The Anatomy of Coffee
Coffee cherries are the fruit of the coffee plant and contain coffee beans inside. The cherries can vary in colour, size and shape depending on the type of bean that they produce. Inside each cherry are two seeds that develop into regular, flat-sided coffee beans. In rare cases, instead of developing two beans, only one seed will form creating a rounder “peaberry” bean.
Coffee cherries grow in clusters and are harvested when ripe, which typically happens once a year, depending on the region of growth
The Layers of a Coffee Cherry
Double-click or hover over the black circles to view more information on each of the layers.
Varietals and Species
Arabica
Taste: Sweeter and softer
Less Caffeine: 0.8% – 1.5%
Cultivation: Delicate and require a lot of nutrients. Must be grown at high elevation in cool, sub-tropical climates with lots of moisture, nutrient dense soil, and a balance of both shade and sun. More susceptible to pests, disease, cold and mishandling.
Time to blossom: 7-9 months
Altitude: 800 – 2200m
Cost: More expensive
Common uses: Prized for their flavour and complexity, they are often used in coffee blends and drinks that require the highest quality coffee beans.
Robusta
Taste: Stronger and bitter
More Caffeine: 1.7% – 3.5%
Cultivation: Grown at lower altitudes, and are much more resilient against pests and disease. The higher caffeine and lower sugar content helps protect the plant from pests that detest the bitter taste.
Time to blossom: 9-11 months
Altitude: 0 – 900m
Cost: Less Expensive
Common Uses: Used in instant coffee and commercial coffee blends since they are less expensive and easier to grow in low-altitude regions.
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