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ingredients spotlight: coffee production

in our ingredients series, we’re exploring the history, production, and health effects of all the high-performance ingredients in levity brew -- starting with coffee! to catch up on coffee's history, read here.

coffee production

coffee beans start as the berry fruits of the coffee shrub, which have several varietals but the most common of which are coffea canephora (known as 'robusta') and coffee arabica (known as ‘arabica’). arabica beans have a more sophisticated flavor and body than robusta beans, and contain only half as much caffeine. (levity brew only uses high-quality arabica beans!)

it takes about 7 months for a berry to ripen to the point where it’s ready to be picked for coffee - and that’s only the beginning. coffee beans need to be picked, sorted, fermented, dried, and roasted before making it to your morning cup.

picked: ripe coffee beans are harvested from the coffee tree by hand or by machine. machines don't discern between green (unripe) and red (ripe) beans, resulting in a compromised flavor. levity brew's hand-picked red berries are more fragrant, smooth, and mellow.
sorted: the collected coffee berries are sorted by immersion in water. bad fruit will float and get scooped off the top, while the good ripe fruit will sink.
fermented: any remaining skin and pulp clinging to the coffee bean is removed by introducing microbes that eat away the outer layers, then thoroughly rinsing the beans
dried: the beans are spread out on large patios to bask in the sun, until reaching a final moisture content of about 10%
roasted: finally, the beans are roasted to varying degrees (light, medium, or dark) - transforming the chemical and physical properties of the bean by reducing the levels of acidity and caffeine and enhancing the rich flavor. 
next up: we'll explore the health effects of coffee consumption.

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