A coffee bean is the seed of the Coffea plant and serves as the primary ingredient for coffee. It is found inside the red or purple fruit, commonly known as a coffee cherry. Similar to cherries, this fruit has a pit, which is the coffee bean. Although coffee beans are not true beans botanically, they are called beans due to their resemblance to actual beans. Typically, the fruit contains two seeds with their flat sides facing each other. However, a small portion of cherries have only one seed, known as a "peaberry".

Types of coffee beans from Kerala

A coffee bean that has been exposed to monsoon rains and winds for a few months. This process causes the beans to swell and lose some of their acidity, resulting in a sweet, flavorful coffee.

A medium-roasted coffee bean made from Arabica beans grown in the Wayanad region of Kerala. These beans are known for their smooth, aromatic flavor.

A shade-grown coffee bean from the Nedumana Coffee Estate in Kerala's Western Ghats. Shade-grown coffee is considered to be environmentally friendly and of high quality.

Also known as Civet Coffee, this is one of the most expensive and exclusive coffees in the world. It’s made from beans that have been partially digested and excreted by the Asian Palm Civet, a small mammal native to the forests of Southeast Asia. After the civet eats ripe coffee cherries, the beans are excreted, collected, washed, dried, and then roasted to produce coffee with a unique, smooth, and silky texture.

Processing

1.Harvesting
→ Coffee beans are harvested once the cherries are fully ripe, which typically happens between November and February.
→ Harvesting is done by hand-picking, ensuring that only ripe cherries are collected, which is crucial for maintaining quality.

2.Sorting
→ The cherries are sorted to remove any unripe, damaged, or defective beans.

3.Processing Method
→ Wet Processing (Washed Coffee): The coffee cherries are pulped to remove the outer skin, and then the beans are soaked in water to ferment. During fermentation (12-24 hours), the mucilage (a sticky layer around the bean) is broken down. After fermentation, the beans are thoroughly washed, and then they are dried.
→ Dry Processing (Natural Coffee): In this method, the entire cherry is dried in the sun without removing the outer skin. This method imparts a heavier, more intense flavor to the coffee with fruity and earthy notes.

4.Hulling
→ once dried, the beans are hulled to remove the parchment (in the case of washed coffee) or the outer skin (in the case of naturally processed coffee). This process reveals the green coffee bean, which is the actual product that will be roasted.

5.Grading and Sorting
→ The beans are graded and sorted according to size, weight, and quality.
→ Defective or damaged beans are removed to ensure a uniform batch.

6.Packing
→ The processed green beans are packed in jute bags.

Kerala coffee, primarily known for its Robusta and Arabica varieties
→ Arabica Beans: Known for their mild, smooth, and aromaticflavor with hints of fruity, nutty, or floral notes. These beans tend to have a balanced acidity and a smooth finish.
→ Robusta Beans: Characterized by a strong, bold, and slightly bitterflavor with a full-bodied and earthy taste. Robusta beans are generally higher in caffeine compared to Arabica beans, which gives them a more intense kick.

Arabica (Kerala-grown): 1.2%–1.5% caffeine by weight, typically around 95–150 mg per 8 oz cup.
Robusta (Kerala-grown): 2.2%–2.7% caffeine by weight, typically around 140–200 mg per 8 oz cup.