Nestled within the mist-covered hills of the Western Ghats, Coorg's coffee plantations stretch across elevations ranging from 800 to 1600 meters above sea level. Few regions in the world can rival the rich biodiversity found in these coffee-growing landscapes—where forests, herbs, shrubs, and a vibrant array of flora and fauna come together to create a truly breathtaking natural haven.

This article aims to shed light on the fascinating process of coffee from flowering to matured bean. Drawing from well-established knowledge, it presents a simplified explanation of the transition from the vegetative to the reproductive phase, culminating in the formation of coffee fruit.

Typical Coffee blossom cycle

Day 1: Buds remain tightly closed, showing no visible signs of change.

Day 2: Abscisic acid begins to dissolve, initiating the first movements within the bud.

Day 3: Buds exhibit slight elongation as the transformation begins.

Day 4: The sepals and petals begin to gently unfurl.

Day 5: Clusters of golden-yellow spikes start to emerge.

Day 6: Spike elongation reaches its peak.

Day 7: White petals begin to make their appearance.

Day 8: A breathtaking carpet of white blossoms blankets the plantation

Pollination

The main agents of pollination are honeybees and butterflies, with wind and moisture contributing to a lesser extent. Pollination generally occurs within five to seven hours after the flowers bloom. Within 48 hours of pollination, the process of fertilization is usually finalized. This marks the transition from the reproductive to the fruit development phase

Fruit Set and Development

Post-fertilization, the ovary begins to swell, forming what will become the coffee cherry. Initially green, the fruit undergoes several months of development—usually 6 to 9 months—during which the seed (coffee bean) and surrounding pulp mature.

Bean Maturation

As the coffee cherry matures, it changes color—typically from green to red or yellow, depending on the variety. Inside, the beans (usually two per fruit) continue to harden and accumulate complex chemical compounds, including caffeine, acids, and sugars that influence coffee flavor

Harvest Readiness

Once the cherries reach full ripeness, they are harvested—either selectively by hand or through mechanical means. The beans are then processed, dried, and ultimately roasted to become the coffee we know.

Coffee types

There are primarily two main types of coffee: Arabica and Robusta. Arabica tends to be smoother and sweeter, while Robusta is known for its stronger, more bitter flavor.

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