Green Coffee Beans – ‘The Plantation Story’
Domestic coffee makers and the commercial espresso machine operators, seldom come in contact with the process of the coffee bean. Behind each bag of roasted beans, lies an industry that is only second to oil, as a global traded commodity. Due to its importance in international finance and trading industries, those at the other end of the coffee story ( plantation owners ), are becoming very aware that they are growing a flavour as well as a commodity.
From the propagation of the small trees under shade cover, so that tender young growth does not burn in the hot sun, the trees are hardened so that the trunk becomes firm and strong. Once planted, the coffee trees are nourished and left until years three to five, where they will achieve full fruiting production of approximately 1 to 1.5 kg of usea
ble coffee beans per tree ( Arabica variety ). After good rain and at the right yearly period, the tree produces a delicate white flower in bundles along the branch length. These die after 3 to 5 days and fall off, leaving the green base of the flower to develop. These pin-head cups on a small green stem, slowly grow to a fully sized green coffee cherry.
At this stage the colour slowly changes through light green to yellow-orange and lastly a bright red cherry remains to fully ripen, ready for harvest. Inside each cherry skin is a sweet fruit pulp, similar to a cherry or plum, then in the centre lie two green coffee beans facing each other, covered by a protective coating 
called parchment. Once dried-down to about 11% moisture, the beans are hulled to remove the parchment coating, and they are ready to begin their trip to the global market.
