From Crop to Cup

From Crop to Cup

Have you ever wondered about the intricate process a coffee bean undergoes before transforming into your favourite cup of steaming joy? Or maybe you are wanting to know more about the fascinating origins your coffee is derived from? In this blog I will be delving into the captivating stages of coffee production, from the where the coffee cherry thrives, to the delightful brew that infuses us with warmth.

The journey of coffee begins in the flourishing equatorial regions of the world, often referred to as ‘the coffee belt’. It is here that under the shade of tall trees, coffee plants thrive. The coffee tree is an evergreen shrub that belongs to the Rubiaceous family and grows in many countries across the world. There are many types of species of coffee, with the main ones being Arabica and Robusta. The coffee cherry, which is the fruit that houses the coffee bean, contains 2 coffee beans in each fruit.

Our coffee farmers ensure to carefully nurture each coffee plant, providing the necessary sunlight, water, and nutrients. The ripest cherries produce the finest beans, they become a deep rich red colour. When the cherries ripen to perfection, the skilled pickers, hand select each cherry, ensuring only the ripest ones are chosen. 100kg of coffee cherries produce around 15kg of coffee. So, you can imagine, it’s a lot of work!

Once the cherries are harvested, they then must undergo processing to extract the coffee beans within. There are two primary methods: the dry process and the wet process. In the dry process, cherries are spread out under the sun to naturally dry, this is usually in countries that have limited water. In the wet process, cherries are pulped to remove the outer skin and pulp, the beans then ferment before they are dried.

The method used significantly impacts the flavour profile of the final coffee. After the cherries have been dried, the beans are extracted through milling, which involves removing the outer layer that surrounds the bean to reveal the green coffee bean.

The beans are then sorted, based on factors such as size, shape and quality. This helps to ensure uniformity and consistency within the beans. Our beans are hand-sorted to maintain the highest standards.
Once the beans are sorted, they are then transported to our premium roastery in Yorkshire, this is where the magic happens. When we roast green coffee beans, everything changes, from the flavour and aroma to the colour and size. The beans expand, change colour and release oils and compounds that are responsible for the coffee’s distinct flavours.

At Dynasty of Coffee, we allow our customers to choose the coffee type, whether it be whole coffee beans, espresso grind, filter grind, or ground coffee, each type extracts flavours differently, resulting in a diverse array of coffee experiences.
Our four coffees blends come from origins across the world including Brazil, Guatemala, Costa Rica, Indonesia, Mexico, and El Salvador.

Each one with its own unique and distinct flavour, that when blended with each other creates a delicate but aromatic fusion. Brazilian coffee is usually mild, sweet, and nutty. Guatemalan coffee usually tends to be rich, with a medium body. Costa Rican coffee is usually a sweet and fruity flavour. Indonesian coffee brings an earth-like flavour to the palate.

Our decaf which derives from Mexico, has a sweet note, with a acidic snap. Finally, El Salvador obtain a floral and spicy notes. As you can see, each origin brings its unique flavour and aroma to the palate. We carefully blend each coffee to create a balanced combination that will tantalize your taste buds.

The stages of coffee production are a testament to the dedication, skill and craftsmanship of countless individuals who work tirelessly to bring that steaming cup of goodness to our tables. So, the next time you take a sip of your favourite brew, take a moment to appreciate the incredible journey that brought it to your mug!

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