Step 1: Find a suitable coffee plant
There are plenty of online nurseries that sell coffee trees and you should look for the species Coffea arabica which produces the bean we are most familiar with in North America.
Be patient with your tree and take good care of it. It needs to mature before it will flower and fruit and this could take a few years. It will take a couple months after the flowers fall off for the fruit (beans) to start growing.
Step 2: Pick the beans and husk the shell
The coffee bean itself is in the middle of the "cherry", and the fruit needs to be husked in order to get the bean out. I soaked them in water for a while to loosen the husk, but that really wasn't necessary because they were for the most part ripe.
It took me about an hour and a half to shuck them all, resulting in about 1/2 lb. of beans.
Step 3: Dry the beans and re-husk
After you finally get them dry you'll notice that there is another husk around the bean which needs to be removed. De-husking is a major league PITA.
Step 4: Roast away!
The beans came out perfect - slightly oily, bark brown-black in color and very aromatic. The smell was amazing - more 'fruity' than the commercial beans we've roasted.
On to the grind!
Step 5: Brew!
Overall my homegrown coffee was probably better than any of the other green beans I've roasted over the years. The freshness of the beans was probably the key. Several coffee "experts" told me that it wouldn't taste good and it was a waste of time to even attempt this - that beans needed to be grown in a specific climate at such and such and altitude, etc. There is nothing quite so satisfying as proving a so-called 'expert' wrong!