takes five years to produce its first crop - then goes on producing for the next fifteen years. Whether the cherries are hand-picked or shaken from the tree, most coffee plants yield around half a kilogram of beans in a year.

The stone of these cherries is the coffee bean itself - and the next part involves getting to the bean.

The 'wet' method of processing involves stripping away the cherry flesh, then soaking the beans - which allows them to ferment.

The 'dry' method isn't as controllable - the cherries are simply laid on the ground for two to three weeks.