kahvipapuja

Kahvipapuja are the seeds of the Coffea plant, commonly referred to as coffee beans. They reside inside the coffee cherry and, after harvest and processing, are roasted and ground to produce coffee. The term can refer to the green seeds before roasting or the roasted beans.

Processing occurs after harvest. In dry processing, cherries are dried with the pulp intact; in wet processing, the pulp is removed and beans ferment before drying. The dried beans are hulled to reveal green kahvipapuja, which are stored and prepared for export.

Two primary cultivated species drive most production: Coffea arabica and Coffea canephora (robusta). Arabica tends to yield milder, more complex flavors; robusta provides higher caffeine content and a stronger taste. Other species exist but are far less common commercially.

Roasting transforms the beans, producing aromas and flavors. Roast levels range from light to dark. Grind size depends on brewing method: fine for espresso, medium for drip, coarse for French press. Freshly ground beans offer the strongest aroma.

Beans are used across global coffee cultures, with methods such as espresso, drip, pour-over, and immersion brewing. The industry is dominated by countries like Brazil, Vietnam, Colombia, and Indonesia. Sustainability and fair-trade practices influence cultivation, trade, and farmer livelihoods.

Storage and freshness matter: green kahvipapuja keep best in a cool, dry place; roasted beans should be kept in opaque, airtight containers away from light and heat to preserve aroma.