Everything you need to know about layers of a coffee cherry
You may be familiar with the fact that coffee is a plant and that the beans come from a bright red coffee cherry. But what exactly is within coffee cherry? How layers of a coffee cherry affect your cup? What is the basic anatomy of the coffee cherry? What are the various components of the coffee cherry?
The various components of the coffee cherry have an impact on the processing method and the final profile of your coffee. To better comprehend our daily brew, let’s look at the basic anatomy of the coffee cherry.
AN INTRODUCTION TO THE COFFEE PLANT and the various components of the coffee cherry
What exactly is within coffee cherry? Coffee is made from the seeds of a fruit, which we roast, ground, and brew. Coffee cherries are produced by the coffee plant, and the beans are the seeds inside. Coffee trees can reach heights of nearly 30 feet (9 meters) in the wild. Producers, on the other hand, prune and stump plants to preserve energy and aid harvesting. In a constrained space, smaller trees produce more and of higher quality. The components of the coffee cherry have an impact on the processing method.
Coffee cherries grow along the branches of each tree, which are clothed in green, waxy leaves that develop in pairs. A coffee plant can take three to four years to bear fruit, depending on the cultivar. According to the National Coffee Association of the United States, the average coffee tree produces 10 pounds of coffee cherries per year, which yields approximately 2 pounds of green beans. However, there are many different types of coffee, and its beans have a wide range of qualities. The components of the coffee cherry have an impact on the processing method. The various components of the coffee cherry, Size, flavor, and disease resistance are just a few of the variables. Let’s analyze the layers of a coffee cherry and the basic anatomy of the coffee cherry. What exactly is within coffee cherry?
Layers of a coffee cherry
The components of the coffee cherry have an impact on the processing method and the final profile of your coffee. What exactly is within coffee cherry?
- The exocarp is the outer layer of a coffee cherry. Depending on the variety, it is green until it ripens to a vivid red, yellow, orange, or even pink color. Green coffee cherries are not to be confused with green coffee beans, which are the unroasted seeds that come from the inside of a ripe coffee cherry.
- The mesocarp, often known as the pulp, is a thin layer that lies beneath the cherry skin. Mucilage is the pulp’s inner layer. Underneath the mucilage, there is a layer of pectin. Sugars are abundant in layers of a coffee cherry, which are essential throughout the fermentation process.
- Then we get to the coffee seeds, which are formally known as endosperm but are more commonly referred to as beans. A coffee cherry normally contains two beans, each of which is protected by a thin epidermis known as silverskin and a papery shell known as parchment (technically the endocarp).
- Hailing, the initial stage in the dry milling process, usually removes the parchment. Any residual fruit and the dried parchment are removed from the beans using machines or millstones. However, some green beans are offered as parchment coffee with this coating intact.
- The silverskin is made up of a cluster of sclerenchyma cells that are tightly bound to the beans. The seed is supported and protected by these cells. They fall off during roasting and are referred to as chaff.
According to the basic anatomy of the coffee cherry, it may contain only one seed, which is rounder and larger than typical. This happens in around 5% of coffee cherries, and the resulting beans are called peaberries.
Peaberries can be an anatomical variant of the plant or can arise when pollination is insufficient and one ovule is not fertilized. Sometimes a seed just does not germinate, whether due to genetic or environmental factors. Peaberries are most commonly found on areas of the coffee plant that are exposed to harsh weather.
Peaberries are occasionally marketed at a premium since there is considerable controversy about whether they have a sweeter and more appealing flavor. Their rounder shape enables for better rolling in the roasting drum, regardless of whether you think they taste different. To avoid an uneven roast, it’s preferable to keep them separate from other beans.
