Coffee grows in several parts of Kerala’s hill country, often beneath a canopy of taller trees. The shade, the cooler air and the steady rain all play a part in how the beans develop.
From cherry to bean
Coffee fruit is called cherry. Ripe cherries are picked, then processed to remove the fruit from the seed inside. Some producers dry the cherries whole, others wash and ferment them first. Each method brings out different qualities in the cup.
Drying and roasting
After processing, the beans are dried, hulled and sorted. Roasting then develops the aroma and sweetness. A lighter roast tends to keep more of the origin’s character, while a darker roast brings more depth and bitterness.
A good cup at home
Buy whole beans when you can, grind just before brewing, and use clean, fresh water. A pour-over, press or moka pot will all do the beans justice.
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