December 23rd, 2008
Coffee’s (Almost) Ready!
The coffee plant (Coffea arabica) originated in North Africa. The drink made from its roasted, brewed seeds was first appreciated in the Arab world, and spread from there thoughout India and Europe. Now most subtropical regions of the world can boast of their own special harvest. The climate and volcanic soils of Central America are ideal for growing this wildly popular crop. Since the aromatic beans are a major product of Costa Rica, it’s appropriate that several coffee shrubs are on display in the Eleanor Armstrong Smith glasshouse.
The waxy white flowers of Coffea arabica have a lovely fragrance similar to that of jasmine and orange blossoms. Once the blooms fade, the berries begin to develop. Inside each one are two seeds, commonly called “beans”, although they aren’t technically beans. The berries must be completely ripe and red before the seeds inside will yield the full flavor and fragrance that coffee drinkers enjoy. The berries don’t all ripen at once, so handpicking is necessary to assure a quality product.
Shade-grown coffee is thought to be the best, from several perspectives. Fewer berries are produced per plant, compared to those grown in full sun. More of the plant’s energy and nutrients can go into each individual fruit, resulting in a more concentrated flavor. From an environmental standpoint, coffee plants grown amongst other, taller trees provide migratory birds and other creatures with much-needed habitat. When you are sipping from that hot morning mug, it’s fun to imagine that the birds at your kitchen window feeder may have spent the winter watching your latte grow.
Posted by Ann McCulloh
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