However, recent evidence may point to a different origin of the coffee bean. Coffee beans were said to have been discovered on Ethiopian plateaus and brought to Yemen, where they were grown since the 6th century.

Roasted coffee beans were first brewed in Arabia in around 1000 AD. Coffee was sought by Muslims who wished to stay awake to worship, and was even drunk by people who were not religious. However, Arabia did not wish for coffee beans to be cultivated outside of the local area, as they made their beans infertile before exporting them. Parching or boiling would make the beans infertile, and therefore would not allow for them to be grown outside of the region. Sources say that no coffee seed grew outside of Arabia or Africa until the 17th century. Legend has it that Baba Budan, an Indian smuggler, left Mecca around 1600 AD after obtaining fertile coffee seeds and smuggling them out by strapping them to his stomach. The seeds launched an expansion of the growth of coffee beans that quickly reached as far as Europe.

In 1615, a Venetian merchant brought coffee to Europe. However, the Europeans did not simply want the end product of grown coffee beans - they wanted the ability to produce them. Not long afterward, in 1616, the Dutch were the first to plant a coffee plant in Europe. The first coffee estate with European ownership was founded by the Dutch in 1696 on colonial Java (now a part of Indonesia).

Around 1714, the Jardin des Plantes in Paris (Paris's Royal Botanical Garden) received a coffee tree as a gift to Louis XIV. A few years later, Gabriel Mathieu de Clieu, a young naval officer from Martinique (a French colony in the Caribbean), was in Paris for a short time. He had the desire to bring coffee plants back to Martinique with him, as he believed Martinique could become the Java of the French colonies. He asked the king if he could take one of the branches from the coffee tree in the garden, but the king declined the offer. However, this did not stop de Clieu from obtaining part of the plant, as he snuck into the garden at night and took a sprout of the plant. As de Clieu made his return trip to Martinique with the plant, he encountered many hardships along the way. He came into contact with pirates who almost captured the ship. A tempestuous storm threatened to sink the ship, and shortly afterward, there was a drought in which water was so rationed that it was difficult to sustain both de Clieu and the coffee plant. However, the plant successfully finished the journey to Martinique and within 50 years, almost 18 million trees were grown.

Brazil also wanted a share of the coffee market, but they first had to obtain seeds from a coffee-growing country. They dispatched an agent, Lt. Col. Francisco de Melo Palheta, to smuggle seeds from French Guiana. He eventually convinced the governor's wife into giving him coffee seeds; she subtly gave him a bouquet of flowers spiked with seedlings at a state farewell dinner. Col. Palheta returned to Brazil with the seeds, and coffee evolved from a rare indulgence to an everyday drink for common people as Brazil's coffee harvests abounded: an empire was born.

Where is Coffee Grown?
The majority of coffee is grown in Brazil, with over a third of all coffee beans originating from the country. In 1999 alone, Brazil harvested over 27 million 60 kg bags of coffee. However, Brazil is one of the only high-volume producers of coffee that is susceptible to frost. Frost can damage the crops and lead to price increases as many plants are destroyed. Other high-volume producers of coffee include Columbia, Indonesia, Vietnam, Mexico, Ethiopia, India, Guatemala, Côte d'Ivoire and Uganda.

Features of regions in which coffee is grown include moderate precipitation and sunshine, and temperatures around 20°C. An area low in wind is most desired for cultivation. The ideal soil for the cultivation of coffee is rich in humus and nitrogen. Growing seasons of coffee vary by country.

Growth
The coffee industry has the second highest monetary value among natural commodities, below oil. The industry employs around 25 million people in dozens of countries. Coffee prices can fluctuate, as unexpected surpluses or poor crops can affect supply and demand for coffee, therefore affecting the price the consumer pays.

Coffee grows on tropical evergreen shrubs. There are two major species of the coffee plant that are cultivated: Coffea canephora (robustas) and Coffea arabica (arabicas). Arabica coffee is more commonly used for drinking than robusta (coffea canephora), as it is generally less bitter and has more flavor. About 70% of coffee produced for drinking is Arabica coffee, while only 30% is robusta. Arabica coffee is grown at high altitudes (between 500 and 1700 meters), while robusta is grown on the plains. Robusta coffee requires more sunlight and more rain than Arabica coffee, which is usually planted in the shade of taller trees. Robusta coffee is fertilized because of insects that fly from one bush to another, cross-pollinating them. Robusta coffee beans have higher caffeine content than arabica beans.

Over the years, different varieties of coffee have emerged. This is due to either cross-breeding or simply adaptation to different environments (soil among other conditions). Varieties include Moka, Bourbon and Maragogype. The amount of caffeine in beans from different areas may differ significantly.

Harvesting and Processing
Depending on the size of the plantation, berries can either be harvested by hand or using mechanical devices. However, most farms still choose to harvest their coffee by hand.

When a tree is between 3 and 5 years old, it begins to produce fruit that can be harvested. At this time, a tree will produce 2-4 kg of fruit. When the coffee fruit is ripe, it bears a resemblance to a red cherry. Each fruit usually contains two coffee beans. The coffee fruit will not ripen after being picked, which makes it different than most other fruits. The coffee cherry is ready to be harvested when it becomes bright red. After the fruits are harvested, the outer layers of the bean are removed, exposing a dry, green coffee bean. Next, either dry or wet processing may be used to bring the beans to the 'parchment' stage. The wet method is usually used for higher-quality coffees. Most of the moisture is removed from the beans, and they remain within their hulls. At this point, the beans can be stored if necessary. After this stage, the beans are sorted, graded and made ready for shipping.

Once the green coffee beans have passed this stage, they are usually roasted - though coffee beans can either be roasted by the supplier or roasted at home by the consumer. The process of roasting has a great effect on the final taste of the bean. Beans begin to roast when their internal temperature reaches 392°F (200°C). Different beans roast at different speeds; the speed of the roasting depends on the varieties and ages of the beans, as these factors affect their density and moisture. The density of the bean has an impact on the strength of the coffee.

Caramelization occurs during the roasting process - starches in the coffee bean are broken down by the high heat. This separates them into simple sugars, which in turn begin to add color to the bean by turning brown. While the bean is being roasted, sucrose is very quickly lost. The flavor changes during the roast, as caffeine, acids and aromatic oils weaken. However, other oils (including caffeol, which causes the distinctive flavor and scent of coffee) begin to appear when the bean's internal temperature reaches about 400°F (205°C).

After roasting, the coffee beans are graded according to their roast. There are many different grades, including light, cinnamon, medium, high, city, full city, French and Italian roast. Lighter roasts have a more intense flavor, as the aromatic oils and acids which cause the taste are still present (instead of being broken down by longer roasting times). Lighter roasts are also bitterer, due to their higher caffeine content. Darker roasts have less fiber content, thus making them smoother. Also, darker roasts tend to have a more sugary taste.

Interesting Facts
- Coffee is a fruit.
- Each year, over 10 billion pounds of coffee are produced in more than 50 countries worldwide.
- One pound of coffee consists of over 3 thousand coffee beans.
- A coffee tree yields 1-2 pounds of green coffee each year.
- In suitable conditions and with proper care, coffee trees can yield fruit for 20 to 30 years.
- The world's second largest coffee consumer (volume-wise) is Germany, with 16 pounds per person.
- There are more than 3 trillion coffee trees worldwide.
- Brewed coffee is 98% water.
- No coffee is grown in the US, with the exception of Puerto Rico and Hawaii.
- Coffee sweeteners are used by 43% of coffee drinkers in Germany and 27% of those in the US.
- Coffee consists of only 1-2% caffeine.
- A cup of coffee contains no calories.
- The ideal temperature for brewing coffee is 195°F (about 90.6°C).

Storage
An opened package of coffee should be stored in a cool dry place in an airtight, opaque container. Freezing or refrigerating coffee should be avoided. As coffee is porous, it is easily flavored by the substances around it. This is beneficial for those wishing to create flavored coffee, as the coffee will readily absorb the flavor added. However, freezing or refrigerating the coffee may cause it to gain unwanted flavors and odors from its environment (that is, the other items in the fridge or freezer).

A package of coffee will last about two weeks before going bad. However, if a person has a lot of coffee they feel they will not consume in a two-week period, they may choose to freeze the excess coffee. In this case, freezing can be somewhat acceptable, as long as it is only frozen once (that is, it is not taken out of the freezer and then refrozen). It is imperative that coffee is in contact with as little moisture possible in order for it to keep its freshness. If coffee is frozen and defrosted again and again, the frozen moisture in the coffee will be absorbed into the bean when it melts. Also, the constant changes in temperature associated with freezing and melting are not good for the coffee bean retaining its original quality.

It is best to keep coffee beans whole until right before preparation or serving. This assists with keeping the coffee fresh as long as possible. When coffee beans are ground, they become stale faster, as their surface area is greatly increased.

Additives
In the 17th century, Londoners used to add butter, mustard, oatmeal and ale to their coffee. However, in recent years, additives include sugar, milk, cream, chocolate and vanilla. There are many other ingredients not mentioned here that can be added to a cup of coffee to give it a very distinct flavor.

Effects of Coffee
The caffeine contained in coffee produces a stimulating effect. People who drink coffee often experience increased alertness, reduced muscle fatigue and improved concentration and performance. However, if consumed in excess, it can cause sleeping difficulties, headaches, irregular heartbeat, muscle tension and nausea.

Studies have shown that coffee consumption may have positive effects in the prevention of certain diseases. Coffee has been known to reduce the risk of Parkinson's' disease in men, while java works well as an anti-depressant. Also, studies indicate it may reduce the risk of gallstone disease, type 2 Diabetes, asthma attacks, Alzheimer's disease and some forms of cancer.

However, coffee may also have negative effects when consumed in excess, including increased blood pressure and increased risk of coronary artery disease and iron deficiency anemia. Coffee should be consumed in moderation so as to minimize its long-term effects. Studies show that 1-2 cups of coffee is an amount that is generally safe to consume daily.

Caffeine Content of Coffees
Drip coffee: 115-175 mg
Instant: 65-100 mg
Brewed: 80-135 mg
Instant decaf: 2-3 mg
Brewed decaf: 3-4 mg
Espresso: 100 mg

Important Terms
There are many terms that can be used to describe the flavor of a cup of coffee. Here are just a few to get you started:

Acidity: solution of an organic acid; sharp & pleasing taste as opposed to a sour one
Animal-like: evocative of the scent of animals (wet fur, sweat, leather, etc.); strong (not a negative quality)
Ashy: evocative of an ashtray, the scent of cleaning out a fireplace, etc. (not a negative quality)
Body: description of the physical properties of the coffee (full & thick or thin)
Bitterness: desirable in moderation; depends on the solution of caffeine, quinine and other alkaloids (there is a correlation between bitterness and the degree of roasting)
Burnt/Smoky: reminiscent of the scent of burning wood (terms used when referring to the degree of the roast)
Caramel: similar to the odor of sugar being caramelized
Cereal/Malty/Toast-like: evocative of the scent of freshly made toast or bread, malt extract or uncooked or roasted grain
Chemical/Medicinal: like the smell of hospitals (chemicals, medicines)
Chocolate-like: containing the flavor of chocolate or cocoa powder (often simply considered sweet)
Clean: pure taste, no changes in flavor from beginning to end (no after-taste)
Dry: type of acidity (not to be confused with dry in the context of wine); common in light, delicate coffees
Earthy: having the scent of wet soil or humus
Floral: reminiscent of the scent of flowers (doesn't usually have strong flavor by itself)
Fruity/Citrus: like the flavor or odor of fruit (especially berries)
Grassy/Green/Herbal: evocative of the scent of freshly cut grass, foliage or unripe fruit
Neutral: bland, low acidity (not a negative quality); good for blending with others
Nutty: evocative of the scent or flavor of fresh nuts
Rubber-like: reminiscent of the scent of hot tires, rubber bands and other rubber objects (not a negative quality)
Sourness: sharp, biting and unpleasant taste (like vinegar); not to be confused with acidity (usually thought of as pleasant)
Spicy: resembling sweet spices (including cloves, cinnamon and allspice)
Sweetness: solutions of sucrose or fructose, commonly associated with flavors of chocolate, caramel and fruit
Tobacco: evocative of the odor of tobacco
Winey: evocative of the scent and taste of drinking wine (generally grouped with acidic and fruity tastes)
Woody: evocative of the scent of dry or dead wood