The journey to the cup is, however, a long one. Each coffee species has its own, distinguishing characteristics, defined by environment and processing. The cultivation of the coffee plant requires a certain balance of temperature, water, and soil nutrients (terroir). And, once picked, the coffee cherry must be processed within 12 hours, for the preventing of fermentation and spoilage, after which it is graded, named, and shipped to its destination. There the roaster will eventually transform the green coffee bean's internal makeup into the flavors and aromas we desire.