Every cup of Itadi Coffee tells a story—a narrative of growth, transformation, and meticulous care. It begins not in a bag or a grinder, but high on a coffee tree, with a delicate white flower that eventually gives way to a vibrant red fruit: the coffee cherry. Understanding this journey, from the initial bloom to the final bean, deepens our appreciation for the complex beverage we cherish.
Join us as we trace the remarkable path of an Itadi Coffee cherry.
1. The Life Cycle of a Coffee Plant
The journey starts with a small seed, which grows into a coffee tree, typically reaching heights of 10-15 feet if left untrimmed. Coffee plants thrive in specific climates, often in tropical regions with distinct wet and dry seasons.
•Flowering: After a dry season, heavy rains trigger the coffee plant to burst into a profusion of fragrant white flowers, often referred to as "coffee blossoms." These flowers are short-lived, lasting only a few days.
•Fruiting (Cherry Development): Once pollinated, the flowers give way to small green berries that gradually ripen over several months, turning from green to yellow, then to a rich red or purple, resembling cherries. Each cherry typically contains two coffee beans.
2. The Anatomy of a Coffee Cherry
Before we delve into processing, it's helpful to understand the layers of a coffee cherry:
•Outer Skin (Exocarp): The tough, colorful outer layer.
•Pulp (Mesocarp): The sweet, fleshy layer beneath the skin.
•Parchment (Endocarp): A protective, papery layer encasing the beans.
•Silver Skin: A thin, delicate membrane that adheres to the bean.
•Coffee Bean (Endosperm): The precious green coffee bean, typically two per cherry, which is eventually roasted.
3. Harvesting: The First Crucial Step
For Itadi Coffee, quality begins with careful harvesting. Our farmers in Togo primarily employ hand-picking, a labor-intensive but superior method:
•Selective Picking: Only ripe cherries are picked, ensuring optimal sweetness and flavor development. This often requires multiple passes through the coffee fields as cherries ripen at different rates.
•Quality Control: Hand-picking allows for immediate sorting, removing any unripe or overripe cherries that could negatively impact the final taste.
4. Processing Methods: Unlocking Flavor Potential
After harvesting, the beans must be separated from the cherry fruit. The processing method significantly influences the coffee's flavor profile.
a. Washed Process (Wet Process)
•Description: Cherries are de-pulped (skin and most pulp removed), then fermented in water to break down remaining mucilage. Finally, the beans are washed clean and dried.
•Flavor Impact: Produces clean, bright, and acidic coffees, allowing the inherent bean characteristics to shine.
b. Natural Process (Dry Process) - The Itadi Way
•Description: Whole cherries are dried with their fruit intact, often on raised beds or patios. Once dry, the fruit is removed.
•Flavor Impact: Imparts fruity, sweet, and full-bodied characteristics, as the sugars from the fruit are absorbed by the bean during drying.
c. Honey Process
•Description: A hybrid method where cherries are de-pulped, but a specific amount of mucilage (the "honey") is left on the bean during drying.
•Flavor Impact: Offers a balance between washed and natural, often resulting in sweet, complex coffees with good body.
Itadi Coffee carefully selects processing methods that best enhance the natural, bold flavors of our Togolese Robusta, often favoring methods that contribute to its rich body and unique profile.
5. Drying and Milling
Once processed, the coffee beans (still in their parchment) are carefully dried to an optimal moisture content. This prevents mold and ensures stable storage. After drying, the parchment and silver skin are removed through a process called milling, revealing the green coffee beans ready for export and eventual roasting.
The journey of an Itadi Coffee cherry is a testament to nature's bounty and human dedication. From the delicate bloom to the meticulously processed bean, each stage contributes to the exceptional quality and unique flavor profile you experience in your cup. Understanding this journey connects you more deeply to the source and the hands that cultivate this remarkable beverage.
Our Itadi Coffee Cherries are not disposed of but used as our main ingredient in our organic skincare Itadi Body.
References:
•[1] Specialty Coffee Association (SCA) – Coffee processing guides.
•[2] The World Atlas of Coffee by James Hoffmann – Detailed explanations of coffee plant biology and processing.
•[3] Coffee: A Global History by Jonathan Morris – Historical and cultural context of coffee cultivation.