Growing coffee is a fascinating and complex practice that is closely linked to natural conditions and the skills of farmers. Coffee bushes need ideal conditions to thrive. This includes sufficient rainfall of around 1,500 - 2,000 liters per square meter and a balanced amount of sunlight. The preferred growing locations are slopes or traditional forest gardens where the bushes grow between shade trees. Alternatively, shade nets are often used on plantations to create the ideal microclimate. In Ethiopia, the country of origin of coffee, the plants grow in wild mixed forest, which eliminates the need for fertilizers and pesticides and offers the trees mutual protection from pests.

Similar cultivation methods are used in Colombia, where the plants are often grown on slopes under shade trees on private farms.

The diversity of coffee is not only evident in its preparation, but also in the different types and varieties. Of the approximately 124 identified coffee species, only two are of key importance to the global market: Coffea Arabica and Coffea Canephora, better known as Arabica and Robusta. These two species differ in their requirements and the resulting flavor profiles. Arabica plants make up the majority of global coffee production and are known for their delicate aromas and mild flavors. They thrive best at altitudes above 900 meters and require an average temperature of 18° - 22 °C. In contrast, Robusta prefers lower altitudes and is characterized by a strong flavor and higher caffeine content.

The ripening time of the coffee cherries is a decisive factor in the quality of the final product. For Ethiopian highland coffees, the ripening time can be up to ten months. During this time, the cherries gradually change from green to yellow to a strong red, which indicates their optimal ripeness. Only at this stage do they develop the characteristic aromas and sweetness typical of high-quality coffee. Harvesting is done carefully by hand to pick only the ripest cherries. Green or overripe fruits would negatively affect the taste of the coffee, as they can develop unripe acids or a foul taste.

The timing of the harvest varies depending on geographical and climatic conditions. In Ethiopia, the harvest period extends from October to January, although the exact times vary from region to region. Colombia, on the other hand, offers between one and three harvests per year, depending on the growing area. This diversity in harvest times reflects the diversity of climatic conditions in which coffee is grown.

Overall, growing coffee is an art that combines both science and tradition. Careful care of the plants, choosing the optimal growing locations and harvesting at the right time are crucial to the quality and taste of the final product. Each cup of coffee thus tells a story about the people who grew it and the unique conditions in which it grew.