Coffee is grown in the equatorial zone, the two main species are Arabica and Robusta.

The finest quality of Arabica coffee is produced in Brazil, Costa Rica and Guatemala, the most valuable of Robusta in India and in Central Africa.

Before the plant becomes productive must spend about 3 or 4 years, during which it is washed and trimmed frequently.

There are two ways to harvest: picking and stripping.

The first, fully manual, is to collect from the coffee tree only the ripe red fruit.

It 'a very expensive, but offers a very high quality product.

Stripping is a much faster method consists in rippingt from the branches, with special machines, whole clusters.

Once on the ground, the beans are collected and stored in baskets, at the risk of mixing immature with mature ones getting a little coffee not so homogeneous.

Once collected, there are two cases of coffee processing: dry or wet.

The dry method is that you get the coffee "natural" and consists in drying in the sun forseveral days of cherries.

The wet method ensures the coffee "washed", the fruit is shrunken put into fermentation tanks and then let it dry.