A bout Coffee

Coffee is grown on small, evergreen trees in plantations across South and Central America, Africa and Asia. These trees require the right amount of shaded sunlight, regular watering, fertilizing and pest and weed control. Young coffee trees demand constant care.

It takes up to four years for a coffee tree to reach mature production, and this can be maintained for 40 years if the tree is well managed. There are approximately 60 existing species of coffee, however, Arabica and Robusta are the two most common species grown for commercial and manufacturing purposes. Robusta is characterized by strong note, strong body and very little acidity. Arabica is characterized by fine aroma, less body, and pleasant acidity. In your NESCAFÉ you will find different blends of Arabica and Robusta coffee offering you the best in terms of flavour and aroma!

Picking and Preparing the Beans - Once coffee trees begin to produce fruit, it takes about nine months for the fruit to ripen into red coffee ‘cherries’. Coffee is picked by hand. To harness the very best quality for your Nescafé brew, only the ripe, red cherries are selectively picked, leaving unripe cherries on the branches to ripen for later picking. This, means that each tree must be visited several times during the harvest.

Alternatively, the farmer may judge the time to harvest, and then strip the trees of both ripe and unripe cherries in one go. This is done by the pickers sliding their hands along the branches, allowing the cherries to fall into a basket or onto a tarpaulin spread beneath the tree, from where they are collected

Coffee beans must be dried and prepared for roasting and are prepared using one of two methods - the ‘dry’ method and the ‘wet’ method. With the dry method, freshly picked red coffee ‘cherries’ are spread across special mats and left in the sun to dry for two to three weeks. Using the ‘wet’ method, a ‘pulping’ machine is used to remove the outer pulp away from the ‘cherries’. The resulting "parchment coffee" is fermented and soaked to remove any remaining pulp, after which the parchment coffee is hulled to obtain the beans.

Bean selection - At this stage, coffee beans have a greenish tinge and are therefore known as ‘green beans’, which have almost no coffee smell or taste. Before being packed into bags and shipped across the world, green beans are sorted, graded and checked to ensure a high quality end product. Stinkers, blacks, sours and foxes are just a few of the names for imperfect beans that are rejected.

Blending - Before being packed into bags and shipped across the world, coffee beans are sorted, graded and checked to ensure a high quality end product. The beans chosen for NESCAFÉ coffee come from all over the world; Brazil, Colombia, Kenya, Costa Rica, etc. Nescafés skilled team of blending experts ensure that the quality and flavour of the coffee they produce is consistent, each and every year.

Roasting and Grinding the Beans - When the green beans are roasted they release the coffee aroma and flavour as we know it. Depending on the roasting equipment and the desired flavour of the coffee being made, green beans are roasted at between 180oC and 240oC for between three and twelve minutes.

Before it can be brewed, roasted coffee must be ground. Grinding increases the surface area of the coffee, allowing the flavour to be extracted more easily when brewing.

Soluble coffee is made exactly the same way as roasted and ground coffee: beans are blended, roasted, and ground. Finally, this fresh coffee brew is specially dried, removing the water and leaving you with 100% soluble coffee. NESCAFÉ Decaf offers you all the coffee taste but without all the caffeine. Decaf offers you all the best of a cup of coffee without caffeine. Just add freshly boiled water, and enjoy all the taste and aroma of NESCAFÉ!

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