Though coffee is referred to as a berry, it is not consumed fresh like other fruits. However, from a botanical perspective, the coffee cherry fits the definition of a fruit — a structure that carries seeds. The red, pink, or yellow coffee cherries grow on the branches of coffee trees among dense green foliage and take nearly a year to mature after flowering.
To better understand where our beloved coffee beans come from, let’s explore the layers of the coffee cherry, the processes that occur within, and how they influence the final taste of the beverage. Understanding the structure of the coffee cherry helps us appreciate how different processing methods affect the beans and the coffee's flavor profile since each part of the cherry contributes to the coffee's taste.
The outer skin of the coffee cherry, known as the exocarp, is a thin layer that protects the fruit. It starts green and matures to a bright red, yellow, orange, or even pink hue, depending on the variety. Unripe green cherries should not be confused with green coffee beans, which are the unroasted seeds of a fully ripe coffee cherry.
Beneath the skin lies a thin layer called the mesocarp, commonly referred to as the pulp. Inside the mesocarp, there is another layer called the mucilage, rich in sugars that play a key role during fermentation and influence the sweetness of the final drink.
Next, we reach the coffee beans themselves, commonly known as coffee seeds. Each coffee cherry typically contains two seeds, both encased in a thin layer called the silver skin and a protective parchment layer.
Parchment layer (endocarp) - a thin but tough protective layer around the beans. It is usually removed during the hulling stage, the first step in the dry coffee processing method. Sometimes green beans are sold with this layer still attached, referred to as parchment coffee.
Silver skin - the innermost and thinnest protective layer consisting of a group of cells tightly adhering to the beans. It provides protection and structural support to the seed and typically flakes off during roasting.
Coffee beans are the two main seeds that form the basis of a coffee drink. Most coffee cherries contain two seeds. However, in approximately 5% of cherries, only one seed develops, forming a rounder and larger bean called a peaberry. Peaberries are often separated due to their unique shape and sometimes slightly different flavor profile.
The coffee cherry contains a complex blend of compounds that directly influence the flavor of the coffee:
- Carbohydrates (sugars and cellulose): Contribute to the coffee's sweetness.
- Organic acids (chlorogenic, malic, citric): Enhance brightness and acidity.
- Lipids: Responsible for the body and mouthfeel of the coffee.
- Alkaloids (including caffeine): Contribute to the bitterness and stimulating effect.
Different processing methods affect the flavor of the beverage by interacting with different layers of the berry. For example, the washed processing of coffee involves removing the pulp and fermenting the beans in water. This results in a clean, bright flavor with a strong acidity. Natural processing involves drying the berries whole, which preserves more sweetness and fruitiness.
The structure of the coffee berry directly affects the final taste of the drink. The final flavor profile of the finished drink depends on the processing method. The choice of coffee beans with different processing methods allows you to experiment with flavors, explore and find your perfect coffee. You can choose your own coffee beans, buy them, and make coffee at home. The price of coffee beans can vary depending on the variety, growing region, and processing method, so everyone can find an option that fits their budget. Or, you can drink coffee in coffee shops, get acquainted with different varieties, roasting methods, and processing methods to better understand how these factors affect the taste of the drink. This is a great opportunity to expand your taste horizons and find your favorite coffee.
