Coffee is more than just a beverage—it’s a story that starts in the soil of the world’s coffee-growing regions. From its humble origins as a fruit on a tree to the complex flavors in your cup, every step in the process shapes the final experience.

• Coffee Plant Varieties
• Arabica Varieties (Deep Dive)
• Processing Methods
• The Roasting Process

A Brief History of Coffee

Coffee’s origins trace back to Ethiopia, where legend credits a 9th-century goat herder named Kaldi with discovering its stimulating effects after noticing his goats became more energetic after eating coffee cherries. From there, coffee made its way to Yemen, where Sufi monks used it to stay awake during prayers. By the 15th century, coffee was being cultivated and traded in the Arabian Peninsula, particularly in Yemen’s port city of Mocha, which became synonymous with the drink.

By the 16th century, coffeehouses—known as qahveh khaneh—began appearing in Persia, Turkey, and Egypt, serving as social and intellectual hubs. The drink reached Europe in the 17th century, first through Venice and then England, where coffeehouses became known as “penny universities” due to their association with stimulating conversation.

In the 18th century, European colonial powers spread coffee cultivation worldwide. The Dutch introduced it to Java (Indonesia), the French to the Caribbean, and the Portuguese to Brazil, which remains the world’s largest coffee producer today. The 19th and 20th centuries saw innovations like vacuum-sealed packaging, instant coffee, and espresso machines, while the late 20th century brought the rise of specialty coffee and third-wave movements emphasizing single-origin beans and artisanal roasting.

Today, coffee is a $100+ billion global industry, with its culture constantly evolving—whether through craft roasting, sustainable sourcing, or new brewing techniques.