The coffee cherry, often overlooked, plays a vital role in the journey of coffee from seed to cup. This small fruit develops the coffee beans we know and love. Its characteristics can significantly influence the final product’s flavour, quality, and sustainability.
In this article, we will explore their fascinating world, delving into their composition, lifecycle, cultivation and their impact on the coffee we drink. By understanding the coffee cherry’s journey and appreciating its importance, we can become more informed consumers, support ethical coffee production, and expand our appreciation for the intricacies of our favourite morning brew.
So, grab a cup of coffee, sit back, and join us as we uncover the story of the coffee cherry: from seed to cup.
Key Takeaways
- Coffee cherries play a vital role in the journey of coffee from seed to cup, significantly influencing the final product's flavour, quality, and sustainability.
- Arabica and Robusta are the two main coffee varieties dominating the coffee industry, while lesser-known species like Liberica and Excelsa also produce cherries.
- Harvesting ripe coffee cherries ensures optimal flavour and quality in the final coffee product.
- Different coffee processing methods, such as wet, dry, or honey processing, impact the final coffee flavour differently.
- Coffee cherry by-products, like cascara and the pulp, can be utilised for various purposes, promoting sustainability and reducing waste in the coffee industry.
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What is a Coffee Cherry? The Coffee Fruit Explained
The coffee cherry, also known as the coffee fruit or berry, is a small, fleshy fruit that contains coffee beans. It comprises several layers, each crucial in protecting and nurturing the beans inside.
- Pulp – The outermost layer, which is sweet and fruity.
- Mucilage – A sticky, sugary substance found just beneath the flesh, which provides moisture and nutrients to the coffee bean.
- Parchment – A thin, protective layer that encloses the bean.
- Silver skin – A delicate, almost transparent layer that tightly wraps around the bean.
- Coffee bean – The seed that is roasted and ground to make our beloved cup of coffee.
Varieties
There are several species of coffee plants, but two main varieties dominate the coffee industry:
- Arabica – Known for its nuanced flavours and lower caffeine content, Arabica is highly sought after for its high-quality beans.
- Robusta – Containing more caffeine and boasting a stronger, more bitter taste, Robusta is often used in blends and instant coffee.
Other lesser-known species, like Liberica and Excelsa, also produce cherries but are less commonly used in commercial coffee production.
Eating Coffee Cherries
While these cherries are often overshadowed by the beans they house, they are, in fact, an edible fruit.
- Taste – The cherries offer a sweet, fruity flavour, often compared to mango, watermelon, raisin, or apricot notes.
- Caffeine content – They contain less caffeine than the beans, making them a milder alternative.
- Nutritional value – The cherries are rich in antioxidants, vitamins, and minerals, offering potential health benefits.
Cherry ripening
As the cherries ripen, they change colour, typically starting as green and transitioning to yellow, red, and dark purple when fully ripe. Harvesting ripe cherries ensures optimal flavour and quality in the final coffee product.
The Coffee Cherry’s Lifecycle and Cultivation
- Soil and climate requirements – Coffee plants thrive in well-draining, nutrient-rich soil with a slightly acidic pH. They prefer tropical climates with consistent temperatures between 60-70°F (15-24°C) and annual rainfall of 60-100 inches (150-250 cm).
- Planting and germination – Coffee seeds are typically planted in shaded nursery beds and, once germinated, are transplanted to their permanent locations. This process usually takes 2-3 months.
- Pruning and maintenance – Regular pruning of coffee plants is essential for managing their size, promoting optimal airflow and sunlight exposure, and encouraging healthy, productive growth.
Harvesting
When it comes to harvesting, the focus is on selecting the ripest, most flavorful cherries to ensure a high-quality final product. There are two primary methods for harvesting:
1. Picking methods
- Hand-picking – This labour-intensive method involves selectively picking only the ripest cherries. It often results in a higher-quality harvest but is more time-consuming and costly.
- Mechanical harvesting – Machines strip the cherries from the plants, regardless of their ripeness. This method is more efficient and cost-effective but can lead to a mix of ripe and unripe cherries in the harvest.
2. Selecting ripe cherries
- Colour and appearance – Ripe coffee cherries typically have a vibrant red or dark purple hue, depending on the variety. They should be plump and firm to the touch.
- Taste testing – Some experienced coffee farmers taste the cherries to assess their ripeness and flavour, ensuring only the best cherries are harvested.
From Coffee Cherry to Brew: Processing Methods and Impact on Flavour
Once the raw coffee beans are harvested, the fruit must undergo various processing methods to extract and prepare them for roasting. Different methods impact the flavour of the final coffee product differently.
Wet processing
This method, also known as the washed process, involves removing the pulp and mucilage layers to reveal the coffee beans. The steps include:
- Depulping – A de-pulping machine removes the outer flesh layer from the cherries, leaving the mucilage-covered beans behind.
- Fermentation – The beans are soaked in water for 12-48 hours, allowing natural enzymes to break down the mucilage layer.
- Washing and drying – The beans are thoroughly washed to remove any remaining mucilage, then dried to reach the desired moisture level, typically around 10-12%.
Dry or natural processing
In this traditional method, the cherries are left to dry in the sun, allowing the beans to absorb flavours from the surrounding fruit layers. The steps include:
- Sun-drying – Cherries are spread out on raised beds or patios and regularly turned to ensure even drying. This process can take several weeks.
- Hulling – Once the coffee berries are thoroughly dried, a hulling machine removes the dried fruit layers, revealing the green beans inside.
Honey processing
Honey processing is a hybrid method combining wet and dry processing elements. It involves:
- Pulp removal – The outer layer is removed, but the mucilage layer is left intact on the beans.
- Mucilage retention – The beans, still coated in mucilage, are laid out to dry, allowing them to absorb some of the fruit’s flavours and sugars.
- Drying – The beans are dried to the desired moisture level before removing the remaining fruit layers.
Comparing methods
- Impact on flavour – Wet-processed beans often yield a clean, bright, and nuanced flavour, while dry-processed beans can have a fruity, full-bodied taste. Honey-processed beans may fall somewhere in between, offering a balanced mix of fruity and bright notes.
- Green beans and the roasting process – The chosen approach can also affect how the beans react during the roasting process, impacting the final coffee flavour.
Coffee roasting
Transforming green coffee beans into the regular roasted coffee used for brewing involves carefully controlled heating and cooling. The roast level and techniques used can significantly affect the coffee’s flavour:
- Different roast levels – Light, medium, and dark roasts each offer unique flavour profiles, ranging from bright and acidic to bold and smoky.
- Techniques and equipment – Various methods, such as drum or air roasting, can influence the beans’ flavour development and ensure consistent results.
Coffee Cherry By-products and Unique Uses
Cascara
Cascara, derived from the Spanish word for “husk,” refers to the dried cherry skin and pulp. It can be used to create a unique beverage, like tea, with a distinct flavour:
- What is cascara? – The outer layers of the fruit, typically discarded during processing, can be dried and used to make a tea-like beverage.
- How it’s used – Cascara can be steeped in hot water to create the Cascara tea. This drink falls somewhere between tea and coffee, offering a fruity, slightly sweet, and mildly caffeinated experience.
- Flavour characteristics – The flavour profile may include notes of hibiscus, cherry, or red fruit, with a subtle sweetness and tea-like body.
- Brewing method for coffee cherry tea (cascara) – To brew it, use about 10 grams of dried cascara per 8 ounces of hot water, steep for 4-5 minutes, then strain and enjoy.
The pulp
Potential uses
- Composting – The pulp can be used as a nutrient-rich addition to compost, returning valuable nutrients to the soil.
- Animal feed – When processed correctly, it can be used as a source of fibre and nutrients in animal feed.
- Biofuel – Some research suggests that it could be used to produce bioethanol, offering a potential renewable energy source.
Consuming coffee cherries
- Coffee cherries are edible – You can eat coffee cherries and use them dried or make them into jams. They have a unique fruity flavour and mild caffeine kick.
- Taste of the cherry – They have a flavour reminiscent of mango, watermelon, raisin, or apricot and can offer a refreshing and delicious alternative to more familiar fruits.
- Impact of ripeness on flavour – Just as with any fruit, the ripeness will affect its taste, with underripe cherries being more tart and astringent. In contrast, fully ripe cherries offer a sweeter, more complex flavour profile.
Final Thoughts
Understanding the journey of the coffee cherry from seed to cup can enrich our appreciation for the beloved beverage and encourage us to make informed choices that promote sustainability and ethical practices within the coffee industry. By exploring unique coffee cherry products, supporting local coffee farms, and learning about the intricacies of coffee production, we can help shape a brighter future for the coffee industry and the communities it impacts.
FAQs
A coffee cherry, also known as the coffee fruit or berry, is a small, fleshy fruit that contains coffee beans. It has several layers, each crucial in protecting and nurturing the beans inside.
Yes, coffee cherries are edible and offer a sweet, fruity flavour often compared to mango, watermelon, raisin, or apricot notes. They contain less caffeine than the beans and are rich in antioxidants, vitamins, and minerals.
Wet-processed beans often yield a clean, bright, and nuanced flavour. Dry-processed beans can have a fruity, full-bodied taste. Honey-processed beans may offer a balanced mix of fruity and bright notes.
Cascara, derived from the Spanish word for “husk,” refers to the dried cherry skin and pulp. It can be used to create a unique beverage, like tea, with a distinct flavour that falls somewhere between tea and coffee.
Coffee cherry by-products, such as cascara and the pulp, can be used in various ways, including making a tea-like beverage, composting, animal feed, and even biofuel production.