journey that blends tradition, science, and passion. At Ameru Coffee, we take pride in sourcing, processing, and roasting with care, ensuring every sip reflects the dedication of farmers and the craft of coffee making. Next time you enjoy a cup, remember—it’s more than just coffee; it’s a global journey in your hands.