The Production of Coffee

The Cultivation Of Coffee

The coffee tree grows at altitudes between sea level and 2,000metres. The global location is between the Tropic of Cancer andthe Tropic of Capricorn. Each growing region produces a coffee of distinct flavour and aroma. Coffee is grown in more than 50 countries and while there are over 50 species of coffee plants, only two are traded commercially, Arabica and Robusta.

Arabica and Robusta

Arabica coffee represents 75% of the world's coffee production. It is generally grown on high plains at altitudes above 1,000 metres. Robusta, a lower quality bean, grows at lower altitudes, ranging from sea level to 1,000 metres.

The Arabica bush takes approximately 5 years to mature and is harvested at most twice per year. The Robusta bush on the other hand reaches maturity in approximately two years and is harvested up to 4 times per year. The Robusta is more resilient, bears more cherries, is more resistant to disease and has a higher yield. For these reasons, the Robusta is more commonly used and is the cheapest of coffees.

Many supermarket coffees (including Maxwell House, Nescafé, etc.) are made from a blend of Arabica and Robusta coffees. This keeps their costs lower but results in a lower quality coffee. Gloria Jean's Coffees uses only Arabica coffees, the finest Arabicas available from around the world.

The Roast

Coffee experts often refer to roasting as the moment of truth. Given a high quality bean, roasting is the single most important factor influencing the end flavour profile. Like a fine wine, roasting creates many variants in flavour which satisfy the diverse tastes of coffee enthusiasts.

Incorrect or uneven roasting can ruin even the best coffee beans. Gloria Jean's coffees are roasted in small batches, which gives each bean the individual tempering and care it needs to fully evolve its unique flavour characteristics.