What’s in Your Mug?
By Ellen Stevens | August 12, 2010
Two types of coffee are found in the world: Robusta and Arabica . Arabica coffee, due to its genetics, naturally has a better flavor than Robusta coffee. Surprisingly, it also has about one-third less caffeine than its cheaper relative. Arabica coffee, much like wine, has hundreds of flavor elements, whereas Robusta coffee has much fewer and is more bitter tasting.
Arabica sells for a premium not only because of its taste, but because of how it is grown and processed. Arabica plants take longer to produce the ripe beans, are more susceptible to disease, are grown at higher altitudes and the beans are handpicked, all of which add to production costs.
Cherries, beans, and peas
Coffee beans are actually the seeds inside coffee cherries. These cherries look just like the cherries we’re used to, however, they don’t taste as good. The cherries grow on trees that are cut to about eight feet in height to allow for easier picking. They are ripe and ready to pick when they turn red. Each coffee cherry contains two beans. Some freak cherries hold only one bean; these are called peaberries and sometimes have more intense flavor.
The tricky part is separating the fruit from the bean. Depending on the farming traditions of the region, methods range from drying the cherry then milling the dried fruit off, to soaking the cherry until the fruit dissolves. The fruit part of the cherry is recycled in the fields as fertilizer. After separation, the beans go through a preparation process that includes soaking, drying and storing periods before being shipped to roasters as so-called “green coffee.”
Once the green coffee arrives at either at a manufacturing plant or an independent roaster, the beans must be roasted before they can be used. Coffee beans grown in different regions and soil conditions require slightly different roasting techniques to bring out the best. At The Beanery Coffee Roasters in Valdosta, owner Ellen Stevens (above) takes this job very seriously. Ellen is a master roaster with years of experience in the craft of coffee roasting. Husband Tom and son Will, also skilled roasters, complete the team.
Don’t miss the next Coffee Cupping at The Beanery, led by Ellen, and offered through VSU’s Continuing Education.
Defining coffee
ORGANIC: coffee grown without chemical fertilizers, herbicides, and pesticides. Farmers are paid a premium for growing coffee organically because it requires extra labor and reduces yields. Most Arabica farmers grow organically by default because they cannot afford these additives.
SHADE GROWN: Traditionally coffee has been grown underneath a canopy of trees. These larger trees shielded coffee plants from the sun, which allowed the beans to develop a full flavor. Large farms either grow Robusta coffee, which does not require shade, or have developed methods to grow coffee without the shade and have cut down trees to make room for more coffee plants. Smaller farmers have never cut down the shade trees and therefore are not contributing to deforestation.
FAIR TRADE: The fair trade movement helps guarantee a minimum wage to farmers. The Beanery is committed to working with farmers and believes minimum price is only one part of fair trade.
Now that you know what you are brewing up in the morning, get out there and see what your local restaurants are serving up.
The Beanery Coffee Roasters is located at 1009 ½ Williams St., Valdosta, GA. Coffee can be purchased at Whisk or at www.thebeanery.com (free pickup option available). Wholesale welcome.

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