Coffee is one of the most delicious beverages in the world, and if you don’t agree you can stop reading now. Still here? Good. We’re not. We’re actually searching the world for where the coffee beans are the best. We’ll be right back to help you with any questions. But in the meantime, it’s not only our love for coffee that keeps us going (and highly entertained) – it’s the caffeine (clearly). Good thing there’s enough coffee to make the world go around. So, take a sip of your coffee and relax with some of these coffee stats that will blow your mind (and have us bouncing off the walls):
1. It takes approximately 3 to 4 years for the newly planted coffee trees to bear fruit
The length of time depends on the variety of the coffee beans. And there’s a whole process in place: Before the bean of the coffee becomes…well, a bean it’s first a seed. If the seed isn’t “processed” yet, the farmers start serenading the bean with Bob Marley’s “Don’t Worry, Be Happy.” The smiles and symphonies allow the coffee beans to turn into a magical coffee tree. And this is where the circle of coffee life begins…just like magic!
2. The seeds change colors
But the magic doesn’t stop with the coffee tree. Come to think of it, coffee magic doesn’t ever truly stop!
The magical colors of the cherry start green. And then a few weeks before it is completely ripe, the color begins to change to yellow and gradually to a deep red, and it becomes very sweet and ripe. And then the farmers start to play UB40’s “Red, Red Wine.” Oh, wait. Wrong beverage.
Coffee. We’re talking about coffee. Side note: we need more songs about coffee. Anyone?
2. 100 to 200 pounds of coffee cherries a day, which will produce 20 to 40 pounds of coffee beans
According to The National Coffee Association (yes that’s a thing), a good picker averages approximately 100 to 200 pounds of coffee cherries a day, which will produce 20 to 40 pounds of coffee beans. They work hard for their money and we make sure they’re treated right (cue Donna Summers).
3. Each picker is paid on the merit of his or her work.
Merit is the quality of being particularly good or worthy. And we think everyone is worthy if they’re near coffee. We treat our farmers well and you should too because they carefully inspect each cherry to make sure it’s as ripe as it could be. This takes time and in many countries, it puts less money in a picker’s pocket.
But not at Green Maya.
We believe in merit. But we also believe in treating our pickers well. They pick coffee beans and we’re happy to pick coffee pickers like Pedro!
4. Volcanic soil is the main resource of coffee flavor.
You may not know where you’re gonna go when the volcano blows, but at least you’ll …have good coffee. The soil where the coffee bean is planted has a huge (like volcano-size huge) effect on the cup quality. Of course, the variations in drainage, pH, and a number of nutrients have an impact on plant health and fruit formations. All of these characteristics fuse together to influence the quality of the cup (and your ability to appreciate music your parents love. Really mom, volcanoes?)
5. Altitudes influence flavor
Terroir (tair-wahr) is a French word that used to refer exclusively to wine, but now it denotes the influence of the overall taste experience of an agricultural product. It’s applied to many foods such as tea, chocolate, cheese, honey, olive oil and especially coffee. What took so long? So, say it with us now: Terroir (tair-wahr).
Whether you speak French from high altitudes or not, we invite you to try-wahr our coffee beans. Shop now.