Coffee

Geography Project by: Kita Dyer

History:
It is believed that the people we know today as the Ormo peoples Ethiopian ancestors were the first to discover the energizing effect of the coffee bean plant. The coffee bean was first farmed in Yemen and Egypt in

about 850 C.E. and then spread out to the rest of Arabia. The first known time it appeared in writing was about 900 C.E. Plants were eventually smuggled to the Netherlands where the Dutch kept a few plants in gardens. By the 16th century, it had spread to all of the Middle East, Persia, Turkey, and northern Africa and then to Indonesia and the Americans. There are many different stories of how and who originally discovered coffee. Some of these include a shepherd finding his goats prancing around after eating a few berries and a man trying a few berries and finding himself with more energy. When he took them to the local medicine man he refused to use them in his practice. He threw them in the fire and being coffee beans that released their scent. The cooked beans were ground up and put in boiling water to create the first cup of coffee. Another tells of how a man came across some birds with unusual energy and when he tried the berries they were eating he experienced the same thing.

Primary: Coffee berries grow in shrubs about 1015cm (46in) long and 6cm (2.4in) wide. Their flowers are white and berries are green when immature and red when mature then black when they dry out. There are two main species grown, C.

arabica and C. canephora. C. arabica makes arabica coffee and C. canephora makes robusta. Proffered conditions are temperatures at around 15 21C with a rain fall of 15.4 cm/month, shady, slightly windy areas and high humidity. Arabica grows at higher altitudes appropriately 915m above sea level. There is less oxygen at these higher levels so the plant takes longer to mature. Depending on the type of plant and the area, the shrub usually begins to fruit 3 to 5 years after being planted, and continues to produce for 1020 more years. They are grown in rows several feet apart and can be harvested anywhere from 3 weeks to three months apart. In some places this period continues year-round. 2007 Top twenty green coffee producers
Rank 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 Tonnes[30] Bags (thousands)[31] 2,249,010 36,070 Brazil Vietnam 961,200 16,467 697,377 12,504 Colombia Indonesia 676,475 7,751 Ethiopia[note 1] 325,800 4,906 288,000 4,148 India Mexico 268,565 4,150 Guatemala[note 1] 252,000 4,100 Peru 225,992 2,953 Honduras 217,951 3,842 170,849 2,150 Cte d'Ivoire Uganda 168,000 3,250 Costa Rica 124,055 1,791 Philippines 97,877 431 El Salvador 95,456 1,626 Nicaragua 90,909 1,700 968 Papua New Guinea[note 1] 75,400 Venezuela 70,311 897 62,000 604 Madagascar[note 2] Thailand 55,660 653 World[note 3] 7,742,675 117,319 Country

Secondary:
Coffee berries are usually hand picked for best quality but are sometimes shaken from the shrubs and collected. The first technique is called selective picking and the second strip-picking. Selective picking is the most

common because the shrubs can have berries that very in ripeness so with selective picking you would be able to get all the ripe ones and let the others have time to ripen. This process is harder because it is time consuming and you have to keep going over each spot but worth it to get all the best berries without wasting any. Just like there are two ways of picking the berries there are two ways of processing them. The first usually happens in Central America and areas of Africa and it's called wet processing. This is when the berry's pulp is removed from the seed and the seeds are soaked in water for two days to dissolve any left over pulp and get rid of any stickiness on the seeds. The seeds are then washed and either dried in the sun for two - three weeks and turned for even drying or in drying machines. The second way is called dry processing which is used for lower quality beans in Brazil and a lot of Africa. It is cheaper and easier. The main difference between wet processing and dry processing is with dry processing you remove foreign object and then dry the berries in the sun without removing the pulp, it is taken off after.

Tertiary:
We all know coffee beans are used to make one of the world's favourite drinks, coffee. An estimated 1.6 billion cups of coffee are drunk every day all around the world. Coffee is exported all over the world and is the second

most traded commodity in the world. You can find coffee beans in any restaurant or grocery store. Over 52% of people in the U.S.A. drink coffee.

Map of Consumption:

Why Is It Successful?
I think coffee is successful because a lot of people start drinking it for social reasons then get hooked on the caffeine. Caffine is a stimulant which means it will keep you awake and raises your dopamine levels which makes

you feel good. People who go without coffee after frequent use experience caffeine withdrawal. Symptoms of caffeine withdrawal include headache, irritability, sleepiness, inability to concentrate or focus, anxiety, depression, restlessness, jitteriness, flushed face, nausea and accelerated heartbeat. So, you can see why most people continue drinking it.

References:
http://en.wikipedia.org/wiki/Coffee_bean#Origin http://en.wikipedia.org/wiki/History_of_coffee#Etymology

http://www.coffeeresearch.org/coffee/history.htm
http://www.beverageanswers.com/coffee/coffee-beans-growing.html http://articleswisdom.com/foodanddrink/chocolate/coffee/why-is-coffee-so-successful http://en.wikipedia.org/wiki/Stimulant http://www.coffeetickle.com/caffeine-withdrawal.html

Map of Production:

r: cultivation of Coffea robusta m: cultivation of Coffea robusta and Coffea arabica. a: cultivation of Coffea arabica.