- Skin (Exocarp): The seed and pulp are covered by a skin, very similar to that of a cherry. This skin is usually removed from the fruit after the fruit is harvested. The skin, called cascara, is often recycled into compost at farms but has recently been used in making a drink that resembles a tea.
- Mucilage (Mesocarp): After the skin comes the mucilage also known as the flesh. This layer surrounds the coffee seeds with a sticky, sugary substance and gives the Honey process its name. Studies show that Mucilage/water ration increases as altitude increase. Pectin layer cement adjoining plant cells.
- Parchment (Endocarp): This is a cellulose layer that protects the coffee bean and resembles parchment paper when dried.
- Silver skin (perisperm): The final layer that wraps the seed is called silver skin due to it’s color. During the roasting process this skin drys and falls off becoming chaff. Chaff is normally discarded but can be used as fertilizer. The silver skin may be polished off of the seed, but reduces coffee flavor.
- Coffee Bean (Endosperm) / Centre Cut: The bean, THE GOOD STUFF, is what we are all searching for. Two seeds are found inside each coffee cherry, and this is what we roast for a perfect cup of coffee!