The Story of Coffee: From Cultivation to Roasting and Brewing

Coffee—a beloved and widely consumed beverage—starts the day for millions of people around the globe. But what journey do these small, aromatic beans take to end up in our cups? Let’s explore The Story of Coffee and the incredible journey it takes from farm to cup.

The Story of Coffee is one of the most fascinating tales in the world of beverages. But do you know who discovered coffee and how this aromatic drink became a part of our lives? In this article, we’ll look into the history of coffee, the world’s coffee capital, and the best coffee-producing countries. We’ll also explore the biography of coffee and its unique history in Iran.

The Beginning of the Story: Who Discovered Coffee?

One morning in the 9th century, a shepherd named Kaldi noticed unusual behavior among his goats in the Ethiopian highlands. They were energetically drawn to green shrubs and began eating small red berries. Curious, Kaldi investigated the mysterious berries.

This moment marked the beginning of The Story of Coffee—a tale that started with a chance discovery and grew into a global industry. Monks from a local monastery, intrigued by Kaldi’s tale, experimented with the beans. They found that boiling the berries created a fragrant drink that helped them stay alert and energized during long hours of prayer.

They named the drink “Buno,” meaning vitality. Over time, this name evolved into “Kaffa” and eventually “coffee” across different cultures.

Interesting Fact: Some historians believe that the discovery of coffee may have occurred in Yemen or modern-day Abyssinia. However, Kaldi’s legend remains the most popular version of The Story of Coffee.

Biography of Coffee: A Journey Through Time

To summarize the biography of coffee, we can trace its path through several key milestones:

• Origin in Ethiopia: Discovery of wild coffee beans in African forests.
• Flourishing in Yemen: Coffee became a revered drink in Sufi monasteries.
• Expansion in the Middle East: Coffee gained popularity in Islamic regions like Iran, Egypt, and Turkey.
• Arrival in Europe: Coffee was introduced as an elite beverage in Venice and London.
• Global Conquest: Today, coffee is one of the most consumed beverages worldwide.

The biography of coffee illustrates that this drink is not just a food item but a cultural and historical phenomenon across civilizations.

Coffee History in Iran

The history of coffee in Iran dates back to the Safavid era, when coffeehouses served as important social hubs. People gathered in these places for:

• Poetry readings
• Storytelling
• Hearing the news
• Socializing with friends

Although tea eventually replaced coffee as the dominant beverage in Iranian culture, modern coffee shops and the rise of specialty coffee have brought a renewed interest in coffee consumption across the country.

Moreover, Iran hosts several Premium coffee beans suppliers in Iran and has become a growing market for Roasted coffee brands in Iran, reflecting its expanding coffee culture.

The history of coffee in Iran reflects the deep cultural and artistic ties Iranians have with this remarkable drink.

Where Is the Coffee Capital of the World?

When discussing coffee, people often ask: where is the coffee capital of the world? Several places lay claim to this title:

• Brazil: The world’s largest producer and leading exporter of coffee.
• Seattle (USA): Home to brands like Starbucks and a hub for the third wave coffee movement.
• Addis Ababa (Ethiopia): Considered the birthplace of coffee by many.

In terms of production and global export, Brazil holds the top position and is often referred to as the coffee capital of the world.

Coffee Cultivation

Every cup of coffee begins in lush, tropical farms near the equator. Coffee trees thrive in warm, humid climates with temperatures ranging from 16°C to 30°C. The cultivation of the two main species—Arabica and Robusta—requires specific conditions.

Arabica, known for its delicate flavor and higher acidity, is grown at altitudes between 1,000 and 2,400 meters. Robusta, with its stronger taste and higher caffeine content, grows best at 600 to 1,000 meters.

Various factors influence the quality and taste of the coffee beans, including soil, rainfall, altitude, and even climate variations. Higher elevations result in slower-growing beans with more complex and refined flavors.

Parto Padideh Company, a pioneer in Iran’s coffee industry, carefully selects premium coffee beans from these ideal growing regions to ensure superior quality.

Coffee Harvesting and Processing

At this point in The Story of Coffee, we move from cultivation to harvesting. Once the coffee cherries ripen, they are carefully picked—either by hand or machine. The next step is separating the coffee beans from the fruit, using different processing methods.

In the dry or natural process, cherries are sun-dried for several weeks, allowing the beans to absorb fruity and sweet notes. In contrast, the washed process involves removing the fruit flesh first, then soaking the beans in water for a few days. This method produces a cleaner, more acidic taste.

Coffee Roasting

After drying, green coffee beans undergo the critical phase of roasting. This stage transforms the raw beans through complex chemical reactions into the aromatic, flavorful form we know and love.

Roasting temperatures range between 180°C and 250°C and typically last from 8 to 15 minutes. During this time, sugars caramelize, oils are released, and fragrant compounds are formed.

Light roasts retain fruity and acidic characteristics, while darker roasts develop deeper, chocolatey and caramel flavors. The choice of roast level depends on personal preference and brewing method.

Brewing Coffee and the Joy of Drinking

The final chapter in The Story of Coffee is brewing and savoring the drink. Once roasted and ground, coffee is ready to be brewed. Each brewing method imparts a unique aroma, flavor, and texture:

• Espresso: Made by forcing hot water through finely ground coffee under pressure, resulting in a rich, concentrated drink with crema.
• Pour-over: Produces a clean, balanced flavor as hot water passes slowly through a filter.
• French Press: Creates a fuller body with more oils and texture.
• Turkish Coffee: Popular in the Middle East and Eastern Europe, it is prepared by boiling finely ground coffee in water.

Professional baristas understand the importance of precise variables: espresso should be brewed with water at 90°C–96°C and 9 bars of pressure for 15–25 seconds. Turkish coffee, on the other hand, relies on clean water, correct ratios, and brewing skill to achieve its unique taste.

Which Country Has the Best Coffee?

Many wonder: which country produces the best coffee? Here are some global leaders in high-quality coffee:

• Ethiopia: The birthplace of coffee, offering fruity and floral flavors.
• Yemen: Known for aged and complex-tasting beans.
• Colombia: Famous for smooth, sweet coffee with great balance.
• Brazil: Offers classic, well-rounded flavors and mass production.
• Costa Rica: Specializes in premium beans with advanced processing methods.

Ultimately, the answer to “which country has the best coffee” depends on your personal taste preferences.

Coffee Around the World: The Story of Coffee in Modern Times

For many, coffee is more than a beverage—it plays a central role in global traditions and cultures. Scandinavian countries have the highest per capita consumption, exceeding 11 kilograms per person annually. In contrast, countries like China and Japan, traditionally tea-focused, are seeing rapid growth in coffee popularity, especially among younger generations.

Beyond personal taste, The Story of Coffee is intertwined with culture and history. The first known coffeehouse in Iran, “Negar al-Saltaneh Cafe” in Qazvin, served as a cultural landmark. Even Persian scholars like Avicenna mentioned coffee in historical texts.

Coffee also plays a significant role in global trade. According to Parto Padideh Company, the Iranian coffee market has seen remarkable growth. Customs data from 2024 indicates that green coffee imports into Iran exceeded 33 million kilograms, valued at $155 million. Projections estimate imports may reach 55,000 tons this year, reflecting a growing appetite for coffee among Iranians—especially the younger population.

In conclusion, The Story of Coffee symbolizes the diversity and vibrancy of human culture. From remote farms to bustling urban cafés, coffee carries stories, traditions, and the essence of connection across the globe.

Without a doubt, every sip of coffee represents the effort, craft, and evolution behind one of the world’s most beloved drinks.