COFFEE 101

Origin of Coffee

Where on earth does coffee come from? When and how was it discovered? How long have we been consuming this motivational nectar whose popularity and ever-changing flavors seem to escalate to higher levels all the time? Not to mention all those funky names that seem to be über-contrived of and in need of a personal coffee sommelier just to explain the complexity, region, and food pairing of the delicious brew. 

Most likely, any coffee “purist” would step into one of our modern-day coffee shops and simply ask for a cup of coffee to which the barista might inquire, “What flavor?” To which the purist’s response would most likely be, “Umm—coffee?” Needless to say, we have come a long way with this precious commodity, and that’s a good thing. But just how far has coffee come, actually? 

Let’s take a journey back in time. According to numerous and consistent sources, coffee was first discovered around 800 A.D. in one of the oldest countries in the world—Ethiopia. The most popular accounting of this ancient tale begins with a goat herder. He   noticed his goats were frolicking around in a spirited fashion after hanging out by a grove of small trees. All of the trees were loaded with cherry-red berries. Seems the goat herder was intrigued by the sprightly-behaved goats, so he decided to pick the berries and give them a try. 

After a while, a monk from a nearby monastery noticed the peppy goats—and herder, and got in on the action, too. He picked a basket of the berries, and took them back to the monastery to share with his fellow monks. It was soon discovered that the cherry-like fruit, once opened, contained two seeds (coffee beans). The monks noticed that the consumption of the berries seemed to energize them, and made them feel more alert. They were able to hold longer prayer vigils and to study for longer periods of time.  

It didn’t take long for the word to spread about this stimulating “tonic.” Arab traders visited the area and brought the beans back into their country where they promptly planted them in their own soil. The Arabs gave the beans the name, Kahwah. Some say kahwah means “wine-like,” and some say it means to “keep one from sleep.” After much research on this subject, we can only add that folklore from a couple of thousand years ago is always subject to discussion and debate. 

Some early methods of consuming the coffee bean range from eating the beans after they had been soaked in water to soften, to which spices and herbs were added for flavor. Another method was to allow the beans to ferment in a vat with the leaves and cherry-like fruit intact. After a certain amount of time, the mash was then processed and consumed much like wine. 

The story has also been told of how coffee seeds were mixed with a fat-based substance, like butter and honey, by workers in the field for energy and stamina. This is probably the oldest known version of what we refer to today, as an Energy Bar. Ancient Olympians certainly could have benefited from one of these had the bean been discovered a few centuries earlier.  

After a while, kahwah had grown so wildly popular that from Egypt, traders brought it into Yemen, Armenia, Persia, Turkey, and North Africa. From there, huge ships hoisted their sails, and high-tailed it back home to introduce their new discovery to Italy and throughout Europe, Indonesia, and finally reaching the Americas, where it became a popular drink around the early1800s; the rest, is history. 

Arabica vs. Robusta 

There are many species of coffee beans, but the two most popular are Arabica and Robusta.  

Arabica is the “gourmet” coffee bean, and it is the oldest species of coffee bean known to man thanks to our beloved little goat herder friend and his merry goats. No one really knows for sure, but its discovery dates back to around 800 A.D. Arabica has less caffeine than Robusta, but its “nose” and flavor, depending on the region in which it is grown, is known to be wine-like, chocolately, floral, and mellow. Although Arabica is the most desirable bean, there are many grades of the actual bean itself. As with grapes, the flavor and properties of the coffee bean depend on the region, soil, and growing conditions. Mountainous areas in Africa, India, Jamaica, and Hawaii, to name a few, are known for some of the highest grade of Arabica beans available. At higher altitudes, and longer growing seasons, the tree will render a sweeter bean.  

Robusta was discovered many years after the Arabica bean. In fact it was somewhere around the early 1800s in the Congo region of central Africa. The beans are grown in this area, as well as Southeast Asia, and some areas of South America. As its name alludes to, the plant is more robust and resistant to pests, and grows in regions where Arabica cannot. The bean is more acidic, tart, and is usually used in instant coffees and lesser expensive coffees and blends. It is grown in hotter climates and lower altitudes and produces far more fruit than Arabica. Robusta also contains approximately between 40 and 50 percent more caffeine than that of Arabica. 

Roasting Coffee

It wasn’t until around the thirteenth century that Arabs were the first to discover roasting coffee beans. They roasted them over an open fire and noticed that by applying heat to coffee beans it totally changed their property, and shape. Before roasting, the cherry-like fruit of the tree holds two symmetric seeds in it. Upon roasting the seeds, they puff up and gain volume. At the same time, the oils and natural sugar of the beans are released and this gives the coffee bean its signature flavor. Also, the natural sugar and oil which are released during the process creates a caramelizing of the bean and this is where coffee reaches it full level of complexity. Roasting coffee beans is an art, and Christopher Bean has honed this skill to perfection. The lighter roasted beans are generally mellow and smooth to the palate, but the darker roasts are rich and bold and full-bodied.   

Eventually, Arabs came up with the idea of grinding the roasted beans and brewing the ground coffee in hot water. The Europeans quickly followed suit, but roasted their beans in closed ovens. 

It wasn’t until the 19th century that large roasting equipment developed, turning coffee roasting into the enormous commercial operation that is today. 

Check out our page on Brewing Coffee so you can enjoy the many varieties of Christopher Bean coffees to the fullest!