So what is Coffee?
If you’re reading this, there’s a good chance you’re either holding a cup of coffee, thinking about a cup of coffee, or desperately wishing someone would bring you a cup of coffee. And honestly, Coffee is the liquid equivalent of a friendly slap on the back saying, “Come on, champ, let’s make today happen.”
But what is coffee, really? Where did this magical bean-water come from? And why does it have the power to turn morning zombies into functioning members of society?
Grab a mug, settle in, and let’s take a caffeinated stroll through the history, geography, cultivation, processing—and yes—even China’s rising romance with the bean. And along the way, we'll chat about our own beloved blend, Eden Fields, a bold and balanced 40:60 Arabica–Robusta mix available right now from our webshop.
A Brief History of Coffee: Goats, Monks, and Mild Hallucinations
Like many great discoveries—fire, penicillin, the fact that you can deep-fry literally anything—coffee’s origin story is delightfully chaotic.
Legend says that sometime around the 9th century, in the ancient coffee heartland of Ethiopia, a goat herder named Kaldi noticed his goats prancing, dancing, and generally having a cracking time after munching on some bright red berries. These weren’t normal goat antics. These were “just heard the Macarena for the first time” antics.
Kaldi, being a curious fellow, reported this phenomenon to a nearby monastery. The monks—clearly needing something to keep them awake during long hours of prayer—boiled the berries into a drink. According to the story, they found themselves wide-eyed, alert, and ready to chant for hours.
Thus, humanity’s lifelong love affair with coffee began—thanks to goats.
From Ethiopia, coffee made its way across the Red Sea to Yemen, where Sufi monks brewed it for spiritual focus. Before long, the drink spread through the Middle East, into the bustling coffee houses of Istanbul, Cairo, and Damascus—places so lively that the government occasionally tried to ban coffee for fear that people were having too much fun.
Eventually, European traders arrived, tasted it, and collectively said, “Yes. All of this. Ship it immediately.”
What Is Coffee, Scientifically Speaking?
Let’s strip away the romance for a moment and go full “documentary voiceover.”
Coffee is a beverage brewed from roasted seeds of the Coffea plant, which grows primarily in tropical climates. Those seeds—what we call beans—are actually the pits of the coffee cherry, a small red fruit that looks suspiciously like something you'd find in a health food smoothie but with far more exciting results.
There are over 120 species of coffea plants, but two dominate the global cup:
1. Arabica (Coffea arabica)
Grown at higher altitudes
More delicate, aromatic, nuanced flavours
Lower caffeine
More expensive and trickier to grow
If coffee beans had star signs, Arabica would definitely identify as the artistic, sensitive one
2. Robusta (Coffea canephora)
Grown at lower altitudes
Stronger, earthier, more assertive flavours
Packs nearly double the caffeine
Hardier, more pest-resistant
Robusta is basically the gym bro of the coffee world
At H2O Vend, our signature blend Eden Fields marries these two personalities in a 40:60 Arabica–Robusta balance. What does that give you? A brew that’s full-bodied, bold, satisfying, and perfect whether you’re running a business, a marathon, or just running late. (You can grab a bag over at www.h2ovend.co.uk/shop, by the way—just saying.)
Where Coffee Grows: The Bean Belt
Coffee only grows between the Tropics of Cancer and Capricorn in a region lovingly known as the Bean Belt. It’s warm, rainy, and sunny enough to coax coffee plants into producing their precious cherries.
Some of the most famous coffee-producing regions include:
Ethiopia
Birthplace of coffee. Floral, fruity, complex flavours. Where goats still probably cause chaos.
Brazil
The largest coffee producer in the world. Vast plantations, smooth flavours, coffee everywhere.
Colombia
Mountain-grown Arabica, balanced, sweet, iconic marketing involving a very friendly man named Juan Valdez.
Vietnam
Robusta paradise. One of the world’s top producers and home of the legendary Vietnamese iced coffee that could wake the dead.
Indonesia
Unique processing methods give beans earthy, spicy, deep flavours. Also home to that… special… kopi luwak coffee involving civets. We don’t talk about that.
China
Yes—China. More on that later.
How Coffee Is Grown: From Flower to Cherry to Bean
Coffee plants are evergreen shrubs or small trees, and like many plants, they take their sweet time. A plant needs about 3–4 years before it produces usable fruit. This is why coffee growers are patient people—possibly too patient, considering the price of land these days.
1. The Blossoming Stage
Coffee plants produce small white flowers that smell like jasmine. It’s all very peaceful and lovely.
2. Cherry Formation
Over several months, those flowers transform into coffee cherries, which start green and slowly ripen into deep red or yellow fruit.
3. Harvesting
Coffee cherries are typically harvested in one of two ways:
Selective picking – workers pick only the ripe cherries by hand
Strip picking – everything gets pulled off the branch at once
Hand-picking yields better quality but requires trained pickers and significant labour. Strip picking is faster and cheaper but often results in a mix of ripe and unripe fruit.
Fun fact: Coffee pickers can harvest around 50–100kg of cherries per day. A heroic effort worthy of at least five strong mugs of brew.
Processing: From Fruit to Green Bean
Once coffee cherries are picked, they must be processed quickly to prevent fermentation. Coffee isn’t wine—no one wants a bottle of 2018 Arabica Merlot.
There are three major processing methods:
1. The Washed (Wet) Method
Cherries are pulped, fermented, washed, and dried. Produces clean, bright, acidic flavours.
2. The Natural (Dry) Method
Cherries dry whole in the sun like coffee raisins. Creates fruitier, bolder flavours.
3. The Honey Method
Pulp is removed but mucilage is left on before drying. Sticky like honey, hence the name. Flavour: sweet, complex, balanced.
Once dried, the beans are milled, sorted, graded, bagged, and sent off to be roasted. And that is where coffee starts smelling like coffee. Roasting triggers magical chemical reactions (the Maillard reaction, caramelisation, oils surfacing) that turn green beans into the aromatic miracles we grind and brew.
China and Coffee: A New Chapter in the Coffee Story
If you think of China and imagine tea, you’re not wrong. Tea is practically woven into Chinese culture. But over the past 30 years, China has quietly—and then suddenly—become a rising star in the global coffee world.
How China Discovered Coffee (as Consumers)
Major cities like Shanghai, Shenzhen, and Chengdu are now overflowing with cafés. Not just chain cafés—boutique cafés. Hip cafés. “We use beans grown on the northern slope of a single hill that only receives morning sunlight” cafés.
Coffee in China has exploded among younger generations who see it as:
Modern
Social
Trendy
More Instagrammable than tea (sorry, tea)
China is now one of the fastest-growing coffee-consuming nations on Earth, with year-on-year increases in both instant coffee and specialty coffee markets.
How China Discovered Coffee (as Growers)
China didn’t just start drinking coffee—they started growing it.
Most Chinese coffee grows in Yunnan province, an area bordering Vietnam, Laos, and Myanmar. With its high altitude, fertile soil, and warm climate, it turns out to be excellent coffee-growing territory.
Yunnan coffees are known for:
Smooth profiles
Low bitterness
Sweet, nutty, sometimes floral flavours
Farmers in the region have improved their cultivation and processing techniques significantly over the last two decades. China has gone from producing mostly commodity-grade beans to entering the specialty coffee market—an impressive leap in a very short time.
China as an Exporter
Although China produces a fraction of what Brazil or Vietnam do, its exports are growing. Specialty roasters around the world now feature Yunnan coffee as a unique origin with distinct flavour characteristics.
The country is no longer just a consumer—it's a legitimate player in global coffee trade.
And honestly? We're here for it. The more high-quality coffee in the world, the better.
Types of Coffee Drinks: A Quick World Tour
Since we’re talking about coffee’s global journey, let’s look at the drinks that define our modern coffee culture.
Espresso
The base of all things good. Brewed by forcing hot water through tightly packed grounds at high pressure. Strong, bold, tiny—but mighty.
Americano
Espresso + hot water. Like espresso’s calmer cousin.
Latte
Espresso with steamed milk and a little foam. Ideal for people who love coffee but don’t want the coffee yelling at them.
Cappuccino
Equal parts espresso, steamed milk, and foam. Classic. Balanced. Often dusted with cocoa. A breakfast staple in Italy.
Flat White
Velvety microfoam over espresso. Australia and New Zealand argue over who invented it. We’re staying out of that one.
Mocha
Coffee + chocolate. For the “I want coffee but also dessert” crowd.
Cold Brew
Steeped in cold water for 12–24 hours. Smooth, refreshing, extremely popular with people who wear sunglasses indoors.
Instant Coffee
Underestimated but wildly convenient. Especially if you’re running a vending business or trying to caffeinate the masses quickly.
Coffee Today: From Ancient Bean to Modern Industry
Coffee is now one of the most traded commodities in the world. Billions of cups are consumed daily. Entire nations depend on it economically. Wars have been fought over it (really). And millions of people rely on it to simply function before 9am.
The industry continues evolving—sustainability, fair trade, specialty grading, new brewing methods, new regions entering production (hello again, China). And everywhere, one truth remains:
Coffee brings people together.
In offices. In cafés. At vending machines. At 5am on commuter trains. In fields halfway around the world.
It’s more than a drink. It’s a ritual, a comfort, a bit of everyday magic.
Our Own Contribution to the Coffee Universe: Eden Fields
At H2O Vend, we’ve spent years working with beans, machines, customers, and caffeine-dependent humans. We wanted to create a blend that satisfies a broad audience while still bringing depth, aroma, and a satisfying kick.
Why We Love Eden Fields
40% Arabica for smoothness and aroma
60% Robusta for strength, crema, and intensity
Full-bodied and versatile
Perfect for bean-to-cup, vending, espresso machines, or that trusty home grinder
Balanced enough for everyday drinkers
Bold enough for people who think decaf is a personal insult
We named it Eden Fields because… well, it just felt right. A blend that wakes the senses, nourishes the day, and helps you carve your own little slice of paradise—one cup at a time.
If you want to give it a try (your tastebuds will thank you), you can pick up a bag directly from our webshop:
Final Thoughts: So What Is Coffee?
Coffee is history.
It’s agriculture.
It’s chemistry.
It’s culture.
It’s economy.
It’s community.
It’s fuel.
It’s comfort.
And sometimes, it’s the thin, bean-flavoured line between “I can do this” and “absolutely not.”
From Ethiopian monks to modern urban cafés, from harvesting cherries to brewing your morning cup, from traditional coffee giants to emerging producers like China—coffee is forever evolving. And we’re thrilled to be part of its story, one delicious blend at a time.
So the next time someone asks, “So what is coffee?” you can smile knowingly and say:
“Sit down. You’ll need a minute.”
Then make them a cup.
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