Updated: September 2026.
The coffee process, from plant to cup, has eight stages: planting, growing, harvesting, processing (washed, honey or natural), drying, hulling, roasting and brewing. It takes 3-4 years from planting a coffee tree to its first harvest, and between 4 and 8 weeks from harvest to cup. Every stage changes the final flavor: processing defines the profile, roasting reveals it and brewing extracts it.
The coffee process is a combination of techniques and traditions that turns a seed into a drink enjoyed around the world. In Colombia, coffee growing and production are central to the culture and the economy, something you can experience firsthand by visiting our coffee farms in Colombia. Different coffee varieties influence the final flavor, and uncovering the secrets of specialty coffee will help you identify an excellent coffee. Every stage, from planting to brewing, plays a crucial role in the quality of what ends up in your cup. And if you want to go straight to the result, explore our Colombian specialty coffee collection.
The 8 Stages of the Coffee Process
- Planting: seeds germinate in a nursery and the seedlings are transplanted to the field after 6-8 months.
- Growing: the coffee tree grows for 3-4 years before its first harvest; in Colombia, Arabica is grown above 1,200 m (3,900 ft).
- Harvesting: selective hand-picking of ripe cherries; Colombia has a main harvest and a secondary one called "mitaca".
- Processing: washed (pulp and mucilage removed), honey (part of the mucilage kept) or natural (the whole cherry dried). This is the stage that most defines the profile.
- Drying: in the sun or in dryers until the bean reaches 10-12% moisture; 6 to 25 days depending on the process.
- Hulling: the parchment is removed and the beans are graded by size, density and color; the result is green coffee.
- Roasting: 10-15 minutes at 180-230 °C (355-445 °F) turn the green bean into aromatic coffee, at a light, medium or dark roast.
- Brewing: grinding and extraction according to the method (espresso, pour-over, immersion), where the coffee finally reaches the cup.
| Stage | Where | Approximate duration | What it defines in the cup |
|---|---|---|---|
| Planting and growing | Nursery and farm | 3-4 years to the first harvest | Variety, altitude and terroir |
| Harvesting | Farm | Weeks, two seasons a year | Ripeness and sweetness of the bean |
| Processing | Farm | 1-3 days (fermentation) | Profile: clean, sweet or fruity |
| Drying | Farm | 6-25 days | Stability and absence of defects |
| Hulling | Hulling mill | Hours per lot | Uniformity and cleanliness |
| Roasting | Roastery | 10-15 minutes | Aroma, body and acidity |
| Brewing | Home or coffee shop | 30 seconds to 24 hours | Final extraction of flavor |
Coffee Varieties and How They Influence Flavor
Coffee species and varieties are key to the characteristics and flavor profile of the drink. There are different types of coffee according to their preparation, and the best-known species are Arabica, Robusta and Liberica, each with its own traits.
Arabica coffee
Arabica is considered the gold standard of coffee. It accounts for roughly 75% of global production and is known for its smooth, aromatic flavor, with floral and fruity notes and a pleasant, gentle acidity.
Arabica is grown mainly at high altitudes, generally above 900 meters (3,000 ft). Colombia's mountain regions, such as the Coffee Axis, are renowned for producing high-quality Arabica Colombian specialty coffee. However, it needs more care and specific conditions than other species, which gives rise to each single-origin Colombian coffee and its unmistakable character.
Robusta coffee
Robusta is the second most widely grown species, making up about 25% of world production. It is prized for its strong, earthy flavor, often with a bitter aftertaste, and it grows at lower altitudes and in harsher conditions.
One of its main traits is its higher caffeine content compared with Arabica, which gives it a robust flavor and makes it more resistant to pests and diseases. Robusta is commonly used in espresso blends, adding body and a richer crema.
Liberica coffee
Although less well known, Liberica offers a unique flavor experience. It is grown on a smaller scale, mainly in tropical countries, and stands out for its bold, fruity profile and a distinctive aroma with floral and woody notes. Its beans are elongated and its cultivation is limited, which makes it harder to find.
Liberica is ideal if you want something out of the ordinary. Its rarity makes it less popular, but also an interesting discovery for coffee lovers looking for new flavors, much like what you'll find when you embark on the specialty coffee journey.
Stages of Coffee Growing
Growing coffee is a meticulous process with several crucial stages, each aimed at keeping the trees healthy and producing high-quality beans.
Choosing and preparing the land
Choosing the right land is essential. Growers consider:
- Soil type: it must drain well and be rich in nutrients.
- Altitude: Arabica trees usually need elevations above 900 meters (3,000 ft).
- Climate: temperate, with ideal temperatures between 18 and 24 °C (64-75 °F).
Once the land is chosen, it is prepared by:
- Clearing weeds and debris.
- Tilling the soil to aerate it and help the roots develop.
- Testing the soil to see whether fertilizers or amendments are needed.
Planting the seeds
Planting coffee requires care and planning. Seeds are usually started in nurseries, where the goals are to:
- Germinate the seeds under controlled conditions until they develop good roots and leaves.
- Transplant the seedlings to the field, spacing them so each plant has room to grow.
Caring for the coffee trees
Once transplanted, the young trees need care to grow healthily. The most important tasks are:
- Regular watering during the dry season.
- Pest and disease control using natural or organic practices.
- Regular fertilization to promote vigorous growth and a good yield.
The first harvest
The first coffee harvest usually comes 3 to 4 years after planting. It's a critical moment, and it can be done by:
- Selective picking, where only ripe cherries are chosen, ensuring higher-quality coffee.
- Strip picking, where all the cherries are harvested at once, which can lower the quality.
After harvest, the cherries must be processed properly so the beans keep their flavor and aroma.
Coffee Production and Processing
Processing turns the cherries into beans ready for roasting. It involves several stages that ensure the drink's characteristic quality and flavor, and at Green Hills Coffee our coffee hulling mill in Medellín lets us control every step.
Harvesting methods
Coffee cherries are harvested using two main methods, each with pros and cons.
Selective picking
Pickers carefully select ripe cherries by hand. Although labor-intensive, this ensures that only cherries at peak ripeness are harvested, resulting in higher-quality coffee with a more intense flavor, since green and unripe cherries are avoided. Learn more about coffee hulling at Green Hills Coffee.
Strip picking
Strip picking harvests all the cherries at once, regardless of ripeness, often mechanically. It's faster and cheaper, but it mixes cherries at different stages of ripeness, which can lower the quality of the final coffee.
Processing the coffee cherries
Once harvested, the cherries must be processed to extract the beans. There are different methods, each with its own impact on the coffee's profile.
Wet (washed) process
The wet process starts by pulping the cherries to remove the skin and pulp. The beans are then fermented to break down the remaining mucilage, washed and finally dried in the sun. This method tends to highlight acidity and produces a cleaner, brighter cup, like our Tradition specialty coffee.
Dry (natural) process
In the dry process, the whole cherries are spread out in the sun to dry before the pulp is removed. The beans absorb flavors from the fruit, resulting in more complex, fruity profiles. It requires ideal weather and careful handling to avoid unwanted fermentation. It is the process behind our natural coffee, while our honey specialty coffee sits between the two: it is pulped but dried with part of the mucilage.
Drying and storing the beans
Drying is a critical step that brings the beans' moisture down to the right level. It is usually done in the sun, with the beans spread on patios or raised beds. Once their moisture has stabilized, the beans are stored in conditions that preserve their quality, with temperature and humidity controlled to prevent mold or loss of flavor. To keep coffee fresh at home, it's important to know how to store opened coffee properly.
Roasting and Grinding Coffee
Roasting and grinding are crucial stages. Roasting turns green beans into aromatic coffee, while grinding prepares them for brewing. At Green Hills Coffee, we are coffee roasters in Medellín, Colombia, focused on bringing out the unique character of each bean.
Types of roast
Coffee roasting can be classified into different levels, each bringing unique flavors and aromas to the final product. The most common are:
- Light roast: preserves more acidity and gives a fruitier flavor. The beans are roasted only to a light brown and removed from the heat before they develop strong roasted flavors.
- Medium roast: a balanced roast that highlights both acidity and sweetness. The beans are medium brown and begin to release oils, adding complexity.
- Dark roast: the beans reach a dark brown color and often look oily. This roast brings out chocolate and smoky flavors but can mute the coffee's acidity.
Grinding and its impact on flavor
The grind size is fundamental to the flavor and extraction of the coffee, because it directly affects how the water extracts compounds and oils from the beans. A quality coffee grinder is the secret to a perfect cup.
- Fine grind: ideal for fast extraction methods such as espresso, releasing flavor quickly for an intense, concentrated drink.
- Medium grind: common for methods such as drip machines, balancing flavor extraction and brew time.
- Coarse grind: recommended for the French press, since it prevents over-extraction and lets the coffee's fruity and floral flavors develop properly.
Choose the grind according to your brewing method to bring out the flavor profile you want. Care in roasting and grinding ensures that every cup delivers the quality and experience coffee lovers value.
Brewing the Coffee
Brewing coffee is an art enjoyed all over the world, and there are many methods that bring out different sides of a coffee, so everyone can find their favorite. If you're a beginner, we recommend you embark on the specialty coffee journey with our complete guide. These are some of the main techniques.
Different brewing methods
Filter coffee
Filter coffee is one of the most common and accessible methods. Hot water is poured over ground coffee and passes through a filter. It highlights clarity of flavor and suits anyone who prefers a milder cup. You can use an electric drip machine or a manual dripper. The ratio matters: a common guideline is two tablespoons of coffee per 6 oz (180 ml) of water.
For great filter coffee, try the V60 method or a Chemex, ideal for Colombian specialty coffee.
Espresso
Espresso is a concentrated method that uses high pressure. It requires a quality coffee grinder and an espresso machine. Finely ground coffee is used and hot water is forced through it quickly. The intensity and aroma are much more prominent, which appeals to those who like strong coffee. It is the base for many drinks, such as the cappuccino and the macchiato.
French press
The French press, or plunger pot, is another popular option that allows a fuller extraction. Coarsely ground coffee steeps in hot water for a few minutes, then the plunger is pressed down to separate the coffee from the grounds. It produces a rich, full-bodied cup that keeps the coffee's natural oils, which are often lost with other methods. Learn more about how a French press works in our detailed guide.
The brewing method affects not only the flavor but the whole experience. Each technique brings its own character to the cup, and with a little experimentation you'll find the one that suits you best. To compare them at a glance, see our coffee brewing methods comparison table.
Other brewing options
If you want something more refreshing, cold brew is the perfect way to enjoy cold coffee, especially in Colombia's warm weather. You can also experiment with the AeroPress, a great way to enjoy Colombian specialty coffee at home.
Recommended coffees for different methods:
- Natural Specialty Coffee - Ideal for filter methods
- Honey Specialty Coffee - Perfect for espresso
- Silver Specialty Coffee - Versatile with any method
- Gold Specialty Coffee - A premium experience
Coffee Process FAQ
What are the stages of the coffee process?
Eight: planting, growing, harvesting, processing (washed, honey or natural), drying, hulling, roasting and brewing. The first five happen on the farm; hulling and roasting at specialized facilities; and brewing at home or in a coffee shop.
How long does coffee take from plant to cup?
A coffee tree gives its first harvest 3-4 years after planting. After harvest, processing and drying take 1 to 4 weeks, hulling and roasting are done in days, and roasted coffee is at its best between 1 and 6 weeks after roasting.
What is coffee processing?
It is the set of operations that turn freshly harvested cherries into dry parchment coffee: pulping, fermentation, washing and drying in the wet process, or drying the whole cherry in the dry process. It is the stage that most defines the flavor profile.
What is the difference between washed, honey and natural processing?
In washed coffee, the pulp and mucilage are removed before drying (a clean, bright cup); in honey coffee, the pulp is removed but part of the mucilage is kept (sweet, with body); in natural coffee, the whole cherry is dried (fruity and intense).
How is coffee processed in Colombia?
Colombia produces only Arabica, hand-picked on mountain farms between 1,200 and 2,000 m (3,900-6,600 ft), with two harvests a year. The traditional method is the washed process on the farm itself, although more and more specialty producers are working with honey and natural processes.
From our coffee farms to your cup, every step of the process is carefully designed to give you the best Colombian specialty coffee experience.
Written by the Green Hills Coffee team, specialty coffee growers, millers and roasters in Itagüí, Antioquia.
