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Coffee
Comes To You
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Ahhh, that delicate brew, how we
love it.
Coffee is the 2nd largest traded
commodity on the planet followed
only by oil.
 How
do we get good coffee from
better beans? Coffee flavor
depends on where the bean grows.
Many climates produce the good
flavor you enjoy. A few the
best, Jamaica is known for
producing some of the best
coffee flavored beans in the
world, on only one mountain,
Blue Mountain.
From there comes the most
exciting, exotic, exhilarating
and aromatic coffee in the
world. Those beans are grown an
elevation of 7402 ft. above sea
level, the highest point of
Jamaica.
It is often stated that on a
clear day you can see Cuba from
that point. Blue Mountain Coffee
is named for the region where
its beans are grown. There, the
Blue Mountains and its crops are
obviously 100% pure. Coffee from
that area yields the finest
strain.
Excellent coffee beans are now
produced in many countries on
the planet. According to legend
it was a simple goat herder who
discovered coffee beans in 350
AD
For commercial production in
2010 AD, seeds are first started
in small indoor beds, then
transplanted outside to reach
maturity. From seed to harvest
takes about 2 years. Then the
plants produce fields of
fragrant Jasmine-like blooms
over a period of 3 days. These
blooms become red cherry colored
berries that darken as they
ripen.
 When
harvest begins the berries are
collected by hand, only the dark
ripe berries are picked. Coffee
plant fields however will be
picked again as others change
color. Fields will be picked 5
times over a period of the next
2 months.
Once collected the berries are
loaded into truck bins, each
holding 4.5 tons of coffee
berries then taken to a weight
station for processing that same
afternoon.
There water channels wash them.
Pulsating machines allow the
beans to flow to 2 large
rotating calendars so busy hands
may remove any red unripened
berries collected by accident.
 More
warn water softens the outside
of the remaining berries, after
which they are lead to a warm
slue where rotating drums
squeezes out the beans.
.Then the crop is bathed again
in more water to draw out a
sweet honey like substance.
Beans are now spread out over
cement patio flooring to dry in
hot sun for 4 days but not left
undisturbed. It is important to
rake them during the day for
even drying. They are allowed to
rest at night. .
 These
beans next adventure is a trip
into a milling machine to be
sorted into batches by
bean-size. Rotating drums pump
in dry air to seal in each
beans flavor. All the while a
Supervisor check them for any
sign of a vinegar like odor or
sign of fermentation.
Finally they reach the weight
table. Heaviest beans get graded
#1. Their journey now nearly
complete they are poured into
bags weighting 152.lbs each and
ready to be shipped.
A lot of work for a nice
steaming brew.
Currently about 3 billion cups
of coffee are poured, every day. |
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