Coffee Facts

Coffee Is a Fruit

Coffee cherries contain the seeds we call “beans.” These seeds are the true coffee product after harvest and processing. You can reference structured coffee processing overviews by food science organizations:

Institute of Food Technologists (IFT) explains the coffee processing chain from cherry to roasted bean. 

 

Arabica vs. Robusta & Coffee Species

The Specialty Coffee Association (SCA) and its research database document coffee species and the botanical genus Coffea, including C. arabica and C. canephora (Robusta). 

The SCA has published industry articles on growing Robusta and its role in specialty coffee, including production trends and genetic potential. 

 

Where Coffee Grows & Environmental Impact

Coffee cultivation happens in a specific climatic band between the Tropics of Cancer and Capricorn, and geography (including altitude) influences flavor precursors and quality. 

Research published in peer-reviewed literature shows that altitude affects chemical composition and sensory properties of coffee. 

 

Processing Methods: Washed, Natural, Honey

The Institute of Food Technologists provides an overview of coffee processing from harvest through drying and hulling. 

Widely accepted coffee education sources explain the main coffee processing methods — washed, natural (dry), and honey - and how each impacts flavor. 

Scientific analysis confirms that processing methods (including anaerobic fermentation and others) influence sensory and chemical characteristics of coffee. 

 

Roast Levels & Flavor Development

While roast characterization isn’t centrally standardized like processing, industry research on roast characterization (such as machine-learning roasting studies) demonstrates how roast level affects sensory and physical properties of coffee. 

The Specialty Coffee Association provides resources on standards that include roast profiling and sensory evaluation.