Cherry, cherry baby
A bean that’s really a fruit? And it's full of carp? What gives with the humble coffee bean you thought you knew everything about?
When you think of coffee, what comes to mind? Is it that comforting aroma wafting from a steaming cup on a dreamy evening, or the rich, robust kapow! that jump-starts your day?
However, you might not be enjoying it at home. Espresso is a little tricky to get right, and your poor xmas present machine might have been relegated to the cupboard, because you could never get it quite right.
Can’t beat the beans, am I right?? Well, surprisingly, coffee isn't just a product of roasted beans; it's also a fruit. Yes, you read that right—coffee is a fruit, and delving into its botanical intricacies reveals a fascinating journey from tree to cup.
At the heart of this revelation lies the coffee plant itself, scientifically known as Coffea. This evergreen shrub belongs to the Rubiaceae family and is native to the tropical regions of Africa, Asia, and Latin America. What we commonly refer to as coffee beans are actually the seeds found within the fruit of the coffee plant. These seeds are nestled within cherry-like fruits known, rather obviously we guess, as coffee cherries, which grow in clusters along the plant's branches.
So, what sets coffee cherries apart from other fruits? For starters, their appearance is a bit of a surprise. While we're accustomed to thinking of fruits in vibrant hues of red, orange, or yellow, coffee cherries undergo a colour transformation as they ripen. Initially, they appear a pretty lime-y green, then they gradually transition to yellow, then a pumpkin-y orange, and finally a deep, luscious red when fully ripe. This variation in colour indicates the level of ripeness, with red cherries boasting the biggest boom in flavour.
Upon closer inspection, slicing open a coffee cherry reveals a very structure. Encased within the outer layer, or exocarp, lies a layer of sweet, sticky pulp—the mesocarp—surrounding the coffee seeds. This pulp isn't just a botanical byproduct; it plays a crucial role in the coffee production process. Traditionally, in regions such as Ethiopia, where coffee cultivation originated, locals consume this fruity pulp as a delicacy or use it to create a refreshing beverage known as cascara.
Now, let's explore the journey from fruit to brew. The process begins with harvesting the coffee cherries, a task often undertaken by hand due to the delicate nature of the fruit. Once harvested, the cherries undergo a meticulous extraction process to separate the seeds from the pulp. This process can vary depending on the desired outcome—whether it's the wet method, where the cherries are pulped and the seeds are fermented and washed, or the dry method, where the cherries are laid out to sun-dry before hulling.
After extraction, the seeds undergo further processing to remove the parchment-like layer known as the endocarp (there are a lot of carps in this whole process!), revealing the green coffee beans we're familiar with. These beans are then roasted, unleashing the aromatic compounds and flavours that characterises each cup of coffee’s distinctive taste and vibe. It's worth noting that the journey doesn't end here; from roasting techniques to brewing methods, each step influences the final taste profile of the coffee.
So, what makes coffee a fruit? As ever, OHCO’s master roaster Paul has the skinny “It's not just about the seeds we grind and brew,” he muses “it's about the vibrant cherries that nurture those seeds to fruition. From the lush landscapes where coffee plants thrive to the hands that carefully harvest each cherry, there's an inherent connection between the fruit and the beverage it yields. Embracing this connection not only enhances our appreciation for coffee but also underscores the importance of sustainable practices to preserve its rich botanical heritage.”
SO! Next time you savour that steaming cup of coffee, take a moment to reflect on the journey it undertook—from the flowering coffee shrub to the ripe cherries plucked by skilled hands. In doing so, you'll discover a newfound appreciation for the fruit that fuels your mornings and unites coffee lovers around the world. After all, what's better than starting your day with a sip of sunshine in a cup?
“From the lush landscapes where coffee plants thrive to the hands that carefully harvest each cherry, there’s an inherent connection between the fruit and the beverage it yields”
The Kenya Rung Eto has plenty of citrusy zing to kickstart your day, making the most of those slow-ripening coffee fruits
