From bean to cup: how great coffee comes to be
When you next take a sip of coffee, spare a thought for how it got there. From the ideal soil to the mysteries of “split-roasting”, we lay bare the secret life of the coffee bean As with wine, the “terroir” a coffee is grown in – that is, the soil, topography and climate – has a strong effect on its taste. Coffee grows best near the equator, in warm, humid climates. Of the two main types of coffee, arabicas thrive at altitudes of 1,000 to 2,000 metres; robustas at between 100 and 800 metres. Key growing regions include Brazil, Colombia, Costa Rica, Guatemala, Kenya, India and Ethiopia. Nespresso coffee experts travel the world in search of the finest beans to blend together into its 24 different Grands Crus, sourced from small coffee producers who are then supported and given expert advice through the Nespresso AAA Sustainable Quality™ Program. One such farmer is Jaime Elias Eraso, whose land in Nariño, south-western Colombia, benefits from abundant sunshine at high altitudes, id