Short answers, pulled from the story.
Coffee first appeared in the middle of the 15th century among Sufi communities in Yemen. Historical evidence suggests this specific time marks the earliest credible reports of coffee drinking, while legends about a 9th-century discovery by a goatherd named Kaldi are apocryphal.
Coffee originated in the Rasulid sultanate of Yemen where seeds were first roasted and brewed. The beverage spread to Europe with the first coffeehouse outside the Ottoman Empire opening in Venice in 1647, and it reached the Americas by the 18th century.
The two main species are C. arabica and C. canephora, known as robusta. Arabica is native to the southwestern highlands of Ethiopia and the Boma Plateau in Sudan, while robusta is native to western and central Subsaharan Africa.
Roasting begins when the temperature inside the bean reaches approximately 196 degrees Celsius and creates caramelization that breaks down starches into simple sugars. Aromatic oils and acids weaken during the process, and one specific oil called caffeol is created at about 200 degrees Celsius to provide aroma and flavor.
Coffee production faces challenges including deforestation, pesticide pollution, and the use of about 140 liters of water to grow beans for one cup of coffee. The industry also struggles with economic volatility, poverty among farmers, and climate change threatening to reduce land suitable for growing Arabica coffee.
Fair trade labeling began in the late 1980s with the Max Havelaar Foundation's labeling program in the Netherlands. In 2004, 24,222 metric tons of the 7,050,000 produced worldwide were fair trade.