Coffee does not begin in a cafe or a roastery. It starts as a seed, grown and cared for by farmers long before it ever reaches your cup. Learning about the coffee production process helps create a deeper connection between the flavors you enjoy and the people and places behind them.
In this Evans Brothers Coffee article, we walk through the coffee production process from seed to cup, explaining each step along the way in a clear and approachable way. From growing and harvesting to processing, roasting, and brewing, this guide is designed for anyone who wants to better understand how coffee is made and why those steps matter.
Growing coffee: where the coffee production process begins
Every cup of coffee starts with a living plant. The growing stage of the coffee production process lays the foundation for everything that follows, from how the coffee tastes to how much care it requires along the way.
From seed to coffee plant
Coffee begins as a seed, usually planted in shaded nurseries and carefully watered until it sprouts. After several months, young coffee plants are transferred to fields, where they will grow for a few years before producing fruit. Most coffee plants take about three to four years to produce their first harvest.
Coffee species and varieties
Not all coffee plants are the same. The species and variety chosen by farmers play a major role in how the coffee will taste.
- Arabica: Known for smoother, more complex flavors and commonly used in specialty coffee
- Robusta: Higher in caffeine with bolder, more bitter notes
Within each species, there are many varieties that respond differently to climate, disease, and growing conditions. These choices influence both yield and flavor long before the coffee is harvested.
Why growing conditions matter
The way coffee is grown affects everything that comes after. Healthy plants produce better cherries, which lead to higher quality green coffee and more expressive flavors in the final cup. Decisions made at this stage of the coffee production process shape the potential of the coffee long before it ever reaches a roaster.
Harvesting coffee cherries
Once coffee plants mature, they begin producing cherries, the fruit that contains the coffee beans inside. Harvesting is a crucial stage in the coffee production process because timing and technique have a direct impact on quality.
When coffee is ready to harvest
Coffee cherries typically ripen several months after flowering. Ripe cherries are usually bright red, though some varieties ripen to yellow or orange. Harvesting at the right moment matters because underripe or overripe cherries can introduce unwanted flavors.
Harvest seasons vary depending on:
- Growing region and climate
- Altitude and rainfall patterns
- Whether the coffee is grown near the equator or farther from it
How coffee is harvested
There are two main methods used to harvest coffee cherries, and each comes with trade-offs.
Hand-picking
- Cherries are picked by hand, often in multiple passes through the same field
- Allows workers to select only ripe cherries
- Common in specialty coffee and in regions with steep terrain
Mechanical harvesting
- Machines strip cherries from the branches all at once
- Faster and less labor-intensive
- Often used in flatter growing regions and large-scale production
Why selective harvesting matters
Carefully picking ripe cherries helps ensure consistency and balance in the final cup. When unripe or damaged cherries are mixed in, they can lead to harsh or flat flavors that are difficult to correct later in the coffee production process.
Harvesting may seem like a short step in the journey, but it sets the stage for everything that follows. The quality of the cherries at this point determines how much potential the coffee carries into processing, roasting, and beyond.
Coffee processing methods
After coffee cherries are harvested, they need to be processed to remove the fruit and prepare the beans for drying. This stage of the coffee production process plays a major role in shaping flavor, sweetness, and overall character.
Coffee processing refers to how the outer layers of the coffee cherry are removed after harvest. Inside each cherry are the beans, surrounded by fruit and mucilage. The way this fruit is handled during processing affects how much sugar and flavor make their way into the bean.
Washed or wet process
In the washed process, the fruit is removed soon after harvest using water and fermentation.
Common characteristics of washed coffees:
- Clean and crisp flavor profiles
- Brighter acidity
- Clear expression of origin
This method is often used when consistency and clarity are the goal, especially in specialty coffee.
Natural or dry process
With the natural process, whole cherries are dried with the fruit still intact.
Common characteristics of natural coffees:
- Fruit-forward and sweet flavors
- Heavier body
- Notes that can feel jammy or wine-like
Because the beans stay in contact with the fruit for longer, natural processing can add depth and intensity to the cup.
Honey or pulped natural process
The honey process falls somewhere between washed and natural. The outer skin is removed, but some of the sticky fruit layer remains during drying.
Common characteristics of honey-processed coffees:
- Balanced sweetness and acidity
- Rounded mouthfeel
- A mix of clean and fruit-driven flavors
Why processing choices matter
Processing is one of the most noticeable steps in the coffee production process when it comes to flavor. Even coffee grown on the same farm can taste completely different depending on how it is processed. These choices help highlight certain qualities while shaping how the coffee will roast and brew later on.
Drying and milling coffee
Once coffee has been processed, it still contains too much moisture to be stored or shipped safely. Drying and milling are essential steps in the coffee production process that prepare coffee for export while protecting quality.
Drying coffee beans
After processing, coffee beans are dried until they reach a stable moisture level. Drying too quickly or unevenly can damage flavor, while slow and controlled drying helps preserve sweetness and balance.
Common drying methods include:
- Patio drying: Beans are spread out and turned regularly in the sun
- Raised beds: Air flows through the beans from above and below for more even drying
- Mechanical dryers: Used in humid climates or during heavy harvest seasons
What is milling
Milling removes the remaining protective layers around the dried beans and prepares them for sorting. At this stage, the coffee is still considered green coffee.
Milling usually includes:
- Hulling to remove parchment or dried fruit
- Polishing to eliminate leftover residue
- Sorting by size, density, and weight
Why drying and milling matter
Drying and milling may not be the most visible steps in the coffee production process, but they are critical. Mistakes at this stage can undo all the care taken during growing, harvesting, and processing. When done well, these steps help preserve the coffee’s potential and prepare it for roasting.
Coffee roasting in the production process
Once coffee reaches the roastery, it is still green and full of untapped potential. Roasting is the stage in the coffee production process where heat transforms raw coffee into the aromatic beans we recognize, developing flavor, aroma, and body.
What happens during roasting
As coffee heats up, a series of chemical reactions take place. Moisture evaporates, sugars begin to caramelize, and acids shift. These changes bring out the flavors that were shaped earlier in the coffee production process.
Roasters closely monitor:
- Temperature and time
- Rate of heat application
- Color and aroma changes
- Small adjustments during roasting can dramatically affect the final cup.
Roast levels and flavor
Different roast levels highlight different characteristics of the coffee.
- Light roasts: Bright acidity, more origin-driven flavors, and lighter body
- Medium roasts: Balanced sweetness, acidity, and body
- Dark roasts: Bold flavors, lower acidity, and heavier body
The goal is not to roast every coffee the same way, but to find the roast that best highlights its natural qualities.
Resting and degassing
After roasting, coffee needs time to rest. During this period, gases formed during roasting slowly escape. This resting process helps the coffee taste more balanced when brewed and is an important but often overlooked part of the coffee production process.
Grinding and brewing coffee
Grinding and brewing are the final steps in the coffee production process, where all the work done earlier comes together in the cup. Even the highest quality coffee can fall flat if it is ground or brewed incorrectly, which is why this stage matters just as much as the rest.
Grinding coffee
Grinding breaks roasted coffee into smaller particles so water can extract flavor during brewing. Grind size plays a big role in how coffee tastes.
- Coarse grinds: Used for methods like French press and cold brew, producing a fuller, smoother cup
- Medium grinds: Common for drip coffee and pour-over
- Fine grinds: Used for espresso, creating concentrated and intense flavors
Using the right grind size helps prevent over-extraction or under-extraction, both of which can negatively affect taste.
Brewing methods
There are many ways to brew coffee, and each method highlights different qualities.
Popular brewing methods include:
- Drip coffee makers
- Pour-over
- French press
- Espresso
Why the coffee production process matters
From seed to cup, every step in the coffee production process shapes the flavors, aroma, and quality of the coffee you enjoy. The care that farmers, processors, and roasters put into growing, harvesting, processing, drying, milling, and roasting all comes together in the final brew. Next time you pour a cup, you’re not just drinking coffee—you’re experiencing the result of months of careful work and craft, all brought together by the coffee production process.
Written by Allie Drinkward