The coffee cherry is a fascinating natural product that is the origin of our beloved coffee. Although most of us only know coffee in the form of beans or beverages, it is worth taking a closer look at the structure of the coffee cherry. This insight offers a better understanding of how the complex flavors and qualities of coffee are created.
Outer layers of the coffee cherry
Exocarp (shell)
The exocarp is the outermost layer of the coffee cherry and serves as a protective layer. This skin is thin but robust and changes color from green to a rich red or yellow during the ripening process, depending on the type of coffee. The color indicates the ripeness of the cherry and therefore the optimal time to harvest.
Mesocarp (pulp)
Underneath the skin is the mesocarp, also called pulp. This layer is fleshy and rich in sugar, which makes it particularly attractive to animals that like to eat the coffee cherries. The pulp plays an important role during processing, especially in wet processing, where it must be separated from the beans.
Endocarp (parchment skin)
The endocarp, also called parchment skin, is a hard, papery layer that encloses the actual coffee beans. This skin protects the beans and must be removed before roasting. After wet processing, the beans often remain in this layer for some time to ferment and further develop their flavor profiles.
Inner layers of the coffee cherry
Silver skin (Testa)
Beneath the parchment skin is the silverskin, a thin layer that covers the coffee beans. During the roasting process, most of this skin comes off and remains as a fine membrane that is often found as residue in roasted coffee beans.
Coffee beans (seeds)
Inside the coffee cherry are the real treasures - the coffee beans. Each coffee cherry usually contains two seeds that lie flat against each other. In rare cases, only one seed is formed, which is known as a pearl bean and is often valued for its special intensity of flavor.
embryo
Inside each coffee bean there is a small embryo that contains the genetic code for the future coffee plant. This embryo is responsible for the reproduction and growth of new coffee plants, but does not play a significant role in the roasting and brewing process.
The maturation process and its significance
The coffee cherry goes through various ripening phases, which depend on the cultivation method, the climate and the specific type of coffee. The ripening process has a significant influence on the quality and taste of the resulting coffee. Optimally ripened cherries produce beans with a balanced acidity, sweetness and a rich aroma profile.
The phases of the maturation process
Flowering phase
The flowering phase is the beginning of the ripening process and forms the basis for the later coffee cherries.
Fruit set
After pollination, small, green fruits develop, which grow in about 7 to 9 weeks.
Immaturity phase
During this longer phase, the cherries reach their full size but remain green and hard.
Maturity phase
Depending on the variety, the cherries turn red, yellow or orange and develop their full flavor. This phase lasts about 6 to 8 weeks.
Factors influencing the ripening process
Cultivation method
Traditional shade-grown farming methods result in more even ripening and more complex flavor profiles.
climate
Ideal conditions such as constant temperatures and sufficient rainfall promote optimal ripening.
Coffee type
Different varieties ripen at different speeds and develop different aromas. Arabica ripens more slowly and more complexly, Robusta more quickly and more robustly.
Importance of optimal maturity
Optimally ripe cherries produce the best beans, with a perfect balance of acidity, sweetness and aroma. Overripe or unripe cherries affect the taste.
Harvesting methods
Hand picking
Selective hand picking ensures that only ripe cherries are harvested, resulting in high quality coffee.
Mechanical harvesting
This method harvests all cherries at the same time, regardless of ripeness, which can affect quality.
The ripening process of the coffee cherry is crucial for coffee quality. A deep understanding of this process helps to choose the best harvesting and processing methods. Use this knowledge in your coffee roastery and cafés in Heidelberg to give your customers a deeper understanding and greater appreciation for their daily coffee.
Processing and influence on taste
The way the coffee cherry is processed after harvest has a significant impact on the final product. There are different methods, such as wet processing (washed), dry processing (natural) and honey processing (honey). Each method affects the flavor profiles in different ways:
Wet processing
Results in a clean, fruity taste with clear acidity.
Dry processing
Accentuates sweet, full flavors with more complex taste profiles.
Honey processing
Combines elements of both methods, resulting in a balanced and often sweeter flavor.
The coffee cherry: Our summary
The structure of the coffee cherry is complex and fascinating. Each layer plays an important role in the coffee's creation process and influences the final aroma and taste. A deep understanding of the coffee cherry and its processing can help coffee lovers and professionals better appreciate the diverse flavor profiles and recognize high-quality coffee.
In your coffee roastery and cafés in Heidelberg, you can use this knowledge to give your customers a deeper understanding and greater appreciation for their daily coffee.