For many who enjoy a daily cup of coffee, a common question arises about its origins: Do coffee beans grow on trees or bushes? Understanding the nature of the coffee plant provides insight into the journey coffee takes from its agricultural beginnings to the brewed cup.
The Coffee Plant: Tree, Bush, or Both?
Coffee plants are botanically classified as shrubs or small trees, belonging to the Coffea genus within the Rubiaceae family. In their natural state, these plants can reach 10 to 15 meters (33 to 50 feet) tall. They are woody evergreens with dark green, glossy leaves.
For commercial cultivation, coffee plants are regularly pruned to a more manageable height, typically 1.5 to 3 meters (5 to 10 feet). This practice encourages higher yields and makes harvesting the coffee cherries more efficient. Frequent pruning shapes the plant into a dense, multi-stemmed form, giving it the appearance of a bush, though it retains its tree-like characteristics.
From Flower to Bean: The Coffee Plant’s Cycle
The journey of a coffee bean begins with fragrant white flowers on the coffee plant, often described as smelling like jasmine. These flowers typically last only a few days before they wither, signaling the start of fruit development. The appearance of these blossoms is often triggered by seasonal changes, such as rainfall after a dry period.
Small green berries, commonly known as coffee cherries, begin to form. These fruits gradually mature over several months (7 to 11 months, depending on the coffee species). As they ripen, their color transforms from green to yellow, then to a vibrant red, indicating they are ready for harvest.
Inside each ripe coffee cherry, there are typically two seeds, which are the “coffee beans” used for brewing. These seeds are encased within several layers, including an outer skin, a fleshy pulp, and a papery parchment layer. The “bean” is, in fact, the seed of this fruit, rather than a botanical bean or legume.
Cultivating Coffee: Global Practices and Key Varieties
Coffee plants thrive in specific environmental conditions, such as tropical and subtropical climates with distinct wet and dry seasons. They require rich, well-drained soil and grow best at higher altitudes, which influences bean quality. Ideal temperatures for Arabica coffee range between 15 and 24 degrees Celsius (59 and 75 degrees Fahrenheit).
The majority of the world’s coffee is cultivated within an equatorial band known as the “Bean Belt.” This region encompasses countries across Central and South America, Africa, and Asia, with notable producers including Brazil, Vietnam, Colombia, and Ethiopia. These diverse geographical areas contribute to the wide range of flavor profiles found in coffee.
Two main species dominate global coffee production: Arabica (Coffea arabica) and Robusta (Coffea canephora). Arabica accounts for approximately 60-80% of the world’s coffee and is valued for its complex aroma, nuanced flavor, and lower caffeine content. Robusta, comprising about 20-40% of production, is known for its bolder, more bitter taste and significantly higher caffeine levels, making it a common choice for espresso blends and instant coffee.