The Journey of the Coffee Bean, From Seed to Cup - And why coffee is still sold far too cheaply worldwide

Every cup of coffee tells a long and complex story. From planting to the final brew, years of work, patience, and dedication go into each bean. Yet despite this enormous effort, coffee is still traded far too cheaply on the global market. The ones who suffer are not consumers in Europe or North America – but the farming families in producing regions who depend on coffee for their livelihoods.

At Cofitur, we want to make this journey visible and show why valuing coffee fairly is not just an option, but a responsibility.

From See to Young Plant

Coffee begins its journey in the nursery, growing from a seed or a small seedling. After about three months, the plants are strong enough to be planted in the fields. From that moment, it takes around 18 months until the first cherries appear.

For coffee farmers, this means a long waiting period without income, but with continuous investment in care, labor, and resources. This effort is rarely reflected in supermarket coffee prices.

Blossoming and Ripening

For coffee plants to bloom, they require a period of so-called hydric stress – a phase without rain. Only then do the delicate white flowers appear. After flowering, it takes around nine months until the coffee cherries ripen and turn from green to bright red, yellow, or orange.

This long ripening process is essential for quality – but it also shows how slow and demanding coffee production truly is.

The Harvest – Pure Handwork in Colombia

In many countries – such as Brazil – coffee is already harvested by machines. In Colombia, however, this is nearly impossible: the steep slopes, smaller plots, and high altitudes make mechanization unfeasible.

That means: every single ripe cherry must be picked by hand – carefully, one by one. Often, entire families, neighbors, or seasonal workers from the local community join forces. This manual labor requires experience and precision, since only the ripe fruits should be harvested.

In Colombia, hand-picking is crucial for quality – but it also makes the process far more labor-intensive. And yet, global market prices rarely reflect this effort. Pickers often earn only a fraction of what their work is truly worth.

Post-Harvest and Processing

After harvest, the cherries are weighed and floated in fresh spring water to remove defects. Then processing begins: some coffees ferment in sealed containers or bags, others in traditional tanks.

For washed or honey coffees, the cherries are depulped, separating the fruit from the bean.B

Drying and Final Selection

After processing, the coffee is dried in so-called marquesinas – greenhouse-like drying stations with indirect light and good ventilation. This slow, natural drying process preserves flavor.

Finally, producers check humidity and sort the beans again by hand. Coffee farming is family work – often involving everyone from grandparents to children.

Quality Checks and Dry Milling

Before coffee leaves the farm, it is cupped – professionally tasted to evaluate its quality. Each farm produces a unique flavor profile, shaped by climate, soil, and cultivation methods.

In the dry mill, the beans are hulled, removing the parchment layer, and then sorted mechanically and by hand according to size, weight, and quality. Finally, they are packed in jute bags.

Export or Roasting at Origin – Two Paths

Traditionally, coffee is exported as green beans. The largest share of value creation – roasting – then happens far away, mostly in Europe or North America.

At Cofitur, we do things differently: we roast our coffee directly in Colombia, close to the farms. This has several advantages:

• More value remains in the producing country, creating jobs and fostering expertise.
• Freshness and quality: roasting near the farm preserves unique flavors.
• Transparency: you know exactly where your coffee comes from – and that producers receive a fairer share.

Why Coffee Is Still Too Cheap

Despite all these complex steps and the enormous manual effort, global coffee prices remain extremely low and volatile. This means many families cannot make a decent living from their work.

Of course, there are exceptions: at international auctions – such as recently in Panama – single lots achieve record prices of thousands of dollars per kilogram. But these are rare highlights, reserved for a handful of producers, and they make up only a tiny fraction of the global coffee trade.

Even though average coffee prices have risen in recent years, most farmers see little benefit. Rising costs for labor, fertilizers, and transportation often eat up the gains immediately. In the end, very little remains with the producers – and their economic situation hardly improves.

The reality is: most coffee families still sell their harvest at prices that barely cover production costs.

The consequences are severe:

• Insecurity: incomes are often not enough to make a living.
• Fear for the future: younger generations leave because coffee farming offers no perspective.
• Loss of quality: when prices are too low, producers cannot invest in sustainable farming practices.

In short: the true price of cheap coffee is paid by the families at origin.

Why Cofitur Coffee Has Its Price

Our coffee costs more than standard supermarket coffee – and for good reasons:

• We pay above market rates, so producing families can live well and invest in their farms.
• We roast at origin, ensuring more value remains in Colombia.
• We make the coffee journey transparent – so consumers understand what truly goes into a cup.

A higher price, for us, means: fair, sustainable, respectful.

Conclusion – Every Cup Counts

Coffee is much more than a beverage. It is the livelihood for millions of people, a cultural heritage, and a true craft. Behind every bean are families whose daily work often remains invisible.

At Cofitur, our belief is clear: Your coffee deserves a backstory. And the people behind it deserve a price that truly values their work.