From the tree to the cup

It’s a long journey, but we love to make it just for you!

Coffee Cultivation

Coffee is a fruit, growing on evergreen trees, which flourishes in tropical and subtropical regions around the world. There are more than 60 varieties of coffee that grow in the world yet only two are commercially cultivated. These are Arabica and Robusta. Arabica is the oldest-known species of coffee tree. It is a high-grown species cultivated on mountainous plateaux. The Arabica beans produce a more complex and interesting flavour. Cafe Robusta is of a lower quality. This coffee is easier to cultivate and contains a higher level of acidity.

Typically, the most suitable coffee growing regions lie between the Tropics of Cancer and the tropics of Capricorn.

The coffee trees produce a delicate cluster of jasmine-scented blossoms. These flowers only last a few days, as they are soon replaced by clusters of small green berries. Several months have to pass until the green berries become ripe red cherries and are ready for picking.


All coffee trees are capable of bearing blossom, green fruit and ripe fruit simultaneously on the same branch, thus almost certainly necessitating harvesting by hand. On large commercial plantations, mechanical harvesting may be used. A major problem with this method is that many cherries are included which are not at a point of perfect ripeness. Consequently, extra time and patience is needed to resort the berries.


A long process awaits the red cherry. The next step is to remove the surrounding fruit pulp from two coffee beans. This is done either by a wet or dry process.

Through the wet method, the cherries are washed in large tanks from which the water carries them into a system of channels. Staying in contact with the fresh-flowing water helps loosen the outer skin, while the cherries are carried towards a depulping machine. Here they lose their skin, but the running water takes the beans through various screens, sleeves and sluices which further sort the beans by size and weight. At last, the beans arrive in a fermentation tank. The fermentation is monitored and controlled, as not to develop off-flavours in the bean themselves. The parchment beans are rinsed, drained and spread out on patios and left to dry in the sun.

In spite of its description, the dry processing begins with the washing of the cherries. The cherries are then spread out to sun-dry on patios. They are hand-turned for about three weeks.  When only about 12 per cent of their moisture remains they are stored in silos or sent on for final processing at the mill.

From this point onwards the procedures are the same for both beans processed by the two different methods: they are stored in silos, normally with the parchment still on. The next step is milling. Milling removes the parchment entirely. The beans are sorted and any defective bean is removed. The coffee beans are polished, screened, sorted and graded, and ready for shipment.

The coffee bags arrive in our warehouse in Imriehel. Our roast master carefully examines the beans. A process of ‘Cupping’  follows, to ensure the quality and the flavour of the beans.


Roasting coffee is an art as much as a science. The green coffee beans are gently roasted so that each coffee bean gives forth its peak flavour. There are three types of roasting:

  • Light or blonde roasting gives coffee a mild flavour.
  • Medium roasting produces a somewhat stronger flavour. This is known as the ‘Continental Roast’.
  • Dark roasting results in very strong bitter flavoured coffee intended to be drunk black.

After the roasting process has been completed, the beans are randomly sampled to test quality conformity. The roasted beans are placed in labelled containers to eliminate any gases that are released from the roasted beans.

The coffee beans are blended, ground, packaged and ready to be consumed.

We at C&M BORG, provide a unique product. Daily roasts offer a coffee sensation like no other because coffee for us is not simply a beverage, it is a daily ritual that coffee drinkers indulge in every day. We source the finest Arabica coffee… It tastes good, makes you feel good and you get through the day.

Coffee Statistics

Coffee is the most popular beverage in the world, with more than 400 billion cups consumed each year.

Coffee is grown in more than 50 countries in South America, Central America, Asia, Africa, and the Caribbean.

Nearly 25 million farmers worldwide depend on coffee crops for their economic livelihood.

Coffee contains caffeine, the stimulant that gives you that “lift.” Caffeine is the most popular drug in the world.

Despite what you may believe, dark-roast coffee has less caffeine than coffee that’s been lightly roasted.

Scandinavia boasts the highest per-capita coffee consumption in the world. On average, people in Finland drink more than four cups of coffee a day.

After oil, coffee is the world’s second-most-valuable commodity exported by developing countries. The global coffee industry earns an estimated $60 billion annually.