FAQs About Coffee Beans

These are seeds of coffee “cherry.” In most cases the seeds are two. While on the tree, the beans are covered by the silverskin and the silverskin is covered by a parchment skin. Before roasting the coffee, you have to remove these layers.

What is a Peaberry?

This is a special and a rare type of coffee bean that is similar to an actual cherry. The peaberry usually grows alone within the coffee cherry and takes a round and pea-like form hence its name. Due to its shape, many people believe that it roasts better.

What is the difference between Arabica and Robusta beans?

Arabica accounts for about 60% of the coffee grown all over the world. It’s characterized by good taste and low caffeine levels. This coffee is the most expensive.

Robusta on the other hand is mainly grown in Africa. It’s usually easy to grow and grows at low altitudes. Since it’s easy to grow, it’s usually much cheaper than Arabica. Although, it’s cheaper, it tends to have a bitter and pungent taste that is usually harsh to many people.

Despite its harsh taste, pure Robusta roasts are loved by many people in Vietnam, Europe, and Middle East.

How is coffee processed?

There are two methods of processing coffee: wet and dry processing. In wet processing, the cherry pulp is separated from the coffee seed using a pulping machine. Once the seeds have been obtained, they are moved to the next step where the sticky seed coatings are removed.

After the coatings are removed, the seeds are rinsed and dried. Dry seeds are termed as stable “beans.”

In dry processing, the pulping and fermenting stages are usually skipped. Here the coffee cherries are allowed to stay on the tree beyond ripening. This is to ensure that they are very dry.

The seeds are then harvested and transported for pulping and milling. Although, you tend to save a lot of time and resources with this type of processing, the process is usually risky because the coffee fruit can over-ripen and fall to the ground and rot.

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