The Production of Coffee
The Cultivation Of Coffee
The coffee tree grows at altitudes between sea level and 2,000metres.
The global location is between the Tropic of Cancer andthe Tropic
of Capricorn. Each growing region produces a coffee of distinct
flavour and aroma. Coffee is grown in more than 50 countries
and while there are over 50 species of coffee plants, only two
are traded commercially, Arabica and Robusta. Arabica
and Robusta
Arabica coffee represents 75% of the world's coffee production.
It is generally grown on high plains at altitudes above 1,000
metres. Robusta, a lower quality bean, grows at lower altitudes,
ranging from sea level to 1,000 metres.
The Arabica bush takes approximately 5 years to mature and
is harvested at most twice per year. The Robusta bush on the
other hand reaches maturity in approximately two years and
is harvested up to 4 times per year. The Robusta is more resilient,
bears more cherries, is more resistant to disease and has
a higher yield. For these reasons, the Robusta is more commonly
used and is the cheapest of coffees.
Many supermarket coffees (including Maxwell House, Nescafé,
etc.) are made from a blend of Arabica and Robusta coffees.
This keeps their costs lower but results in a lower quality
coffee. Gloria Jean's Coffees uses only Arabica coffees, the
finest Arabicas available from around the world.
The Roast
Coffee experts often refer to roasting as the moment of truth.
Given a high quality bean, roasting is the single most important
factor influencing the end flavour profile. Like a fine wine,
roasting creates many variants in flavour which satisfy the
diverse tastes of coffee enthusiasts.
Incorrect or uneven roasting can ruin even the best coffee
beans. Gloria Jean's coffees are roasted in small batches,
which gives each bean the individual tempering and care it
needs to fully evolve its unique flavour characteristics.
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