The author and photographer recorded multiple aspects of coffee bean production, from the agricultural stage, through the refinement process, to selling at market and traditional local coffee rituals.
The free part of monosaccharides contains sucrose (gluco-fructose) up to 9000 mg/100g of arabica green coffee bean, a lower amount in robustas, i.e. 4500 mg/100g.
Worldwide, 6.7 million metric tons of coffee bean were produced annually in 19982000, and the forecast at that time was a rise to seven million metric tons annually by 2010.