Coffee & Longevity

SCIENCE: In a review of 21 prospective studies totaling over 10 million participants, drinking one cup of coffee (whether decaf or with caffeine) per day was associated with a 3% reduced risk of death, and drinking 3 cups of coffee was associated with a 13% reduced risk of death.

On the other hand—the visible one in this case—almost everyone’s pandemic silver-linings list includes something like, “I no longer take so many things for granted.” Imagine that. 

In recent years, small garden farmers have been moving toward operating in cooperatives which has led to an increase in agronomic education and the introduction of both organic and Fair Trade coffee and increasingly clean cups that maintain the hint of wildness long associated with Papua New Guinea coffee.

Coffee Around the World

The ideal conditions for coffee trees to thrive are found around the world in along the Equatorial zone called “The Bean Belt,” located between latitudes 25 degrees North and 30 degrees South.

Then the beans are separated by weight as they pass through water channels. The lighter beans float to the top, while the heavier ripe beans sink to the bottom. They are passed through a series of rotating drums which separate them by size.

After separation, the beans are transported to large, water-filled fermentation tanks. Depending on a combination of factors -- such as the condition of the beans, the climate and the altitude -- they will remain in these tanks for anywhere from 12 to 48 hours to remove the slick layer of mucilage (called the parenchyma) that is still attached to the parchment. While resting in the tanks, naturally occurring enzymes will cause this layer to dissolve. 

When fermentation is complete, the beans feel rough to the touch.  The beans are rinsed by going through additional water channels, and are ready for drying.