The coffee plant (genus Coffea) is a tropical evergreen shrub or small tree. The tree grows naturally to a height of 30 feet, but under cultivation it is trimmed to a shorter height to facilitate picking the fruit and to encourage branching. The oblong leaves are about five inches long. The fragrant, small, white flowers last only a few days, but develop over a period of eight months. The fruit ripens over an eight-month period as well. The ripe fruit looks similar to a cherry. It is deep red and contains two beans, or berries, with flat sides that face each other.

Dawson Taylor Coffee Roasters buys coffees grown in many countries. There are many varieties, and the effects of the environment and cultivation increase their diversity.

Coffee grows best on well-drained sandy or gravelly soil, usually at altitudes between 1,000 and 4,000 feet. A moderate climate (60-90 degrees F) and adequate rainfall are important for the plants to flourish. The shrubs are planted in rows. They are weeded, trimmed and watched until they begin to produce fruit three to four years later.

The fruit matures from seven to nine months after blooming. When the fruit is red-purple in color, it is hand gathered for processing.

The ripe fruit from coffee shrubs is processed to detach the coffee seeds from their protective coverings and the pulp. There are two processes that can be used. In the wet process, the fruit is pulped, fermented in tanks, washed, then dried to a moisture content of 12 percent, either by exposure to the sun or to driers. In the dry process, the fruits are put out to dry under the sun or in hot-air driers. They are then mechanically hulled to remove the seeds' coverings.