In a region called Kaffa. The most popular legend says that around the 9th century, an Ethiopian goat herder named Kaldi noticed strange behavior in his flock. After eating berries from certain bushes, the goats became unusually energetic and literally "danced."
Kaldi tried the berries himself and felt a rush of energy. He took them to a local monastery, but the abbot, considering the berries a "devilish temptation," threw them into the fire. It was at that moment that the enchanting aroma of roasted coffee spread throughout the room. The beans were raked from the ashes, crushed, and mixed with hot water to preserve the flavor — and thus, the first cup of coffee was born.
In the 15th century, coffee traveled across the Red Sea to Yemen. It was the Arabs who first began to truly cultivate coffee trees, transforming the simple consumption of berries into a ritual.
Initially, coffee cherries were eaten whole or brewed into a decoction. However, in Yemen, it was discovered that roasting the beans over an open fire not only enhanced the aroma but also allowed the product to be stored for a longer period
The Way to Europe
Coffee entered Europe through trade links with the Ottoman Empire. For a long time, Europeans referred to it as "Arabian wine."
The First Point of Entry
Coffee arrived in Europe via Venice, Italy, around 1615, thanks to merchants trading with the East. Initially, the drink sparked suspicion within the Church, but after trying it, Pope Clement VIII found the coffee "excellent" and gave it his official blessing.
The First Coffeehouse
It is believed that the first European coffeehouse opened in Venice in 1645. Later, in 1720, the famous "Caffè Florian" opened on St. Mark's Square, and it remains in operation to this day.
However, the real "coffee boom" occurred in London and Paris. In England, coffeehouses were known as "penny universities" because for the price of a penny, one could buy a cup of coffee and engage in intellectual conversations.
Global Expansion
Yemen's monopoly was broken by the Dutch. In the 17th century, they managed to smuggle out live seedlings and began cultivating coffee in their colonies — on the island of Java (Indonesia). This made coffee more accessible and transformed it into a global commodity
It is the zone between 25 degrees north latitude and 25 degrees south latitude. This area is home to about 70 producing countries, including Brazil, Colombia, Ethiopia, Vietnam, and Indonesia.
The coffee tree is an extremely finicky plant. It requires a specific microclimate that is impossible to recreate in northern latitudes. Coffee cannot withstand frost; for Arabica, the ideal range is 18–22°C. The best coffee grows at altitudes between 1,000 and 2,000 meters. At this elevation, the air is fresher and the nights are cooler, which creates the perfect "stress" for flavor development.
Coffee Varieties
Arabica
Arabica accounts for about 60–70% of the global market. It grows at altitudes from 900 to 2,500 meters. A rich spectrum. Arabica contains about 18% oils and 8% sugars. Thanks to this, we can detect notes of berries, flowers, citrus, and nuts in the cup. Caffeine content is relatively low—from 0.8% to 1.4%.
Interesting Fact: Arabica is a self-pollinating plant. This means it is genetically much less diverse than Robusta, making it extremely vulnerable to diseases. For example, in the 19th century, "coffee leaf rust" (a fungus) almost completely wiped out Arabica plantations in Sri Lanka, causing the island to switch to tea production.
Robusta
Robusta occupies about 30–40% of the market. The name itself comes from the word "robust," meaning strong or sturdy. It grows on plains (from 0 to 900 m). It is not afraid of heat, heavy rains, or insects. Flavor: Harsh and bitter, with hints of burnt rubber, tobacco, or earth. It has almost no sugar (about 3%) and few oils, but it contains 2–3 times more caffeine than Arabica.
Interesting Fact: The caffeine in Robusta acts as a natural pesticide. There is so much of it that insects are simply poisoned when trying to eat the tree. This is why Robusta requires almost no chemical treatment.
Liberica
Liberica makes up only about 1–2% of world production. Finding it in a regular store is nearly impossible. These beans are twice the size of Arabica. The tree itself can grow up to 20 meters tall (while Arabica grows to 3–5 meters).
Flavor very specific. Its aroma is incredibly powerful and floral, but the taste is often described as woody or "smoky."
Interesting Fact: In Malaysia, Liberica is adored and called "elephant coffee" because of the size of the beans. Due to its rarity and the labor-intensive processing required, it is expensive, but enthusiasts prize it for its unusual "perfume-like" aroma that fills the entire room as soon as the bag is opened.
Comparative characteristics of coffee types
Arabica — Flavor and Aroma
This is the most popular variety, accounting for 70% of the market. It is high in sugar and oils, which creates complex notes of berries, flowers, citrus, or chocolate. It has low caffeine content, and the plant itself is very finicky, growing only at high altitudes. You can recognize the beans by their elongated shape and S-shaped curve.
Robusta — Strength and Energy
Robusta is much easier to grow and cheaper to produce. It contains two to three times more caffeine than Arabica, providing a powerful energy boost and a strong bitterness without many flavor nuances. It is prized for creating a thick crema in espresso and is often added to blends for "body." The beans are small, round, and have a straight line.
Liberica — Rare and Exotic
Liberica makes up only 1–2% of the market and is rarely found in supermarkets. It has massive beans and an incredibly strong, "perfume-like" aroma, though the taste is quite specific with woody undertones. Due to its rarity and low caffeine content, it is mainly used in unique aromatic blends.
The processing method
This is perhaps the most critical stage, second only to the genetics of the bean itself.
Imagine: you could harvest perfect cherries from the same bush, but if you split them and process them in different ways, you would end up with two completely different drinks in your cup. One would resemble berry jam, while the other—a clean lemonade.
Here are the main and most interesting methods that transform a sticky cherry into the dry bean we know.
Natural (Dry) Process
This is the oldest and most eco-friendly method, originating in Ethiopia.
Process: The cherries are simply spread in a thin layer on concrete patios or "African beds" (raised drying racks) under the sun. They are turned regularly to prevent mold. The cherry dries whole, turning into a black "raisin," after which the dried husk is removed mechanically.
Flavor: Sweet and full-bodied, with notes of dried fruits, blueberries, wine, and chocolate.
Interesting Fact: During dry processing, the bean inside the cherry literally "absorbs" the sugars from the pulp and skin. This is why natural coffee often tastes sweeter. It is an ideal method for regions with water scarcity (for example, parts of Brazil and Ethiopia).
Washed Process
This is the method for those who value clarity and acidity. Here, all the focus is on the bean itself rather than the influence of the fruit pulp.
Process: Freshly harvested cherries are passed through a depulper, which strips away the skin. The beans, still covered in a sticky layer (mucilage), are then placed in fermentation tanks with water for 12 to 72 hours. Bacteria and enzymes break down the sticky layer, after which the beans are washed clean and dried.
Flavor: Clean and "transparent," with distinct citrusy or floral acidity.
Interesting Fact: Washed coffee is considered the gold standard for professional tasters because it best reveals the terroir — the specific characteristics of the soil and climate where the tree grew — without any "interference" from the pulp fermentation process.
Rare and Specialty Methods
These methods are used much less frequently, as they require either precise control or are dictated by specific regional climates.
Honey Process
A hybrid between the natural and washed methods, often found in Central America.
Process: The skin is removed, but the beans are dried while still coated in a layer of sticky fruit flesh (mucilage).
Flavor: Balanced. It combines the clarity of a washed coffee with the heavy body and sweetness of a natural.
Wet Hulled (Giling Basah)
A traditional Indonesian method used to cope with high humidity.
Process: The protective parchment layer is mechanically removed while the beans are still soft and hold high moisture content.
Flavor: Distinct and "wild." It features a heavy body with earthy notes of spices, wood, and tobacco, with very low acidity.
