Coffee Cherry Structure¶
Coffee Cherry The fruit of the coffee plant, also called coffee berry or coffee fruit. Contains the coffee beans (seeds) surrounded by protective layers. Typically contains two seeds (beans) facing each other, occasionally just one (peaberry). Skin (Exocarp) The outermost layer of the coffee cherry. Starts green and ripens to yellow, red, orange, or pink depending on variety. Protects the fruit and indicates ripeness. Removed during processing. Pulp (Mesocarp) The fleshy, sweet layer beneath the skin. Contains sugars that ferment during processing, contributing to flavor development. Removed during pulping in washed processing, left on in natural processing. Mucilage (Parenchyma) The sticky, honey-like substance surrounding the parchment layer. High in sugars and pectin. Difficult to remove, requiring fermentation (washed processing) or retained for honey processing. Contributes to sweetness and body when left on during drying. Parchment (Endocarp) The hard, paper-like protective layer surrounding each coffee bean. Protects the seed during processing and storage. Removed during hulling before green coffee export. Coffee dried in parchment is called "parchment coffee" or "pergamino." Silverskin (Spermoderm/Testa) The thin, flaky skin directly adhering to the coffee bean. Papery and silver-colored. Most comes off during roasting as chaff. Some remains in the center crease of the bean. Coffee Bean (Seed) The seed inside the cherry, what we roast and brew. Typically two beans per cherry, flat sides facing each other. Contains proteins, carbohydrates, lipids, and compounds that create coffee's flavor when roasted. Peaberry A natural mutation where only one seed develops in the cherry instead of two, creating a round, oval bean rather than a flat-sided pair. Occurs in about 5-10% of cherries. Often separated and sold at premium prices, though cup quality difference is debated. Center Cut (Center Crease) The groove running down the flat side of a coffee bean where the two beans faced each other in the cherry. Where the silverskin often remains after roasting.
Related Notes: - Coffee Terminology MoC