The finest and most divine coffee is grown on 4000 to 6000 feet in rich volcanic soil and harvested with extreme care and dedication. Coffee has for many years and time being associated with developing countries and in many situations war countries. Today, still many nations that have coffee as main export has problems with politics though, other countries have improved and improved the product through modern tecnology. Coffee takes great dedication and knowledge. Each step is considered to be most important for its quality and perfection. There is a wide range of quality among arabicas due to differences in altitude, soil, weather, and processing. As mentioned before, the best arabicas are grown on 4000 to 6000 feet in rich volcanic soil and harvested with selective picking practices. The first nation to be mentioned when it comes to arabica growing technique is Ethiopia, however many other countries have implemented the knowledge such as the rest of Africa, Latin America and Asia.


Coffee Processning
After the growing process it is time to separate the green coffee from the coffee cherry. From soaking, pulping, fermenting, rinsing, sun drying, hulling and grading, the washed method provides many opportunities to select for highest quality. Also another method is called the dry method were it is a combination of washed and natural coffees. Firstly the cherry coffee is picked and later laid on ground to dry in the sun. This drying process takes time (three to four weeks). Then the fruit is hulled of from the green beans using grinding stones, or more commonly today, modern equipment. The finest natural method coffees are equal in quality to the finest washed coffees. Sumatra and Yemen are two countries that produce excellent natural coffees.