Alkebulan Resources
Your Subtitle text

Coffee


A coffee bean is a misnomer for a seed of a coffee plant. It is the pit inside the red or purple fruit often referred to as a cherry. Even though they are seeds, they are incorrectly referred to as 'beans' because of their resemblance to true beans. The fruits - coffee cherries or coffee berries - most commonly contain two stones with their flat sides together. A small percentage of cherries contain a single seed, instead of the usual two.

The two most economically important varieties of coffee plant are the Arabica and the Robusta; 75-80% of the coffee produced worldwide is Arabica and 20% is Robusta. Arabica seeds consist of 0.8-1.4% caffeine and Robusta seeds consist of 1.7-4% caffeine. As coffee is one of the world's most widely consumed beverages, coffee seeds are a major cash crop, and an important export product, counting for over 50% of some developing nations' foreign exchange earnings.


The coffee tree averages from 5–10 m (15–30 ft.) in height. As the tree gets older, it branches less and less and bears more leaves and fruit. The tree typically begins to bear fruit 3–4 years after being planted, and continues to produce for 10–20 more years, depending on the type of plant and the area. Coffee plants are grown in rows several feet apart. Some farmers plant fruit trees around them or plant the coffee on the sides of hills, because they need specific conditions to flourish. Ideally, Arabica coffee seeds are grown at temperatures between 15-24°C and Robusta at 24-30°C and receive between 1500-3000mm (60–120 in) of rainfall per year. Heavy rain is needed in the beginning of the season when the fruit is developing, and less later in the season as it ripens. The harvesting period can be anywhere from three weeks to three months, and in some places the harvesting period continues all year round.

When the fruit is ripe, it is almost always handpicked, using either selective picking, where only the ripe fruit is removed or strip-picking, where all of the fruit is removed from a branch all at once. Because a tree can have both ripe and unripe berries at the same time, one area of crop has to be picked several times, making harvesting the most labor intensive process of coffee bean production.

There are two methods of processing the coffee berries. The first method is wet processing, which is usually carried out in Central America and areas of Africa. The flesh of the berries is separated from the seeds and then the seeds are fermented – soaked in water for about two days. This dissolves any pulp or sticky residue that may still be attached to the seeds. They are then washed and dried in the sun, or, in the case of commercial manufacturers, in drying machines. The dry processing method is cheaper and simpler, used for lower quality seeds in Brazil and much of Africa. Twigs and other foreign objects are separated from the berries and the fruit is then spread out in the sun on cement or brick for 2–3 weeks, turned regularly for even drying. The dried pulp is removed from the seeds afterward. After processing has taken place, the husks are removed and the seeds are roasted, which gives them their varying brown color, and they can then be sorted for bagging.

We currently have our own Coffee plantations which we are currently working on. This will enable us to be a large producer of Coffee in West Africa, further updates on progress will be made available once we begin harvesting and the product is available to market.
Website Builder