1.1 INTRODUCTION A coffee bean is a seed of the coffee plant.

It is the stone insidered or purple fruit of the coffee plant. The fruits,coffee cherries or coffee berries, most commonly contained two stones lying with their plant sides together. Thecoffee beans consist of mainly endosperm which contains 0.8-2.5% caffeine, a main reason for cultivating theplants. Coffee beans are an important export product for some countries. Structure of coffee berry & beans: 1.center cut 2. Bean (endosperm) 3. Silver skin (testa, epidermis) 4. Parchment (hull endocarp) 5. Pectin layer 6. Pulp (mesocarp) 7. Outer skin (pericrap, exocrap). ETYMOLOGY Coffee beans are botanically not beans the name derives from Arabic language (Quhwa) coffee and Bunn Berry coffee cherries on coffee plant ( coffee Arabic) 1.2 History Of Coffee Myth has it that coffee was first discovered in or around the 9th century in Abyssinia (Ethiopia) by a younggoatherd. He noticed that his goats liked to graze upon berries that seemed to have interesting side effects!The goats jumped around seemingly full of energy and realizing that the berries must have some magicalproperty the young goatherd took some back to the village elders. They boiled them with water and soonrealized the stimulating potential of the brew. From this point on coffee plants were cultivated by man purelyfor their precious crop. The Ethiopians traded with the Arabs and coffee spread eastwards. The Arabs jealously guarded the coffeeplant and although they traded widely across the Islamic world all beans for export were boiled to prevent anychance of transplantation. However the Dutch managed to transplant some to Java (Indonesia) in late 1600's,and this was the catalyst for the worldwide growth of coffee cultivation. In the late 17th Century coffee cameto the masses of Europe and the first coffee houses opened in Italy, Austria and England. Lloyds of Londonand the London Stock Exchange are just two of the key institutions whose roots can be traced back to a 17thCentury coffee house. By the 18th Century the French had introduced coffee cultivation to Martinique, and by the end of the centurythere were between 18 and 19 million coffee bushes firmly establishing Central America and South Americaas important coffee producers. Today coffee is grown on five continents, is consumed worldwide, and is one of the most important commodities traded on the world markets. Scientific classification: Coffee makes up the genus Coffea of the family Rubiaceae. Arabian coffee is classified as Coffea Arabic, robusta coffee as Coffeacanephora, and Liberian coffee as Coffealiberica

Movement of coffee

From Ethiopia coffee berries were brought to the Arabian Peninsula, and were initially grown in what at present is known as the country of Yemen.

From Yemen, coffee moved to Turkey.

Here, coffee beans for the first time were roasted over open fires. The roasted beans after being crushed were boiled in water, producing a simple adaptation of the beverage that is consumed at present.

Coffee initially reached the European continent through Venetian trade merchants.

As soon as it arrived in Europe this new beverage attracted severe disapproval from the Catholic Church.

A large number of people were of the opinion that the pope should forbid coffee, terming it the devil s drink.

However much to their chagrin the pope who was a coffee drinker was favorably disposed towards coffee and pronounced it as a genuinely Christian beverage.

In the 1700's, coffee entered the Americas through a French infantry captain who raised one tiny plant on its extended trip across the Atlantic.

This single plant, shifted to the Caribbean Island of Martinique, became the precursor of more than 19 million trees on the island within 50 years.

It was from this modest launch that the coffee plant made its way to the remainder of the tropical areas of South as well as Central America.

1.3 COFFEE SCENARIO OF INDIA Coffee is a beverage obtained from coffee plants fruits called cherry. The coffee plant refers to anytype of tree in the genus madder family which is actually a tropical evergreen shrub that has beenpotential to grow 100 feet tall. Coffea Arabica &coffea Robusta are the two commonly cultivated species of caffea plant havingeconomic significance. Robusta bean is smaller & rounder than a Arabica bean. Robusta beansproduce a bitter toasting coffee with about 50% more caffea than Arabica. Arabica accounts for about 70% of the world coffee production. Robusta coffee trees represent about 30% of the world market. The coffee trees grow well in tropical region with abundant rainfall, year round warm temperature with no frost. The coffee tree needs an average tree between 17c to 23c with abundant precipitation and good soil conditions for growth. Robusta can withstand warmer temperature upto 29c and can also thrive at lower altitude than Arabica The coffee plants produce its first full crop of beans at about 5 years old and then remain productitive for about 15 years. The average coffee trees produce enough beans to make about 0.45 kg to 0.7 kg of roasted coffee per year. it takes approximately 9000 handpicked green coffee beans to make a kg of coffee. This is usually one coffee harvest per year north of equator, harvest takes place between September and March and south of the equator between April and May. 90% of the world coffee trade is in green (unroasted) coffee beans. In most countries there is aonemain harvest a year. Coffee is usually shipped unroasted (green coffee) in 60 kg jute or sisal/hempbags marked with the grade, country of origin, and method of processing

1.4 PRODUCTION SCENARIO. India is worlds 5th largest producer of coffee producing around 3 lakh tones annually. Indian coffee isconsidered to be one of the most stimulating coffees in the world being mild in nature i.e. having a lowacid content. India is the only country, which grew all of its coffee shade. India currently exports about70% of its total coffee production to around 44 countries across the globe. The crop year of Indian coffee lies between Octobers to September. Coffee growing regions in India can be grouped under 3 district categories, traditional areas representing the southern state of Karnataka, kerala, and Tamil nadu, &non traditional areas comprising Andhra Pradesh, orrisa in the north eastern ghats of the country. The north eastern region comprises the seven sisters, seats of Assam, Manipur, Meghalaya, Mizaram, Tripura, Nagaland and Aranachal Pradesh. In Karnataka, Chikmagalur, coorg& Hassan are the major coffee producing districts producing around 76300 tons & 119975 tons annually of Arabica and Robusta coffee respectively. In kerala, wyanand, travancore&Nellianpathy are the major coffee producing districts producing around 13750 to 55450 tons annually of Arabica and Robusta respectively. In Tamil nadu, pulney, nilgiri, shevray (salen) &Anamalias (Coimbatore) producing around 14375 to 4450 tons of Arabica and Robusta respectively. Among non-traditional areas, Andhra Pradesh, Orrisa and northeastern regions produce around 1950 to 125 tons of Arabica and Robusta respectively. 1.5 CHARACTERSTICSOF COFFEE An appreciation of fine coffee is much like an appreciation for fine wine. The greater your knowledge, the greaterthe magnitude and satisfaction of your experience. Many claim to know what makes a truly great cup of coffee but do they?. To qualify as a true connoisseur, there are at least five main elements that you must understand acidity, body, aroma, finish and flavor. A coffee that is rich in these characteristics will most certainly please eventhe most discerning coffee drinker. Acidity Coffee s acidity is a highly desirable quality. It is the pleasant snap, sparkle or sensation that is most often experienced toward the back of the mouth or around the edges of the tongue. Coffee s acidity may be defined as lively, flat, dull, moderate, bright, and in many other ways. It is most often the characteristic that brings

life to a coffee s flavor. Body This is most often referred to as the feeling of lightness or heaviness that is experienced in the mouth when drinking coffee (also known as texture). Aroma Aroma is simply the fragrance of the coffee. Oftentimes, this is referred to as the bouquet, which is actually aroma of the grounds themselves. Coffee aroma may be easily identifiable or involve a complex combination not dominated by any one fragrance in particular. Finish Finish describes the distinct and highly pleasant aftertaste that lingers in the mouth long after the coffee has been swallowed. Flavor Flavor refers to the actual taste of the coffee. This can be straightforward or rich and complex. Factors thatinfluence flavor include richness or fullness, complexity a depth of flavors and balance, a harmony ofpleasurable elements.

Chapter 2 2.1 Types of Coffee Beans First of all, coffee beans are not actually beans, but the seed of a cherry from a coffee tree. These trees grow in subtropical climates from sea level to around 6000 feet. Harvesting Coffee Beans Coffee is a very labor-intensive commodity. The cherries ripen at different times sothey must be picked by hand. Since there are about 4000 coffee beans in a pound,2000 cherries must be hand picked (there are two beans per cherry). The averagecoffee tree will produce only about 2 pounds of roasted coffee per year.

Robusta: Robusta coffee is a lower grade of coffee that is typically grown at lower elevations. It has more of an astringent flavor and contains a higher amount of caffeine. The Robusta trees are easier to grow and maintain. They are also more disease resistant and produce a higher yield. This type of coffee is typically used to achieve a lower price. Robusta is grown at lower altitudes, 0 to 700 meters, and has a high yield per plant and high caffeine content(1.7 to 4.0%). It accounts for about 30% of world production. Robusta has stronger flavors than Arabica witha full body and a woody aftertaste that is useful in creating blends and especially useful in instant coffee. Robusta is mainly grown in the following regions:

Western and Central Africa (Ivory Coast, Cameroon, Uganda, Angola, etc.)

Malaysia (Vietnam, Sri Lanka, Sumatra, Java, etc.)

Brazil

India Arabica: Arabica coffee is the superior grade of coffee that most people usually refer to asgourmet coffee. They contain about half of the caffeine of Robusta and have moredesirable flavors and aromatic properties. Much of the coffee grown world wide is of the Arabica species, but only a fraction meets standard set by the Specialty Coffee Association of America. Arabica grows at higher altitudes, 1000 to 2000 meters, and while it has a lower yield and less caffeinecontent (0.8 to 1.4%) it is widely recognized to be superior to Robusta. Arabica accounts for about 70% ofworld production, although only about 10% of this yields "grand cru" beans. Arabica has a delicate acidicflavor, a refined aroma and a caramel aftertaste.

Arabica is mainly grown in the following regions:

Central America (Mexico, Guatemala, El Salvador, Nicaragua, Costa Rica, Panama)

South America (Venezuela, Colombia, Ecuador, Peru, Bolivia, Paraguay, Argentina)

India

Eastern Africa (Ethiopia, Kenya, Tanzania, Zambia, Mozambique)

Papua New Guinea 2.2The Comparison between Arabica and Robusta Coffee Beans While there are several different coffee species, two main species of coffee are cultivated today.Coffea Arabica, known as Arabica coffee, accounts for 75-80 percent of the world's production. Coffea canephor, known as Robusta coffee, accounts for about 20 percent and differs from the Arabica coffees in terms of taste.While Robusta coffee beans are more robust than the Arabica plants, but produce an inferior tasting beveragewith higher caffeine content.Both the Robusta and Arabica coffee plant can grow to heights of 10 meters ifnot pruned, but producing countries will maintain the coffee plant at a height reasonable for easy harvesting. Coffee Plant Growth and Development Three to four years after the coffee is planted, sweetly smelling flowers grow in clusters in the axils of the coffee leaves.Fruit is produced only in the new tissue.TheCoffea Arabica coffee plant is self-pollinating, whereas the Robusta coffee plant depends on cross-pollination.About 6-8 weeks after each coffee flower is fertilized, cell division occurs and the coffee fruit remains as a pinhead for a period that is dependent upon the

climate.The ovaries will then develop into drupes in a rapid growth period that takes about 15 weeks after flowering.During this time the integument takes on the shape of the final coffee bean.After the rapid growth period the integument and parchment are fully grown and will not increase in size.The endosperm remains small until about 12 weeks after flowering.At this time it will suppress, consume, and replace the integument. The remnants of the integument are what make up the silver skin.The endosperm will have completely filled the cavity made by the integument nineteen weeks after flowing.The endosperm is now white and moist, but will gain dry matter during the next several months.During this time the endosperm attracts more than seventy percent of the total photosynthesizes produced by the tree.Themesocarps will expand to form the sweet pulp that surrounds the coffee bean.The coffee cherry will change color from green to red about thirty to thirty-five weeks after flowing. 2.3 MAJOR GRADES OF COFFEE BEANS