It takes roughly 3 years from planting before coffee beans can be harvested. The location and weather conditions of the farm affect the taste of the bean: altitude, climate, rain, shade, and surrounding crops.
Each specialty coffee bean is picked by hand. It can take up to 3 months to harvest a crop of coffee beans as the beans ripen at a slightly different pace from each other.
There are several different ways to process the coffee beans after harvesting that affect the overall acidity and body of the cup. Natural: dried in whole cherry (low acidity / high body) – Honey: dried with mucilage on the coffee bean (medium acidity / medium body) – Washed: bean fermented with no pulp (high acidity / low body).
Roasting involves carefully applying changing temperatures to the coffee beans at the right time intervals. The beans are exposed to heat in the roaster where several different chemical reactions occur including Maillard Reaction, Caramelization, Strecker Degradation, Pyrolysis and Hydrolysis, etc.
There are many ways to brew coffee beans: ibrik, aeropress, siphon, V60, Chemex, and French press to name a few. These methods provide a slightly different flavor profile and body to the cup. Without proper coffee knowledge, years of hard work can be ruined in just a few minutes.