Coffee Cherry: The Unsung Coffee Fruit Hero of Your Morning Brew Full Of Vitamins
Ever wondered where your coffee comes from?
Sure, you know it’s beans, but did you know those beans come from a fruit?
Welcome to the world of coffee cherry – the colorful, nutrient-packed fruit that’s the secret behind your daily cup.
The Coffee Chronicler made a great video on YouTube explaining what coffee cherry consists of, and how it ends up in your morning coffee. Check it out!
In this post, we’re going to examine this often-overlooked superstar of the coffee world and discover why it’s so much more than just a vessel for beans.
1. What is coffee cherry?
The first true question is: what is coffee cherry?
Well, coffee cherry is also known as coffee berry. Coffee cherry is the fruit of the coffee plant.
Picture a small, round fruit about the size of a grape, usually bright red or deep purple when ripe. This little powerhouse is where your morning cup of joe begins its journey.
Inside each cherry, you’ll find two coffee beans nestled snugly together. These beans are actually seeds, waiting to be harvested, processed, and roasted into the aromatic coffee we all know and love.
The cherry plays an important role in coffee production. We can share three main aspects of it:
- It protects and nourishes the beans as they grow
- Its ripeness determines when the beans are ready for harvest
- The way it’s processed can hugely impact the final flavor of your coffee
Basically, it all start with a humble little coffee cherry!
2. What does coffee cherry consist of: the anatomy of the coffee plant
Now that I shared the basics of coffee cherry, time to unwrap it!
Let’s peel back the layers of this fascinating fruit:
- Skin (Exocarp): The outer layer that gives the cherry its vibrant color.
- Pulp (Mesocarp): A sweet, fleshy layer just beneath the skin.
- Mucilage: A slimy, sticky layer that clings to the beans.
- Parchment (Endocarp): A papery layer that envelops each bean.
- Silverskin: A thin membrane hugging the bean itself.
- Bean (Seed): The prize inside – usually two per cherry.
Each of these layers have their own role in developing the flavor profile of the coffee beans. If I’d have to mention two, it would be the pulp and the mucilage.
Why?
Well, they contribute to the amount of sugars and acids that influence the taste of the final product – your coffee.
3. Types of coffee fruits and coffee beans
You might already know this, but… practice makes perfect!
While there are over 120 species of coffee plants, two main types dominate the whole coffee industry:
Coffea arabica (Arabica)
- Accounts for 60-70% of global production
- Known for its smooth, complex flavors
- Grows best at higher altitudes
- More susceptible to disease and pests
Coffea canephora (Robusta)
- Makes up 30-40% of global production
- Has a stronger, often bitter taste
- More resilient and easier to grow
- Higher caffeine content
Each of these coffee cherries influence the taste of your coffee. And they are also influenced by their own environment: from growing conditions to processing methods, everything has its share in the taste and development of it.
4. Vitamins in coffee cherry
Coffee cherries are surprisingly nutritious!
Here’s a breakdown of the vitamins you’ll find packed into these little fruits:
- Vitamin C: A powerful antioxidant that boosts immune function
- B Vitamins: Including B1, B2, and B3, great for energy and brain health
- Vitamin E: Another antioxidant that’s beneficial for skin health
- Vitamin A: Important for eye health and immune function
- Vitamin K: Crucial for blood clotting and bone health
It’s worth noting that the vitamin content can change based on factors like coffee variety, growing conditions, and ripeness at harvest.
5. Pros and cons of coffee cherry
Although the coffee cherry is full of vitamins, everything has its own pros and cons.
Like any food, coffee cherries come with their own set of benefits and drawbacks.
Let’s take a look at them again:
Pros:
- Rich in antioxidants
- Potential brain-boosting properties
- Natural energy boost (with less caffeine than coffee beans)
- Possible aid in weight management
- Anti-inflammatory properties
Cons:
- Limited availability of coffee cherry products
- Potential caffeine sensitivity for some individuals
- Possible allergic reactions
- Risk of mold or bacterial growth if not properly processed
- Often more expensive than traditional coffee products
So, you can see that while the pros are exciting, it’s also important that when you’re choosing a coffee cherry, more research is needed to fully understand the effects of coffee cherries on health.
Always, always (!) consult with a healthcare professional before you want to add new, unknown supplements to your diet – especially when you’re looking to add coffee cherry. (You can learn more about how much caffeine is in a cup of coffee on our blog.)
6. Can you eat coffee cherry?
Yes, you can eat coffee cherry!
In fact, in some coffee-growing regions, the fresh cherries are enjoyed as a snack.
However, it’s not common to find fresh coffee cherries outside of these areas.
More often, you’ll see coffee cherry in processed forms:
- Cascara: A tea-like beverage made from dried coffee cherry skins
- Coffee flour: Made from dried and ground coffee cherries
- Supplements: Powders or capsules made from coffee cherry extract
These coffee cherry products allow you to enjoy the potential benefits of coffee cherries without having to track down the fresh fruit.
When trying coffee cherry products, start small to see how your body reacts.
While they are generally safe, some people might experience side effects like increased heart rate or digestive issues due to the caffeine content. It comes in different form compared to a cup of coffee.
I think coffee cherry is much more than just a vessel for coffee beans.
It’s a nutrient-rich fruit with its own role in coffee production and potential health benefits.
It can serve as your new superfood, so it’s definitely worth exploring. Why don’t you give it a try?
Your taste buds – and maybe your health – might thank you!
