Coffee Cherries: All About the Fruit

Many people enjoy their morning cup of coffee without giving much thought to its origins. Interestingly, coffee beans come from a small fruit known as the coffee cherry, which plays a critical role in determining the flavor and quality of the coffee we drink.

Coffee Cherry

Coffee cherries grow on coffee plants, which are typically found in tropical regions around the world. The plants thrive at high altitudes with ample rainfall and well-drained, fertile soils. Each coffee cherry starts off green, and as it matures, it ripens into a vibrant red or yellow color, depending on the variety. The entire process from blossom to ripe cherry can take anywhere from seven to nine months.

Inside each cherry are two seeds, which are the coffee beans. These seeds are enveloped by several layers, including a thin skin, a layer of pulp, a parchment-like covering, and a mucilage layer. The fruit grows in clusters along the branches of coffee trees, resembling grapes. Harvesting the cherries can be done either by hand, which is common for specialty coffee, or mechanically, which is more efficient for large-scale operations.

The ripeness of the cherry is crucial for the final coffee product. Overripe cherries can result in off flavors, while underripe ones may produce sour or harsh notes. Therefore, farmers often make several passes through their crops to ensure they pick the cherries at the optimal time for peak flavor.

Cherries and Coffee Flavor

Once the cherries are harvested, they undergo a processing method to extract the coffee beans. Two primary methods influence the final flavor profile of the coffee: the natural (dry) method and the washed (wet) method.

In the natural method, coffee cherries are spread out under the sun to dry. The fruit and the bean remain intact during this drying process, allowing the sugars and flavors from the cherry to absorb into the beans. As a result, natural-processed coffee often has a more fruity and sweet flavor profile, with pronounced notes of berry, stone fruit, or even tropical fruit. This method is popular in regions where water is scarce, such as Ethiopia and Yemen, and creates a coffee that is bold and full-bodied.

In contrast, the washed method removes the cherry from the bean before drying. After harvesting, the cherries are depulped, and the beans are fermented to remove the mucilage layer. Once cleaned, the beans are dried and prepared for roasting. The washed method allows for a cleaner, more consistent flavor, often highlighting the bean’s inherent qualities rather than the fruit surrounding it. Washed coffees tend to be lighter, with brighter acidity and more floral or citrusy notes. This process is favored in countries like Colombia and El Salvador.

Both methods produce distinctive coffee experiences, and individual preferences for one over the other depend on the flavor characteristics one is seeking. Natural coffees are often described as complex and full-flavored, while washed coffees are praised for their clarity and brightness.

Coffee Cherries and Nutrition

Though less common than their beans, coffee cherries are also gaining attention as a food source. The fruit itself is edible, though it’s not widely consumed in most coffee-producing regions. Coffee cherries have a mildly sweet flavor, often compared to red berries or watermelon, but they can be slightly tart depending on ripeness.

Nutritionally, coffee cherries offer a range of benefits.

• They are high in antioxidants, which help to protect the body’s cells from damage caused by free radicals. These antioxidants, particularly polyphenols, are known for their anti-inflammatory and anti-aging properties.
• Coffee cherries also contain vitamins such as vitamin C and minerals like potassium, which contribute to overall health and well-being.

In recent years, coffee cherries have become a popular ingredient in wellness products and supplements. They are often dried and ground into powders for use in smoothies, teas, or dietary supplements.

The fruit is also used to make cascara, a tea-like beverage brewed from the dried husks of the cherries. Cascara has a light, fruity flavor with hints of hibiscus or rose, offering a refreshing alternative to traditional teas and coffees.

Some people incorporate coffee cherries into baked goods or energy bars, capitalizing on their natural sweetness and nutritional value. Their fiber content makes them a great addition to a balanced diet, aiding digestion and promoting gut health.

While coffee cherries may never rival the popularity of coffee beans, they offer a unique, healthful option for those looking to explore new flavors and nutritional benefits from the coffee plant.

Basically, Coffee is a Fruit

The coffee cherry is more than just the source of coffee beans; it’s a fascinating fruit with its own flavor, nutritional benefits, and role in the final taste of coffee. Whether as a dietary option or a key component in coffee production, coffee cherries deserve a closer look from coffee enthusiasts and health-conscious consumers alike.