Coffee plantation: the complete process from the plant to your cup
Have you ever wondered what journey your coffee takes before it reaches your cup? Even if you don't know it, every sip tells a story of dedication and passion. Today we want to take you on a very interesting journey through the coffee plantation from the seed to that delicious drink you enjoy every morning.
Every coffee bean is a process full of care and dedication. From the detailed selection of the best seeds to the manual harvest, every step is important to guarantee its quality. This journey is not only about the coffee itself, but about the people who, with their hands and hearts, transform a small seed into the elixir that accompanies your mornings.
Join us on this journey and discover how each stage of coffee plantation and harvesting influences the final taste of your drink. Here we show you how, behind every cup, there is a story of love and dedication to coffee growing.
Coffee plantation : main coffee-growing regions in Mexico
To start, do you know where coffee is grown in Mexico? The country is home to several coffee-growing regions that stand out for their unique quality and flavor. They are all known for their ideal growing conditions, such as favorable climates and nutrient-rich soils.
Thanks to these factors, high-quality coffee is produced, which significantly influences its characteristics. This contributes to the local economy and the biodiversity of ecosystems. Among the most notable coffee-producing regions in Mexico are Oaxaca, Veracruz and Chiapas. Each of these regions contributes unique and special notes to the coffees grown there:
- Oaxaca:
They tend to have complex profiles with sweet, chocolatey and sometimes spicy notes, due to their rich soils and temperate climate. They are known for their medium body and bright but smooth acidity.
- Veracruz:
They are distinguished by their fresh, citric acidity, with a light to medium body. Fruity and floral notes are common, reflecting the region's humid climate and altitude variations.
- Chiapas:
They are known for their high acidity, full body and notes of dark chocolate, nuts and tropical fruits. The combination of volcanic soils and high altitudes contributes to their robust and complex profile.
Coffee plantation : selection and sowing of seeds
Now, did you know that coffee farming starts with selecting the best seeds? Farmers carefully choose them from the most robust and healthy coffee trees. This step is key to ensuring that your coffee has the best flavor, as the initial quality of the coffee plantation 's seeds directly influences the profile and consistency of the final flavor.
The seeds are then sown in specialized nurseries, where they germinate and grow into small plants ready to be transplanted to coffee plantations.
Coffee plantation : growing coffee trees
Once the plants are in the field, they need constant care. Farmers employ several practices that optimize the growth, health and production of coffee plantations. Below are the main ones.
Soil preparation
Before planting, it is important to perform a soil analysis to determine the soil's pH and nutrient content. A well-prepared soil ensures that plants receive the nutrients they need to develop grains with a balanced and full flavor.
Then, soil amendment is carried out. That is, compost, manure or organic fertilizers are added to enrich the soil and improve its structure and fertility. This provides a solid foundation for optimal growth, which positively impacts the flavor of the coffee.
Selection of varieties
When it comes to growing, it is important to choose the right variety based on the climate and soil conditions. Some varieties are more resistant to diseases or have better adaptations to certain altitudes. The variety selected will affect the flavor profile, acidity, and notes of the coffee.
Sowing methods
Farmers can use two different sowing methods:
- Direct sowing: involves planting seeds directly in the ground or in a nursery. Seedbeds are used here to protect the young seedlings. This method influences the uniformity of growth and ultimately the quality of the grain.
- Propagation by grafting or cuttings: Some growers use grafts or cuttings from mature plants to speed up coffee production. This can affect flavor consistency by providing plants that produce beans with specific characteristics.
Shade management in coffee plantations
Native trees or plants can be used to provide partial shade, which protects coffee plants from direct sun exposure and helps conserve soil moisture. Adequate shade can influence the rate at which beans ripen and thus affect their flavor profile.
However, in some cases, artificial structures are used to create shade in plantations. This artificial shade may be necessary to maintain consistent grain quality under extreme weather conditions.
Proper irrigation of the coffee plantation
To water the plants and keep them in good condition, farmers can resort to two techniques:
- Drip irrigation: This is an efficient system that delivers water directly to the roots, minimizing waste and improving efficiency. Adequate irrigation is crucial for uniform grain development.
- Sprinkler irrigation: Sprinkler systems are used to distribute water evenly over the field. Efficient water distribution helps maintain plant health, which is reflected in the quality of the coffee.
Pest and disease control
In order to protect coffee plantations from possible pests or diseases, it is possible to use biological control. That is, to use natural enemies of pests to reduce their population without damaging the plants. This ensures the health of the plants and, therefore, the quality of the grain.
It is also possible to implement integrated pest management (IPM), an approach that combines cultural, biological and chemical practices to control pests and diseases in a sustainable manner. This method helps protect the coffee plantation, preventing a decline in the quality of the bean.
Pruning
During the cultivation stage, it is necessary to carry out two pruning operations. The first is formative pruning, which is carried out during the first few years to shape the plant and promote a strong structure. This helps to improve ventilation and sun exposure, which influences the quality of the grain.
The second pruning is maintenance, which removes old or damaged branches and stimulates the growth of new productive branches. This facilitates a coffee plantation with a more efficient harvest and guarantees the production of high-quality beans.
Microclimate management
Finally, it is essential to take into account the altitude of the crop. Growing at the right altitude allows for the development of specific flavour profiles and protects the plants from extreme temperatures. Specifically, altitude influences the maturation of the bean, thus affecting the complexity and flavour profile of the coffee:
- 800 to 1,000 meters: produces coffees with softer and less complex flavors, with more body and less acidity.
- 1,300 to 1,400 meters: offers a balance between acidity and sweetness, with fruity or floral notes.
- 1,500 meters and above: produces coffees with high acidity and unique profiles, with clear and complex flavors.
In this process, it is possible to use nets or structures to protect the coffee plantation from adverse weather events. The covers help maintain optimal conditions for the plants and ensure consistent coffee quality.
Coffee plantation : the harvest, the most anticipated moment
Harvesting is one of the most exciting moments of the process. The fruits of the coffee plant, known as cherries, are usually picked by hand. Only the ripe beans are selected during this stage. Although the process is laborious, it ensures that only the highest quality beans make it to the next step, which is very important for good tasting coffee. The cherries are then carefully inspected to ensure that only the best ones make it into your cup of coffee.
However, on larger plantations, machines are used for harvesting, although this can be less selective and affect quality. This mechanical harvesting can result in a mixture of ripe and unripe beans, which affects the uniformity of flavour.
Post-harvest treatment
Once the harvest is over, it's time to process the coffee beans. The first method is wet processing, which involves fermenting, washing and drying the beans. This can intensify the fruity notes and improve the cleanliness of the coffee's flavor.
The second method is dry processing, in which the beans are dried directly in the cherry without breaking down the pulp first. This imparts a more earthy flavour and a different texture to the final coffee.
Coffee plantation : enjoy the experience in every cup
As you can see, each cup of coffee is the result of a meticulous and passionate journey from seed to cup. Farmers are dedicated to selecting, growing and processing the best beans to offer you a unique coffee experience.
So, next time you prepare your drink, think about the journey each bean has made from the coffee plantation . Then, enjoy every sip knowing that behind that rich flavor there is a world of effort and dedication. HUUPA !