Coffee Cherry
With the rise of coffee shops, instance coffees, and recently popularity and accessibility of coffee deliveries around the world, the awareness about processes behind coffee is declining. Although, these patterns of habits may offer some benefits in terms of convenience and accessibility, they can also have negative impacts on health, the environment, and the local communities where the coffee is being processed and being produced.
While the taste of coffee can certainly be exciting, having knowledge about the processes that go into making coffee can deepen appreciation and understanding of the beverage and trust me, it makes your coffee even more delicious. This decline mostly come lack of education and sometimes misinformation.
With that, starting today I am going to talk about the every single steps of processes from the coffee trees to roasteries. All my goal is to you imagine the journey of the coffee beans while you are having the first sip of your coffee.
What is Coffee Cherry?
The coffee cherry is a small fruit that grows on the coffea plant which only grows in specific locations the world within the Bean Belt. The fruit is a small, round stone fruit, about the size of a grape and grows in bunches on the coffee plant. When raw, it is green in color and turns into a deep red, reddish-purple, or yellowish-red color as it ripens. The other name for the coffee cherry is the heart of the coffee bean, because everything start from the coffee cherry and it affects all the processes from of drying coffee to roasting it.
There are several layers inside the coffee fruit and green coffee bean is the seed and the biggest part of the fruit. Starting from the outside, there is the outer skin, pulp, mucilage or pectin layer, parchment or hull, the silver skin, and two coffee beans.
The different layers play important roles in the overall flavor and quality of the coffee. The outer skin and pulp, for example, can contribute sweetness and fruity notes, while the parchment or hull helps protect the green coffee beans during storage and transportation. The silver skin, on the other hand, can affect the overall roast quality, as it can burn and become bitter if roasted for too long.
After planting, growing, and picking the coffee fruits, the process of turning green beans to roasted coffee will be started. In the next few posts I will talk about drying and husking beans as well as the roasting process.
Portable Coffee Maker
WACACO Pipamoka Portable Coffee Maker, Single Serve Coffee brewer, All-in-one Vacuum Pressured，Insulated Travel Mug, Hand Powered and Filter Pressure Brewer, Stainless Steel Thermo Cup, 10 fl oz
