Washed Coffee

What is Processing?

Coffee is a fruit that grows on trees in the form of coffee cherries. These cherries have pits that contain two seeds each, which are referred to as coffee beans. In order to obtain the beans, farmers have to go through a method of processing, which involves removing the various layers that surround the beans, including the silver skin, parchment, pectin, pulp, and outer skin. 

Coffee processing is to convert coffee cherries into coffee beans. The two main types of processing are washed and natural processing. Washed coffee is when the coffee cherries are sorted, pulped, fermented, and then dried. Natural processing is when the coffee cherries are dried with the fruit still attached to the bean. This type of processing can impact the flavor of the coffee.

There are a lot of steps involved in getting coffee from farm to cup. It takes four to seven years for a coffee tree to produce its first crop, and they continue to bear fruit for around 25 years. The coffee is then harvested by hand or machine, and the outer fruit (containing the green coffee bean) is removed via sun-drying or a combination of water and machinery. Next, the beans are hulled, cleaned, sorted, and exported to their next destination. According to USDA data, global coffee production was estimated at 175.5 billion 70-kilogram bags in 2020.
Once the green coffee beans have arrived at their destination, they are roasted, packaged, and shipped to their final destination.

Coffee production, like any other industry, can have an adverse effect on the environment. The Water Footprint Network reports that the global average water footprint for a 125-milliliter cup of coffee is 140 liters—the equivalent of more than two eight-minute showers. Furthermore, Ohio State University's Environmental Science Bites notes that the environmental impact of coffee extends beyond water usage.

For every cup of coffee consumed, about one square inch of rainforest is destroyed and coffee farms lead to chemical runoffs in rivers, biodiversity loss, and soil erosion.

Climate change is a major threat to coffee; according to research from the British Royal Botanic Gardens, Kew, 60 percent of wild coffee species are at risk of extinction due to the climate crisis, deforestation, and the increased severity of fungal pathogens and pests. Coffea arabica, the world’s most popular coffee, is now on the International Union for Conservation of Nature’s Red List as an endangered species.

Do you know:

1. The scientific name of coffee is Coffee arabica. The word “coffee” comes from the word “qahwah,” Arabic for “wine of the bean.” Other scientific names for coffee include Rabbit-ear. Moon, Desert’s delight, and Vinterbärnsten (Winter’s aster).

2. The majority of caffeine is found in the coffee bean’s skin, not the inner bean. It’s also found in smaller amounts in the seeds of fruits, leaves, and nuts. Surveys also detect caffeine naturally in guarana, mate and kola nuts. artificial sweeteners, pregnancy tests, sports drinks, and sensors for monitoring gunfire and earthquakes. Will Grand Swiss-Army Knife for Coffee-Lovers deliver on its promise and ace the Swiss Army Knife? What does it take to cut a cake in.


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