Coffee starts as seeds from berries on Coffea plants, grown in tropical regions. The journey involves cultivation, harvesting, processing, roasting, and brewing.
Growing and Harvesting
Coffee plants mature in 3-5 years, thriving in shaded, high-altitude areas with rich soil. Ripe red cherries are hand-picked or machine-harvested, often in multiple passes for quality.
Processing Methods
After harvest, beans are separated from fruit via:
- Dry (natural): Whole cherries sun-dry for weeks, then hulled—yields fruity flavors.
- Wet (washed): Pulp removed by machine, fermented 12-48 hours, washed, and dried—produces cleaner taste.
Drying, Milling, and Sorting
Beans dry to 10-12% moisture on patios or machines. Hulling removes parchment; sorting discards defects by size, density, and color.
Roasting and Brewing
Green beans roast at 180-250°C, developing flavor via Maillard reactions—light for acidity, dark for boldness. Grind just before brewing with hot water.
At Bun Al Qassab, these steps craft Omani-named blends like Al-Hazm (Nicaragua) from premium origins.