Coffee is one of the world’s most widely traded agricultural commodities, enjoyed every day by millions of people across the globe. But before coffee reaches a roaster, café or consumer, it goes through a carefully managed journey that begins with a small fruit known as the coffee cherry.
For international coffee buyers, understanding this journey is essential. The origin of the coffee, botanical variety, harvesting method, processing technique, drying, grading and storage can all influence the final quality and characteristics of the green coffee.
In this guide, we explore the journey of coffee from coffee cherry to green coffee bean, and explain the key stages involved before the beans are ready for export and roasting.
Coffee comes from the fruit of plants belonging to the Coffea genus.
The two commercially important species are:
Coffee plants grow primarily in tropical regions around the world, commonly referred to as the Coffee Belt. This region extends roughly between the Tropic of Cancer and the Tropic of Capricorn.
Major coffee-producing countries include Brazil, Vietnam, Colombia, Ethiopia, Indonesia, Honduras, Uganda and India.
India is particularly known for producing both Arabica and Robusta coffees, along with a wide range of regional profiles and processing styles.
Coffee does not initially grow as a bean.
It begins as a fruit called a coffee cherry.
A mature coffee cherry generally contains two coffee seeds, which are commonly referred to as coffee beans. These seeds are protected by several layers:
Coffee Cherry → Skin → Pulp → Mucilage → Parchment → Silverskin → Green Coffee Bean
The exact characteristics of the fruit and seed can vary depending on the coffee species, variety, growing conditions and processing method.
When the cherries reach the appropriate stage of ripeness, they are harvested for processing.
Harvesting is one of the first important stages in determining the quality of coffee.
Coffee cherries can be harvested using different methods.
Workers selectively pick ripe cherries from the coffee plant.
This method allows producers to focus on properly matured cherries and is commonly associated with higher-quality coffees where careful selection is important.
Multiple cherries are removed from a branch at the same time, regardless of their exact maturity.
This method can be faster, although it may result in a mixture of different maturity levels.
Machines can be used to remove cherries from coffee plants, particularly on farms with suitable terrain and plantation systems.
The choice of harvesting method depends on factors such as farm size, terrain, labour availability, production system and desired quality.
Once coffee cherries are harvested, they need to be processed.
The primary purpose of coffee processing is to remove the fruit surrounding the coffee seed and prepare the beans for drying and further processing.
The main processing methods include:
In the natural process, whole coffee cherries are dried with the fruit still surrounding the seeds.
As the cherries dry, the fruit undergoes fermentation and gradually dries around the beans.
Natural coffees can often exhibit pronounced fruit-forward characteristics, although the final cup profile depends on many factors including variety, climate, drying conditions and producer practices.
In the washed process, the outer fruit is removed before the coffee is dried.
The beans are typically depulped and then subjected to a controlled fermentation or mechanical mucilage removal process before washing and drying.
Washed coffees are often associated with cleaner and more defined flavour profiles.
In honey processing, the outer skin is removed while some or all of the mucilage remains attached to the parchment during drying.
Different producers may use terms such as yellow honey, red honey or black honey to describe variations in the process.
The exact terminology and methodology can vary between producing regions and producers.
After processing, coffee must be dried to a suitable moisture level for storage and further preparation.
Drying can take place using:
1. Raised drying beds
2. Patios
3. Mechanical dryers
4. Combination drying systems
Careful drying is important because excessive moisture can increase the risk of unwanted fermentation, mould and deterioration during storage.
Coffee should be dried gradually and managed carefully to achieve a stable condition suitable for storage.
After certain processing methods, the coffee seed remains protected by a hard outer layer called parchment.
At this stage, the coffee is commonly referred to as parchment coffee.
For example:
Coffee Cherry → Processed Coffee → Dried Parchment Coffee
Parchment provides a protective layer around the green coffee bean during storage before hulling.
Before coffee can be prepared as green coffee for export or roasting, the parchment or remaining outer layers must be removed.
This process is known as hulling.
After hulling, the coffee bean is exposed.
The resulting product is known as green coffee.
The basic journey can therefore be summarized as:
Coffee Plant → Coffee Cherry → Processing → Drying → Parchment → Hulling → Green Coffee
Green coffee refers to coffee beans that have been processed and dried but have not yet undergone roasting.
Green coffee is the form commonly traded internationally between producers, exporters, importers, traders and roasters.
At this stage, buyers evaluate the coffee based on various characteristics, including:
1. Origin
2. Species and variety
3. Processing method
4. Screen size
5. Moisture
6. Defect count
7. Density
8. Colour
9. Cup profile
10. Crop year
11. Traceability
12. Packaging and storage condition
These specifications help buyers determine whether a coffee is suitable for their intended market and roasting program.
Once coffee becomes green coffee, it can undergo grading and quality evaluation.
Depending on the market and origin, grading systems may consider characteristics such as:
Screen size refers broadly to the physical size of the coffee beans.
Different markets may use different grading conventions.
Defects may result from factors such as harvesting, processing, drying, storage or environmental conditions.
Examples include:
1. Black beans
2. Sour beans
3. Broken beans
4. Insect-damaged beans
5. Immature beans
6. Foreign matter
The acceptable defect level depends on the grade and commercial specification.
Moisture content is an important quality and storage consideration.
Coffee with inappropriate moisture conditions can be more vulnerable to quality deterioration during storage and transportation.
Physical inspection alone cannot completely describe coffee quality.
Cup evaluation, commonly known as cupping, is used to assess characteristics such as:
1. Aroma
2. Flavour
3. Acidity
4. Body
5. Sweetness
6. Aftertaste
7. Balance
8. Cleanliness
For specialty coffees, sensory evaluation becomes particularly important.
Green coffee is not normally consumed directly.
It must first be roasted.
During roasting, heat causes significant physical and chemical changes within the coffee bean.
The beans change:
Green → Yellow → Brown → Darker Brown
Roasting influences characteristics such as:
1. Aroma
2. Flavour
3. Acidity
4. Body
5. Bitterness
6. Sweetness
7. Solubility
The same green coffee can produce different sensory characteristics depending on the roasting approach.
This is why understanding the original green coffee is important for roasters.
Coffee is an agricultural product, and its characteristics are influenced by its growing environment.
Important factors include:
1. Geographic location
2. Altitude
3. Climate
4. Rainfall
5. Soil
6. Shade
7. Variety
8. Farm management
9. Harvesting practices
10. Processing method
11. Drying conditions
This is why coffees from different regions can have distinctly different profiles even when they belong to the same species.
For international buyers, origin and traceability therefore provide important information when evaluating a coffee.
India has a distinctive coffee-growing landscape, with production concentrated particularly in the southern regions.
Karnataka is a major coffee-producing state, while Kerala and Tamil Nadu are also important coffee-producing regions.
Indian coffee production includes both:
Arabica
and
Robusta
Indian coffees are available in a variety of forms, grades and processing styles.
For exporters and buyers, coffee may be sourced through plantation networks, estates, curing facilities and established supply chains before being prepared for international shipment.
At Dream Crest Coffee Exporters, the focus is on connecting international buyers with carefully selected Indian coffee suitable for their commercial and roasting requirements.
The coffee journey can be simplified into the following stages:
Coffee plants are grown in suitable climatic and geographical conditions.
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Coffee plants flower and eventually develop coffee cherries.
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Mature cherries are harvested.
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The cherries are processed using methods such as natural, washed or honey processing.
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The processed coffee is dried under controlled conditions.
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The parchment and other outer layers are removed.
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The green coffee is evaluated according to physical and sensory characteristics.
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The green coffee is stored and prepared according to the intended market and shipment requirements.
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The coffee is packed and shipped to international buyers.
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The green coffee is roasted according to the buyer’s desired profile.
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The roasted coffee is finally transformed into the beverage enjoyed by consumers.
For an international coffee buyer, purchasing coffee is more than simply selecting a bean.
Understanding the journey from cherry to green coffee helps buyers ask the right questions about:
1. Origin
2. Variety
3. Processing
4. Harvest
5. Grade
6. Defects
7. Moisture
8. Cup profile
9. Traceability
10. Packaging
11. Storage
12. Shipping
A well-defined specification makes communication between the buyer and supplier more precise and helps reduce misunderstandings during commercial transactions.
What is coffee?
Coffee is a beverage made from roasted and ground seeds of coffee plants, primarily Arabica and Robusta. These seeds are commonly called coffee beans.
Is coffee a fruit?
Yes. Coffee beans are actually the seeds found inside the fruit of the coffee plant. The fruit is commonly called a coffee cherry.
What is green coffee?
Green coffee is coffee that has been processed, dried and prepared for storage or trade but has not yet been roasted.
What is the difference between Arabica and Robusta?
Arabica and Robusta come from different Coffea species and have different agronomic, physical and sensory characteristics. Their flavour profiles, growing conditions and commercial applications can differ.
What are the main coffee processing methods?
The major processing approaches include natural, washed and honey/pulped natural processing.
Why is coffee processing important?
Processing removes the fruit surrounding the coffee seed and significantly influences the characteristics of the resulting green coffee and its eventual cup profile.
What happens after coffee is harvested?
After harvesting, coffee cherries are processed, dried, prepared as parchment or green coffee, graded and stored before being sold or exported.
What is parchment coffee?
Parchment coffee is coffee in which the dried seed remains enclosed in its parchment layer after processing and drying.
What is cupping?
Cupping is a standardized sensory evaluation method used to assess coffee characteristics such as aroma, flavour, acidity, body, sweetness, aftertaste and overall quality.
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