Coffee

It is widely believed that coffee is a native of the Ethiopian rain forest, which lies in eastern Africa in the southern part of the Red Sea and the Indian Ocean on its northern side. But, that was over hundred years ago. In present times, there are over 50 countries across the world where coffee is cultivated on a substantial scale. Some of these are Brazil, Columbia, Costa Rica, Mexico, Kenya, Ivory Coast, Puerto Rico, Hawaii, Guatemala, Vietnam, Indonesia and Yemen besides Ethiopia, of course.

A common fact that many people, including regular coffee drinkers, do not know is where coffee comes from. These same people may say it comes from plants, but little knowing that these are actually trees!

Yes, that is true! Coffee grows on trees, though these trees may not always be tall as many coffee farmers prefer to keep their trees short because it is easier at harvesting time to deal with shorter trees. Just like the climate in the original country where coffee was first grown, the South American rainforest area too, provides similar shade as required for the optimum yield in coffee plantations.

Thus, it can safely be said that the best coffee in the world is that grown near the equator, as it requires tropical environment to produce best results. Apart from shade, coffee trees need a fair bit of water, and sun though no special soil conditions. In some areas, coffee farmers may use fertilizer to increase productivity but doing so may be detrimental for the environment.

However, national coffee boards of the above mentioned countries which are top producers of coffee beans reveal that the best beans come from coffee trees planted in tropical plantations at high altitudes, which typically have rich soil. This is why countries along the equatorial zone have the best coffee plantations.

However, as mentioned earlier, location, including altitude, is not the sole criteria governing the quality of coffee. Its flavor as well as its quality is dependent on other factors too, such as the plant variety used, the chemical composition of the soil it is grown in, amount of rainfall experienced in the region and the availability of sunshine.

It is a vital combination of the right mix of these complex components along with the manner in which the cherries are processed post-picking that determines the quality of coffee one receives from a particular region and sets the distinction of coffee obtained from different countries. Sometimes, due to the complex nature of these variables, the coffee obtained from the same plantation may also yield different quality and flavor.

A little known fact about coffee beans is that these are actually berry seed, and very small in size, therefore referred to as cherries. Each berry will typically contain 2 green coffee beans but sometimes these may be mutated. After these berries turn red, it means they are ripe for picking and this is the ideal time for harvesting them, as opposed to ‘strip picking’ which some farmers indulge in to save on labor, but this early picking before coffee berries ripen causes the coffee obtained from them to be of an inferior quality.

However, the time invested in harvesting ripe coffee berries can be considerable, taking up to 7 days or more for a farmer to single-handedly pick coffee for filling a 100-pound bag of beans, by hand. Now, when one thinks of nearly 7 million tons of this brown concentrate, being produced annually, one can well imagine the number of laborers required on coffee plantations to pick enough berries to meet this demand!

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Author: Martin Salter
Article Source: EzineArticles.com
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Traditionally, almost all coffee was shade grown. The coffee plant in its natural state isn’t very tolerant of direct sunlight; thus most coffee plants grow best under the shade of a canopy of trees. In an ideal setting, the leaves from the overhanging trees would decompose and compost into the soil, creating a rich, moist soil in which the coffee plants thrive. Furthermore, the trees overhead provide a home to native birds that eat many insects which would otherwise threaten the coffee plants. Coffee grown in this type of environment would need little to no fertilizers or pesticides to grow; rather, it would grow quite well on its own.

In 1972, scientists developed a new hybrid type of coffee plant. This new plant boasted a much larger crop of beans than traditional coffee plants, and in addition, the crop was easier to harvest because the plant remains small in size. Soon, coffee farms around the world were converting to the new hybrid plant. In turn, coffee farms cut down their native forests to provide direct sunlight for the hybrid coffee plants. Out of the some 6 million acres of coffee-producing land around the world, it is estimated that 60% of that land has been deforested since 1972 as a result of hybrid sun coffee plants.

The loss of forest on coffee plantations has created numerous problems. First, the migratory birds that lived in these trees no longer have a habitat. It is estimated that the population of migratory birds has declined 20% over the last ten years, mostly due to loss of habitat. The lack of trees not only interrupts the bird population. It has a direct impact on the entire ecosystem of an area. A study conducted by the University of Michigan found that shade coffee plantations support a significant number of other species of animals and insects. For example, the study noted that one tree on a shade coffee farm in Costa Rica was home to 27 different species of ants and 126 species of beetles. When the shade trees disappear, so do other animals and insects, upsetting the fragile balance of the natural ecosystem.

Another problem with sun grown coffee is the enormous amount of synthetic chemicals required to grow it. Because there aren’t as many native birds present to eat the insects, pesticides are required to keep the insect population down. Sun coffee plants are also treated with chemical fertilizers, because there is no canopy of trees present to provide organic matter that would naturally enrich the soil. Furthermore, plantations growing sun coffee must also rely on the use of herbicides to keep down the weeds that grow in the increased sunlight (shade coffee plantations don’t have as many problems with weeds, because the weeds don’t grow well in the shady conditions that the coffee plants favor).

All these chemicals that are required to farm the hybrid sun coffee plants create an enormous amount of runoff, which poisons downstream waterways due to runoff and threatens the health of workers on the coffee plantations. The lack of trees has also created serious soil erosion problems. It has become clear that this type of coffee farming is not sustainable.

Traditional shade growing, however, is a self-sufficient and sustainable farming method. It promotes increased biodiversity and requires little to no fertilizers, pesticides, or herbicides. The Smithsonian Institute’s Migratory Bird Center (SMBC) is working to raise awareness and promote shade grown coffee through a certification process. Look for coffees that feature the SMBC’s “Bird Friendly” seal of approval, or if you cannot find such coffees, simply look for those that specify shade grown conditions.

The only way to address this problem is through consumer demand. Every purchase of shade grown coffee helps restore natural shade grown coffee farming methods. Coffee drinkers and bird lovers unite, and buy only shade grown coffee!

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Author: Ellen Bell
Article Source: EzineArticles.com
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The rise in popularity of organic coffee over the past decade or so is the direct result of consumers becoming more and more aware and conscientious about what products and produce they are buying. Because companies must detail production methods on their product’s packaging, consumers are able to easily make informed decisions about the products they purchase. Even more than that, consumers are generally becoming more educated about the international coffee manufacturing industry and the chemical processing that goes into the coffee they buy. Coffee, if you don’t already know, is one of the most chemically processed products in the world.

What is certified organic coffee?

The term organic refers to the way a coffee is grown, harvested and produced. It refers to the conditions of the coffee plantation or farm and the conditions under which it is processed. Only coffees grown under the strictest of organic farming guidelines may publicly label their product organic and certified organic.

Organic farming methods avoid any chemical or synthetic processing of the coffee. Organic farmers base their methods on the philosophy of processing coffee as naturally as possible, creating a healthier coffee alternative and keeping the environment as healthy as possible, too. Organic coffee farms never use chemicals as fertilizers or pesticides. Moreover, they do not use chemical flavorings or additives.

Organic farms are always built in line with principles of sustainable agricultural practice and always place importance on the health and quality of their soil. It almost goes without saying that healthy soil produces a healthy crop. And by extension then, that healthy coffee crops means healthier coffee.

These days, everyone knows well enough that chemically processed coffee is adverse to their health. Consumers also know that there are excellent organic alternatives.

Organic shade farming

Coffee is traditionally and naturally grown in the shade. This method is called ?shade coffee farming.? To this day, shade farming produced the best coffee. But large manufacturers have taken to producing coffee quickly and in full sun to meet the demands of the market.

But coffee that is grown in full sun suffers a number of adverse effects, such as from bird and insect pests. This pestilence means that large-scale coffee farmers must use pesticides to protect their crop and this, of course, results in negative effects on a coffee bean’s taste and aroma.

Only organic coffee is grown in natural conditions. The gourmet varieties of Mocha, Java and Kona are grown organically.

Coffee wholesalers who sell organic

When it comes to certified organic produce it is often best to try your local coffee retailer or coffee shop. These are small companies who love their coffee and will most likely be purchasing the very best, organically produced coffee. Next, try online stores that specialize in organic coffee. A simple search on the Internet will bring up many coffee wholesalers and retailers committed to certified organic coffee beans and blends.

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Author: Samantha Evans
Article Source: EzineArticles.com
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Not all coffee beans are grown in environments that consist of huge commercial coffee plantations that are located in remote places in far off southern Latin American countries and it is also another common assumption that growing coffee requires plenty of sunshine as well.

There are however different kinds of coffee crops that grow under different conditions and which use different procedures of harvesting. Thus one can think of two different types of coffee that include the shade grown or organic coffee and the traditional coffee that is grown in direct sunlight.

Two Types Of Coffee

These two types of coffees are diametrically opposite as far as their production is concerned. There was a time when coffee was only grown in the shade and it was much like the present day organic coffee that we drink today. It is not usual for most kinds of coffee to grow properly under direct sunlight and grow at their best when under shade.

Thus shade grown coffee or organic coffee are used to benefiting from the falling of leaves that are instrumental in mulching the soil and helping in retaining moisture. Also, such type of coffee, when grown beneath trees means that the trees provide a home to birds and thus are a way of controlling pests.

Till about thirty years ago there was not much fertilizer or pesticides used and thus organic coffee was synonymous with healthy production. Then, in the seventies a number of new varieties of coffee began to appear and new methods of producing coffee became known which meant production of more Coffee beans, slower rate of harvesting and also use of direct sunlight to grow the crops.

Thus, the coming of non-organic coffee meant that farmers began to cut down on trees so that they could make plantation rows and in the United States alone it meant almost two million acres of land being dedicated to both organic as well as non-organic coffee growth. Only those farmers that were too poor to use fertilizers as well as pesticides continued producing organic coffee.

There is little doubt that organic coffee does cost a bit more, but the transition from organic to the sun coffee has also meant that the environment is being sacrificed. With erosion of soil and the depletion of nutrients, more chemical fertilizers are being sprayed into the ground and there has also been the removal of rainforest land just so that non-organic coffee can be grown.

This has led to just a few countries remaining that are still producing organic coffee and these countries include Ethiopia, Panama, El Salvador and Mexico. The bigger producers of coffee such as Costa Rica and Brazil are now producing sun coffee.

In the end, organic coffee does mean a better and cleaner environment that does produce a better coffee as far as health and a clean environment are concerned.

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Author: John Hilaire
Article Source: EzineArticles.com
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NYBOT or New York Board of Trade is holding the New York sugar cocoa and coffee exchange which is the world forum for quality coffee futures as well as option trading. Most people who are new with the exchange think that they are the consumers of all coffee delivered. The exchange of high quality coffee solely matches sellers and buyers.

Coffee farmers are regularly coming out of the shadow of anonymity to recognize their efforts in producing good quality coffee around the world. Good quality of coffee has about 800 percent flavor component and coffee consumers are still counting. A twelve ounce cup of coffee made from beans costing 10 dollars per pound can be compared to less than twelve ounce can of coke. Coffee farmers and coffee consumers equally enjoy increasing the value of the great coffee.

Coffee is made by burning the seed of a coffee tree, a big evergreen shrub that has glossy deep-green leaves. The tree is sheltered with wonderful white blossoms that emit the delightful jasmine fragrance. There are 70 different species of a coffee tree from dwarf shrubs up to 40 feet tall tree. Arabica or coffee Arabica as well as “Coffea conephora” also known as Robusta is produced around the world. The best coffees come from the Arabica varieties particularly those grown on a higher altitude. Robusta, which is used mostly for instant coffee has the higher caffeine content and more neutral in taste.

Cultivating Quality Coffee
It all begins with planting particularly bred seeds in nursery designed houses so as to provide the right amount of shade and sun. After six months, the seedling that is planted in the field that had been prepared with minerals and fertilizer are set in soil. The coffee plantlet is planted in rows, following the contour of this slope. Hence, these are then spaced in order to allow room for the growth and maintenance of the soil and trees as well as to make the harvesting of the coffee easier.

The trees should have regular attention throughout the year to become productive. This includes the removal of the weeds that compete for the nutrients in the soil and the regular application of the insecticides and fungicides to protect against diseases and pests.

The coffee trees take at least two years for the young plant to start producing coffee beans. When the harvest time comes, the work increases radically. The perfect process is to handpick only the ripe cherries one by one. This process of having these cherries harvested is usually done in the pulping machine. The seeds are the next ones to be put inside the tanks for the duration of two to three days during that time.

The fallen cherries must be sifted and raked up either mechanically or manually to remove the leaves, dirt and sticks. The cherries are then put in the large 15 gallon basket. The washing process separates these ripe cherries which are from older dry cherries which have started to rot. Once the cherries are washed, the coffee is spread out on a large concrete terrace to be dried in the sun between fifteen to twenty days.

Receiving a great mug of quality coffee is a mixture of numerous different reasons. These reasons may vary depending on whether equipment is clean, what equipment they use, the water and how high quality the coffee bean is.

A good thing to remember is to find high quality coffee beans for you. Those jars or cans of coffee you get in the supermarket are not all fresh. You can even get quality coffee grind or have it crushed with your own coffee which is, of course, the best freshness of coffee you can ever get.

Managing the making of quality coffee denotes that there is more flexibility and more consumers but at better prices.

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Author: David Urmann
Article Source: EzineArticles.com
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