The coffee cherry – it's the key ingredient in one of the world's most popular beverages and an indispensable part of many cultures. It undergoes a fascinating processing procedure before finally ending up as delicious coffee in our cups. In our weekly blog post, we delve into the world of the coffee cherry, describing its structure, exploring its origins, and characterizing its aromas. Enjoy!
Structure of the coffee cherry
The coffee cherry is the fruit of the coffee shrub and is technically called "Coffea". It consists of various layers, each of which makes an important contribution to the coffee production process. Its structure is as follows:
- The outer shell:
The outer layer is usually reddish or yellowish (once ripe, the coffee cherry is green). It contains a lot of sweet pulp and tastes really fruity.
- The parchment skin:
Beneath the outer shell lies the parchment skin. This thin layer surrounding the seed has a smooth texture and protects the kernel from external influences.
- The silver skin:
The wafer-thin layer lies tightly around the coffee bean and is removed from the coffee bean during the roasting process and collected in a special device.
- The coffee bean:
The seed of the coffee cherry is the coffee bean. What many don't know: there are always two beans in a coffee cherry. Exceptions are called peaberry coffee and, due to their concentrated flavor, are particularly sweet and fruity. They are considered especially high-quality coffees.
The structure of a coffee cherry is not particularly spectacular - however, every layer is essential for the taste of our favorite beverage!
Origin of the coffee cherry
The fascination with coffee begins with its origins and the myth surrounding its discovery. According to the story, an Ethiopian goat farmer observed how his goats remained alert all night after eating the leaves of the coffee plant. He then brewed a tea from the leaves and discovered the invigorating effect of caffeine. However, it would be some time before the coffee bean was roasted and ground into coffee.
Coffee eventually spread from Ethiopia through Arabia to the rest of the world. Today, coffee is grown in many countries around the world in the so-called coffee belt .
The many different growing regions result in a wide variety of aromas. These are influenced by the climate, soil composition, altitude, rainfall, cultivation methods, and processing. Arabica beans, which grow at higher altitudes, have developed a more delicate flavor than Robusta beans, which are stronger. Arabica coffee also contains less caffeine.
H2: The diverse flavors of the coffee cherry
The taste of your coffee depends on many factors. Coffee cherries readily absorb flavors from their surroundings. This is why mixed cultivation is often practiced – your coffee can quickly taste of citrus fruits or cocoa. The processing method also leads to different taste experiences. For example, controlled fermentation coffee has a sweet taste due to the disintegrating pulp.
The aromas are described using an aroma wheel – allowing you to discover 800 different flavors! These range from chocolatey and nutty, through fruity and floral, to earthy and spicy. This enormous range of aromas encourages coffee lovers to continually try different coffees from various growing countries and regions. This is the easiest way to discover your preferences and specifically seek out new aromas.
As you can see, the small coffee cherry has created something great and has an enormous influence on the taste of your coffee! The fascinating myth of its origin, its structure, and its ability to absorb a multitude of aromas make the coffee cherry the central element of the coffee world.
So the next time you drink a cup of coffee, remember the journey this coffee cherry has taken and the process it has gone through to bring you this incredible taste experience.
Until next time - Your SIMON&BEARNS Team
The coffee cherry explained - structure, origin & taste
The coffee cherry – it's the key ingredient in one of the world's most popular beverages and an indispensable part of many cultures. It undergoes a fascinating processing procedure before finally ending up as delicious coffee in our cups. In our weekly blog post, we delve into the world of the coffee cherry, describing its structure, exploring its origins, and characterizing its aromas. Enjoy!
Structure of the coffee cherry
The coffee cherry is the fruit of the coffee shrub and is technically called "Coffea". It consists of various layers, each of which makes an important contribution to the coffee production process. Its structure is as follows:
The outer layer is usually reddish or yellowish (once ripe, the coffee cherry is green). It contains a lot of sweet pulp and tastes really fruity.
Beneath the outer shell lies the parchment skin. This thin layer surrounding the seed has a smooth texture and protects the kernel from external influences.
The wafer-thin layer lies tightly around the coffee bean and is removed from the coffee bean during the roasting process and collected in a special device.
The seed of the coffee cherry is the coffee bean. What many don't know: there are always two beans in a coffee cherry. Exceptions are called peaberry coffee and, due to their concentrated flavor, are particularly sweet and fruity. They are considered especially high-quality coffees.
The structure of a coffee cherry is not particularly spectacular - however, every layer is essential for the taste of our favorite beverage!
Origin of the coffee cherry
The fascination with coffee begins with its origins and the myth surrounding its discovery. According to the story, an Ethiopian goat farmer observed how his goats remained alert all night after eating the leaves of the coffee plant. He then brewed a tea from the leaves and discovered the invigorating effect of caffeine. However, it would be some time before the coffee bean was roasted and ground into coffee.
Coffee eventually spread from Ethiopia through Arabia to the rest of the world. Today, coffee is grown in many countries around the world in the so-called coffee belt .
The many different growing regions result in a wide variety of aromas. These are influenced by the climate, soil composition, altitude, rainfall, cultivation methods, and processing. Arabica beans, which grow at higher altitudes, have developed a more delicate flavor than Robusta beans, which are stronger. Arabica coffee also contains less caffeine.
H2: The diverse flavors of the coffee cherry
The taste of your coffee depends on many factors. Coffee cherries readily absorb flavors from their surroundings. This is why mixed cultivation is often practiced – your coffee can quickly taste of citrus fruits or cocoa. The processing method also leads to different taste experiences. For example, controlled fermentation coffee has a sweet taste due to the disintegrating pulp.
The aromas are described using an aroma wheel – allowing you to discover 800 different flavors! These range from chocolatey and nutty, through fruity and floral, to earthy and spicy. This enormous range of aromas encourages coffee lovers to continually try different coffees from various growing countries and regions. This is the easiest way to discover your preferences and specifically seek out new aromas.
As you can see, the small coffee cherry has created something great and has an enormous influence on the taste of your coffee! The fascinating myth of its origin, its structure, and its ability to absorb a multitude of aromas make the coffee cherry the central element of the coffee world.
So the next time you drink a cup of coffee, remember the journey this coffee cherry has taken and the process it has gone through to bring you this incredible taste experience.
Until next time - Your SIMON&BEARNS Team