Coffee Journey: From Cherry to Cup Explained (Specialty Coffee)

Every cup of coffee begins as a piece of fruit. Before it becomes part of your morning routine, coffee travels a long and careful journey shaped by nature, people, and craftsmanship. At Kai Coffee, we believe understanding this journey deepens appreciation for what is in your cup.

This is how coffee is made, step by step, from the moment it is picked to the moment it is brewed.

Step One: Growing the Coffee Tree
Coffee grows on evergreen trees that thrive in warm climates near the equator. These regions are often called the Coffee Belt. Countries like Colombia offer ideal conditions with rich soil, high altitudes, and balanced rainfall.

It takes about three to four years for a coffee tree to produce fruit. The fruit is called a coffee cherry and turns bright red when it is ready to be harvested.

Step Two: Harvesting the Cherries
Coffee cherries are harvested when they reach peak ripeness. In specialty coffee, this is usually done by hand. Hand picking allows farmers to select only ripe cherries and leave unripe ones behind.

This step is critical. Ripe cherries produce sweeter and cleaner flavors, while underripe or overripe cherries can negatively affect the final cup.

Step Three: Processing the Coffee
Once harvested, the cherries must be processed quickly to prevent spoilage. Processing removes the fruit and begins shaping the coffee’s flavor.

Washed processing produces clean and bright flavors by removing the fruit before drying. Honey processing leaves some fruit on the bean, creating sweetness and body. Natural processing dries the cherry whole, often resulting in fruity and complex notes.

Each method highlights different characteristics of the same coffee.

Step Four: Drying and Resting
After processing, the coffee beans are dried until they reach the proper moisture level. This can be done on patios, raised beds, or in mechanical dryers.

Once dried, the beans rest in parchment for several weeks. This resting period helps stabilize the coffee and prepares it for export.

Step Five: Milling and Exporting
Before leaving origin, the coffee goes through milling. The protective parchment layer is removed, and the beans are sorted by size, weight, and quality.

Only the best beans are selected for specialty coffee. These green coffee beans are then carefully packaged and shipped to roasters around the world.

Step Six: Roasting the Coffee
Roasting is where the coffee’s potential is unlocked. Green coffee is transformed through heat, developing aroma, flavor, and color.

Light to medium roasts are often used in specialty coffee to preserve origin character. The goal is not to overpower the bean but to reveal what makes it unique.

At Kai Coffee, roasting is about balance, clarity, and respect for origin.

Step Seven: Grinding and Brewing
Once roasted, coffee is ground and brewed. Grind size, water quality, and brewing method all influence the final taste.

Whether brewed with a pour over, French press, or drip machine, this is where the journey becomes personal. The final step connects the farmer’s work with your daily ritual.

From cherry to cup, coffee is shaped by hundreds of small decisions made by farmers, processors, roasters, and brewers. Specialty coffee honors this process by valuing quality, transparency, and craftsmanship at every stage.

At Kai Coffee, every cup tells a story. Understanding how coffee is made allows you to taste not just flavor, but origin, effort, and intention.